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Oatmeal Chocolate Chip Cookies

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These aren’t your average boring oatmeal cookies. These vegan oatmeal chocolate chip cookies are:

thick

soft and chewy

cinnamon spiced

perfectly chocolatey

They’re loaded with traditional rolled oats and chocolate chips for the perfect texture.

All you need for this recipe is:

vegan buttery sticks (we recommend setting them out at room temperature about an hour before you plan on using)

brown sugar

sugar

nondairy milk

vanilla

flour (it is very important that you measure the flour correctly using this method – if you don’t, your cookies may turn out dry and crumbly)

baking soda, salt and cinnamon

traditional rolled oats

and nondairy chocolate chips

If you love cookies as much as we do, check out these other recipes:

Classic Chewy Chocolate Chip Cookies

Vegan DoubleTree Cookies

Peanut Butter S’more Cookies

Peanut Butter Cookie Bars

Oatmeal Chocolate Chip Cookies

4.13 from 8 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Servings 3 dozen

Ingredients
  

  • 1 ¾ cups flour measured correctly*
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup (2 sticks) vegan buttery sticks slightly softened**
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 tbsp nondairy milk we prefer soy or oat
  • 1 tsp vanilla
  • 2 cup traditional rolled oats
  • 1 ½ cup nondairy chocolate chips

Instructions
 

  • Preheat the oven to 350°F.
  • In a medium mixing bowl, whisk the flour, baking soda, salt, and cinnamon.
  • In a separate large mixing bowl, beat the butter, sugars, milk, and vanilla until creamy.
  • Add the dry mixture to the wet and mix until combined.
  • Fold in the oats and chocolate chips.
  • Place balls of ~1.5 tbsp of dough on lined baking sheets. Bake for 9-11 minutes, until baked to your liking.
  • Enjoy warm or allow to cool before digging in! We recommend storing leftovers in an airtight container.

Notes

*Measure your flour using this method. If you don’t, your cookies may turn out dry and crumbly.
**You want the butter to be soft enough so that it blends together with the other ingredients. We recommend setting it out at room temperature at least an hour before you plan on using it (the longer it sits, the more your cookies will spread). 
Keyword chocolate, chocolate chip, cookies, oatmeal, plant-based, vegan
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    • Amber
    • July 3, 2020
    Reply

    5 stars
    Great recipe! These are wonderful dunked in coffee.

    • Amanda
    • September 10, 2020
    Reply

    5 stars
    Yum! Your recipes are always righteous.

      • Milan
      • January 2, 2021
      Reply

      3 stars
      The cookies were very salty or too much baking soda and dry unfortunately. The measurements seem to be off.

    • Lisa
    • December 19, 2020
    Reply

    5 stars
    This is the first time I’ve made a recipe from your site, and it certainly will not be the last. These are amazing! Added some dried tart cherries, it’s my contribution to this year’s festivities. Ha. Thank you for sharing your talents with us.

    • Jess
    • January 8, 2021
    Reply

    4 stars
    There are SO many pop ups and ads on this page that it is IMPOSSIBLE to view on mobile.

    • Kendra
    • January 14, 2021
    Reply

    1 star
    So many pop-ups and ads, never could get to the recipe.

    • Reilly MacDonald
    • April 1, 2021
    Reply

    5 stars
    Made them once before and I swear to god they are the BEST oatmeal chocolate chip cookies I have ever had! Last time I added raisins which made them extra delicious. This time I tried making them gluten free and the consistency was still amazing, as well as they tasted SOO GOOD! typically I don’t substitute GF flour for regular but I will definitely be doing this again!

    • claudia jones
    • April 29, 2021
    Reply

    5 stars
    Great versatile recipe. One son is vegan so I made them with Becel vegan margarine the first time and soy milk. Didn’t cream anything, I just put the ingredients in all together ( I am baking with a 2 year old). They turned out perfectly. The second batch for the other son was gluten free. Used butter and gf all purpose flour. Again they were perfection. Will be making this again. thanks

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