Chewy Chocolate Chip Cookies

These classic vegan chocolate chip cookies are the perfect combination of soft, chewy, and indulgent. Made with simple plant-based ingredients, they offer a rich, buttery flavor without any dairy. The cookies bake up golden and slightly crispy on the edges while remaining tender and gooey on the inside. Despite being packed with vegan chocolate chips, even those who aren’t fond of chocolate (like my two chocolate-hating kids!) can’t resist their irresistible taste. These crowd-pleasers are ideal for any occasion, from family gatherings to casual snacking!

The Best Vegan Oatmeal Chocolate Chip Cookies – Chewy, Crispy, and Completely Dairy-Free!
If you’re searching for the best vegan oatmeal chocolate chip cookies, you’ve come to the right place! These cookies are soft in the middle, slightly crispy on the edges, and packed with rich chocolatey goodness. They’re also completely egg-free chocolate chip cookies, making them a perfect option for those with dietary restrictions or anyone who simply loves a wholesome, plant-based treat.

What Makes These Vegan Oatmeal Cookies So Good?
Unlike some vegan cookie recipes that turn out dry or crumbly, this one delivers the perfect chewy texture thanks to a few key ingredients. Coconut oil oatmeal cookies have a rich, buttery taste without the need for dairy, while flax eggs act as a natural binder, ensuring the cookies hold together beautifully. Plus, the combination of rolled oats and chocolate chips adds a delightful texture that makes every bite irresistible.

Healthier Ingredients Without Sacrificing Flavor
These healthy vegan oatmeal cookies are made with simple, natural ingredients. Instead of refined sugar, we use coconut sugar for a subtle caramel-like sweetness. Ground flaxseeds provide fiber and omega-3s, making these cookies a little more nutritious than your average treat. And, of course, the dark chocolate chunks melt into gooey perfection with every bite.

Tips for the Perfect Dairy-Free Oatmeal Cookies
Use unrefined coconut oil – This gives the cookies a subtle hint of coconut flavor and a moist, chewy texture.
Choose the right oats – Old-fashioned rolled oats work best, providing that classic oatmeal cookie texture.
Go for high-quality chocolate – Opt for dairy-free chocolate chips or chunks for the best flavor.

The Ultimate Comfort Treat
Whether you’re making these vegan oatmeal chocolate chip cookies with coconut oil for a weekend treat, meal prepping for the week, or baking a batch to share with friends, they’re guaranteed to be a hit. Enjoy them warm with a glass of almond milk, crumble them over vegan ice cream, or simply eat them straight from the cookie jar!
Let me know if you try this recipe—I’d love to hear how they turn out! Happy baking!

Soft and Chewy Oatmeal Chocolate Chip Cookies

Course: DessertCuisine: DessertDifficulty: Easy

Cooking timeminutes

Ingredients

• 3 cups old-fashioned rolled oats

• 1 1/2 cups unbleached organic all-purpose flour

• 2 tablespoon ground flaxseed + 6 tablespoon water

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 3/4 c tablespoons unrefined organic virgin coconut oil, melted

• 1 1/2 cups coconut sugar

• 2 teaspoons vanilla extract

• 1 1/2 cups vegan chocolate chips/chunks,

Directions

• Prepare the Flax Egg – In a small bowl, mix the ground flaxseed with water and let it sit for about 5–10 minutes until it thickens.
• Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Mix the Dry Ingredients – In a large mixing bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, and salt.
• Combine Wet Ingredients – In a separate bowl, whisk the melted coconut oil, coconut sugar, vanilla extract, and the prepared flax egg until well combined.
• Form the Dough – Gradually add the wet ingredients into the dry ingredients, stirring until a thick dough forms. Gently fold in the vegan chocolate chips/chunks.
• Shape the Cookies – Scoop out portions of dough (about 1½ tablespoons each) and place them onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake – Place the cookies in the oven and bake for 10–12 minutes, or until the edges are golden brown.
• Enjoy – Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. the chocolate chips with a spatula until they are evenly dispersed.ust combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.

Notes

• For extra flavor, a handful of chopped nuts like walnuts or pecans, or coconut flakes.
• Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.