Vegan Oatmeal Chocolate Chip Cookies

These are the chocolate chip cookies that my mom made for me growing up – and it’s also one of the first recipes that I ever veganized, waaaaay back in high school. At the time, I susbstituted vegan margarine for the butter, and because the recipe didn’t call for any milk or eggs, it was otherwise already vegan.

Vegan Oatmeal Chocolate Chip Cookies

I hadn’t had these in years, so my mom decided to make them for me when I was home last month. She thought she’d try using coconut oil instead of margarine and guess what? They were even better that way! The cookies were light and delicious, and so much healthier than the original version.

Vegan Oatmeal Chocolate Chip Cookies

Yes, they have a cup of sugar in them (1/4 cup white, 3/4 cup brown). But they also have 2 cups of oats, 3/4 cup of antioxidant-rich dark chocolate, an half a cup of heart-healthy walnuts. And hey, you gotta live a little sometimes, right?

Vegan Oatmeal Chocolate Chip Cookies Vegan Oatmeal Chocolate Chip Cookies
Vegan Oatmeal Chocolate Chip Cookies Vegan Oatmeal Chocolate Chip Cookies

Updates

Feb 18, 2013 – I made these again today and wanted to mention something about the coconut oil. I was trying to use coconut oil from a jar that I store in my fridge, but it way too firm to even measure out of the jar. So if it’s winter when you’re making these, or you live in a colder climate, then you should be able to use the coconut oil at room temperature. However, if it’s summer where you are and/or you live in a warm climate, then your coconut oil will likely be liquid at room temperature. If that’s the case, then you’ll need to let it firm-up in the fridge for about an hour. Keep checking on it – it should be have a thick but not solid consistency, like butter/margarine or shortening. I’ve updated this info in the recipe’s notes, below.

4.7 from 3 reviews
Vegan Oatmeal Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup semi-solid coconut oil (see note)
  • ¾ cup brown sugar, firmly packed
  • ¼ cup white sugar
  • 1 tsp. vanilla
  • 1 ½ cups flour
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ⅓ cup boiling water
  • 2 cups rolled oats
  • ½ cup chopped nuts (we use walnuts)
  • ¾ cup vegan chocolate chips
Instructions
  1. Beat coconut oil until soft. Add sugars and beat until fluffy. Add Vanilla. Add flour and salt and mix well.
  2. Dissolve baking soda in boiling water. Blend into mixture. Stir in the rolled oats, nuts and chocolate chips.
  3. Roll in balls and flatten with fork dipped in cold water. Bake at 350F for 10 to 12 minutes.
Notes
Yield: 4 to 5 dozen. Adapted from the "Chocolate Chip Cookies" recipe in the "Best of Bridge" cookbook. Note about the Coconut Oil - If it's summer where you are and/or you live in a warm climate, then your coconut oil will likely be liquid at room temperature. If that's the case, then you'll need to let it firm-up in the fridge for about an hour. Keep checking on it - it should be have a thick but not solid consistency, like butter/margarine or shortening.

Vegan Oatmeal Chocolate Chip Cookies

I couldn’t wait… I ate one right off the rack!

52 Comments

  1. Ooooh these look so good! I’m definitely putting this on the list of things to make – maybe not now though as I have just started a weight loss plan :0

    Reply
    • vegangela says:

      Thanks Karla – Good luck with your diet and maybe make these as a treat when you’re done? :)

      Reply
  2. Love oatmeal cookies. Those look incredible.

    Reply
    • vegangela says:

      Thanks Heather! :)

      Reply
  3. It’s so awesome to veganize childhood recipes especially sweets and make them healthier and better, doesn’t mean you hate your mom’s sweets, but you chose to eat them because you love your mom :) I also have veganized plenty of Taiwanese foods that my mom usually make me as a child, and it was like a renewed eating lifestyle!

    xxx

    Reply
    • vegangela says:

      For sure, I’m so happy to have an even healthier version of these cookies :) Have you posted your Taiwanese recipes? I’d love to try them!

      Reply
  4. Oooh these look really yummy! I am a huge fan of coconut oil and of oatmeal cookies!

    Reply
    • vegangela says:

      Thanks Lauren! Let me know if you try them :)

      Reply
  5. Isobelle says:

    These look very good! and I love that you used coconut oil

    Reply
    • vegangela says:

      Thanks Isobelle :)

      Reply
  6. Kim says:

    I made these yesterday and they are delicious. Dangerous to have in the house because I can’t stop eating them! The coconut oil gives them such a good flavor. Thank you for the recipe!

