These Vegan Oatmeal Chocolate Chip Cookies are egg-free, gluten-free, and so good! They are as delicious, if not better, than regular chocolate chip oatmeal cookies. You would never even know they are made without eggs.
These cookies are dedicated to my sister, Gaby. Ever since she discovered a sensitivity to eggs it has limited many of the baked goods that she can eat. Since I love baking, she asked if I could come up with some baking recipes without eggs.
I willingly and excitedly took on this task and that's how the recipe for these eggless chocolate chip cookies came about. I have made these cookies quite a bit, and I absolutely love them, as does my sister, and my entire family.
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Why You'll Love This Oatmeal Cookie Recipe
- Egg-Free: Whether you have a sensitivity to eggs, are looking for a vegan cookie, or maybe are just out of eggs, I highly recommend you give these cookies a try.
- Gluten-Free: These cookies are not made with actual flour, but oats which are naturally gluten-free. Just be sure the oats are certified gluten-free oats.
- Great Flavor and Texture: They are a little soft and with the perfect amount of sweetness, and as good, if not better, than regular chocolate chip oatmeal cookies.
- Healthy-ish: At the end of the day, this is a recipe for cookies so I can't say it is completely healthy. However, these cookies use 2 cups of whole-grain oats, which are high in many vitamins, minerals and antioxidants, making them a healthier choice than other cookies.
- Versatile: Add in other mix-ins instead of chocolate chips. Plus, if you don't have a sensitivity to eggs or dairy, you can easily sub in eggs and regular butter.
The Ingredients
- Flax Meal and Water: Instead of an egg, this recipe uses a flax egg. A flax egg is made with a combination of water and flax meal which, when left to sit for a short time, becomes a thick consistency that will help the ingredients bind together.
- Oat Flour: You can buy oat flour, but it is so easy to make you own. Check out my tips section at the end of the post to find out how.
- Old Fashioned Oats: These type of oats hold their shape and texture well and create a chewier cookie.
- Baking Soda
- Salt
- Softened Butter: Use your preferred dairy-free or vegan butter. I like the taste of the brand Miyoko's.
- Coconut Sugar: Coconut sugar is slightly healthier than regular sugar and is not as processed.
- Vanilla Extract: Vanilla extract is great for enhancing the flavors in the cookies.
- Chocolate Chips: I recommend using either dark or semi-sweet chocolate chips. One of my favorite brands, which is allergy friendly, is Enjoy Life.
See recipe card for quantities.
Substitutions
Instead of flax meal, you can use chia seeds to make a chia egg. Follow the same directions for the flax egg.
Replace the flax egg with one regular egg. I have noticed when using an egg in this recipe the cookies tend to spread a little more than when using flax egg.
You can use regular butter or coconut oil in place of the dairy-free butter.
Brown sugar can be used in place of the coconut sugar.
The chocolate chips can be substituted for other mix-ins such as raisins, craisins, or white chocolate chips.
How to Make Vegan Oatmeal Cookies
1. Make the Flax Egg
- Mix flax meal with room temperature water.
- Let sit for 5-10 minutes.
2. Mix Dry Ingredients
- In a medium bowl, mix the oat flour, oats, baking soda and salt.
3. Mix Wet Ingredients
- In a separate bowl, use a hand mixer or stand mixer to beat softened butter with coconut sugar until light and fluffy.
- Add in the flax egg and vanilla.
4. Add Dry Ingredients
- Add the flour mixture to the wet mixture and mix together until well combined.
- Fold in chocolate chips.
5. Bake
- Prepare a baking sheet with silicone baking mats or parchment paper.
- Using a cookie scoop or two spoons, arrange the dough at least one inch apart as they will spread.
- Bake 9-11 minutes until edges are slightly golden.
- Allow cookies to cool on baking sheet for 10-15 minutes, then transfer them to a wire rack to finish cooling.
How to Serve
Enjoy these cookies with a glass of your favorite milk or one of these delicious drinks:
- Healthy Homemade Almond Milk
- Café de Olla Recipe
- Mocha Latte
- Coffee with homemade Cashew Coffee Creamer
How to Store
Store cookies in an air-tight container on the counter for up to 5 days.
Tips and Variations
- Allow the cookies to cool before transferring them as they can be a little brittle and fall apart when they are still hot.
- To make oat flour, add oats to a blender or food processor. Blend for about 15-30 seconds until you have a fine powder. One cup of oats will yield about ¾ cup of oat flour. Store any leftover oat flour in an air-tight container in your pantry for up to 3 months.
FAQ
Use refined coconut oil, which has a neutral flavor, if you do not want your cookies to taste like coconut.
Yes, oatmeal is a whole-grain that is rich in many minerals, vitamins and antioxidants making oatmeal chocolate chip cookies a healthier alternative to chocolate chip cookies.
Yes, you can also use chia seeds to make a chia egg instead. Follow the same directions for the flax egg. Check out the "Substitutions" section above for other ingredient substitutes.
I hope you enjoy!
More Cookie Recipes
- Crispy and Chewy Coconut Flour Oatmeal Cookies
- Gluten-Free Almond Joy Cookies
- Almond Butter Blossoms
Recipe
Vegan Oatmeal Chocolate Chip Cookies
Equipment
- Stand Mixer or Hand Mixer
- Cookie Sheet
- Parchment Paper
- Blender or food processor
Ingredients
- 1 tablespoon ground flax seeds (flax meal)
- 3 tablespoon water
- 1 ¾ cup oat flour (see notes)
- ¼ cup old fashioned oats
- ½ teaspoon baking soda
- ¼ tsp salt
- ¼ cup softened butter (dairy-free butter will work)
- ¾ cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla
- ¾ cup dark or semi-sweet chocolate chips
Instructions
Flax Egg
- Mix 1 tablespoon of flax meal with 3 tablespoons of room temperature water. Let it sit for 5-10 minutes.
Cookie Dough
- Preheat your oven to 350°F.
- In a medium mixing bowl oat flour, oats, baking soda and salt.
- In a separate bowl, use a hand mixer or stand mixer to beat the softened butter with the coconut sugar until light and fluffy. Add in the flax egg and the vanilla.
- Add in the flour mixture and mix together until well combined. Fold in the chocolate chips.
- Prepare a baking sheet with silicone baking mats or parchment paper. Using a cookie scoop or two spoons, arrange the dough at least one inch apart as they will spread.
- Bake 9-11 minutes until edges are slightly golden.
- Allow cookies to cool on baking sheet for 10-15 minutes then transfer them to a wire rack to finish cooling.
Notes
- You can replace the flax egg with one regular egg. Just note the cookies tend to spread a little more than when using flax egg.
- If you do not have flax meal, chia seeds will also work. Follow the same directions as the flax egg.
- Allow the cookies to cool before transferring them as they can be a little brittle and fall apart when they are still hot.
- To make oat flour, add oats to a blender or food processor. Blend for about 15-30 seconds until you have a fine powder. One cup of oats will yield about ¾ cup of oat flour. Store any leftover oat flour in an air-tight container in your pantry for up to 3 months.
Nutrition
Originally published July 25, 2021. Updated post March 2023.
Kara D
I just made these last night and they were the perfect texture and just the right amount of sweet! I used one egg as a sub for the flax egg because we don't have flax seeds and they were perfect! Thanks for the healthier cookie alternative!
Gemma
Hi Kara, how wonderful! I am so glad you liked them. Thank you for trying them and for the comment!