Vegan Oatmeal Chocolate Chip Cookies – Deliciously crunchy and chewy, these bite sized cookies are a healthier swap for your go-to treats. Made with just 8 ingredients and oil-free.

What are vegan oatmeal chocolate chip cookies?

No cooking blog can be complete without a chocolate chip cookie recipe! This is my own version, made slightly healthier with the addition of old-fashioned oats and the omission of oil or butter.

These cookies are slightly crispy on the outside and has the chewy texture of oat breakfast bites on the inside. Plus, this recipe makes 20 bite-sized cookies, so you don't have to feel bad about eating multiple cookies in a single sitting!

What do you need to make these vegan oatmeal chocolate chip cookies?

For this recipe, you only need these 8 main ingredients!

all-purpose flour
brown sugar
cinnamon powder
baking soda
unsweetened applesauce
non-dairy milk (I used oat)
old-fashioned/rolled oats
dark chocolate chips

You will also need the following equipment:

A large mixing bowl
1.5 tbsp cookie scoop
½ sheet baking tray and a cooling rack (you can get both here)

How do you make these vegan oatmeal chocolate chip cookies?

These cookies can be made in one bowl, which makes for a really simple cleanup!

In a large bowl, mix the flour, brown sugar, cinnamon powder and baking soda until they are evenly mixed.
In the same bowl, add the oat milk and applesauce and stir it into the dry ingredients.
Stir in the old fashioned oats and the chocolate chips into the dough until well combined.
The resulting mixture should be sticky. We are ready to scoop.
Prepare a baking tray lined with parchment paper. Use a 1.5 tbsp cookie scoop to measure out equal amounts of cookie dough onto the baking tray, leaving small gaps in between the cookies. Once you have finished scooping (about 19-20 scoops, with the help of a silicone spatula), take a flat end of your spatula or a measuring cup and gently press down each of the cookies to flatten them.

Tips and tricks

Use a cookie scoop. Using a cookie scoop will ensure you have same sized cookies. The cookie dough for this recipe is quite sticky so the quick release feature will come in handy too. I was able to get 20 cookies with a 1.5 tbsp cookie scoop.
Use a flat surface to press down the cookies before baking. Because these cookies do not have butter, they do not spread when they are in the oven. So if you don't flatten the cookies, you might find that they are very high and ball-like after being baked. You can prevent this by simply using a spatula or the back of a measuring cup to gently press down and flatten the surface of the cookies before you put the tray in the oven.

These vegan oatmeal chocolate chip cookies are...

Crispy on the outside and chewy on the inside
A healthier alternative to regular chocolate chip cookies
Oil-free
Made with just 8 ingredients!

Frequently Asked Questions

What's the white stuff? The white stuff when you bite into the cookies are just the crumbs from the oats.
Can I use other kinds of chocolate chips? I find that dark chocolate is best, but feel free to swap it out for semisweet chocolate chips if you prefer a sweeter taste.
Can I make it gluten-free? I have not made this recipe with gluten-free flour, but I think it should still be possible. Let me know in the comments below if you decide to try it out!
How do I store them? You can store these in an airtight container at room temperature for a few days after making (3-5 days). This would hopefully give you enough time to finish them before they go stale.

If your question isn't answered here, be sure to check out the comments section below. You might find the answer to your question down there. Otherwise, please leave a comment on this post so I can get back to you ASAP!

As always, thanks for reading!

Best,