    Reply
    • vegangela says:

      Hi Kim – Thanks for trying this recipe and taking the time to comment. Aren’t they the best? I also love the coconut oil – it’s light but ads such a lovely flavour :)

      Reply
  7. Faith Watkins says:

    Just made your recipe and it came out a little dry. I am wondering if I didn’t cream the coconut oil as good as I should have. I used a kitchen aid mixer and there wasn’t a lot of coconut oil so maybe the mixer couldn’t really reach it all, you know? I will let you know…

    Reply
    • vegangela says:

      Hi Faith – I’m sorry to hear that. Had the coconut oil been refrigerated so that it was firm? Did you use the full cup? Did you also include the 1/3 cup boiling water?

      Reply
  8. Ashley says:

    I want to use this recipe but I’d like to incorporate the use of a banana. Do you think that would be an additive or something to try instead of the water?

    Reply
    • vegangela says:

      Yum! Yes I think that would be great! Maybe use 1/3 to 1/2 less of the water? Let me know how it goes!!

      Reply
  9. Andrea says:

    I just made these and they are really flat and oily (but still taste good!). I’m not sure what went wrong. I didn’t refridgerate the coconut oil because I thought it would get too hard. Maybe that was it? I’m still eating them though-yum!

    Reply
    • vegangela says:

      Hi Andrea – I’m so sorry that these didn’t work out for you. You definitely need to refrigerate the coconut oil. You’re trying to mimic margarine/butter, so it needs to be hard and then whipped. Give it a go and let me know if that helps!

      Reply
  10. Bavani says:

    I tried this recipe yesterday. My son and husband loved the cookies….me too. Thanks for sharing!

    Reply
    • vegangela says:

      Hi Bavani – Thanks for trying them and sharing your feedback. I’m so glad to hear that you + your family loved them :)

      Reply
  11. George says:

    Hi Angela! I just tried your cookies and they are yummy… Thanks for sharing the recipe
    For some reason though I needed 14-15 minutes in my oven to cook them.
    Anyways, greetings from Greece and if you permit me I’d like to publish your recipe in my blog.

    Reply
    • vegangela says:

      Hi George! Sorry for the delay. So glad to hear that you liked these. Odd about the cooking time – could altitude play a factor? Yes, of course, you can link back to the recipe, thanks for asking ;)

      Reply
      • estaeheli says:

        The recipe probably needs to be in Greek in order for the Greek people to make them!

        Reply
        • vegangela says:

          Sorry, I don’t know Greek. Try using Google translate?

          Reply
  12. Added half a banana, and 1/2 cup oats, left out the nuts. Used EArth Balance Shortening. Came out great. Kudos to Mom!

    Reply
    • vegangela says:

      Thanks Jeff, glad you liked them!

      Reply
  13. Jenny says:

    Made these today for my hubby’s birthday! They turned out great. Also, if anyone was wondering… I just scooped them out with a cookie scoop and didn’t bother flattening and they still turned out fabulous! Thanks for the recipe!

    Reply
    • vegangela says:

      Hi Jenny – That’s a great tip, thanks for sharing. Glad to hear they were a hit and sorry for taking so long to get back to you!

      Reply
  14. Danielle says:

    I made these today and they are fantastic! Thanks for the recipe. The only modifications I made was to use only 3/4 cup of organic cane sugar instead of the white and brown sugar, and used 1 cup spelt and 1/2 cup all-purpose flour.
    I also used room temperature coconut oil, formed the cookies and put them on the cookie sheet in the freezer for 10 minutes prior to baking (they were really oily beforehand). This worked and they didn’t spread too much and came out perfectly after about 13 minutes. My two-year old loved them too!!

    Reply
    • vegangela says:

      Hi Danielle – Great mods and I like the idea of chilling the cookies first – especially great if you use liquid coconut oil. Thanks for sharing your feedback!

      Reply
  15. rose says:

    I’m not vegan but my son is allergic to dairy, eggs, soy and wheat. I made this recipe subbing arrowhead mills gluten free baking mix for the flour. They are amazing! Thanks for the fantastic recipe, I know I’ll be making these often.

    Reply
    • vegangela says:

      Thanks for the feedback! I love hearing that they can be made gluten-free so easily!

      Reply
  16. Frog says:

    My husband asked if I would make him oatmeal cookies and instead of modified my default chocolate chip, I decided to try something different. Thanks, these are yummy! And a nice reminder to use that delicious coconut oil…

    You must be making very small cookies, though, because my recipe turned out just under three dozen. Can’t imagine hitting sixty. Maybe I’m just making them too big? They don’t seem big, anyway. *nomnomnom*

    Reply
    • vegangela says:

      Gad you liked them! I’ll have to make them again soon and count the batch again, just to be certain…

      Reply
  17. Maria says:

    These cookies are yummy! I made them with macadamia nuts and white spelt four.
    Thanks for sharing.
    Maria

    Reply
    • vegangela says:

      Hi Maria – Thanks so much for letting me know! My mom and I were wondering whether it would work with spelt flour and we were going to try it next week. Now we know… thanks again!

