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bitten oatmeal chocolate chip cookie

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!


Units Scale
  • 1 1/2 cups (180 g) all-purpose flour* (see notes for gluten free)
  • 1 cup (90 g) rolled oats, gluten free certified if needed
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 cup (113 g) vegan butter, melted
  • 1/2 cup (110 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. Whisk: In a medium bowl, whisk together the flour, oats, cinnamon, and baking soda. Set aside.
  2. Make the dough: In a large bowl, whisk together the melted vegan butter, brown sugar, granulated sugar, applesauce, 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. Chill: Cover the cookie dough bowl, and chill for 20-30 minutes in the fridge. While the cookie dough is chilling, preheat the oven to 350 F, and line two baking sheets with parchment paper or a silicone mat.
  4. Scoop: Once the oven is preheated, use a medium cookie scoop to scoop about 1 1/2 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 3″ apart. You should get about 10-14 cookies.
  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 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. 

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: 216
  • Sugar: 15.3 g
  • Sodium: 60.5 mg
  • Fat: 11.2 g
  • Carbohydrates: 25.9 g
  • Protein: 3.2 g
  • Cholesterol: 0 mg

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