These oil free easy Vegan Oatmeal Chocolate Chip Cookies are nut free and so perfect for school snacks. Its healthy, flavorful and freezer friendly. Its texture is crisp from outside and chewy from inside which provides utmost satisfaction.
I guarantee that these are the best vegan oatmeal chocolate chip cookies that you have tasted so far. I am confident because my daughters are crazy over these.
They munch on them all day with the same excitement and the same appreciation. I enjoy seeing their chocolate covered faces and that satisfied smile makes my day.
I must have baked them over 100th times by now and yet they are always ready to eat more.
Therefore, you must definitely try because these are the most comforting oatmeal cookies.
However, these oatmeal chocolate chip cookies are the quickest and the easiest dessert.
Moreover, it’s a great snack that we can pack as a school snack or enjoy as after school snack.
I love to bake them in bulk and freeze for later use. Yes, you heard it right…. its freezer friendly too.
These have the health benefits of hempseeds and flaxmeal too. Therefore, it’s a nutritious treat as well.
Hence, lets get started with this vegan oatmeal chocolate chip cookie recipe.
Ingredients you will need
Vegan chocolate chips
I have used these easily available ingredients which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.
If you plan to buy from these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.
Oats – I used old fashioned rolled oats which works great here. It gives a nice chewy texture to these cookies. You may use quick oats as well but not steel cut oats.
Oat flour – you may use a store bought one or grind your own. If you want to use your homemade one then simply add 1 ¼ cup oats in the food processor and grind until fine powdered form. Measure it again to 1 cup and use it in this vegan chocolate oatmeal cookies.
Hempseeds – even though this is optional but a little bit of this adds more nutrition which makes it perfect for kids. Its high in fiber and rich in protein too.
Flaxmeal – make sure to soak it well. It’s a great egg replacer and adds healthy fats here. You may substitute it with 2 tsp chia seeds soaked in 6 tbsp water as well. However, flaxmeal works the best here.
Maple syrup – it’s a healthier sweetener and adds a nice color as well to these eggless oatmeal chocolate chip cookies.
Chocolate chips – I used mini dairy free chips. If you plan to use the regular sized ones then measure it up to ½ cup.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Vegan Oatmeal Chocolate Chip Cookies
Firstly, I combined oats, oat flour, baking powder, salt and hempseeds in a bowl and mixed it well with a spoon. Then, I kept it aside.
Secondly, I soaked flaxmeal in a mixing bowl for 5 minutes or until it was thick jelly like consistency.
Next, I whipped in maple syrup and vanilla extract with a spoon.
Thereafter, I folded in dry ingredients to the wet ingredients and made a dough like batter.
Afterwards, I tossed in chocolate chips to it and folded in with a spatula.
Then, with the help of a cookie scoop I placed 14 round cookies on a large cookie sheet that was covered with parchment paper.
Later, with the back of a cup or a bowl (1/4 measuring cup), I gently pressed each of them from the center).
Then, I placed the sheet in the middle rack of the oven and baked for 25 minutes. For crispier version you may bake upto 30 minutes.
Once done, I turned off the oven and took it out and placed it on a flat surface.
We were craving so much since my whole house was so aromatic with this baking that we immediately grabbed hot cookies and ate them.
However, I would highly recommend to let them cool down a bit and then enjoy!!!!
I have baked so many batches of this already and every time they vanish the same day.
But I am definitely planning to make bigger batches and hide them for school days.
- Soak flaxmeal before starting the recipe so that by the time you are ready to whip up the batter it has the right consistency.
- For a quick soaking you may soak flaxmeal in 1/2cup warm water and stir it continuously until it becomes thick jelly like.
- I prefer using my ¼ cup size measuring cup to flatten the cookies. This way they cook well through inside and are crispier on the outside also.
- For even baking it is important to bring all the ingredients to room temperature before starting this recipe.
Store them for 1 week at room temperature or refrigerate them for about 3 weeks. Later microwave for 5-10 seconds or re-bake them for 5 minutes or toast them in toaster over for 2-3 minutes.
Yes, these are freezer friendly. Let them cool down completely at room temperature and then freeze them in Ziploc bags for 1-2 months. Simply re-bake them for 10 minutes when ready.
Yes! I made them oil free and processed sugar free. Moreover, I added hempseeds for protein and flaxmeal for healthy fats. Also, I used a combination of rolled oats and oat flour which is a complex carbohydrate and packed with iron. These have chocolate chips to make it tastier and fancy though. Overall, these can be enjoyed often and by all ages.
My other cookie recipes that might interest you:
Air Fryer Cookies
One Bowl Tahini Cookies
3 Ingredient Almond Butter Cookies
Vegan Mocha Oatmeal Cookies
Chocolate Cauliflower Protein Cookies
3 Ingredients Coconut Chia Cookies
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments along with a 5-star rating. In addition, you may tag @kiipfit on Instagram with your recipe remake mages because we would love to see what you cooked.
You may also check out my cookbook for everyday vegan comfort food recipes.
Vegan Oatmeal Chocolate Chip Cookies
- Pre-heat oven at 350-degree Fahrenheit and prepare a large cookie sheet with a parchment paper. In a bowl combine oat flour, oats, baking powder, salt and hempseeds. Mix and keep it aside.
- In another bowl combine soaked flaxmeal, maple syrup and vanilla extract. Whip it and keep it aside.
- Now, fold oats mixture to the wet ingredients and whip it into a soft dough like batter. Fold in chocolate chips and mix well.
- With the help of cookie scoop place 14 parts on the prepared cookie sheet with an equal gap of ¼- ½ inch between each cookie. Then, with the back of a ¼ measuring cup slightly flatten the cookies gently from the center without breaking them. Release the cup gently making sure that the top of the cookie does not have cracks.
- Place them in the middle rack of the oven and bake for 23-25 minutes. If you want crispier cookies then bake for 30 minutes. Turnoff the oven and take it out. Let it cool down a bit and enjoy.
- Room temperature – store them in a box with a lid for 1 week.
- Refrigerator – store them in an air tight container for 2-3 weeks. Simply enjoy as is or rebake them for 2-3 minutes. Feel free to microwave for 5 seconds or until soft. You may toast them for 2-3 minutes for a crispier version.
- Freeze – once they are cooled down completely to room temperature freeze them in Ziploc bags for about 2 months. Simply re-bake them for 5 minutes or until soft or microwave for 10 seconds or until soft. For crispier version toast them for 3-4 minutes in a toaster oven and let it cool slightly to become crispy.
- Make sure to soak flaxmeal for at least 5-7 minutes in room temperature water until it absorbs all the liquid and is thick jelly consistency. Whip it vigorously with a spoon at intervals to make sure it thickens. It should not be runny.
- For quick soaking you may soak flaxmeal in warm water and whip it vigorously for 2 minutes or until it thickens and almost all liquid is absorbed.
- Make sure to bring all the ingredients to room temperature before starting this recipe for best results.
- This recipe makes 12-14 cookies depending on the size of your cookie scoop.