These Vegan Oatmeal Chocolate Chip Cookies are egg-free, gluten-free, and delicious. They rival—and sometimes surpass—traditional chocolate chip oatmeal cookies, and you’d never guess they’re made without eggs.
These cookies are inspired by my sister, Gaby. After she discovered an egg sensitivity, many baked treats were off-limits. Since I enjoy baking, I set out to create egg-free recipes she could enjoy. The result is this eggless chocolate chip oatmeal cookie recipe, which I’ve made many times. My sister, my family, and I love them.
Why You’ll Love This Oatmeal Cookie Recipe
- Egg-Free: Perfect if you have an egg sensitivity, follow a vegan diet, or are simply out of eggs.
- Gluten-Free Option: These cookies use oats instead of wheat flour. Use certified gluten-free oats if you need them to be gluten-free.
- Great Flavor and Texture: Chewy, slightly soft, and perfectly sweet—comparable to classic oatmeal chocolate chip cookies.
- More Nutritious Ingredients: While still a cookie, this recipe relies on whole-grain oats, which add fiber, vitamins, minerals, and antioxidants.
- Versatile: Swap mix-ins, or use traditional eggs and dairy butter if you don’t need them to be vegan.
The Ingredients
- Flax Meal and Water: A flax “egg” (flax meal + water) replaces a chicken egg and helps bind the dough.
- Oat Flour: You can buy it or make it at home by blending oats into a fine powder (see tips below).
- Old-Fashioned Oats: These keep some texture and create a chewier cookie.
- Baking Soda
- Salt
- Softened Butter: Use dairy-free or regular butter depending on your preferences.
- Coconut Sugar: A less processed alternative to refined white sugar; brown sugar works too.
- Vanilla Extract: Enhances the cookie flavor.
- Chocolate Chips: Dark or semi-sweet work best; swap for other mix-ins if desired.
See the recipe card below for exact measurements.
Substitutions
Chia seeds can be used the same way as flax meal to make a chia egg. One regular egg can replace the flax egg if you prefer—cookies may spread slightly more. You can also use regular butter or coconut oil instead of dairy-free butter, and brown sugar in place of coconut sugar. Swap chocolate chips for raisins, craisins, or white chocolate chips if desired.
How to Make Vegan Oatmeal Cookies
1. Make the Flax Egg
- Stir 1 tablespoon ground flax seeds with 3 tablespoons room-temperature water.
- Let sit 5–10 minutes until thickened.
2. Mix Dry Ingredients
- Combine oat flour, old-fashioned oats, baking soda, and salt in a medium bowl.
3. Mix Wet Ingredients
- Cream softened butter and coconut sugar with a hand or stand mixer until light and fluffy.
- Mix in the flax egg and vanilla extract.
4. Combine
- Add the dry mixture to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
5. Bake
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop dough onto the sheet, spacing each cookie about 1 inch apart to allow for spreading.
- Bake 9–11 minutes, until edges are lightly golden.
- Let cookies cool on the sheet for 10–15 minutes, then transfer to a wire rack to finish cooling.
How to Serve
These cookies are wonderful with a glass of milk—dairy or plant-based—or alongside coffee, tea, or a frothy latte.
How to Store
Keep cookies in an airtight container at room temperature for up to 5 days.
Tips and Variations
- Allow cookies to cool before moving them; they can be fragile while hot.
- To make oat flour: Blend old-fashioned oats in a blender or food processor for 15–30 seconds until fine. One cup of whole oats makes about ¾ cup oat flour. Store any extra in an airtight container for up to three months.
FAQ
Use refined coconut oil for a neutral flavor if you want to avoid a coconut taste.
Oats are a whole grain that adds fiber, vitamins, minerals, and antioxidants, making oatmeal cookies a somewhat healthier choice compared with cookies made primarily from refined flour.
Yes—chia seeds work the same way to make a chia egg. See the substitutions section for other alternatives.
I hope you enjoy these cookies!
More Cookie Recipes
- Crispy and Chewy Coconut Flour Oatmeal Cookies
- Gluten-Free Almond Joy Cookies
- Almond Butter Blossoms
Recipe
Vegan Oatmeal Chocolate Chip Cookies
by Gemma Aguayo-Murphy
Equipment
- Stand mixer or hand mixer
- Cookie sheet
- Parchment paper or silicone mat
- Blender or food processor (for oat flour)
Ingredients
- 1 tablespoon ground flax seeds (flax meal)
- 3 tablespoons water
- 1 ¾ cup oat flour (see notes)
- ¼ cup old-fashioned oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup softened butter (dairy-free works)
- ¾ cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- ¾ cup dark or semi-sweet chocolate chips
Instructions
Flax Egg
- Mix flax meal with water and let sit 5–10 minutes until thickened.
Cookie Dough
- Preheat oven to 350°F (175°C).
- Combine oat flour, oats, baking soda, and salt in a medium bowl.
- Cream butter and coconut sugar until light and fluffy. Add the flax egg and vanilla.
- Mix in the dry ingredients until combined. Fold in chocolate chips.
- Line a baking sheet with parchment or a silicone mat. Scoop dough and space cookies about 1 inch apart.
- Bake 9–11 minutes until edges are slightly golden.
- Cool on the baking sheet 10–15 minutes, then transfer to a wire rack to finish cooling.
Notes
- Replace the flax egg with one regular egg if desired; cookies may spread more.
- Chia seeds can be used to make a chia egg in the same way.
- Let cookies cool before moving them; they can be fragile while warm.
- To make oat flour: blend oats in a blender or food processor for 15–30 seconds. One cup of oats yields about ¾ cup oat flour. Store leftover oat flour in an airtight container for up to three months.
Video
Nutrition
Originally published July 25, 2021. Updated March 2023.