Published: · Modified: by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 4 Comments
Jump to Recipe Print Recipe
Calling all chocolate chip cookie lovers! These easy Dairy Free Chocolate Chip Oatmeal Cookies are here to make your vegan cookie dreams come true! This great recipe comes together in just one bowl and has the perfectly chewy texture with a crispy outer.
this recipe
Wholesome oatmeal and chocolate chips are always a great combination, but I think what makes this recipe stand out is that it's so quick and easy!
In fact, it comes together in just one bowl and, if you choose to ignore the chilling time (which you totally can, you just end up with a crunchier cookie) they only take 7 minutes to mix and 15 to bake. So you can have the cookies you crave in less than half an hour!
I know you're going to love these cookies, so you're also going to want to try my other cookie fave Vegan Oatmeal Raisin Cookies. Actually, you should probably also check out these Vegan Cranberry Oatmeal Cookies with White Chocolate Chips for a festive twist, or these Vegan Peanut Butter Cookies for a high protein variation.
Jump to:
- 🍪Ingredients
- 👩🍳Instructions
- 🥫Storage
- 🥥Variations and Substitutions
- 🔪Equipment
- ❓FAQ
- 🍥Similar Recipes
- 📖 Recipe
- 💬 Comments
🍪Ingredients
These yummy chocolate chip oatmeal cookies are made with simple ingredients that are irresistible when combined.
- Oatmeal- You can choose chunkier rolled oats (old fashioned oats) , or finer quick cooking oats. It doesn't really matter, they'll taste great either way, however the texture will vary a little.
- Chocolate Chips- I chose vegan dark chocolate chips for these cookies. But choose your favorite vegan chocolate chips. Or chop up your favorite chocolate bar into chunks for a rustic and even chocolatier cookie.
- Brown Sugar- I like to use simple soft brown sugar. You can substitute with other sugars such as maple syrup or coconut sugar if you like.
- Plain (all purpose) flour- You can also choose whole meal, spelt or gluten-free flour if you wish.
- Linseed/Flaxseed- this is the egg substitute and helps to bind. (Sometimes known as a flax egg) Flax is also great source of Omegas. Grind your own, orbuy pre-milled flaxseed.
- Vegetable Oil- this replaces the more traditional butter and keeps these cookies dairy free. I find it makes a chewy texture that also allows for delicious crispy edges. Delicious.
- Seeds or nuts. I made these with pumpkin seeds, but they also taste great with chopped nuts or sunflower seeds. Or just add some extra chocolate chips. I won't tell!
- Vanilla Extract- Choose the nicest vanilla extract you can afford. The vanilla helps bring out the nuttyness of the oats.
- Cinnamon- I love the hint of cinnamon in combination with the chocolate and vanilla, but you can leave it out if you wish.
👩🍳Instructions
Head to the recipe card below for the full low-down on how to make these Dairy Free Chocolate Chip Oatmeal cookies. These handy how-to images will help you make the best cookies, all in one bowl!
- Mix up the milled flaxseed/linseed with some water and leave to expand- this makes it into a gel that ensures your cookies will stay together.
2. In a large mixing bowl, add the sugar, oil, cinnamon and vanilla and mix well to combine.
3. Add in the flaxseed/linseed mixture to the sugar mixture and mix well to combine.
4. Now add the dry ingredients- the flour, salt and baking powder and mix gently.
5. Add in the oats, chocolate chips and pumpkin seeds or nuts if you are using them.
6.Mix well until the cookie dough is combined and is a slightly sticky mixture
- If you want chewy cookies, put the cookie dough into the fridge for 15 minutes to cool.
- Finally, using a spoon or a cookie scoop , plop 4cm/ 2" cookie dough balls onto a cookie sheet lined with parchment paper and bake for 15 minutes.
🥫Storage
Keep these cookies in an airtight container for up to a month.
Alternatively, for a delicious fresh-baked cookie, put spoonfuls of the uncooked cookie dough onto a baking sheet and put it in the freezer. Once frozen store in freezer bags, then pull out one or two as needed and bake. You could even use your air fryer to bake one or two at a time.
🥥Variations and Substitutions
Use the basic method for these chocolate chip cookies and switch up the flavours. Add as many as you dare.
- Gluten-Free- use gluten-free flour in place of wheat flour and certified gluten-free oats.
- Coconut Flakes or Desiccated Coconut: for a tropical vibe
- Coconut Oil- in place of the vegetable oil.
- White Chocolate chips - check they're vegan to keep this vegan.
