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    Home » Recipes » Dessert Recipes

    Vegan Oatmeal Chocolate Chip Cookies

    Published on March 26, 2019 by Kate, Updated on June 7, 2021 - 9 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    overhead shot of vegan oatmeal chocolate chip cookie with chocolate chips in background and text overlay for pinterest

    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 and is a favorite of ours!

    overhead shot of vegan oatmeal chocolate chip cookies resting on marble background

    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).

    overhead shot fo vegan margarine and vegan egg creamed together for vegan oatmeal chocolate chip cookies

    Now add rolled (old-fashioned) oats, all purpose flour, salt, baking soda, and baking powder.  Mix batter ingredients together until well combined.

    overhead shot of oats and other dry ingredients being added to vegan chocolate chip cookie batter

    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.

    overhead shot of chopped pecans and chocolate chips being added to vegan oatmeal chocolate chip cookie batter

    Your cookie batter should now look like this!  And it tastes AMAZING!  And yes, you can eat it because it's vegan!  Yeah!

    overhead shot of vegan oatmeal chocolate chip cookie batter in a white bowl

    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.

    overhead shot of cookie dough batter in ball shape on baking tray

    Bake cookies on middle rack in the oven for 10-12 minutes (small 2 T. cookies) or 12-14 minutes (larger ¼ 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.

    overhead shot of vegan oatmeal chocolate chip cookies cooling on wire rack

    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. 

    overhead closeup shot of vegan chocolate chip cookie with a bite taken out resting on top of a mason jar glass of non-dairy milk

    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:

    1. 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!
    2. 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.
    3. 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.

    side closeup sot of a stack of vegan oatmeal chocolate chip cookies with pecans beside and chocolate chips behind

    These are my absolute favorite cookies (a childhood obsession!), and I can't wait for you to try them!

    Need more chocolate in your life than just chocolate chips? I get it... Try these reader favorites:

    • Vegan Avocado Brownies
    • Chocolate Peanut Butter Pie
    • Chocolate Chia Pudding
    • Vegan Chocolate Sauce

    If you’ve tried these vegan Oatmeal Chocolate Chip Cookies or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    side closeup shot of stack of vegan oatmeal chocolate chip cookies with non-dairy milk in background

    Vegan Oatmeal Chocolate Chip Cookies

    The only vegan Chocolate Chip cookie recipe you'll ever need!  Loaded with oats, and chocolate chips, these amazing cookies are quick and easy to make and the soft and chewy texture is absolutely mind-blowing!
    4.91 from 20 votes
    Print recipe Leave a comment
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 24
    Calories: 319kcal
    Author: Kate

    Ingredients

    Cream together:

    • 2 tablespoon flax seed meal, mixed with 6 tablespoon non-dairy milk
    • 1 cup vegan margarine, earth balance slightly softened
    • 1 cup brown sugar
    • 1 cup granulated sugar
    • 1 teaspoon Vanilla Extract

    Add dry ingredients:

    • 2 ½ cups rolled oats, old fashioned
    • 2 cups all purpose flour
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder

    Add-ins:

    • 1 ½ cups chopped pecans
    • 2 cups vegan chocolate chips
    US Customary - Metric

    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  
      ¼ 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:

    1. 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!
    2. 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.
    3. 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.

    Nutrition

    Serving: 2cookies | Calories: 319kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Sodium: 165mg | Potassium: 101mg | Fiber: 3g | Sugar: 24g | Vitamin A: 365IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 2.2mg

    More Vegan Dessert Recipes

    • Vegan Apple Sticky Buns
    • 25 Vegan Halloween Recipes
    • Vegan Blueberry Muffins
    • Vegan Lemon Poppy Seed Loaf

    Reader Interactions

    Comments

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      Recipe Rating




    1. Ron

      December 12, 2020 at 12:48 pm

      5 stars
      Better than any chocolate chip cookie I’ve ever tried.! As goood as the ones I’ve always tasted at bakeries! Thank you!

      Reply
    2. Sheri

      September 17, 2020 at 8:28 pm

      5 stars
      This is my favorite chocolate chip cookie of all time. We always add pecan and coconut- it is divine.

      Reply
      • Kate

        September 18, 2020 at 12:56 pm

        I am so glad to hear that!! And pecans sound amazing with these cookies!

        Reply
    3. Jenny Sigler

      June 05, 2020 at 3:38 pm

      Just made these--I've found my go-to vegan choc-chip cookie recipe! Thank you!! They're delicious.

      Reply
      • Rebecca

        June 05, 2020 at 5:50 pm

        Awesome! So glad you like them! Made a couple batches of cookies today too! Must be the day to bake!

        Reply
    4. Christy

      February 25, 2020 at 6:44 pm

      Finally made this recipe! My ‘comfort’ food in preparation for a snow storm coming in overnight tonight ?. Excellent recipe and so easy to make.

      Reply
      • Rebecca

        February 26, 2020 at 10:12 am

        Great idea! Still snowing here too! Cookies are just the thing! Thanks for the comment!

        Reply
    5. shama

      October 03, 2019 at 2:18 pm

      This is my go-to chocolate chip cookie recipe. Thanks for sharing!

      Reply
      • Rebecca

        October 03, 2019 at 4:50 pm

        Yes! You're welcome! Glad you like it!

        Reply

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