The perfect combination of soft and chewy, these vegan Oatmeal Chocolate Chip Cookies are packed with oats, chocolate chips, and pecans. Easy to make, this classic vegan cookie recipe requires only a handful of basic ingredients.
How to make Vegan Oatmeal Chocolate Chip Cookies:
First create two vegan eggs by mixing two tablespoons flax seed meal with six tablespoons of non-dairy milk.
Then cream together vegan stick margarine (my favorite is Earth Balance), brown sugar, granulated sugar, and vegan flax eggs. (You can either use a fork or hand beaters).
Now add rolled (old-fashioned) oats, all purpose flour, salt, baking soda, and baking powder. Mix batter ingredients together until well combined.
Now add chopped pecans and chocolate chips. The cookie batter will be fairly stiff at this point, so you may need to get your hands in to mix things together well.
Your cookie batter should now look like this! And it tastes AMAZING! And yes, you can eat it because it’s vegan! Yeah!
Now you have to decide what size cookies you want! Form a ball (these are about two-tablespoons) and place on baking tray. Before placing in the oven, use a spatula to flatten just slightly.
Bake cookies on middle rack in the oven for 10-12 minutes (small 2 T. cookies) or 12-14 minutes (larger 1/4 C. cookies.). When the cookies are just beginning to turn brown on the top and light brown on the bottom, they’re done!
Pull the tray out of the oven and let the cookies rest for a minute or two before attempting to gently transfer cookies to wire cooling racks.
Can I substitute coconut oil for the vegan margarine?
Coconut oil is an excellent substitute for vegan margarine in this recipe. Keep in mind that unless you are using refined coconut oil, it will add a slight coconut flavor which I love, but not everyone is accustomed to. Coconut oil works best in this recipe in a fairly firm/cool state.
How to store vegan oatmeal chocolate chip cookies:
Let the cookies cool completely. Once completely cooled place cookies in an air-tight container and store them at room temperature for 5-7 days. You can also freeze the cookies in zip-lock bags, storing them for up to three months!
Expert Baking tips:
- Be sure to use old-fashioned rolled oats in these cookies and not quick oats. Old-fashioned rolled oats provide a much better chewy texture!
- If you love softer cookies, be sure to bake on the lower end of the baking time, removing from the oven just as the edges of the cookies begin to brown and the center looks like it is barely beginning to set.
- Customize these as you like! Sub chocolate chips for raisins and/or add a teaspoon of cinnamon. You can also remove or change the type of nuts used.
These are my absolute favorite cookies (a childhood obsession!), and I can’t wait for you to try them!
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Vegan Oatmeal Chocolate Chip Cookies
Ingredients
Cream together:
- 2 tbsp flax seed meal mixed with 6 tbsp non-dairy milk
- 1 cup vegan margarine earth balance slightly softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 tsp Vanilla Extract
Add dry ingredients:
- 2 1/2 cups rolled oats old fashioned
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
Add-ins:
- 1 1/2 cups chopped pecans
- 2 cups vegan chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Cream together first five ingredients.
- Add dry ingredients and mix until all ingredients are well combined.
- Add chopped pecans and chocolate chips using hands if needed to work through cookie dough.
- Form cookie dough into balls. Allow room between cookies on tray for spreading. Lightly press tops of cookies with a spatula to flatten slightly.2T balls = 4 dozen cookies 1/4 cup balls = 2 dozen cookies
- Bake at 375 on middle rack in the oven for 10-12 minutes (small cookies) or 12-14 minutes (larger cookies). Remove just as the edges of the cookie are beginning to brown and center of cooking is beginning to set.
- Let cookies cool on the tray for a minute or two before gently transferring to a wire rack to cool.
Notes
Can I substitute coconut oil for the vegan margarine?
Coconut oil is an excellent substitute for vegan margarine in this recipe. Keep in mind that unless you are using refined coconut oil, it will add a slight coconut flavor which I love, but not everyone is accustomed to. Coconut oil works best in this recipe in a fairly firm/cool state.HOW TO STORE VEGAN OATMEAL CHOCOLATE CHIP COOKIES:
Let the cookies cool completely. Once completely cooled place cookies in an air-tight container and store them at room temperature for 5-7 days. You can also freeze the cookies in zip-lock bags, storing them for up to three months!EXPERT BAKING TIPS:
- Be sure to use old-fashioned rolled oats in these cookies and not quick oats. Old-fashioned rolled oats provide a much better chewy texture!
- If you love softer cookies, be sure to bake on the lower end of the baking time, removing from the oven just as the edges of the cookies begin to brown and the center looks like it is barely beginning to set.
- Customize these as you like! Sub chocolate chips for raisins and/or add a teaspoon of cinnamon. You can also remove or change the type of nuts used.
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