- Craisins, sweet raisins, other dried fruit
- Other types of nuts, pine nuts, walnuts, doughnuts (just kidding, not doughnuts)
🔪Equipment
You simply need a large mixing bowl, a wooden spoon and a baking sheet to make these dairy free oatmeal cookies. I know my lovely cousin has made them with her little girls to much success, so get your kiddos involved with making them. No food processor or fancy mixer needed!
❓FAQ
These are the most common questions and our best tips for making these yummy vegan chocolate chip oatmeal cookies. If you have a question, do leave it in the comments below and we can help you out!
Which is the best oatmeal to use for these cookies?
I used a simple steel cut oats, however rolled oats, quick oats or any of your favourite oats will work. How large they are will affect the texture, but they will still taste great!
How long will these vegan cookies last once baked?
Put these cookies into an airtight container and they will stay fresh for up to 14 days or longer.
Can I freeze the cookie mixture?
Absolutely! You could freeze it all in one batch, in which case you will need to use it all once unfrozen. Or freeze in spoonfuls, then pop into a box or freezer bag, and just bake what you need, as you want them. There is nothing nicer than a freshly baked cookie!
Can I freeze the baked cookies?
Yes! They will freeze well. Just thaw out as needed. Or pop in the oven for a few minutes for that freshly baked taste!
Are these cookies gluten-free?
If you want to make these cookies gluten-free, choose gluten-free flour and gluten-free oats.
🍥Similar Recipes
We know you're going to love love LOVE these vegan chocolate chip oatmeal cookies, so why not check out some of our other favourite baking and cookie recipes!
- Vegan Oatmeal Raisin Cookies
- Vegan Lebkuchen Gingerbread Cookies
- Easy Tahini Choc Chip Cookies
- Vegan Salted Chocolate Chip Peanut Butter Cookies
- Nutty Vegan Flapjacks with Dark Chocolate
- Raspberry White Chocolate Cookies
- Vegan Savoury Cheese Biscuits (Cookies)
- Healthy Date Banana Flapjacks (without sugar)
- Vegan Cranberry Oatmeal Cookies with White Chocolate Chips
📖 Recipe
Vegan Chocolate Chip Oatmeal Cookies
Louise-Claire Cayzer
This is the ultimate Chocolate Chip cookie! Easy to make and perfect for sharing.
No ratings yet
Print Recipe Pin Recipe
Prep Time 7 minutes mins
Cook Time 15 minutes mins
Chill time if you want chewier cookies 15 minutes mins
Total Time 37 minutes mins
Course Afternoon Tea, Snack
Cuisine American, Vegan
Servings 16 cookies
Calories 159 kcal
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 150 g (⅔ cups) brown sugar
- 125 g (1 cups) plain flour (all purpose flour)
- 150 g (1 ½ cups) oats (rolled or steel cut)
- 125 ml (½ cups) vegetable oil
- 3 tablespoon milled linseed (also known as flaxseed)
- 9 tablespoon water (this gets mixed with the milled linseed)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 100 g (1 cups) vegan chocolate chips
- 50 g pumpkin seeds (or nuts or sunflower seeds)
- ½ teaspoon baking powder
Instructions
Add the water to the milled flaxseed/linseed and leave it to plump up
In a large bowl, add the sugar, cinnamon, vanilla and oil and mix well.
Now add in the milled linseed/water mixture and mix well.
Add the flour, salt, baking powder and mix well.
Add in the oats and mix well.
Now add in the chocolate chips, seeds or nuts and mix.
If you want chewier cookies, put the mixture into the fridge for 15mins-30mins to cool down. If you prefer a crunchier slightly flatter cookie, cook straight away!
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Line two baking sheets with baking paper.
Put out tablespoons of mixture into vaguely round shapes onto the baking sheets. 8 cookies per sheet.
Bake for between 12-15 minutes (depending on your oven! You might need to swap the sheets around half way).
Cookies are ready when they are gently brown. Let cool a bit before eating!
Nutrition
Calories: 159kcalCarbohydrates: 26gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 54mgPotassium: 96mgFiber: 2gSugar: 12gVitamin A: 1IUVitamin C: 1mgCalcium: 36mgIron: 2mg
Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
More Cookies
- Pumpkin Oatmeal Choc Chip Cookies- Gluten Free
- Raspberry White Chocolate Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Lebkuchen Gingerbread Cookies
Reader Interactions
Comments
Beth says
These are perfect! Quick, easy and in my belly in less than 45 minutes!Reply
Mahy says
I NEED to make a big batch of these! So delicious, so easy to make!Reply
Kechi says
I like all the ingredients, gladly I have everything on hand and making this tomorrow! Thanks for sharing!Reply
Tania says
You had me at one bowl! They tasted so good! Even my daughter, who's very fussy with her food, has munched through a few!Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
