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Vegan Oatmeal Chocolate Chip Cookies

This easy Vegan Oatmeal Chocolate Chip Cookies recipe will most certainly be your new favorite. No eggs or butter needed, but still packed with oat-y goodness and brown sugar flavor. Enjoy right away or freeze the dough for later. Gluten free friendly, too.

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 20 cookies
Calories: 181 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 tablespoons milled flaxseed + 1/3 cup water
  • 2.5 cups rolled oats
  • 3/4 cup flour see notes
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup light olive oil avocado oil or melted/cooled coconut oil
  • 3/4 cup dark brown sugar
  • 1 tablespoon vanilla extract
  • 2/3 cup dairy free vegan friendly chocolate chips I like to use a mix of sizes

Instructions

    Cup of Yum
  1. Make flax egg: In a small bowl, combine milled flaxseed with water. Let sit for about 5-7 minutes, until the flaxseeds absorb the water and the consistency is gel-like. Set aside while it sits.
  2. Preheat oven to 350ºF and line cookie sheet with parchment paper; set aside.
  3. Combine dry ingredients: In a medium bowl, combine oats, flour, baking soda, salt, and cinnamon; set aside.
  4. Mix wet ingredients: In a large bowl using stand mixer fitted with paddle attachment, or electric hand mixer, combine oil and brown sugar on medium-high speed until brown sugar is well mixed – about one full minute. Add in thickened flaxseed mixture and vanilla, mixing on medium-high speed until combined. 
  5. Combine: Add in bowl of dry ingredients, mixing on low-medium speed until combined. Fold in chocolate chips. Dough should be somewhat thick, kind of sticky, and a little oily even.
  6. Scoop: Using medium cookie scoop (about 1 1/2 tablespoons), scoop dough onto parchment paper and flatten to about 1/2" thickness.These cookies don't spread a ton, so don't skip this step unless you want super thick cookies.
  7. Bake cookies for 7-9 minutes, making sure not to over bake. Allow cookies to cool on baking sheet for about 3 minute before transferring to wire rack to cool completely. TIP: I like to test 2-3 cookies first to see how they bake before baking an entire sheet.

Notes

  • FLOUR – You can use whole wheat white, whole wheat pastry, 1:1 gluten free baking flour or all-purpose flour here. If using regular whole wheat flour, you may want 1 less tablespoon.
  • OIL – Avocado oil will be the most mild. Light olive oil can be used and there won't be a huge noticeable taste. If using coconut oil, make sure the rest of your ingredients are room temperature.
  • STORAGE - Leftover cookies will keep in an airtight container at room temperature for 3-4 days.
  • FREEZE COOKIE DOUGH - Roll, flatten, and flash freeze on a baking sheet for 1 hour. Store in a freezer-safe container. Frozen dough will keep for up to 1 month. Bake right from frozen, adding 1-2 minutes to the baking time.
  • FREEZE BAKED COOKIES - Freeze baked cookies in a freezer bag for up to 1 month. Thaw to room temperature before enjoying!
  • Looking for a breastfeeding snack? Try my specially developed Lactation Cookies.
  • Nutrition information is approximate.

Nutrition Information

Serving 1/20 Calories 181kcal (9%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Sodium 105mg (4%) Fiber 2g (8%) Sugar 11g (22%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 181

% Daily Value*

Serving 1/20
Calories 181kcal 9%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Sodium 105mg 4%
Fiber 2g 8%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.