      Reply
  18. RaeAnn says:

    I made these today for a vegan potluck wedding, and they are wonderful (no nuts or chocolate, just 1c of dried cranberries, soaked in hot water and drained, and I used quick oats). I refrigerated the cup of coconut oil and found it difficult to cream as well, but I think that the bowl was too big — I seemed to be chasing the chunks of oil with the beaters.
    As I do with all cookie recipes, I refrigerated the dough. Flour needs time to absorb the liquids, and the gluten needs time to relax. In a perfect world, dough should be refrigerated between 12-36 hours. They bake and brown much more evenly and the flavor is more developed. Today I only had about 4 hours to spare, so that’s all it got.
    What is the reason for dissolving the baking soda? Is that the binding “egg substitute”?

    Reply
    • vegangela says:

      Hi RaeAnn! I’m glad you liked them and I’m so honored that this recipe made it to a vegan wedding! I love the substitution of dried cranberries. Thanks for the tip about chilling the dough – I’ll try that.

      Great question about the baking soda – I had never really thought about it. Here’s a plausible answer (http://food52.com/hotline/9311-why-do-some-recipes-call-to-dissolve-baking-soda-in-water-how-does-it-work-differently-than-just-mi). I may not dissolve it next time around, just to see the difference…

      Reply
      • vegangela says:

        Just made these today without the hot water and they were really dense and dry. I ended up having to add water after adding the oats just to get things mixing. The result was really dense, almost crumbly cookies. So I don’t recommend leaving the hot water out. Mixing it with the baking soda definitely acts as a binder and an activator for the cookies.

        Reply
  19. Sarah says:

    Can these cookies be made with something other than coconut oil? I teach children’s cooking and my upcoming class has a nut, dairy, egg and coconut allergies. Thanks!

    Reply
    • vegangela says:

      Hi Sarah – You can use a high-quality vegan margarine, like Earth Balance or Becel. Thanks for choosing my recipe :)

      Reply
  20. SarahM says:

    Can you eat them raw too? :)

    Reply
    • vegangela says:

      It’s a bit “grainy” from the oatmeal, but it tastes great and could be eaten raw :)

      Reply
  21. Aileen says:

    I just made these and they are so good! However, after the cookies cookies cooled completely, I placed them in an airtight container and just after a couple of hours the cookies were very soft and not firm and chewy like when I baked. Do you know why this happen? And does it happen to you?

    Reply
    • vegangela says:

      Hi Aileen – Maybe try storing them in the fridge. I’m thinking that the coconut oil is making them soft at room temperature? Let me know if that works!

      Reply
      • Aileen says:

        Okay, thank you! I’ll let you know how it works out.

        Reply
  22. nora says:

    I baked these using diy chocolate chips because i couldn’t find any vegan chips in my store (http://wholenewmom.com/recipes/desserts/homemade-chocolate-or-carob-chips/ )

    baking ist tricky, because the chocolate chips melt very fast (I baked the cookies twice, 10min in 180C and then 15min in 150C ) and the cookies look more like chocolate splash cookies but are delicious and i also got aroung 200g homemade chocolate in the process :)

    Reply
    • vegangela says:

      Thanks for the link to DIY chocolate chips. Glad you liked the cookies!

      Reply
  23. Catherine says:

    Would these work with margarine rather than coconut oil? and I fancy cashews (I am allergic to other nuts). What do you think?

    Reply
    • vegangela says:

      Yes, that’s how I always made them in the past. The coconut oil is healthier, but feel free to use margarine if you want. And of course, feel free to use cashews – that would be divine :)

      Reply
  24. Tracy says:

    Hi, I just wanted to say I’ve made this cookie recipe many times and love it, my kids love them. I found your website when I was looking for vegan dishes..I am not vegan but do cook vegetarian meals for our family often. My kids don’t really like the texture of meal, so I’ve been experimenting with different dishes. So thanks for your website and recipe ideas. I just read your story about moving back to Sydney, Australia; good for you, go with your heart decision. I spent alot of time in Australia in my twenties and still call it my second home…I haven’t been back there for 10 years but have great friends I communicate with. It is a wonderful country also. I live in Alberta, Canada and this is home to me, but when that cold comes in the winter, Aussie Land sure looks more inviting. haha Enjoy!

    Reply
    • vegangela says:

      Hi Tracy! I always love hearing from fellow Canadians. And even cooler when they’ve visited or lived in Australia and know what that’s all about. I hope you get the chance to come back for a visit some day – it really is such a magical place!

      I’m glad that your family is enjoying this recipe, as it’s one of my favorites too. I’ve got a gluten-free almond-meal based chocolate chip cookie recipe coming soon, so keep your eyes peeled for that one! Thanks agin for all the kind words and for your support!

      Reply
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