Irresistible Vegan Oatmeal Chocolate Chip Cookies: Your New Favorite Egg-Free & Gluten-Free Treat

Discover the magic of these incredibly delicious Vegan Oatmeal Chocolate Chip Cookies! Perfectly chewy, wonderfully sweet, and completely free from eggs and gluten, they rival – and often surpass – traditional oatmeal chocolate chip cookies. Prepare to be amazed that such a delectable treat can be made without a single egg.

This delightful recipe holds a special place in my heart, created specifically for my sister, Gaby. Her journey with egg sensitivity meant many traditional baked goods were off-limits. As someone who finds immense joy in baking, I eagerly embraced the challenge to craft delicious recipes that she could enjoy without worry. This quest led me to perfect these egg-free chocolate chip oatmeal cookies.

Since their creation, these vegan cookies have become a staple in our household. I’ve baked them countless times, and each batch brings rave reviews from Gaby, my entire family, and anyone else lucky enough to try them. They are a testament that dietary restrictions don’t have to mean compromising on flavor or texture. In fact, these cookies often surprise people with just how good a plant-based, gluten-free treat can be!

The Essential Ingredients You’ll Need

Crafting the perfect vegan oatmeal chocolate chip cookie starts with a selection of key ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for the best results:

• Flax Meal and Water (The Flax Egg): This is our star egg substitute! When ground flax seeds (flax meal) are mixed with water and allowed to sit, they form a gelatinous mixture often referred to as a “flax egg.” This ingenious substitute acts as a powerful binder, holding all the cookie ingredients together and providing moisture, mimicking the function of a traditional egg without any animal products.
• Oat Flour: A fantastic gluten-free alternative to wheat flour, oat flour provides a tender crumb and a wholesome flavor. While you can certainly purchase oat flour, making your own at home is incredibly simple and often more cost-effective. Check out our “Tips and Variations” section below for instructions on how to quickly mill your own.
• Old Fashioned Oats: These oats are essential for achieving that classic chewy oatmeal cookie texture. Unlike quick or instant oats, old-fashioned oats hold their shape well during baking, contributing to a satisfying bite and robust flavor. They add structure and a delightful chewiness that makes these cookies truly special.
• Baking Soda: This leavening agent is vital for giving our cookies their perfect lift and tender texture. It reacts with other ingredients to create air bubbles, ensuring your cookies aren’t too dense.
• Salt: Don’t underestimate the power of a pinch of salt! It enhances all the other flavors in the cookie, balancing the sweetness and bringing out the rich notes of the chocolate and oats.
• Softened Dairy-Free Butter: For a rich, buttery base, we use softened dairy-free butter. The “softened” part is key here – it should be pliable but not melted, allowing it to cream properly with the sugar. My personal preference is the Miyoko’s Kitchen Cultured Vegan Butter, known for its excellent flavor and texture that closely resembles traditional butter. If you don’t need to be dairy-free, regular unsalted butter works perfectly too.
• Coconut Sugar: We opt for coconut sugar in this recipe as a slightly healthier and less processed alternative to white or brown sugar. It imparts a lovely caramel-like flavor and contributes to the cookies’ golden-brown color and chewy texture. Its lower glycemic index is an added bonus for those mindful of sugar intake.
• Vanilla Extract: A touch of pure vanilla extract is indispensable for enhancing the overall flavor profile of the cookies. It adds warmth, depth, and a classic bakery aroma that elevates the entire experience.
• Dark or Semi-Sweet Chocolate Chips: The star of any chocolate chip cookie! I recommend using high-quality dark or semi-sweet chocolate chips for a rich, indulgent flavor. For those with allergies, Enjoy Life offers fantastic allergy-friendly options that are free from common allergens. Ensure your chosen brand is vegan if adhering to strict plant-based guidelines.

Refer to the recipe card below for exact quantities and measurements.

Smart Substitutions for Your Vegan Cookies

This recipe is quite forgiving, and you can easily make several substitutions based on your pantry staples or dietary preferences:

• Chia Egg instead of Flax Egg: If you’re out of flax meal, finely ground chia seeds can be used to create a “chia egg.” Simply follow the same ratio and directions as for the flax egg (1 tablespoon chia seeds + 3 tablespoons water). It will function similarly as a binder.
• Regular Egg (if not vegan/egg-sensitive): For those who don’t have egg sensitivities or aren’t strictly vegan, you can replace the flax egg with one large regular egg. Do note, however, that I’ve observed cookies made with a regular egg tend to spread a little more than those made with a flax egg.
• Regular Butter or Coconut Oil: If you’re not avoiding dairy, feel free to use regular unsalted butter in place of the dairy-free butter. Alternatively, refined coconut oil can also be used, especially if you prefer a coconut-free flavor profile. Ensure it’s in a softened state, similar to butter, for creaming.
• Brown Sugar instead of Coconut Sugar: Brown sugar is an excellent substitute for coconut sugar, providing a rich, molasses-like flavor and contributing to an even chewier cookie texture. It’s a classic choice for oatmeal cookies.
• Creative Mix-ins: Don’t limit yourself to just chocolate chips! Explore other delicious additions like plump raisins, tangy craisins (dried cranberries), chopped walnuts or pecans, shredded coconut, or even a mix of several for a truly custom cookie.

1. Prepare Your Flax Egg:

• In a small bowl, combine 1 tablespoon of ground flax meal with 3 tablespoons of room temperature water.
• Stir well and let the mixture sit for 5-10 minutes. During this time, it will thicken into a gel-like consistency, ready to act as your egg replacer. This step is crucial for binding the cookie dough.

