Soft-baked Oatmeal Chocolate Chunk Cookies made totally vegan without any dairy or eggs! These easy and quick cookies are delicious, and they taste just like the “real deal”!
Vegan Oatmeal Chocolate Chunk Cookies
Okay, so if you know me then you know I don’t actually follow a vegan diet (many of my recipes include eggs), but I do love to provide vegan recipes for all my vegan and egg-avoiding friends out there!
I decided to bake these cookies on a whim last week, and when I saw that we were out of eggs and flaxseed meal – my go-to vegan egg replacer – I figured it was time I gave the Bob’s Red Mill Egg Replacer in my pantry a go. And you guys. These cookies came out soft, tender, and just like how I would expect a regular oatmeal chocolate chunk cookie to taste! This post isn’t even sponsored. I’m just a big fan of how the BRM Egg Replacer made my cookies taste, and I want to share the goodness with you!
My favorite way to eat these cookies is right out of the oven, with a sprinkle of sea salt on top. They’re warm, gooey, and tender when warm, but these cookies were still soft the next day. And the next. Feel free to play around with the chocolate. I added dark chocolate chunks (from a sea salt caramel chocolate bar!) and semi-sweet chocolate chips for an ultimate chocolate experience. Yum!
How to Make Vegan Cookies
In order to make these cookies vegan (without any animal products), you’ll need a stick of plant-based butter and a good egg replacer. Now, for the cookies pictured here, I used a Country Crock Plant Butter stick with avocado oil and Bob’s Red Mill Egg Replacer (the gluten-free one). Since oatmeal cookies are a bit more forgiving, I believe that flax egg will also work in this recipe. Whichever egg replacer you choose will affect how much water you’ll need to add to the dough. If you decide to use flax egg, you’ll only need to add 1 additional Tbsp of water to the dough. Take a look at the recipe and recipe notes for a breakdown.
Some of the ingredients for these cookies + substitutions:
Plant-based butter is the perfect vegan replacement for real butter. It’s tasty and adds that buttery flavor we all love. I like to use the Country Crock Plant Butter sticks with avocado oil.
Coconut sugar is one of my favorite better-for-you sugars. It’s low GI, unrefined, and tastes nothing like coconut! If you don’t have any on hand, I recommend using your favorite granulated cane sugar (raw, white, or brown).
Brown sugar adds moisture and sweetness to these cookies! For a healthier cookie, you can use coconut sugar in its place.
Egg replacer is what makes these cookies vegan! Since oatmeal cookies are more forgiving than a traditional chocolate chip cookie, you can use flax egg (see recipe notes) or the Bob’s Red Mill Egg Replacer.
Quick oats keep these cookies soft and help create that perfect cookie shape. I haven’t tried this recipe with old-fashioned oats.
Water is added in at the last step to bring moisture to the cookie dough. How much water you’ll need will depend on which egg replacer you use (see recipe notes).
- 1/2 cup plant-based butter stick, softened
- 1/2 cup brown sugar, packed
- 1/4 cup coconut sugar
- 1 egg alternative (see note)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup quick oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon (optional)
- 1 Tbsp water
- 1/2 cup dairy-free chocolate chips
- 1/2 cup chopped dairy-free chocolate
- Flakey sea salt to sprinkle (optional)
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Prepare your egg replacer with 3 Tbsp of water (see note).
- In a large bowl, use a hand mixer to cream together the plant butter and sugars until combined and fluffy. Beat in the vanilla and then the egg replacer; set aside.
- In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and mix with a large spoon or spatula. Stir in the water and then the chocolate, saving a little of the chocolate to top your dough balls (you can also use any extra chocolate on hand to top the dough balls).
- Scoop dough balls 3 Tbsp in size, placing six on one of your prepared baking sheets. Roll each dough ball smooth and press extra chocolate pieces into the tops of each one. Flatten the dough balls until they resemble thick discs.
- Bake cookies at 350°F for 7 minutes, then lower the temperature to 300°F and bake for an additional 2 minutes (you want these cookies to be sightly under-baked). Allow cookies to cool on the baking sheet for 5 minutes before gently moving to a cooling rack. Sprinkle the baked cookies with flakey sea salt.
- Bake the remaining cookie dough. Once your cookies have cooled, you can store them in an airtight container at room temperature.
- Be sure to use a full 3 Tbsp of water for your egg alternative. If using the Bob's Red Mill Gluten-Free Egg Replacer, the package will direct you to use only 2 Tbsp of water; go ahead and use 3. For a flax egg, mix 1 Tbsp flaxseed meal with 3 Tbsp of warm water; mix and allow to thicken for 5 minutes.