The best EVER Vegan Oatmeal Cookies that are soft and chewy. Packed with chocolate chips and tons of flavor.
Holy moly are these cookies GOOD! I have always loved oatmeal cookies, especially when they have chocolate chips in them, I mean who doesn’t love a good cookie with chocolate in it? Are you a oatmeal raisin kind of person or oatmeal chocolate chip kind of person? Obviously I am the chocolate chip kind of person, but I definitely think that the raisins do have their place in an oatmeal cookie. If you prefer raisins you can replace the chocolate chips in this recipe for raisins or you can even do a half and half mix – there is something for everyone!
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INGREDIENTS YOU NEED
- 1/4 cup vegan butter room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup smooth peanut butter
- 1/2 cup almond milk
- 1 1/2 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 1/2 cups rolled oats (gluten free if needed)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup vegan chocolate chips (make sure also gluten free if needed)
Instructions To Make Vegan Oatmeal Cookies
- Preheat your oven to 350 degrees F, line a large baking sheet with parchment paper and set aside.
- Using a stand mixer or a large bowl with an electric mixer, cream together your butter, sugar, brown sugar, and peanut butter until smooth and creamy. Mix in your almond milk.
- In a separate medium sized bowl whisk together your flour, cinnamon, baking powder, and baking soda until combined.
- Add your flour mixture into your butter and sugar mix. Mix together until everything is combined. Fold in your vegan chocolate chips.
- Roll your dough into balls that are roughly 1 1/2 tbsp in size. Place on your baking sheet and chill in the fridge for 15 minutes.
- Once chilled, make sure your cookies are at least 3 inches apart. Bake for 14-16 minutes until the edges are a golden brown.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack, and enjoy!
BEST Vegan Oatmeal Cookies
Ingredients
- 1/4 cup vegan butter room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup smooth peanut butter
- 1/2 cup almond milk
- 1 1/2 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 1/2 cups rolled oats (gluten free if needed)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup vegan chocolate chips (make sure also gluten free if needed)
Instructions
- Preheat your oven to 350 degrees F, line a large baking sheet with parchment paper and set aside.
- Using a stand mixer or a large bowl with an electric mixer, cream together your butter, sugar, brown sugar, and peanut butter until smooth and creamy. Mix in your almond milk.
- In a separate medium sized bowl whisk together your flour, cinnamon, baking powder, and baking soda until combined.
- Add your flour mixture into your butter and sugar mix. Mix together until everything is combined. Fold in your vegan chocolate chips.
- Roll your dough into balls that are roughly 1 1/2 tbsp in size. Place on your baking sheet and chill in the fridge for 15 minutes.
- Once chilled, make sure your cookies are at least 3 inches apart. Bake for 14-16 minutes until the edges are a golden brown.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack, and enjoy!
Nutrition
Frequently Asked Questions About Vegan Oatmeal Cookies
Store in an airtight container at room temperature for up to 6 days.
Yes! Freeze in an airtight container for up to 6 months.
yum!