These Vegan Oatmeal Chocolate Chip Cookies are ooey gooey, naturally sweetened, and don’t require any strange ingredients!
You asked, and I delivered.
I’ve had so many people falling in love with my vegan cookie for one and asking if there was a full recipe they could make. I love that you’re all so much more willing to share than I am.
This is a chocolate chip cookie that I think will quickly become your favorite. Plus they get bonus points for being vegan!
There might be a lot of vegan cookie recipes out there, but what makes these MY favorite are that they don’t require any egg replacers! That means no whisking up a flax egg, no expensive chia seeds, and no fruit mashed up trying to hide in a cookie.
A few things I LOVE about these cookies:
- They’re naturally sweetened – with pure, locally sourced maple syrup
- That dreamy maple syrup teams up with almond butter and coconut oil to make some seriously soft cookies – they don’t dry out!
- Chocolate + flaky salt = where I go when I dream
Adding a little extra chocolate and salt to the top of the cookies before baking them is optional, but really adds to the indulgence and curb appeal. I used fleur de sel to top these cookies, but a flaky finishing salt such as Maldon sea salt would also be great.
Not much spreading happens in the oven on these little guys, so if you want perfectly round cookies be sure to shape them that way before baking. You may also want to press them down a bit into an even layer, or leave them tall and domed for extra gooey-ness!
If you want a cookie that holds together really well, I recommend baking them for an extra minute or two. If you want a soft and gooey cookie (which I really think you do), bake the recommended time in the recipe below.
Be sure to allow the cookies to cool on the baking sheet before removing them so they don’t fall apart. Even after cooling I tried to take these cookies in a ziplock bag to share with some friends and they totally fell apart.
They were still delicious, but not very shareable. The lesson here is, enjoy these at home, or find a very protective way of transporting them.
These simple vegan oatmeal chocolate chip cookies can be customized! Here are a few ideas to get you started:
- Use whatever nut butter (or combination) that you have on hand. I find almond butter to give the most classic, caramel-y chocolate chip cookie taste and texture
- Swap the chocolate chunks for regular chocolate chips or a chopped up chocolate bar
- Use a gluten-free flour blend and gluten-free oats to make gluten-free vegan oatmeal chocolate chip cookies
- Add chopped walnuts or almonds for a little crunch
If you can’t get enough vegan treats, be sure to try my vegan cookie for one, vegan cookie dough for one, vegan brownie batter for one, vegan cookie dough dip for two, and vegan cookie dough bars!
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 1 1/2 cups creamy almond butter I like Simply Balanced from Target
- 2 cups pure maple syrup
- 1/2 cup coconut oil
- 4 teaspoons pure vanilla extract
- 3 cups unbleached all-purpose flour
- 3 cups old fashioned oats
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 1/2 cups vegan chocolate chunks plus more for topping the cookies
- Fleur de sel, Maldon sea salt, or other flaky finishing salt for topping the cookies (optional)
- Preheat the oven to 350ºF. Line a baking sheet with parchment or a silicone baking sheet.
- In a large bowl, whisk together almond butter, maple syrup, coconut oil, and vanilla extract.
- Add the flour, oats, baking soda, and salt and stir until just combined.
- Fold in the chocolate chips.
- Using a cookie scoop, place about 2 tablespoons of dough onto the prepared baking sheet, gently forming each scoop into a neat circle and leaving at least 1 inch in between cookies.
- Bake 9 minutes or until the tops are no longer wet. Allow the cookies to cool 10 minutes on the baking sheet before removing to a cooling rack to cool completely. Repeat with the remaining dough.
- Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for 3 months.
Recipe Video
I could use a dozen of these right about now!
They are SO good!
These look incredible!!
Thanks Crystal!