Description
Chewy, cozy vegan oatmeal chocolate chip cookies with toasty oats, melty chocolate, and zero dairy or eggs. Simple pantry ingredients, big chocolate-chip energy.
Ingredients
- 1¼ cups (156 g) all-purpose flour
- 1½ cups (135 g) old-fashioned rolled oats
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon (optional)
- ½ cup (113 g) vegan butter, softened or melted coconut oil
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 3 Tbsp (45 ml) unsweetened plant milk (oat/almond/soy)
- 2 tsp vanilla extract
- 1 cup (170 g) vegan chocolate chips
- Optional: ½ cup (60 g) chopped walnuts or pecans
Instructions
- Prep. Heat oven to 350°F (175°C). Line 2 baking sheets with parchment.
- Dry mix. Whisk flour, oats, baking soda, baking powder, salt, and cinnamon.
- Cream. Beat vegan butter with brown and white sugars until light (2–3 min). Mix in plant milk and vanilla.
- Combine. Add dry ingredients; mix just until no dry spots remain.
- Fold. Stir in chocolate chips (and nuts, if using).
- Scoop & bake. Scoop 1½ Tbsp mounds 2 inches apart. Bake 10–12 minutes until edges are set and centers look slightly soft.
- Cool. Rest 5 minutes on the sheet; move to a rack to cool.
Notes
Chewier cookies: chill dough 30 minutes.
Gluten-free: swap in a 1:1 GF flour and certified GF oats.
Spread control: if dough seems oily/loose, chill; if too dry, add 1–2 tsp plant milk.
Storage: airtight at room temp 3–4 days; freeze baked cookies or scooped dough up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~170 kcal
- Sugar: ~12 g
- Sodium: ~105 mg
- Fat: ~7 g
- Saturated Fat: ~3.5 g
- Saturated Fat: ~3.5 g
- Trans Fat: 0 g
- Carbohydrates: ~25 g
- Fiber: ~2 g
- Protein: ~2.5 g
- Cholesterol: 0 mg