These deliciously chewy vegan oatmeal chocolate chip cookies are made with rich and nutty vegan brown butter and brown sugar, and loaded with molten chocolate in every bite!

brown butter oatmeal chocolate chip cookies on parchment paper

These are truly the best oatmeal chocolate chip cookies. They’re perfectly soft and chewy in the middle, with deliciously crisp edges. As a vegan baking cookbook author and cookie connoisseur, I’ve had my fair share of cookies, and these are it.

With hints of cinnamon and vanilla, these perfectly baked vegan oatmeal chocolate chip cookies are sure to be loved by all eaters, vegan or not.

Based off of my classic iced vegan oatmeal cookies (which seriously taste like an old fashioned oatmeal cookie), these are some of my favorite vegan cookies ever (aside from my classic vegan chocolate chip cookies and vegan double chocolate chip cookies of course 🙂 ). 

In fact, I even made a super fall version, my vegan pumpkin oatmeal chocolate chip cookies, based off of these, as well as my oatmeal fudge bars!

They’re so easy to make and in just one bowl if needed, and you simply scoop the cookie dough and bake. You can even freeze the dough for baking alter on as well!

Not to mention, these vegan oatmeal chocolate chip cookies are naturally made without eggs, without dairy, and easily gluten free as well, yet you’d never know. That’s what makes them one of the best vegan cookies to ever exist.

Make these for a quick and easy after school treat or dessert, or even as a part of your Christmas cookie exchange (and check out more of my favorite vegan Christmas cookies here!).

brown butter vegan oatmeal chocolate chip cookie broken

Ingredients & Substitutions:

But before we get into how to make the cookies, let’s go over the ingredients. For these cookies, you’ll need:

  • All purpose flour: You can also use gluten free 1:1 baking flour, such as King Arthur’s measure-for-measure or Bob’s Red Mill 1:1 gluten free flour blend. Alternatively, you can swap in oat flour (either homemade oat flour or store bought!).
  • Rolled oats (go with certified gluten free if needed): Please DO NOT use steel cut oats nor quick oats. You absolutely need rolled oats for this cookie recipe. 
  • Vegan butter: you can also use melted coconut oil instead.
  • Sugar: I used a combination of organic granulated sugar and brown sugar. However, if you’d like to keep these vegan oatmeal chocolate chip cookies entirely refined sugar free, you can swap in coconut sugar.
  • Vanilla Extract
  • Unsweetened applesauce: or dairy free yogurt. You can also use flax eggs, but I personally don’t think they yield the best results. 
  • Ground cinnamon & vanilla extract: For flavor!
  • Baking soda: To help the cookies spread.
  • Chocolate ChipsI recommend Pascha Organics or Enjoy Life for the best vegan chocolate chips!

Really simple ingredients! You won’t even need any almond milk or soy milk for the cookie dough. 

Overview: how to make vegan oatmeal chocolate chip cookies:

Now we get to the fun part! Making these vegan oatmeal chocolate chip cookies is seriously a breeze. It can be broken down into two main steps: combining the dry ingredients and the wet ingredients separately, then bringing them together.

  1. First, whisk together the wet ingredients.
  2. Then add in the dry ingredients, and fold together until you get a consistent dough. Next, fold in the chocolate chips.
  3. Use a medium cookie scoop to scoop the cookie dough, and bake! Once baked, simply allow the cookies to cool for a few minutes, then enjoy.

That’s it!

Seriously, baking vegan and gluten free really isn’t that complicated…in fact, many are the same steps, just varying ingredients!

Optional Oatmeal Chocolate Chip Cookie Add Ins

Personally, I’m a huge fan of the chocolate chips, but maybe you want some more add-ins or want to swap out the chocolate for something else!

