Looking for the best vegan oatmeal cookie recipe? Look no further than these Vegan Oatmeal Chocolate Chip Cookies. They’re perfectly crispy on the outside and soft and chewy on the inside! This recipe doesn’t call for any raisins because I’m not a fan. But, feel free to add them if you like!
Also, did I mention? These a lightly spiced to perfection with some cinnamon. What doesn’t taste better with a little cinnamon?
VEGAN OATMEAL CHOCOLATE CHIP COOKIES
Did you know that all your favourite dessert recipes can be made vegan? I promise you won’t be craving any conventional oatmeal chocolate chip cookies after you have these! I really packed the oats into these cookies because you honestly can never have enough –– in my opinion. These are also lightly spiced with some cinnamon to complete perfection.
INGREDIENTS YOU NEED:
This recipe requires very simple ingredients that you probably have in your pantry right now! In case you don’t, I’ve liked some of my favourites here:
- All-purpose flour
- Rolled oats (large flake)
- Coconut sugar
- Vegan butter
- Plant milk
- Vanilla extract
- Baking powder
- Baking soda
- Cinnamon
- Salt
4 TIPS FOR THE BEST OATMEAL COOKIES:
- Don’t over “cream.” When creaming together the vegan butter and coconut sugar, don’t over do it. You’re just looking for them to be fully incorporated before moving to the next step!
- Make sure to use large flake oats. If you’re thinking of substituting the rolled oats for quick oats, please don’t. They will change the texture of these cookies.
- Do not over bake. This is true for all my cookie recipes. They’re best (in my opinion) when you allow them to finish cooking through on the hot baking sheet. This keeps them crunchy on the outside and soft & gooey on the inside!
- Top with flaky salt. If you’re into sweet and salty (which I totally am) top with some flaky salt to make these extra delicious!
STORING THE COOKIES:
Not sure how to store the cookies? Here’s how I usually store mine:
ON THE COUNTER: If you know the cookies are going to be consumed within 2-3 days, simply store them in an air-tight container on the counter.
IN THE FRIDGE: If you don’t plan on inhaling these cookies, store them in an air-tight container in the fridge for about 1-2 weeks.
HUNGRY FOR MORE?
Vegan Oatmeal Chocolate Chip Cookies weren’t enough? Here are a few more that I think you’ll love:
Tahini Chocolate Chunk Cookies (Vegan & Oil-Free) 
The Best Vegan Peanut Butter Cookies 
Chocolate Chunk Cookies (Vegan, Gluten-Free) 
Chewy Vegan Ginger Molasses Cookies
VEGAN OATMEAL CHOCOLATE CHIP COOKIES
Ingredients
Wet
- 1 cup coconut sugar
- 1/2 cup vegan butter
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
Dry
- 1 ¼ cup all-purpose flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- pinch of salt
Instructions
- Peheat the oven to 350ºF and line a baking sheet.
- In a large bowl, cream together the vegan butter and coconut sugar.
- Then, stir in the non-dairy milk and vanilla extract.
- In a separate bowl, whisk together the dry ingredients then add them to the wet. Stir until combined.
- Scoop into 1-2 tbsp sized balls and spread evenly on the lined baking sheet.
- Bake for 8-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet.
Tried this recipe? Tag @rosslynmaria on Instagram!
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