Soft & Chewy Vegan Oatmeal Chocolate Chip Cookies with ‘Brown Butter’
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!
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 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!).
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 dairy free yogurt: or applesaucet. You can also use flax eggs, but I personally don’t think they yield the best results.
- Vanilla extract: For flavor!
- Baking soda: To help the cookies spread.
- Chocolate Chips: I 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.
- First, whisk together the wet ingredients.
- Then add in the dry ingredients, and fold together until you get a consistent dough. Next, fold in the chocolate chips.
- 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!
Tips & Tricks for making these 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!
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!
More vegan cookie recipes:
Chewy Vegan Peanut Butter Blossoms
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🌟MADE THIS RECIPE & LOVED IT?🌟I’d love it if you’d like 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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Soft & Chewy Vegan Oatmeal Chocolate Chip Cookies with ‘Brown Butter’
- 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
- 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
- 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.
- 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.
- Chill: Cover the cookie dough and chill in the fridge for 30 minutes to overnight.
- 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.
- Bake: Place the cookies into the oven and bake for 11-13 minutes, or until the edges are lightly browned and crisp looking.
- 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.
These were delicious. I only had macademia nut milk, not soy but it didn’t matter. They were moist, chewy, fudgy….seriously everything you would want in a brownie.
Amazing 🙂 Ah I love it!! Thank you so much for the review! ENJOY!
Currently making these, you list a chocolate bar chopped in the ingredient list but it’s not mentioned at all again–not in the directions or in the narrative.
Hi Michelle! You use the chocolate bar when you put the chocolate in the batter.
These are the best cookies I have ever made! I love oatmeal cookies but without the raisins however I’ll eat them anyway because raisin or not they’re so good! But this is like an oatmeal cookie but a chocolate chip version instead!!! Mine came out a little cakey but really moist tho! I think it had to do with the fact that I put the melted browned butter in while it was still hot but I kept going and didn’t regret it!
Oh my goodness!! You’re making me tear up!! Thank you so much for this kind review!! So grateful you loved them 🙂 Doesn’t the brown butter make them unreal?! ENJOY!!
These were amazing! I used a 1:1 gf flour blend and halved the recipe but otherwise followed it exactly using the weight measurements. Others commented that they would not have known they were vegan or gluten free. Crispy edges and chewy centers….SO good! I love the mix of mini chocolate chips and chopped chocolate.
Oh my goodness this is just wonderful!! So grateful to hear everyone loved it with gluten-free too!! Which brand did you use? Thank you so much for the kind review 🙂 ENJOY!!
I used Bob’s Red Mill. I’m in Canada so not sure if the product sold here is any different than the US version but it worked perfectly in this recipe for me!
That’s so great to hear!! Sometimes I use it, and it doesn’t work for me, but so glad it did for you!
I’m excited to try this recipe but I’m confused by the recipe. Is applesauce missing from the ingredients list? I see it mentioned in the prose but not on the recipe card. Thank you!
Oh I’m so sorry for the confusion! That was a recipe correction- you can still use applesauce, but I tested it with dairy free yogurt and liked it better! I will adjust the recipe card, so sorry for the confusion!
Hi Brit,
Can you share your brands (for the ingredients) that you used for this recipe? The cookies look delicious!!!
Thank you so very much!!!! <3
Oh sure!! For the oats, I used One Degree Sprouted Organic Rolled Oats, vegan butter is Miyoko’s, sugar I do Florida Crystals and/or Wholesome Organics, chocolate chips I do Enjoy life mini, and dairy free yogurt I use Forager Project cashew milk unsweetened!
This will be my new go-to cookie recipe! Absolutely perfect AND beyond easy to make? Count me SO in! Thank you 🙂
Oh my gosh that is wonderful!! So so happy to hear it, thank you so much for the review!
I’m not exaggerating when I say these are the best chocolate chip cookies I’ve ever had. They put crumble to shame! Seriously, crispy on the outside soft on the inside. The flavor is incredible! I used Trader Joe’s cashew yogurt, and a tsp of coffee grounds to bring out the chocolate chips, and added extra chocolate chips. 10/10 Will be my forever go to recipe!!!!
This recipe mentions cinnamon but I don’t see it in the recipe???
Also, I have an older recipe of “Soft & Chewy Vegan Oatmeal Chocolate Chip Cookies” and the ingredients and amounts are different. I’ve baked the older version many times and my son, daughter-in-law and four grandchildren LOVE them! I’m reluctant to try this different version.
Hi Marlene! Sorry about that! The recipe and post have been updated, so thank you for the heads up! We promise you’ll still LOVE the new and improved version!
Full transparency, I did not change any ingredients, but I am not vegan and did not use the vegan options which may change things a bit. That being said these were hands down the best oatmeal cookies I have made! I’ve made tons of different recipes, but now I’ve found the one I can keep coming back to. Made this account just to post this.
Oh my goodness!! This is so wonderful! So happy to hear you loved them 🙂 Thank you so much for your review!! So glad to have you here!
Did you recently change/update this recipe? It looks different from the last time I made them. Hmmmm.
Hi Carolyn! We’re always working to improve and update all of our recipes, so just make sure you follow the recipe card at the bottom of the page for the most updated version. 🙂 I hope this helps!
My dough came out very wet. I used the same butter I always do for cookies… I stuck the mix in the freezer. Hopefully it will be workable!
Please let me know how they came out! I’m wondering, did you use a gluten free flour blend?
OMG, these are the best vegan cookies! My boyfriend isn’t dairy free so he wanted Heath bar pieces in his cookies. I took the top cookie dough ball, pressed toffee into the bottom and top before baking. I also used Miyoko’s vegan butter which browned great! I love your recipes!
Recently made these, they are really good but why did they come out a bit puffy and cakey? Thanks
Hi Rochelle! So glad you loved them!! Hmm I’m wondering it may have been your baking powder is super powerful and fresh- did you use the proper amount too? Super cakey could also mean the flour was over measured!
Came across this recipe but Im not vegan. I’d like to use what I have on hand. Can I use regular butter?
As with all of my recipes, I don’t test them with animal products but you’re more than welcome to try it out and see how it works! I know many readers who have an egg allergy will use dairy with success- but it doesn’t always work. I hope that helps!