Vegan Oatmeal Cookies with Chocolate Chips

by Alena
Nov 16, 2019
5 Vegan Oatmeal Chocolate Chip Cookies on top of each other next to some crumbles and almond milk

Are you supposed to have cookies when following a healthy diet? The most obvious answer here is: no. But that’s just because you haven’t seen our recipe for vegan oatmeal cookies with chocolate chips yet.

We’re talking soft, crunchy and not overly sweet cookies that you can have for dessert without going down the dreaded junk food road.

No food shaming here, but have you taken a look at the amount of added sugar and oil in store-bought chocolate chip cookies recently? There must be a better way… and there is.

Today, we don’t want to keep our secret baking obsession to ourselves anymore. As you might know, we’re rather picky when it comes to finding the perfect overlap of wholesome yet simple ingredients, awesome taste and low kitchen skills requirements.

And for us, these vegan oatmeal cookies just tick all the boxes.

You wouldn’t believe how nutrient-dense and even chewy these cookies are without any butter or eggs! For the right amount of sweetness, we added just the tiniest bit of maple syrup – which, by the way, is not much healthier than white table sugar, as we discussed in our recent sugar-free banana bread post. But a little can go a long way.

To take the wholesomeness to the next level, you can use date paste (or puree some dates yourself) and mix it into the batter. More fiber, more nutrients, more softness. In our books, though, this recipe is healthy enough!

But wait, let us first tell you what kind of cookies we are talking about.

Vegan Oatmeal Cookies with Chocolate Chips and Peanut Butter?

Yes, we don’t mess around here. All these delicious add-ons are included in this naturally gluten-free cookie goodness! Because who could ever make the right decision between peanut butter and chocolate chips?

We love vegan oatmeal chocolate chip cookies.
We love vegan peanut butter cookies.

Why not just go all in and create vegan peanut butter and chocolate chip cookies?

Main Ingredients for Our Oatmeal Cookies

  • Oats – classic vegan staple food easily ground into flour and naturally gluten-free
  • Peanut Butter – adding some protein, wholesome fats and that nutty hint
  • Chocolate Chips – because we all need some of those sprinkled into our lives sometimes
  • Maple Syrup – just a hint is needed for enough sweetness 
  • Aquafaba – this is where the healthy vegan baking magic happens!

Never heard of aquafaba? No problemo, here are the basics for you.

How to Make Aquafaba

Is this a weird new food that’s going to be super hard to find and even more expensive? Nope! We’re positive you’ve held this in your very own hands at one point or another.

It’s simply the brine of chickpeas. You can take it either from a can of cooked chickpeas (in this case, make sure that the salt content isn’t very high because that can add a weird taste) or cook your own chickpeas and reserve the leftover cooking liquid.

The store-bought chickpea brine is more reliable and thicker – plus, it’s much more convenient. So, this is our recommended route.

Step two after obtaining the salt-free chickpea liquid is to grab a hand mixer or stand mixer and whip until it becomes semi-firm. Alternatively, you could whisk it by hand but it will take quite a long time and probably not produce as stiff of a foam.

Something that’s not relevant in the case of our vegan oatmeal chocolate chip cookies but that will be important if trying to make something as fantastic as an aquafaba lemon meringue pie is that for this type of texture, you need to add cream of tartar to the chickpea liquid.

In our cookie recipe, the aquafaba is more of a whipped egg white substitute used for binding the other ingredients together.

Why You’ll Love Our Vegan Peanut Butter Chocolate Chip Cookies

  • Delicious yet healthy treat
  • Kids and grownups alike can’t get enough
  • High in fiber and satiating
  • Low in added fat and oil-free
  • Made with everyday ingredients
  • Soft and crumbly texture
  • Peanut butter infused
  • Gluten-free and dairy-free

Is there really a need to make cookies more appealing to you? I don’t think so. They certainly don’t last for very long in our household and we never hold back when it comes to healthy sweets.

How to Make Vegan Oatmeal Cookies

You’re probably eager to get started now that we’ve won you over on the aquafaba-part (or if you’re a long-time Aquafabian and love that this ingredient is featured in our vegan oatmeal cookie recipe). 

Should you find yourself not randomly having oat flour in your cupboard (just like us), you can simply use rolled oats and grind them into flour using your blender! It can even be an old or cheap one; no huge expectations here.

If you don’t have enough oats at home, you can replace some of the oat flour with another flour such as whole wheat or spelt, but you definitely need some of the oat texture – otherwise, you wouldn’t get oatmeal cookies. That’s for sure.

You don’t need to go for 100% ground oats here, try adding some rolled oats into the batter for a chunkier texture if you like!

Pretty much all of the ingredients of the vegan oatmeal cookies just go straight into the food processor so that it can do its thing. The only exceptions are the aquafaba and the chocolate chips.

