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bitten vegan oatmeal chocolate chip cookies

Soft & Chewy Vegan Oatmeal Chocolate Chip Cookies

  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These super easy one bowl vegan oatmeal chocolate chip cookies are unbelievably soft, chewy, and perfectly sweet with simple ingredients and easily gluten free!


  • 1 2/3 cup (220 g) all-purpose flour* (see notes for gluten free)
  • 1 1/2 cups (140 g) rolled oats, gluten free certified if needed
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 2/3 cup (150 g) vegan butter, melted* (see notes for browned butter option)
  • 3/4 cup (150 g) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (87 g) unsweetened applesauce or unsweetened dairy free yogurt, room temperature
  • 1 tsp vanilla extract
  • 1 cup (220 g) vegan chocolate chips


  1. Prep: Preheat the oven to 350F. Line a baking sheet with parchment paper (two baking sheets if they’re medium or small size).
  2. Make the dough: In a large bowl, whisk together the melted vegan butter, brown sugar, granulated sugar, applesauce or yogurt, and vanilla extract until combined. Then add in the dry ingredients and fold together using a silicone spatula. Finally, fold in the vegan chocolate chips. 
  3. Scoop: Once the oven is preheated, use a medium cookie scoop to scoop about 1.5 tablespoons of dough into a ball. Lightly roll the ball between your palms to round the edges, and place the cookie dough ball onto the baking sheet. Repeat for the remaining dough, placing the cookies about 2-3″ apart. You can yield 16-18 cookies with 1.5 tbsp of dough, or double the cookie dough scoops for larger cookies. The larger cookies will need to bake longer.
  4. Bake: Place the cookies into the oven and bake for 11-13 minutes, or until the edges are lightly browned and crisp looking.
  5. 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!


Flour: You can use a gluten-free flour blend, such as King Arthur Measure for Measure or Bobs’ Red Mill 1:1 Baking Flour. 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. 


  • Serving Size: 1 cookie
  • Calories: 221
  • Sugar: 15.3 g
  • Sodium: 60.5 mg
  • Fat: 11.2 g
  • Carbohydrates: 26.7 g
  • Protein: 3.3 g
  • Cholesterol: 0 mg

Keywords: vegan oatmeal chocolate chip cookies, gluten free vegan oatmeal chocolate chip cookies, gluten free oatmeal chocolate chip cookies