Go Back
+ servings
just baked vegan cookie brown in half with chocolate melted

Vegan Oatmeal Chocolate Chip Cookies

Creating a recipe for chewy, gooey cookies with melty pools of chocolate and crispy golden edges is a lifelong quest for me. I want to bring you only the best when it comes to cookie recipes and these Vegan oatmeal Chocolate Chip Cookies are all these things and more.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chips, oatmeal, oatmeal chocolate chip cookies, vegan cookies
Servings: 14
Calories: 369kcal


Flax Eggs

  • 5 tablespoons water
  • 2 tablespoons flax meal

Cookie Dough

  • ½ cup refined coconut oil solid, room temperature
  • 1 ¼ cups dark brown sugar packed
  • ¼ cup full fat coconut milk stirred well
  • 1 tablespoon vanilla extract
  • ¼ cup rolled oats
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 ½ cups vegan chocolate chips plus more for top of the cookies


  • Preheat the oven to 400°F (200ºC). Line two baking sheets with silpats or parchment paper. Set aside.
  • Prepare the flax eggs by whisking together the water and flax meal and place in the fridge until needed.
  • In the bowl of a stand mixer, cream together the coconut oil and brown sugar. Scrape down the sides and mix again until it looks like wet sand.
  • Add the coconut milk and vanilla and mix on medium speed until evenly incorporated and light in color, 1-2 minutes.
  • Add flax eggs and mix on medium speed for 1 minute, scrape down the sides of the bowl and continue mixing until thoroughly combined and light in color, about 2 minutes total.
  • With the mixer off, add in the oats, flour, cinnamon, baking soda, baking powder and salt. Stir to combine.
  • Add in chocolate chips and stir again to combine.
  • Using a ¼ cup ice cream scoop, scoop dough and place on cookie sheet, 2 inches apart.
  • Add additional chocolate chips to the top of each cookie by pressing them gently into the tops.
  • Bake one tray at a time for 4-5 minutes, then rotate the tray and bake for another 4-5 minutes, until just starting to turn golden brown at the edges.
  • Allow cookies to cool on the trays (they’ll continue cooking slightly on the trays).


  • Store cooled cookies in an airtight container at room temperature for up to 5 days
  • To freeze, place cooled cookies in a freezer-safe ziplock bag for up to 3 months. Remove desired amount and warm gently in the microwave at 50% power until warmed through and melty, 30-60 seconds
  • Inspired by the Doubletree Chocolate Chip Cookie recipe and countless others


Serving: 1serving | Calories: 369kcal | Carbohydrates: 49.9g | Protein: 4.3g | Fat: 18g | Saturated Fat: 12.4g | Sodium: 258.1mg | Fiber: 2.8g | Sugar: 29.3g
Did you make this recipe?Tag @kickassbaker on Instagram so I can see!