Soft, chewy vegan oatmeal chocolate chip cookies made with oat flour, natural peanut butter, and gently sweetened for a wholesome treat. These gluten-free, plant-based cookies are easy to make and deliciously addictive.
These vegan oatmeal chocolate chip cookies are soft, tender, and satisfyingly chewy with a subtle peanut butter note. The recipe uses no eggs, butter, or refined flour—just simple, plant-based ingredients that come together in one bowl. They bake quickly and keep well refrigerated for an even chewier texture.
You’ll only need one bowl, eight ingredients, and about eight minutes of baking time. The result is a batch of deeply flavored cookies that disappear fast.
Ingredients – What You Need
Here is the complete ingredient list with helpful notes for success.
Oat flour and quick oats: The cookie base combines oat flour (ground oats) and quick oats for structure and chew.
Flax egg: A simple plant-based egg replacer made from flax meal and water; it binds the dough like an egg.
Peanut butter: Use natural creamy peanut butter for flavor and texture; almond butter works as an alternative.
Coconut sugar: A natural sweetener that behaves like brown sugar.
Coconut oil: Melted coconut oil replaces butter; vegan butter or another neutral oil can be used instead.
Vanilla: Pure vanilla extract enhances the cookie flavor.
Cinnamon: Adds a warm, subtle spice.
Chocolate chips: Use dark chocolate chips to keep the recipe fully plant-based.
Step by Step Instructions
Preheat your oven to 350°F (175°C).
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1
Mix the wet ingredients. In a large bowl combine the melted coconut oil, peanut butter, coconut sugar, vanilla, and the prepared flax egg.
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2
Add the dry ingredients. To the same bowl add oat flour, quick oats, baking soda, cinnamon, and a pinch of salt. Stir until the mixture is evenly combined.
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3
Fold in chocolate chips. Gently fold the chips into the dough so they distribute evenly.
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4
Scoop and bake. Use a cookie scoop to portion the dough into balls and place them on a parchment-lined baking sheet, spacing them about 3 inches apart. Bake at 350°F for 8 minutes. Allow the cookies to cool on the sheet for a few minutes before transferring to a rack.
Tips for Success
Make it gluten-free: Use certified gluten-free oat flour and quick oats if you need a gluten-free version.
Choose natural peanut butter: Natural creamy peanut butter gives the best texture and flavor. Avoid brands with extra fillers or added oils for a cleaner result.
Let the flax egg set: Mix 1 tablespoon flax meal with 2 1/2 tablespoons water and let it sit for about 5 minutes until thickened. The gel-like consistency helps bind the dough.
No flax meal? Grind whole flax seeds in a blender or coffee grinder to make flax meal at home. Store in an airtight container for future use.
Use a cookie scoop: A scoop ensures evenly sized cookies that bake uniformly.
Frequently Asked Questions
What is a flax egg? A flax egg is a vegan egg substitute made from ground flax seeds (flax meal) mixed with water. It thickens into a gel that helps bind ingredients in baked goods.
Can I use different oats? Quick oats work best because they blend into the dough more easily. If you only have old-fashioned rolled oats, you can pulse them briefly in a food processor or chop them for a similar texture.
Storage
Store these cookies in the refrigerator for the best texture and shelf life. Chilling helps the coconut oil stay firm and keeps the cookies chewy. They can be kept at room temperature for short periods but will soften more quickly.
More Oatmeal Cookies to Try
Brownie Oat Flour Cookies
Oatmeal Cinnamon Chocolate Chip Cookies
Gluten-Free Monster Cookies
Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 3/4 cup quick oats use gluten-free if needed
- 3/4 cup oat flour use gluten-free if needed
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup coconut sugar or brown sugar
- 1 flax egg (1 Tablespoon flax meal + 2 1/2 Tablespoons water)
- 3 Tablespoons creamy peanut butter
- 5 Tablespoons melted coconut oil or 1/4 cup + 1 Tablespoon
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Instructions
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Preheat oven to 350°F.
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Make the flax egg: Combine 1 tablespoon flax meal with 2 1/2 tablespoons water in a small bowl and let sit 5 minutes until thickened.
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Mix wet ingredients: In a large bowl, stir together peanut butter, melted coconut oil, vanilla, coconut sugar, and the flax egg.
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Add dry ingredients: Add oat flour, quick oats, baking soda, a pinch of salt, and cinnamon. Mix until combined, then fold in chocolate chips.
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Form dough balls: Use a cookie scoop to portion dough onto a parchment-lined sheet, spacing about 3 inches apart.
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Bake: Bake for 8 minutes. Let cool for about 10 minutes before enjoying. Store in the refrigerator for best texture and freshness.
Notes
Natural peanut butter is best: Natural creamy peanut butter gives the creamiest texture and cleanest flavor.
Cookie scoop: A scoop helps create evenly sized cookies that bake consistently.