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If you’re craving a sweet treat but want something more wholesome, then look no further than these Vegan Chocolate Chip Oatmeal Cookies! Made with simple and wholesome ingredients, these cookies are perfect for those who want to enjoy a healthier version of a classic favourite.
Chocolate chip oatmeal cookies are one of my old-time favourite. They always have two things that I love wholeheartedly: chocolate chips and oats, which make them full of texture and flavours.
But store bought cookies are usually too sweet for me, which is why I started baking and making my own chocolate chips oatmeal cookies. (And basically lots of other desserts too!)
These chocolate chip oatmeal cookies are perfect pick-me-up snacks/treats for anytime of the day. They are healthier with less sugar, oil, and higher fibre content.
What’s special about these Chocolate Chip Oatmeal Cookies?
- Gluten-free, made with oat flour and almond flour instead
- Vegan, no dairy, no eggs, no animal products (no worry for cholesterol)
- Crunchy on the outside and slightly soft on the inside
- Perfect anytime treat for cookie lovers like me!
Ingredients You Need for these Vegan Chocolate Chip Oatmeal Cookies
- Ground chia seed
- Water
- Nut butter (I used cashew butter, see How to Make Nut Butter)
- Extra-virgin coconut oil
- Coconut sugar
- Oat flour
- Jumbo rolled oats
- Almond flour
- Baking powder
- Vegan chocolate chips
For substitutions, please take a look at “Questions You Might Have” section and the recipe card.
How to Make Vegan Chocolate Chip Oatmeal Cookies
Here we will wall through the steps first to let you have the overall idea. All details and exact measurement are in the recipe card at the end of this post.
- Prepare: Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Make a chia “egg”: In a small bowl, whisk together the ground chia seeds and water. Let it sit for a few minutes.
- Mix wet ingredients: In a medium mixing bowl, combine the nut butter, coconut oil, and coconut sugar.
- Combine with chia: Add the chia seed gel to the bowl and mix well.
- Add in dry ingredients: Then add the oat flour, rolled oats, almond flour, and baking powder to the bowl. Stir until all the dry ingredients are fully incorporated.
- Stir in chocolate chips: Fold in the vegan chocolate chips.
- Divide cookie dough: Using a spoon to scoop out a heaping tablespoon of the mixture. Roll it to shape it into a ball. Repeat to finish all mixture.
- Shape the cookies: Use your palm and fingers to press the cookie dough balls down into thick disks (about 1 cm), leaving some space between each cookie.
- Bake: Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are lightly golden brown.
- Cool down: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
And it’s time to dive in to enjoy these delicious Vegan Chocolate Chip Oatmeal Cookies!
How to Store Chocolate Chip Oatmeal Cookies
Store any leftovers in an airtight container for 5 – 7 days.
Tips for Success
- Weigh your ingredients. For baking, I always recommend using a kitchen scale rather than measuring cups to achieve the most accurate result.
- Pay attention to the baking time. If you want your cookies still a bit soft inside, It’s very important to not overbake. Check them once they’ve been baked for around 10 minutes to avoid overbaking. (But if you prefer crunchy, just bake them slightly longer.)
- Mix everything evenly. It’s very critical to mix the ingredients evenly, so every cookie will taste the same. Not like one is hard, and the other one is too soft.
Questions You Might Have
Final Words
These Vegan Chocolate Chip Oatmeal Cookies are a perfect combination of wholesome ingredients and delicious flavour. They are crunchy, nutty, and loaded with chocolate chips, making them an irresistible treat.
Plus, they are easy to make and can be enjoyed as a snack, dessert, or even as a breakfast option. And they will fill your home with the delightful aroma of freshly baked cookies as well.
So go ahead and satisfy your sweet tooth with these delightful cookies that are sure to become a favourite in your household.
— Nora
More Vegan Snack Recipes:
Healthy Chocolate Chip Oatmeal Cookies (Vegan, Gluten-free)
Ingredients
- 1 Tbsp ground chia seed
- 3 Tbsp water
- 30 g cashwe butter, (2 Tbsp) or another nut butter*
- 36 g extra-virgin coconut oil, (3 Tbsp)
- 35 g coconut sugar, (~ 1/4 cup)
- 90 g oat flour, (1 cup) use gluten-free if necessary
- 45 g jumbo rolled oats, (1/2 cup) use gluten-free if necessary
- 36 g almond flour, (3/8 cup)
- 1/4 tsp baking powder
- 28 g vegan chocolate chips, (1 oz)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Make a chia “egg”: In a small bowl, whisk together the ground chia seeds and water to form a chia seed gel. Let it sit for a few minutes until it thickens and resembles the consistency of an egg.
- Mix wet ingredients: In a medium mixing bowl, combine the cashew butter, extra-virgin coconut oil, and coconut sugar. Stir until well combined and creamy.
- Combine with chia: Add the chia seed gel to the bowl and mix well.
- Add in dry ingredients: Next, add the oat flour, rolled oats, almond flour, and baking powder to the bowl. Stir until all the dry ingredients are fully incorporated into the wet mixture.
- Stir in chocolate chips: Fold in the vegan chocolate chips, making sure they are evenly distributed throughout the dough.
- Divide cookie dough: Using a spoon to scoop out a heaping tablespoon of the mixture. Roll the mixture between your palms and shape it into a ball. Place it on the prepared baking sheet. Repeat to finish all the mixture.
- Shape the cookies: Use your palm and fingers to press the cookie dough balls down into thick disks (about 1 cm), leaving some space between each cookie.
- Bake: Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are lightly golden brown and firm to the touch, but still slightly soft in the middle.
- Cool down: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then dive in to enjoy!
Video
Notes
- *Cashew butter: I often use cashew butter or peanut butter because cashew butter’s flavour is more neutral and peanut butter is usually the easiest to get. But if for some reason you don’t want to use either, feel free to swap it with another nut butter, like almond butter. (Learn How to Make Nut Butter)
- Storage: Store any leftovers in an airtight container for 5 – 7 days.
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