• Skip to main content
  • Skip to primary sidebar
Plant Based Jess
menu icon
go to homepage
  • Summer Recipes
  • Recipes
  • About
  • 📧 Subscribe
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Summer Recipes
    • Recipes
    • About
    • 📧 Subscribe
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipe Index » Dessert

    Vegan Oatmeal Chocolate Chip Cookies

    Published: Feb 28, 2021 · Modified: Jul 17, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    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.

    There are 6 vegan oatmeal chocolate chip cookies on a white plate and surrounded by a grey and white hand towel, a cup of tea, dark chocolate chip in a small bowl and a large white bowl containing raw oats.

    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 or a creamy peanut butter coffee. 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!

    There are 6 vegan oatmeal chocolate chip cookies on a white plate and surrounded by a grey and white hand towel and a cup of tea.

    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.
    Ingredients needed to make this recipe: raw oats, whole wheat flour, almond butter, ground flax seeds, maple syrup, baking powder, salt and chocolate chips.

    How to make them

    This is a super easy recipe that can be done under 20 minutes.

    1. Combine the dry ingredients (raw oats, flour, baking soda and salt)
    2. Combine the wet ingredients using a whisk until extra smooth (almond butter, maple syrup and flax eggs)
    3. Combine dry + wet, fold in the chocolate chips, shape in balls and cook!
    There is a white bowl showing raw oats mixed in with flour. (in process picture)
    There is a white bowl showing a creamy mixture of maple syrup, almond butter with flax seeds. (In process picture)
    There is a cookie batter being stirred in a white bowl with a grey spatula. (In process picture)
    There is a cookie batter with chocolate chips being stirred in a white bowl with a grey spatula. (In process picture)
    There is a baking sheet with balls of raw cookie dough being distributed. You can see a hand spreading the balls using an ice cream scoop. (In process picture)

    Watch how to make them

    YouTube video

    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.

    There are some vegan oatmeal chocolate chip cookies on a baking sheet.

    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.

    There are 6 vegan oatmeal chocolate chip cookies on a white plate surrounded by a grey and white hand towel, a cup of tea and a cookie with a bite off in the background on a different plate.

    Other chocolate recipes you might like

    • Black bean brownies
    • Avocado chocolate pudding
    • Strawberry chocolate baked oatmeal
    • Matcha chocolate oatmeal
    • Kiwi Chia Pudding
    • Cashew chocolate milk
    • Banana chocolate milkshake
    • Rice krispie treats
    • Vegan pumpkin chocolate chip cookies
    • Vegan chocolate chip cookie cake

    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!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    There are 6 vegan oatmeal chocolate chip cookies on a white plate and surrounded by a grey and white hand towel, a cup of tea, dark chocolate chip in a small bowl and a large white bowl containing raw oats.

    Vegan Oatmeal Chocolate Chip Cookies

    5 from 3 votes
    These vegan oatmeal chocolate chip cookies are perfect for when you crave chocolate, but still want something healthy. They have a delicious soft center with crispy edges and are filled with melting dark chocolate. It's an easy and quick recipe using only simple ingredients.
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time14 minutes mins
    Total Time24 minutes mins
    Servings 11 cookies
    Author Jessica Laroche

    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

    YouTube 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.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 202kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 79mg | Potassium: 181mg | Fiber: 3g | Sugar: 11g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | Calcium: 70mg | Iron: 1mg
    CLICK TO SUBSCRIBE FOR UPDATES!
    SHARE BY TEXT SHARE ON FACEBOOK SHARE BY EMAIL

    Pin it for later!

    More Easy Vegan Dessert Recipes

    • Matcha affogato over oat milk ice cream and garnished with white chocolate chips.
      Matcha Affogato
    • Front view on 2 vegan chocolate chip cookies in a mug with glasses of milk in the background.
      Vegan Chocolate Chip Cookie in a Mug (5-Min)
    • View on a small cup of vegan avocado chia chocolate pudding garnished with whipped cream and raspberries.
      Avocado Chia Seed Pudding (Easy Vegan Recipe)
    • Overhead view on a few dark chocolate pineapple garnished with different ingredients.
      Chocolate Covered Pineapple Slices

    Reader Interactions

    Comments

    1. V. Klingon says

      November 30, 2023 at 11:47 am

      Can you use quick oats or is the regular rolled oats preferred?

      Reply
      • Jessica says

        December 02, 2023 at 4:27 pm

        Hi! I think the thicker old-fashioned works better for a more chewy texture, although I haven't tried using quick oats.

        Reply
    2. Will says

      March 03, 2021 at 4:28 pm

      5 stars
      Ils sont délicieux

      Reply
      • plantbasedjess says

        March 03, 2021 at 4:34 pm

        Oh, je suis contente que tu les aimes!

        Reply
    3. Nancy says

      March 02, 2021 at 4:40 pm

      5 stars
      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!

      Reply
      • plantbasedjess says

        March 02, 2021 at 5:37 pm

        Great Nancy! I'm glad you loved them! 🙂

        Reply
        • Sonia says

          March 02, 2021 at 7:09 pm

          5 stars
          Ils sont excellent! Mon fils m’en a redemandé encore

          Reply
          • plantbasedjess says

            March 02, 2021 at 7:49 pm

            Oh wow super! 🙂

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

    CONNECT WITH ME


    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    ☀️ SUMMER RECIPES


    • White bowl with creamy pesto rigatoni garnished with roasted tomatoes.
      Creamy Pesto Rigatoni with Roasted Tomatoes
    • Recipe for vegan Elote showing 4 corn cobs with Mexican mayo and cilantro over a plate.
      Easy Vegan Elote (Mexican Street Corn)
    • Vegan Caesar salad topped with Cajun tofu.
      Vegan Caesar Salad with Cajun Tofu
    • View on a bowl of mango corn salsa on a platter with tortilla chips.
      Mango Corn Salsa
    • View on a vegan vegetable sandwich on a cutting board with roasted tomato, cucumber and avocado.
      Roasted Tomato Sandwich with Vegan Aioli
    • Overhead view on a few pieces of vegan bruschetta made with tomato, basil and balsamic vinegar.
      Easy Vegan Tomato Basil Bruschetta

    POPULAR RECIPES


    • Overhead view on a dark plate filled with 3-ingredient almond flour peanut butter cookies with a glass of milk on the side.
      3-Ingredient Almond Flour Peanut Butter Cookies
    • View on a glass of passion fruit mocktail with fresh passion fruits on the side.
      Passion Fruit Mocktail
    • Showing is a homemade easy buckwheat bread that's about half sliced. There are a few slices around the bread that are topped with peanut butter, yogurt and fruits.
      Easy Buckwheat Bread (No yeast, No kneading!)
    • There is a large spoon taking some oven-roasted potatoes and broccoli from a sheet pan.
      Oven-Roasted Potatoes and Broccoli
    • Front angle view on a kale tonic with lemon juice.
      Kale Tonic (First Watch Copy Cat Recipe)
    • Front angle view on a small jar of flaxseed pudding layered with strawberry jam and fresh blueberries.
      Flaxseed Pudding

    Footer

    Copyright © 2021 Plant Based Jess

    Privacy Policy