You can also add in:

  • Raisins
  • Vegan sugar coated chocolate gems (very much like M&M’s- I use the Unreal brand!)
  • Your favorite vegan candy
  • Vegan marshmallows like Dandies
  • Your favorite dried fruit
  • Nuts and/or seeds
  • Vegan white chocolate chips (I love Pascha Chocolate, or making my own vegan white chocolate!)
stack of vegan brown butter oatmeal chocolate chip cookies

Tips & Tricks for making gluten free vegan cookies

  • You can use a whisk, a hand mixer, or a stand mixer to combine the wet ingredients. Since the vegan butter is melted, it’s easy enough to just use a whisk. 
  • Freeze the cookie dough balls in the freezer to bake whenever you need. This makes these vegan oatmeal chocolate chip cookies really easy to make for a Christmas cookie exchange or for a school bake sale.
  • Use chocolate chunks, mini chocolate chips, or regular chocolate chips. I really love Valrhona’s vegan milk chocolate chunks!
broken open cookie

You are just going to absolutely love these vegan oatmeal chocolate chip cookies! They’re just so easy to make and taste like a dream.

Be sure to grab my free vegan cookie baking guide for all of your holiday baking needs. And let me know what you think down below in the comments section, and as always, I love to see your beautiful creations, so be sure to tag me on Instagram and Pinterest!

Happy cookie baking!

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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brown butter oatmeal chocolate chip cookies on parchment paper

Soft & Chewy Vegan Oatmeal Chocolate Chip Cookies with ‘Brown Butter’

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These deliciously chewy vegan oatmeal chocolate chip cookies are made with rich and nutty vegan brown butter and brown sugar, and loaded with molten chocolate in every bite!


Ingredients

Scale
  • 1 1/2 cups (220 g) all-purpose flour* (see notes for gluten free)
  • 1 1/2 cups (150 g) rolled oats, gluten free certified if needed
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup (220 g) vegan butter, melted* (see instructions for browned butter option)
  • 3/4 cup (150 g) light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2/3 cup (150 g) dairy free yogurt
  • 2 tsp vanilla extract
  • 1 cup (220 g) mini vegan chocolate chips
  • 1 bar vegan chocolate, chopped

Instructions

  1. Prep: Brown the vegan butter if you’re incorporating that into the dough. Heat the vegan butter in a small saucepan on medium heat until melted, then continue to stir until the fat starts to turn a golden brown. Remove from heat and let cool for 5-10 minutes. 
  2. Make the dough: In a large bowl, whisk together the melted vegan butter, brown sugar, granulated sugar,  yogurt, and vanilla extract until combined. Then add in the baking soda and powder, followed by the sea salt. Whisk just until combined. Then add in the dry ingredients by pouring in the flour and using a silicone spatula to fold the flour into the wet ingredients. Pour in the oats, and fold again just until evenly distributed. Finally, fold in the vegan chocolate chips. 
  3. Chill: Cover the cookie dough and chill in the fridge for 30 minutes to overnight.
  4. Scoop: Preheat the oven to 375F, and line two  baking sheets with parchment paper. Use a medium cookie scoop to double scoop about 1.5 tablespoons  each of dough into a ball. Stack one cookie dough ball on top of the over to create a tall cookie dough mound (this will help the cookies bake without sinking entirely). Repeat for the remaining dough, placing the cookies about 2-3″ apart. You can yield 12 large cookies with 3 tbsp of dough total, or reduce the cookie dough by half for smaller cookies, about 24. The smaller cookies will need to bake less.
  5. Bake: Place the cookies into the oven and bake for 11-13 minutes, or until the edges are lightly browned and crisp looking.
  6. Cool: Remove from the oven and press additional vegan chocolate chips into the tops of the cookies. Allow the cookies to rest on the baking sheet for 10 minutes. Then serve and enjoy!


Notes

Flour: You can use a gluten-free flour blend, such as King Arthur Measure for Measure. Or you can use oat flour. For the store bought flour blends, use the cup measurements then convert to gram measurements. For the oat flour, use the gram measurements only. 

Browned Vegan Butter: If you would like to make this recipe using browned vegan butter, you absolutely can! Simply heat the vegan butter on the stove top on medium heat until melted, continually stirring. Reduce to medium low heat, then watch for the vegan butter to start to turn a caramel and light brown color all while stirring. Once the butter has browned and smells nutty, remove the butter from heat and pour into a heat-safe bowl. Let the butter cool for 10-15 minutes before using in the recipe.

Sugar: You can swap in all coconut sugar for a refined sugar free vegan oatmeal chocolate chip cookie recipe. 

Freeze: You can also freeze the cookie dough scooped for an easy bake.