Vegan Oatmeal Chocolate Chip Cookies

Warm, crumbly, and loaded with dark chocolate —these vegan oatmeal chocolate chip cookies are pure comfort. Whether for a cozy afternoon snack or a late-night treat, this easy recipe yields the best homemade cookies.

Prep Time 5

Cook Time 12

Total Time 17

Serving Size

Equipment

1 stand mixer
1 baking sheet
1 silicone baking mat

Ingredients

½ cup vegan butter softened
¾ cups brown sugar packed
1 teaspoon vanilla extract
¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup large flake oats (rolled or old-fashioned)
½ cup dark chocolate chips

Instructions

Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper or a silicone baking mat.
In a bowl, combine the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, or using an electric beater, cream the butter and sugar until well combined and fluffy, about 2 minutes. Add the vanilla and combine.
Add the flour mixture and the oats to the butter mixture. MIx until just combined. The cookie dough will be crumbly but should stick together.
Fold the chocolate chips in to the cookie dough.
Use a 1.5 tablespoon cookie scoop to scoop cookie dough balls onto the prepared baking sheet. Dampen your hands, and roll and flatten the cookie dough. Bake for 12-14 minutes. The edges should be slightly darkened.

Notes

I used a 1.5 tablespoon cookie scoop and got 20 cookies.

Dampen your hands when flattening the cookie balls to prevent sticking.

Use softened butter. If it's cold, it won't cream.

Avoid overmixing the cookie dough. Mix the ingredients until just combined.

Add nuts, a pinch of cinnamon, or more chocolate to the cookie dough.