Irresistibly Chewy Vegan Oatmeal Chocolate Chip Cookies: Your New Favorite Plant-Based Treat!
Prepare to fall in love with these incredibly soft and chewy oatmeal cookies, generously packed with rich chocolate chips and made entirely vegan! This recipe transforms a classic favorite into a delightful, plant-based indulgence that everyone can enjoy. Each bite offers a perfect blend of sweet, caramelly notes from the brown sugar, the comforting earthiness of oats, and the luxurious melt of vegan chocolate. With their perfectly crisp edges and delightfully tender, chewy centers, these cookies achieve an exquisite texture that is simply unmatched. They are not just delicious; they are a testament to how incredible vegan baking can be, proving that you don’t need dairy or eggs to create a truly spectacular dessert.
Why You’ll Adore This Vegan Oatmeal Chocolate Chip Cookie Recipe
There’s so much to celebrate about these cookies, making them a staple in any baker’s repertoire, vegan or otherwise. We’ve perfected a recipe that’s not only incredibly simple but also consistently delivers outstanding results. Here’s why these vegan oatmeal chocolate chip cookies will quickly become a household favorite:
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Effortless Baking, Wholesome Ingredients, Flawless Outcome. We genuinely adore every aspect of these vegan oatmeal chocolate chip cookies. From the moment you start mixing to the first warm bite, the process is straightforward, using ingredients you likely already have on hand. The magic lies in the simplicity: no complicated techniques, just reliable steps that lead to perfectly baked cookies every single time. It’s a recipe designed for success, even for beginner bakers!
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A Dairy-Free & Egg-Free Delight. With just a few clever ingredient substitutions, we’ve transformed the beloved classic oatmeal chocolate chip cookie into an entirely egg-free and dairy-free vegan sweet treat. This means those with dietary restrictions or ethical preferences can now indulge without compromise. You can truly sink your teeth into these moist, flavorful cookies, knowing they are made with plant-based goodness, offering the same comfort and joy as their traditional counterparts, if not more!
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Unbeatable Flavor and Texture. These cookies are nothing short of divine, bursting with the inviting flavor of caramelly brown sugar, the wholesome richness of earthy oats, and generous pockets of rich chocolate chips. Beyond their incredible taste, it’s the texture that truly sets them apart: deliciously soft and wonderfully chewy, complemented by subtle, slightly crisp edges. This perfect balance creates an experience that truly embodies the best cookie texture imaginable, making them utterly irresistible.
Mastering Your Vegan Oatmeal Chocolate Chip Cookies: Expert Tips from Cheryl
Achieving the perfect vegan oatmeal chocolate chip cookie is all about a few key techniques. These expert tips from Cheryl will help you navigate the baking process, ensuring your cookies turn out beautifully soft, chewy, and utterly delicious every time. Pay close attention to these details, and you’ll be baking like a pro in no time!
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Watch the Edges for Perfect Doneness: For that ideal soft and chewy texture, remove your cookies from the oven just as their edges begin to turn a light golden brown. Remember, cookies continue to cook slightly from the residual heat as they cool on the baking sheet. Taking them out too late can result in drier, crunchier cookies. While a crunchier cookie is perfectly fine if that’s your preference, for ultimate chewiness, aim for that barely-browned edge. Don’t be afraid to take them out a minute or two early!
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Mind Your Dough Thickness: When you gently flatten your scoops of cookie dough on the parchment paper, be mindful not to press them too thin. Thinner dough means faster baking and a crunchier final product. Overly thin cookies are also more susceptible to burning around the edges, which can compromise the flavor and texture. A moderately flattened disc will ensure a balanced bake, allowing the centers to remain soft while the edges achieve a delicate crispness.
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Chill Time is Crucial: Don’t skip the recommended chilling time for the dough! This step is often overlooked but is absolutely essential for vegan cookies. Chilling allows the fats (vegan butter) to solidify, preventing the cookies from spreading too much in the oven. It also gives the flavors a chance to meld and the oats to fully hydrate, resulting in a richer, chewier cookie with better structure. A properly chilled dough yields cookies that are perfectly shaped and have that desirable chew.
Key Ingredients for Your Vegan Oatmeal Chocolate Chip Cookies
Crafting the perfect vegan cookie relies on understanding the role of each ingredient. Here’s a breakdown of what you’ll need and why it’s important, along with potential substitutions to keep in mind:
- Quick Oats: These provide the classic oatmeal cookie texture – slightly chewy and comforting. Quick oats are ideal because they cook faster and integrate seamlessly into the dough, contributing to that soft center. While old-fashioned (rolled) oats can be used, they will result in a chewier, more rustic cookie texture. Ensure they are certified gluten-free if catering to gluten sensitivities.
