Vegan Oatmeal Chocolate Chip Cookies

This isn’t your average oatmeal cookie. Soft and chewy, these vegan Oatmeal Chocolate Chip Cookies feature cinnamon, coconut, and molasses for a unique dairy-free, healthy treat. Ready in about 20 minutes, you can fill your cookie jar in no time.

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Best Healthy Oatmeal Chocolate Chip Cookie Recipe - Dairy-free, Vegan, Vegetarian

Whole Foods sells an incredible vegan oatmeal chocolate chip cookie from Uncle Eddie’s, but at $6.95 per bag, I’d go broke buying them each week. This recipe is a copy-cat version of that delicious baked treat. Sorry, Uncle Eddie! I wholeheartedly believe in and endorse your cookies, but sometimes a girl needs to save a buck.

Vegan cookies get a bad rap, and rightly so because sometimes they are actually terrible. This cookie is soft, chewy, and has so much more going for it than your average oatmeal chocolate chip. Using coconut, oats, and whole wheat flour, this cookie has a nice hearty texture. This recipe also uses molasses, maple syrup, and a little cinnamon, so the resulting flavor is more complex than your run-of-the-mill oatmeal cookie. 

Prepare to hide these cookies from family and perhaps yourself (assuming you have no willpower, which I don’t). They are so tasty that they’ll be gone in a flash. If you’re not sold on dairy-free cookies or vegan baking, this is the recipe to change your mind.

How to Make Vegan Oatmeal Chocolate Chip Cookies

Ingredient Notes

Whole Wheat Flour. This recipe is best with a whole wheat flour because it contains more bran and fiber, making the resulting texture more hearty. You can substitute unbleached flour in a pinch, but the cookie will have a slightly softer texture.

Coconut oil. I use virgin coconut oil in this recipe because I like the coconut flavor and because there is already coconut in the recipe itself. You can use refined coconut oil, but keep in mind that it is more neutral tasting. The coconut oil should be soft, but not melted.

Sweetener. This recipe calls for a combination of cane sugar, molasses, and maple syrup. While you can swap out cane sugar for regular table sugar, just keep in mind that not all refined sugars are made from sugarcane. You can swap this out for coconut sugar, and I have done so successfully without much change in the final taste. The resulting cookie will be darker in color. The molasses, however, is a key ingredient in the final taste and soft texture. Don’t skip it! 

Chocolate Chips. I use dairy-free, dark chocolate chips from Enjoy Life in this recipe, but semi-sweet work well too. I’ve also used Lily’s Sugar-free dark chocolate chips when I forget to restock. Both options melt well.

Shredded coconut. Be sure to use unsweetened, shredded coconut in this recipe since you don’t need to impart more sweetness. I opt for Bob’s Red Mill brand because I love the final texture. Look for small flakes, not large as the large chunks of coconut don’t work well in this vegan cookie.

Directions

Preheat oven to 350 degrees. Lightly grease or line baking tray with parchment. 

In a large bowl, beat coconut oil and cane sugar until light and fluffy, about 2-3 minutes. Add molasses, maple syrup, and vanilla. Stir to combine.

In a medium bowl, whisk together flour, oats, coconut, baking soda, cinnamon, and sea salt. Add dry ingredients to wet. Mix thoroughly until incorporated. Add almond milk. Scrape down sides of bowl with spatula. Stir in chocolate chips by hand.

Using a cookie scoop, form about 20-24 round balls of dough (depending on the size of your scoop). Place on parchment and flatten into a 1/2 inch thick disk.

Bake for 10-12 minutes until edges are lightly browned and middles are just barely set. Remove and cool for 10 minutes before eating.

Tips, Tricks, and FAQs

Line the baking tray with parchment for easy release. I always use parchment when baking, but a silicon mat (Silpat) works well too. If you don’t have either, make sure to lightly grease your baking tray to prevent sticking.

Check your cookie after 10 minutes. Because of the molasses, the batter is dark and it’s much more difficult to determine whether the cookie has nice golden brown edges. This cookie takes about 10-12 minutes to bake completely. Depending on your oven temperature, you might need the full 12 minutes.

How to Serve and Store Dairy-free Oatmeal Chocolate Chip Cookies

After removing the cookies from the oven, allow at least 10 minutes of cooling time before removing the cookies from the baking tray. Transfer with a spatula to a cooling rack and allow cookies to full cool before consuming. They will be soft right out of the oven, and while still tasty, tend to crumble a bit.

Any leftovers should be stored in an airtight container for 3-5 days. The dough can be frozen before baking and stored in an airtight freezer bag or container for up to one month. Allow dough to thaw to room temperature before scooping into balls and baking.

Healthy Variations for Any Body

Sugar-free:  Swap out the sweeteners for ¼ cup granular erythritol or monkfruit, ¼ cup brown erythritol, and 2 tbsp molasses; use sugar-free chocolate chips.

Gluten-free:  Swap out whole wheat flour for your favorite gluten-free flour blend.

Other cookie recipes you’ll love

• Chewy Double Cbocolate Chip (GF, Low Carb)
• Peanut Butter Chocolate Chip (GF, Low Carb)
• Vegan Peanut Butter Cookies

Yield: 24

Vegan Oatmeal Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This isn’t your average oatmeal cookie. Soft and chewy, these healthy Oatmeal Chocolate Chips Cookies feature cinnamon, coconut, and molasses for a unique dairy-free and vegan treat.

Print

Ingredients

• 1/2 cup coconut oil, softened but not melted
• 1/4 - 1/3 cup cane sugar
• 1/4 cup molasses
• 2 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup unsweetened shredded coconut
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1 tbsp unsweetened almond milk

Instructions

Preheat oven to 350 degrees. Lightly grease or line baking tray with parchment. 

In a large bowl, beat coconut oil and cane sugar until light and fluffy, about 2-3 minutes. Add molasses, maple syrup, and vanilla. Stir to combine.

In a medium bowl, whisk together flour, oats, coconut, baking soda, cinnamon, and sea salt. Add dry ingredients to wet. Mix thoroughly until incorporated. Add almond milk. Scrape down sides of bowl with spatula. Stir in chocolate chips by hand.

Using a cookie scoop, form about 20-24 round balls of dough (depending on the size of your scoop). Place on parchment and flatten into a 1/2 inch thick disk.

Bake for 10-12 minutes until edges are lightly browned and middles are just barely set. Remove and cool for 10 minutes before eating.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 96Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 103mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 1g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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