These vegan oatmeal chocolate chip cookies are quick, easy, and nutritious! With just a few basic ingredients, like rolled oats, bananas, and ground cinnamon, you can whip up a batch in no time. Enjoy them warm with a glass of chilled oat milk for the perfect afternoon treat!
If you’re looking for a no-fuss, low-ingredient dessert, these oatmeal chocolate chip cookies are just what you need! They’re so easy to make, you can practically do it with your eyes closed. For another delicious treat with a healthy punch, try my vegan protein cookies.
Why I love this recipe
I make a batch of these oatmeal chocolate chip cookies almost weekly to send in my family’s lunches, enjoy as a healthy treat after dinner, or take on road trips.
The ripe banana adds the perfect amount of natural sweetness and moisture. Rolled oats give the cookies a great texture and make them hearty, while vegan butter keeps them dairy-free.
With a healthy dose of chocolate chips, these cookies are perfect for all ages! Plus, the smell of cinnamon while they’re baking is heavenly! Just a warning — you’re going to want to make a double batch.
Ingredient notes
Here’s a breakdown of everything you’ll need for these vegan oatmeal chocolate chip cookies:
- All-purpose flour: Provides structure to the cookies while giving them a soft texture.
- Rolled oats: Add a chewy element and a slightly nutty flavor. You will need rolled oats for these oatmeal chocolate chip cookies, not quick or steel-cut oats.
- Baking soda: Helps the cookies rise and become fluffy. Always double-check the expiration date to ensure your leavening agent is active.
- Cinnamon powder: Adds warmth and depth of flavor. Ceylon cinnamon is best here.
- Salt: Balances the sweetness and enhances flavors. Use fine-ground salt.
- Ripe banana: Acts as a binder and adds natural sweetness. Make sure it’s extra spotty!
- Vegan butter: Keeps the cookies moist and adds richness. You can also use the same amount of unrefined coconut oil.
- Vanilla extract: Enhances the overall flavor. Use pure vanilla extract for the best results.
- Sugar: I use white sugar to add sweetness and help with browning. Brown sugar provides moisture and a deeper, molasses-like sweetness.
- Chocolate chips: Use your favorite vegan-friendly dark chocolate chips. You can also use vegan-friendly milk chocolate chips if you have access.
Substitutions
- Flour: For a healthier addition, try whole wheat flour. It will also add a nuttier flavor and more fiber. Use the same amount as all-purpose flour.
- Oats: If you don’t have rolled oats, the next best option is quick oats. Note that they will make the cookies softer.
- Banana: If you don’t have a ripe banana, use applesauce. Ensure the volume is the same as one mashed banana, which should be about ½ cup.
- Sugar: If you don’t have regular white or brown sugar, replace them with the same amount of cane and coconut sugar.
How to make
These vegan oatmeal chocolate chip cookies are so easy to bake! Follow my tips and tricks for the most consistent results every time.
Preparation
Mash the banana using a stand mixer with the flat beater attachment. If you don’t have a stand mixer, use a regular mixing bowl and a fork or potato masher.
Cooking
Step 1
Add softened vegan butter and vanilla extract to the mashed banana. Continue beating until the mixture is well combined. Softened butter mixes more easily and evenly with the banana. Slowly add in the white and brown sugar. Beat the mixture until the sugars are fully incorporated, scraping down the sides of the bowl to ensure even distribution.
Step 2
Stop the mixer, add all the dry ingredients, and continue mixing at low speed until well combined. Turn the mixer off as soon as the flour streaks are gone.
Step 3
Fold in the chocolate chips by hand, then refrigerate the dough for at least 20 minutes. In the meantime, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 4
Scoop 2 tablespoons of dough onto the prepared baking sheet, flattening each slightly. Use an ice cream scoop for even-sized cookies.
Step 5
Bake your oatmeal chocolate chip cookies for 12-15 minutes, then let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack. Letting the cookies cool on the sheet helps them firm up and finish baking.
Expert tip
For the perfect vegan oatmeal chocolate chip cookies, don’t skip chilling the dough. Chilling helps solidify the fats in the dough, preventing the cookies from spreading too much and ensuring they bake up thick and chewy.
It also fully hydrates the flour and gives the flavors time to meld together, resulting in a more complex and delicious cookie. If you can, chill the dough for at least 20 minutes or even overnight. Remember, patience pays off in baking!
Cooking tips
- Measure accurately: Use a kitchen scale for precise measurements, especially with dry ingredients like flour.
- Room temperature ingredients: Ensure the vegan butter and banana are at room temperature for better mixing.
- Use parchment paper: Parchment prevents sticking and makes cleanup way easier!
- Middle rack: Baking on the middle rack is perfect for cookies to help them brown evenly.
- Cool on the sheet: Cookies continue to bake on the hot sheet, so it’s important to let them sit for 10 minutes before moving them to a cooling rack.
Frequently asked questions
Yes, you do! Chilling helps prevent the cookies from spreading too much and improves flavor by allowing the ingredients to meld together.
This is most likely because the dough wasn’t chilled or cold enough. It also may be due to using too much butter.
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Storing & Reheating
Once your vegan oatmeal chocolate chip cookies have cooled, follow these simple storage instructions:
Room temperature
Keep the cookies in an airtight container. They will stay fresh for up to a week on the counter.
Freezer
Freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag. They can be frozen for up to 3 months.
Reheating
Reheat the cookies at 300 degrees Fahrenheit for 5 minutes or in the microwave for 10-15 seconds to enjoy warm cookies again.
More healthy vegan desserts
Oatmeal Chocolate Chip Cookies
DESCRIPTION
INGREDIENTS
Dry Ingredients
- 1 cup all purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- ¼ teaspoon salt
Wet Ingredients
- 1 whole banana ripe
- ½ cup softened vegan butter or unrefined coconut oil
- 1 teaspoon vanilla extract
Other Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- ¾ cup mini chocolate chips vegan
METHOD
- Mash the ripe banana using a stand mixing with the flat beater attachment. Break the banana into 2 inch pieces. Place it in the stand mixer and beat at low-medium speed. Note: If you do not have a stand mixer, then use a regular mixing bowl and mash the banana using a fork or potato masher.
- Add all the remaining wet ingredients to the mashed banana and continue beating.
- Slowly mix in the white and brown sugar. Continuously beat till all the sugar is well incorporated.
- Stop the mixer to add all the dry ingredients. Turn the mixer back on at low speed and mix until all the dry ingredients are well combined with the wet ingredients.
- Stop the mixer again and fold in the chocolate chips. Cover the bowl and refrigerate the cookie dough for at least 20 minutes.
- Preheat the oven to 350℉. Line baking sheet with parchment paper.
- Scoop out 2 tablespoon of dough onto the prepared baking sheet. Arrange the scoops with little space in between each one. Press down on each scoop of dough to slightly flatten them. Note: I like to use an ice cream scooper for scooping.
- Bake for 12-15 minutes. Then remove from the oven and let them cool on the baking sheet for 10 minutes.
- Next, carefully transfer the cookies to a cooling rack to let them firm as they continue to cool down.
NOTES
- Measure accurately: Use a kitchen scale for precise measurements, especially with dry ingredients like flour.
- Room temperature ingredients: Ensure the vegan butter and banana are at room temperature for better mixing.
- Use parchment paper: Parchment prevents sticking and makes cleanup way easier!
- Middle rack: Baking on the middle rack is perfect for cookies to help them brown evenly.
- Cool on the sheet: Cookies continue to bake on the hot sheet, so it’s important to let them sit for 10 minutes before moving them to a cooling rack.
Leave a Reply