These easy vegan chocolate chip oatmeal cookies are ready in around 20 minutes using basic ingredients. They offer a nutritious indulgence, featuring a blend of chocolate flavor and a satisfying texture with either a crunchy or chewy finish. This great recipe is one of my family’s favorite snacks.
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Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
The ingredients in this vegan cookie recipe are straightforward.
I’d like to mention that for this recipe, you’ll need to split the old-fashioned oats into two portions. One portion will be turned into a rough oat flour, which I typically do using my spice grinder (affiliate link), it only takes a few seconds. You can find detailed instructions in the full recipe card and video below. This is similar to these chocolate oatmeal cookies.
Alternatively, a food blender or food processor will work just fine.
Also, while oats are naturally gluten-free, they are generally handled in facilities that also handle gluten products, so be sure to buy certified gluten-free oats (affiliate link) if you are on a gf diet.
Pro Tips
I always stir the jar of tahini before using it as there is some separation between the paste and oil.
For best results, buy vegan chocolate chips that are specifically for baking, this will ensure that they maintain their shape and not burn whilst baking. If you’re a chocolate lover, I also used choc chips in this vegan muffin recipe.
Shape the edges of each cookie as evenly as possible avoiding bits sticking out so that they don’t burn, especially the chocolate chips. This way each one will be the perfect cookie.
Bake the cookies in the middle of the oven, avoid the bottom which is very hot and may burn the cookies.
Left over rolled oats can be used in so many ways, try this birthday cake overnight oats recipe.
Storage
Once the chocolate chip oatmeal cookies have cooled to room temperature, store them in an airtight container in the pantry for up to 1 week.
To freeze, place them into a freezer-safe container or reusable freezer bag and keep them in the freezer for up to 3 months.
To defrost, simply place the frozen cookies onto a large baking sheet lined with parchment paper and bake for roughly 3 minutes in a low oven to refresh the vegan cookies. Let the cookies cool down to room temperature and then enjoy.
Did you make this? I’d love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Recipe
Vegan Chocolate Chip Oatmeal Cookies
These easy vegan chocolate chip oatmeal cookies are ready in around 20 minutes using basic ingredients. They offer a nutritious indulgence, featuring a blend of chocolate flavor and a satisfying texture with either a crunchy or chewy finish.
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Servings: 8 cookies
Ingredients
Wet Ingredients
- ⅓ cup Maple syrup
- 4 tbs Tahini
- 1 teaspoon Vanilla extract or bean
Dry Ingredients
- 1¼ cups Rolled oats old fashioned oats
- 1 pinch Sea salt
- ¼ cup Chocolate chips + extra for finishing (dairy free)
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Instructions
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In a large mixing bowl, whisk together the maple syrup, tahini, vanilla and sea salt until evenly combined.
⅓ cup Maple syrup, 4 tbs Tahini, 1 pinch Sea salt, 1 teaspoon Vanilla extract
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Take ½ cup of rolled oats and grind them in a spice grinder or high-speed food processor until it turns into a rough oat flour, this takes less than 10 seconds. Add this to the wet ingredients along with the remaining rolled oats and the vegan chocolate chips. Fold all the ingredients together until combined and the cookie batter has formed.
1¼ cups Rolled oats, ¼ cup Chocolate chips
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Line two cookie sheets with parchment paper. Use a cookie scoop (or a wet spoon) to drop the cookie dough onto the lined baking sheet, making 8 even mounds (4 per cookie sheet). Wet the back of the spoon and flatten each cookie dough into a round disc, approximately ¼ inch (½ cm) thick. Leave a 2-inch (5cm) gap between each cookie. For the chocolate lovers, top each cookie with additional chocolate chips by gently pressing them in.
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Place each baking sheet in the middle of a preheated 356°F (180°C) fan-forced oven. The baking time will differ – for crispy cookies bake for 13-14 minutes, and for a chewy texture bake cookies for 8-9 minutes. Let the chocolate chip oatmeal cookies cool for 5 minutes (they will still be slightly soft straight out of the oven) before transferring them to a wire rack to cool completely to room temperature.
Notes
On the other hand, the chewy vegan oatmeal chocolate chip cookies will boast crispy edges and a slightly lighter color. Over time, if stored in the pantry, these edges may soften, offering a chewier bite.
See the storage notes in the above article.
Here are some of the best gluten free vegan cookie recipes to try next time;
ANZAC biscuits
Easy vegan oatmeal cookies
Nutrition
Calories: 173kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 10mg | Potassium: 153mg | Fiber: 2g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 1mg
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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