Easy eggless oatmeal chocolate chip cookies
This is the perfect vegan oatmeal chocolate chip cookies recipe. Look no further. These cookies are easy, both chewy and crunchy and delicious, even though they don’t contain any eggs or dairy. Share these with a friend!
Ingredients and directions
The best part of this recipe are the simple and easy to find, simple ingredients:
- All purpose flour
- Old fashioned rolled oats (1)
- Vegan butter – you can use coconut oil or margarine as well.
- Vegan chocolate chips – some brands are accidentally vegan, so read the ingredients. The Tollhouse allergen friendly brand is dairy free.
- Vanilla extract
- Brown sugar and white sugar
- Pinch of cinnamon
- Baking powder
- Non-dairy milk – soy milk, almond milk, oat milk all work great.
Like many other cookie recipes, the directions are the same:
- Mix the wet ingredients together into a large bowl. In a separate bowl, mix together the dry ingredients.
- Then combine the dry ingredients to the wet ingredients. Let sit for a few minutes, to let the flour and oats soak up the moisture.
- Roll into cookie dough balls, using a cookie scoop to make sure all of the balls are even.
How simple was that?
These cookies are
- Both chewy and crunchy
- Egg and dairy free
To make sure cookies don’t stick to your cookie sheet, use a non-stick sheet, or use parchment paper.
Let the dough cill for 30-40 minutes in the fridge to prevent the cookies from overspreading.
Use a cookie scoop to ensure each cookies is about the same size. This dough also becomes sticky, so it helps to minimize the mess.
Tips for making chewy cookies
The secret to get a chewy texture for these cookies is to under bake them and let them finish baking on the cookie sheet.
Bake your cookies until they start to spread a little and the outsides turn slightly golden brown. This should be around 10-12 minutes, depending on your oven.
Then take them out of the oven, and let them finish baking on the baking tray for another minute, then transfer to a cooling rack for the perfect texture.
They will look like they’re under baked, but they will turn out perfect.
Crispy cookie tips
If you want your cookies to be crispy, make sure to bake them longer. Watch them, and then take them out when the edges start to turn golden brown.
Depending on your oven, this should be around 12-15 minutes or longer.
Let them sit on the baking sheet for an additional 5 minutes, then set them on a cooling rack.
These vegan cookies will last about a week in an airtight container. You can also keep them in the fridge for about two weeks, or even freeze them, which I’ll talk more about in a minute.
Frequently asked questions
Can I use quick oats?
This recipe does best with old-fashioned oats or rolled oats. If you use quick-cooking oats, just be aware the texture will be a different and they won’t be as chewy.
Can I use old fashioned oats?
Old fashioned oats create a thicker and chewier texture for these cookies and are great to use.
What vegan butter should I use?
My favorite is Earth Balance, but use whatever you can find at your local grocery store. If you can’t find a vegan butter, use a margarine. Just check the ingredients. Most margarines are accidentally vegan.
On a side note, I find vegan butters vary in the amount of moisture they contain. So, wait until the end to add the soy milk.
You will have to adjust the amount of soy milk you add to the batter. If the batter seems too dry, add the recommended amount.
If it’s too wet, you may not need any soy milk at all, or you can cut the amount in half. Add one tablespoon at a time
How to bake cookies without eggs
There are many vegan egg alternatives to use while baking. In this recipe, we’re using soy milk. When it combines with the gluten in the flour it creates a great binding agent. The baking powder is how we get lift in the cookies without using eggs.
Can I freeze the cookie dough?
Yes! Cookie dough freezes really well. Cookies taste amazing when the dough has been frozen, thawed then baked.
I don’t know what it is, but it changes the flavor of the cookies in a good way.
Can I freeze the cookies?
Yes! Sometimes, I will make a big batch of cookies, and then not want to eat them all in one week, so I freeze them. Store them in a freezer bag or freezer-safe container. Just let them thaw out and enjoy with some tea, soy milk or coffee.
You can even keep the cookies in the fridge.
Can these be made gluten free?
I haven’t tried a gluten free version of this yet, but you can easily make these gluten free by using gluten free flour, like an oat flour and using gluten-free oats.
Almond flour would also be really good in this. You will need some sort of binding agent, since there isn’t any gluten to hold these cookies together.
You can either use a flax egg by combining one tablespoon of ground flax with three tablespoons of water. Then let it sit for five minutes and add it to your wet ingredients.
You can also use aqua faba, which is the water from a can of chickpeas. Get three tablespoons of aqua faba, then whip it with an electric mixer for five minutes to activate the binding agents in it. Then add it to your wet ingredients.
Can I make this with less sugar?
You can replace some of the sugar with equivalent amount of applesauce to lessen the sugar in this recipe. It will come out more spongy and less crispy if you do this, though.
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Vegan oatmeal chocolate chip cookies
- ¾ cup vegan butter (like Earth Balance)
- ¼ cup white sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 1 cup all purpose flour
- 1 and ½ cup old fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 1 cup dairy free chocolate chips
- 3 tablespoons soy milk (add one tablespoon at a time, until your dough is damp.)
- In a large mixing bowl add your vegan butter and white and brown sugar. Whip them together with an electric mixer until nice and smooth.¾ cup vegan butter, ¼ cup white sugar, ¾ cup brown sugar
- Stir in the vanilla, and set aside2 teaspoons vanilla
- In another bowl, add together the flour, rolled oats, salt, baking powder, chocolate chips and cinnamon (optional).1 cup all purpose flour, 1 and ½ cup old fashioned rolled oats, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon cinnamon, 1 cup dairy free chocolate chips
- Add the dry ingredients to the wet. Then add one tablespoon of soy milk at a time, until your dough is nice and damp. Add no more than 3 tablespoons total.3 tablespoons soy milk
- Set the dough in the fridge for 30 minutes to let it chill. This prevents over spreading.
- Pre-heat oven to 350 degrees.
- Add parchment paper to a baking sheet. Scoop out your cookie dough balls. I like to make them about 1-2 tablespoons in size.
- Once the oven is heated up, bake for 11-15 minutes, or until the outer edges start to get slightly golden brown. Take the cookies out of the oven and let them bake for another 3-5 minutes on the cookie sheet, then transfer them to a cooling rack.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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