After just 15 minutes in the oven, your kitchen will be filled with an irresistible smell, and if you can sneak in a few minutes of cooling, it’s snack o’clock. 

Delicious Vegan Oatmeal Cookie Variations

As always, we made sure that our cookie recipe is very easy to adapt to your own preferences. Anyone in your family allergic to peanut butter? Swap it for almond butter.

Don’t have maple syrup at home? Any vegan sweetener will do; the even healthier upgrade would be blended dates.

Not digging the chocolate chip part? We wouldn’t know why, but they can totally be omitted.

The basic vegan oatmeal cookie recipe can be used to just freestyle with all kinds of ingredients, such as:

And there we have found some ideas for future healthy vegan cookie recipes! Share with us your favorite combinations below so we can all create more variations of crunchy and chewy cookies.

More Healthy Plant-Based Baking Recipes

Now, see how we make these wholesome oatmeal treats below and feel free to pin the recipe for later or tag us on Instagram if you tried them! We’d love to see your creations.

Vegan Chocolate Chip Oatmeal Cookies

Vegan Chocolate Chip Oatmeal Cookies

Yield: 12 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Our gluten-free & vegan oatmeal cookies with chocolate chips are so easy and healthy! Chewy and crumbly with a hint of peanut butter, no sugar or oil needed. A delicious and nutritious treat all year round for the whole family!


For the cookies

  • 1 ½ cups oat flour* (180 g)
  • 2 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice, freshly squeezed
  • 5 tbsp almond milk
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ cup vegan dark chocolate chips (190 g)
  • 5 tbsp chickpea liquid, salt-free**


  1. Preheat the oven to 345 °F (175 °C) and line a baking sheet with parchment paper.
  2. Add the chickpea liquid into a glass bowl and mix with a hand mixer for 5-7 minutes to obtain a stiff foam.
  3. In a food processor, add the oat flour, peanut butter, maple syrup, lemon juice, almond milk, baking powder and baking soda. Process to obtain a sticky batter.
  4. Transfer into a medium bowl and add the aquafaba on top.
  5. Using a spatula, gently mix everything to incorporate the aquafaba without destroying its texture.
  6. Finally, add the chocolate chips and mix to incorporate.
  7. Scoop the dough onto the baking sheet and press to obtain cookie shapes. Bake for 15 minutes, until slightly brown and cross.
  8. Remove from the oven and let cool before serving.


  • *You can make your own oat flour by processing rolled oats in a blender.
  • **Reserve the chickpeas from the can for an upcoming recipe and use the brine for these cookies.
  • For a sugar-free version, you can use some date paste instead of maple syrup.
  • You can leave some of the oats rolled to add some texture to the cookies.
  • The maple syrup can be replaced with agave or rice syrup.
  • If you cannot have peanuts, try other nut or seed-based butter such as almond butter or tahini.
  • For a lower fat version, replace the peanut butter with applesauce.
  • Delicious add-ons include raisins, goji berries, pumpkin seeds, dried cranberries, chopped nuts, poppy seeds and coconut flakes.

Nutrition Information:
Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 124Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 92mgCarbohydrates: 17gFiber: 2gSugar: 6gProtein: 3g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!
woman in grey vegan shirt with her hands on her hips looking to the left and smiling
Alena Schowalter has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work – currently, she studies for her Vegan Nutritionist Diploma. Alena enjoys ethical discussions around veganism, walks through nature and creating new recipes.
dark grey spotted bowl with a variety of vegetables next to small bottle of green smoothie isolated on light background

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9 thoughts on “Vegan Oatmeal Cookies with Chocolate Chips”

  1. I have a question about almond milk. At home I usually buy 30 calorie per serving, which is one cup) Almond Breeze, can I use it in this recipe? Thank you for all your advice and inspiration, it is appreciated.

    • sure, you can use any almond milk you wish for this recipe! Pretty much any plant-based milk works :) The calories for each cookie will just be slightly different but nothing to stress about.

    • you can use a flax egg (flax meal + water) instead but I’d have to make them again to tell you the exact quantities – try 2 tsp with 3 times the amount of water :)

  2. Hi — just a note to say these are absolutely delicious cookies.

    This may be the best chocolate chip cookie recipe I’ve tried making that was plant-based and oil-free. And I’ve tried a ton.

    I also appreciate that they are not overly sweet, and the flavors don’t compete with each other. That’s quite the feat — thank you!

    • Kate, thank you so much for sharing! This just made my morning a lot sweeter :) Really appreciate the feedback, cannot wait to share all of the other delicious recipes I have in store with the world.
      Warm wishes to you x

    • Hi Kim,
      thanks so much for asking this question! I totally agree, we should have written the amount of grams or tablespoons instead (I now changed that). Just to make sure I remember correctly, I made those cookies again tonight (hubby was very happy about that!) and it came down to about 5 tbsp of chickpea liquid. Hope this helps!
      Best wishes,


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