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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


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!


  • 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


  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!


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.