2. Whisk Together Dry Ingredients:

• In a medium-sized mixing bowl, whisk together the oat flour, old-fashioned oats, baking soda, and salt. Ensure these ingredients are thoroughly combined to distribute the leavening evenly throughout the dough.

3. Cream Wet Ingredients:

• In a separate, larger bowl, use either a hand mixer or a stand mixer to beat the softened dairy-free butter (or regular butter) with the coconut sugar until the mixture is light, fluffy, and well-combined. This creaming process incorporates air, contributing to a tender cookie.
• Once creamed, mix in the prepared flax egg and the vanilla extract until fully incorporated.

4. Combine and Fold:

• Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed (or by hand) until just combined. Be careful not to overmix, which can lead to tough cookies.
• Finally, gently fold in your chosen chocolate chips using a spatula. Distribute them evenly throughout the dough.

5. Bake to Golden Perfection:

• Preheat your oven to 350°F (175°C). Prepare a baking sheet with silicone baking mats or parchment paper to prevent sticking.
• Using a cookie scoop or two spoons, drop rounded spoonfuls of dough onto the prepared baking sheet. Leave at least one inch between each cookie, as they will spread during baking.
• Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers appear just set. Avoid overbaking to keep them soft and chewy.
• Allow the cookies to cool on the baking sheet for 10-15 minutes. This crucial cooling period helps them firm up and prevents them from falling apart when transferred. Then, carefully move them to a wire rack to cool completely.

Serving Suggestions for Your Vegan Oatmeal Chocolate Chip Cookies

These delightful cookies are perfect on their own, but they’re even better paired with a complementary beverage. Enjoy them warm, straight from the oven, or cooled for a classic treat. Here are some delicious ideas:

• Classic Milk Pairing: A tall glass of your favorite cold milk – be it almond, oat, soy, or dairy milk – is the quintessential partner for these cookies.
• Healthy Homemade Almond Milk: For a truly wholesome experience, pair them with a glass of freshly made almond milk.
• Café de Olla: Experience a unique blend of flavors by enjoying your cookie with a traditional Mexican spiced coffee.
• Frothy Mocha Latte: Indulge in a luxurious combination with a rich, dairy-free mocha latte.
• Coffee with Homemade Cashew Creamer: Elevate your morning or afternoon coffee by adding a dollop of homemade cashew coffee creamer alongside your cookie.
• Evening Treat: A cup of herbal tea or a warm glass of plant-based milk makes these cookies an ideal bedtime snack.

Storing Your Delicious Vegan Oatmeal Chocolate Chip Cookies

To keep your cookies fresh and delicious, proper storage is key:

• Store cooled cookies in an airtight container at room temperature on your kitchen counter for up to 5 days. Ensure they are completely cool before storing to prevent condensation, which can make them soggy.
• For longer storage, these cookies freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep well for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked feel.
• You can also freeze the unbaked cookie dough! Form the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag and bake from frozen, adding a couple of minutes to the baking time.

Pro Tips and Creative Variations

Elevate your vegan oatmeal chocolate chip cookie game with these expert tips and exciting variations:

• Cooling is Crucial: Patience is a virtue, especially when it comes to these cookies. Allow them to cool on the baking sheet for the recommended 10-15 minutes before attempting to transfer them. When hot, they can be quite delicate and prone to breaking apart. Cooling helps them firm up and maintain their shape, ensuring a perfectly intact cookie.
• Mastering Homemade Oat Flour: Making your own oat flour is incredibly simple and ensures freshness. Just add plain, old-fashioned oats to a high-speed blender or a food processor. Blend for about 15-30 seconds, pausing to scrape down the sides if necessary, until you achieve a fine, powdery consistency. As a general rule, one cup of whole oats will yield approximately ¾ cup of oat flour. Store any unused oat flour in an airtight container in your pantry for up to 3 months, or in the freezer for longer freshness.
• Achieve Uniform Cookies: For consistent baking and a professional look, use a cookie scoop to portion your dough. This ensures all cookies are roughly the same size, baking evenly and preventing some from overbaking while others are undercooked.
• Prevent Spreading: If you find your cookies are spreading too much, try chilling the cookie dough in the refrigerator for at least 30 minutes before baking. This helps the fat solidify, resulting in thicker cookies with less spread.
• Spice It Up: Add warm spices like a ½ teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for an extra layer of flavor that complements the oats and chocolate beautifully.
• Nutty Additions: For an extra crunch and healthy fats, fold in ½ cup of chopped walnuts, pecans, or almonds along with the chocolate chips.
• Dried Fruit Medley: Replace some or all of the chocolate chips with a mix of dried fruits such as cranberries, raisins, chopped dried apricots, or even finely diced dates for a different kind of sweetness and texture.
• Drizzle for Decoration: Once the cookies are completely cool, melt some extra vegan chocolate chips (or white chocolate) and drizzle it over the cookies for an elegant finish and an extra touch of decadence.
• Salted Caramel Swirl: For an indulgent twist, swirl a tablespoon or two of vegan salted caramel sauce into the cookie dough just before baking, or drizzle it over the baked and cooled cookies.

Frequently Asked Questions (FAQ) About Vegan Oatmeal Cookies

I genuinely hope you enjoy baking and savoring these fantastic vegan oatmeal chocolate chip cookies as much as my family and I do!

More Delicious Cookie Recipes to Explore

If you loved these, be sure to check out some of my other popular cookie recipes:

• Crispy and Chewy Coconut Flour Oatmeal Cookies
• Gluten-Free Almond Joy Cookies
• Easiest Almond Butter Blossoms

Full Recipe Details

Originally published July 25, 2021. Updated post March 2023.