These vegan oatmeal chocolate chip cookies are deliciously tender in the middle with crispy edges and filled with melting dark chocolate. They make for a healthy treat to soothe your chocolate craving.
These cookies are super simple, but so delicious! They have a soft middle texture while being crisp on the outside and are just really, really good. They make for the perfect snacking cookies to enjoy with a cup of tea. And they are made using only wholesome ingredients. I use extra dark and only slightly sweetened chocolate chip to keep these cookies healthier.
I also love the fact that these are actually quite filling. They are made using white whole wheat flour, raw oats and flax seeds to provide a good amount of fiber that will help you stay full.
So no need to hold back, go ahead and grab a second one (or third!).
Psst... also check out these raw edible cookie dough bites for a no bake chocolate chip cookie recipe!
Why you will love these vegan oatmeal chocolate chip cookies
- Easy, simple and quick recipe
- Healthy and filling
- Great texture with a tender and moist center
- Freeze beautifully
- Kids love them!
Ingredients you need to make vegan oatmeal chocolate chip cookies
- White whole wheat flour: I use this whole wheat flour from King Arthur whenever I'm baking.
- Rolled oats: use the old fashioned type of raw oats, the quick cooking variety would make your cookies lack in texture.
- Ground flax seeds: they help the cookies hold together by replacing the eggs. I grind whole flax seeds using a high speed blender, but you can easily buy them already ground at the store (store in the fridge once ground).
- Almond butter: Choose the smooth and unsweetened type of almond butter.
- Maple syrup: I love its complex flavor and adds a great sweetness in these cookies.
- Chocolate chips: Choose dark vegan chocolate chip for a healthier option.
- Salt and baking soda.
How to make them
This is a super easy recipe that can be done under 20 minutes.
- Combine the dry ingredients (raw oats, flour, baking soda and salt)
- Combine the wet ingredients using a whisk until extra smooth (almond butter, maple syrup and flax eggs)
- Combine dry + wet, fold in the chocolate chips, shape in balls and cook!
Watch how to make them
Chocolate chip cookies variations
Dark chocolate chips are so delicious combined with the chewy raw oats, but if you are looking to avoid chocolate, then you can make vegan oatmeal raisin cookies instead by swapping the chocolate chips with raisins. Or, use dried cranberries or nuts! If you are looking for a spiced oatmeal cookie recipe, then you might prefer these cinnamon oatmeal cookies.
Also, for a nut-free recipe, then swap the almond butter for pumpkin seed butter or sunflower seed butter and choose carefully the chocolate chips.
Tips when making these cookies
- Stir the almond butter jar carefully before measuring what you need for this recipe. You need to make sure it is smooth and runny. Dry almond butter (sometimes what's left at the bottom of the jar) won't work well to make this recipe. You are looking for a pour-able almond butter consistency!
- These cookies will be extra soft when just out of the oven (like most vegan cookies). Let them sit and cool down on the baking sheet at room temperature for about 10 minutes before grabbing one.
- The batter is extra sticky! I found it easier to distribute the batter using a ice cream scoop of about 2 tbsp size. You can also use you hand, but the batter will stick to them and you will need to rinse + dry them after a few cookies.
Storage
Let them completely cool down before storing them.
Keep them at room temperature in a air-tight container for up to 3 days. If you plan on having more cookies than you can eat, then keep them in the fridge for up to 5 days or the freezer for up to 3 months.
Other chocolate recipes you might like
- Black bean brownies
- Avocado chocolate pudding
- Strawberry chocolate baked oatmeal
- Matcha chocolate oatmeal
- Mocha chia pudding
- Cashew chocolate milk
- Banana chocolate milkshake
- Rice krispie treats
- Vegan pumpkin chocolate chip cookies
*Thanks to my sister Sonia who helped develop and test this recipe.*
I hope you enjoy these chocolate chip cookies as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!
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Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 2 flax eggs - (2 tbsp ground flax seed + 6 tbsp water)
- ¾ cup white whole wheat flour
- 1 cup rolled oats
- ½ tsp baking soda
- ⅛ tsp salt
- ⅓ cup maple syrup
- ½ cup almond butter - or any nut/seed butter
- ½ cup dark vegan chocolate chips
Instructions
- Make the flax egg by whisking the ground flax with the water. Set aside.
- Pre-heat the oven to 350°. Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, rolled oats, baking soda and salt. Set aside.
- In a large bowl, whisk to combine the almond butter, maple syrup and flax egg until super smooth.
- Transfer the flour mixture to the almond butter mixture and stir until just combined using a spatula.
- Then, fold in the chocolate chips.
- Using about 2 tbsp of dough at the time (I use a ice cream scoop), form a ball with the batter and transfer on the baking sheet. Keep going until you used all of the batter, it should give you about 11 cookies.
- Cook for 14 minutes. Let cool for 10 minutes.
- Store in a air-tight container at room temperature for up to 4 days.
Video
Notes
- Stir the almond butter jar carefully before measuring what you need for this recipe. You need to make sure it is smooth and runny. Dry almond butter (sometimes what's left at the bottom of the jar) won't work well to make this recipe. You are looking for a pour-able almond butter consistency!
- These cookies will be extra soft when just out of the oven (like most vegan cookies). Let them sit and cool down on the baking sheet at room temperature for about 10 minutes before grabbing one.
- The batter is extra sticky! I found it easier to distribute the batter using a ice cream scoop of about 2 tbsp size. You can also use you hand, but the batter will stick to them and you will need to rinse + dry them after a few cookies.
- For a nut-free recipe, then swap the almond butter for pumpkin seed butter and choose carefully the chocolate chips.
Pin it for later!
I made these cookies last night and they were so easy to make and so good. I used peanut butter which worked well and this morning they were still soft in the middle. Yummy! I highly recommend these cookies!
Great Nancy! I'm glad you loved them! 🙂
Ils sont excellent! Mon fils m’en a redemandé encore
Oh wow super! 🙂
Ils sont délicieux
Oh, je suis contente que tu les aimes!