- All-Purpose Flour: The structural backbone of our cookies. It provides the necessary gluten for chewiness and helps the cookies hold their shape. For a gluten-free option, a good 1:1 gluten-free baking flour blend (one that contains xanthan gum) can often be substituted successfully.
- Vegan Butter (Room Temperature): This is crucial for creaming with the sugars to create a light and fluffy base. Room temperature vegan butter is pliable and incorporates air easily, leading to tender cookies. Using cold butter will make creaming difficult, while melted butter will result in a greasy, flatter cookie. Different brands of vegan butter can have varying fat content and moisture levels, so experimentation might be needed to find your favorite.
- Light Brown Sugar & Granulated White Sugar: The combination of these two sugars is essential for both flavor and texture. Brown sugar adds moisture and a wonderful caramel-like depth, contributing to the chewiness. Granulated sugar helps with spread and crispness around the edges. Don’t swap them out completely, as you’ll alter the final cookie consistency.
- Pure Vanilla Extract: A flavor enhancer that brings warmth and depth to the cookies, complementing the oats and chocolate beautifully. Always opt for pure vanilla for the best taste.
- Apple Cider Vinegar: This seemingly unusual ingredient plays a vital role in vegan baking. When combined with baking soda, it creates a chemical reaction that provides lift and helps the cookies rise, mimicking the leavening power of eggs without any animal products. Don’t worry, you won’t taste the vinegar!
- Vegan Milk of Choice: A touch of plant-based milk (almond, soy, oat, or cashew work well) helps bring the dough together, ensuring it’s the right consistency. It also adds a subtle richness.
- Vegan Chocolate Chips: The star of the show! Make sure to use chocolate chips that are explicitly labeled “vegan” or “dairy-free.” Many dark chocolate varieties are naturally vegan, but always double-check the ingredients list. You can use mini chips, regular chips, or even chopped vegan chocolate bars.
- Cinnamon, Baking Soda, Salt: These dry ingredients are critical for flavor balance and leavening. Cinnamon adds a warm, spicy note that pairs wonderfully with oats and chocolate. Baking soda reacts with the apple cider vinegar to create lift, and salt enhances all the other flavors, preventing the cookies from tasting bland.
More Delicious Vegan Desserts to Explore
If you loved these vegan oatmeal chocolate chip cookies, you’re in for a treat! Our collection of plant-based desserts offers a wide array of options to satisfy any sweet craving, all without compromising on flavor or texture. Discover your next favorite vegan indulgence below:
- Irresistible Vegan Cookie Dough
- Tangy & Refreshing Vegan Lemon Bars
- Classic Comfort: Vegan Apple Pie
- The Best Paleo Avocado Chocolate Mousse (Vegan, Dairy Free)
- Simple & Sweet Vegan Oatmeal Cookies
- Creamy & Dreamy Vegan Coconut Cream Pie
- Homemade Vegan Marshmallows
- Healthy-ish Apple Nachos with a Sweet Twist
Frequently Asked Questions About Vegan Oatmeal Chocolate Chip Cookies
Here are some common questions you might have when baking these delicious vegan cookies:
- Can I use old-fashioned oats instead of quick oats? Yes, you can! Using old-fashioned (rolled) oats will result in a chewier, more rustic cookie with a more pronounced oat texture. Quick oats tend to blend in more, creating a softer cookie. Either option is delicious, so choose based on your preferred texture.
- Are these cookies gluten-free? The recipe as written uses all-purpose flour, so it is not gluten-free. However, you can make these cookies gluten-free by substituting the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend (ensure it contains xanthan gum for best results). Also, be sure to use certified gluten-free oats.
- How long do these vegan cookies last? When stored in an airtight container at room temperature, these cookies will stay fresh and delicious for up to 7 days. For longer storage, see the “Storage Notes” section in the recipe card.
- Why do I need to chill the dough? Chilling the dough is an important step in this recipe, especially for vegan cookies. It allows the vegan butter to firm up, which prevents the cookies from spreading too much in the oven. Chilling also deepens the flavors and contributes to a chewier texture. Don’t skip this step for the best results!
- What kind of vegan butter should I use? Most stick-form vegan butters work well in this recipe. Brands like Miyoko’s Kitchen, Earth Balance, or Country Crock Plant Butter are popular choices. The key is to use a vegan butter that comes in a stick, not a tub, as tub butters often have a higher water content and can affect the cookie’s texture.
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Vegan Oatmeal Chocolate Chip Cookies
Cheryl Malik
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Ingredients
- 1 cup quick oats
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon fresh baking soda
- ½ teaspoon salt
- ½ cup vegan butter at room temperature
- ½ packed cup light brown sugar
- ¼ cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon vegan milk of choice
- ⅓ cup vegan chocolate chips
Equipment
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medium mixing bowl
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whisk
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Large mixing bowl or stand mixer bowl
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Hand mixer or stand mixer
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Silicone spatula
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large cookie sheet
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Parchment paper
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Cookie scoop with release handle
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Refrigerator
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Oven
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Spatula
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wire cooling racks
Instructions
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In a medium mixing bowl, combine the 1 cup quick oats, ¾ cup all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon fresh baking soda, and ½ teaspoon salt. Use a whisk to blend these dry ingredients thoroughly until they are uniformly combined. Set this bowl aside for later.
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In a large mixing bowl (or the bowl of your stand mixer), add the ½ cup room temperature vegan butter, ½ packed cup light brown sugar, and ¼ cup granulated white sugar. Using a hand mixer or stand mixer, beat these ingredients together on medium speed for approximately 2 to 3 minutes, until the mixture becomes light, fluffy, and thoroughly creamed.
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Once the vegan butter and sugars are perfectly creamed, gradually add the whisked dry ingredients to this mixture. Mix on low speed, just until the dry ingredients are fully incorporated and no streaks of flour remain. Be very careful not to overmix the dough, as this can lead to tougher cookies.
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With your mixer still on low speed, pour in the 1 teaspoon pure vanilla extract, 1 teaspoon apple cider vinegar, and 1 tablespoon vegan milk of choice into the mixing bowl. Continue to mix briefly, just until these wet ingredients are incorporated and the dough begins to form a crumbly, yet cohesive, cookie dough texture.
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Turn off your mixer and set it aside. Now, add the ⅓ cup vegan chocolate chips to the bowl. Using a silicone spatula, gently fold the chocolate chips into the cookie dough until they are evenly distributed throughout. Avoid overmixing to keep the chocolate chips intact.
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Prepare a large cookie sheet by lining it with parchment paper; this prevents sticking and aids in easy cleanup. Use a cookie scoop with a release handle (approximately 1 tablespoon in size) to portion out the cookie dough. Ensure you pack the dough tightly into the scoop for consistent cookie size.
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Release each scoop of cookie dough onto the prepared cookie sheet. Continue this process with the remaining dough, making sure to leave ample space (about 2 inches) between each scoop to allow for spreading during baking.
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With the palm of your hand, gently press each scoop of cookie dough flat. This helps achieve those desirable crisp edges and ensures an even bake. Remember Cheryl’s tip: be careful not to make the cookies too thin, as this can lead to them being overly crunchy or even burning.
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Once all the cookies have been flattened, carefully place the cookie sheet into the refrigerator. Allow the cookies to chill for a minimum of 15 minutes. This crucial step helps the vegan butter solidify, preventing excessive spreading and ensuring a chewier texture.
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While your cookie dough is chilling in the refrigerator, preheat your oven to 350° Fahrenheit (175° Celsius). This ensures the oven is at the correct temperature when the cookies are ready to bake, promoting an even cook.
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After the 15-minute chilling period, transfer the cookie sheet directly from the refrigerator to your preheated oven. Bake the chilled cookies for 12 to 15 minutes, or until the cookies appear firm and their edges are lightly golden brown. Keep a close eye on them, as oven temperatures can vary.
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Carefully remove the hot cookie sheet from the oven and set it aside on a heat-proof surface. Allow the cookies to cool on the sheet for about 5 minutes; this helps them set and prevents them from breaking. Then, gently transfer the cookies to wire cooling rack(s) to cool completely. Serve and enjoy these delectable vegan treats as desired!
Notes
- Storage: To maintain their freshness and chewiness, keep your baked vegan oatmeal chocolate chip cookies in an airtight container at room temperature for up to 7 days. For a prolonged treat, you can also freeze the baked cookies for up to 3 months. Simply place them in a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature before enjoying.
- Freezing Dough: You can also freeze the unbaked cookie dough! Scoop and flatten the dough as instructed, then freeze the individual dough portions on a parchment-lined tray until solid. Transfer them to a freezer-safe bag and store for up to 3 months. When ready to bake, simply add a few extra minutes to the baking time, no thawing required.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.