These vegan chocolate chip oatmeal cookies are thick and chewy and delicious! A sprinkle of sea salt takes these over the top! Perfect for packing in lunches or enjoying as an after school snack.
What team are you on as far as oatmeal cookies go?
Team raisin? Or team chocolate chip?
I am team chocolate chip all the way! I love a good chewy oatmeal cookie with lots of dark chocolate chips.
But, if you throw a few raisins in there, that’s okay, too.
These vegan salted chocolate chip oatmeal cookies are super versatile. If you like chocolate, add the chocolate chips. Prefer raisins, craisins, seeds, or nuts? All fine. Add those, too!
These cookies are super easy to make! Just one bowl, simple ingredients, and no chilling time make this an ideal recipe to bake when you’re short on time.
Tips to make these vegan oatmeal cookies turn out perfectly:
- Line your cookie sheets with parchment paper. That way the cookies won’t stick!
- Flatten the cookies slightly with the back of a spoon so they bake evenly.
- Let the cookies cool on the cookie sheet so they don’t crumble when you try to move them.
There’s nothing like a warm cookie with some tea or vegan hot chocolate. These are the perfect way to treat yourself.
How to make vegan salted chocolate chip cookies:
- Cream the vegan buttery spread and the sugars until fluffy.
- Add the flax egg, vanilla, and non-dairy milk. Mix on low speed. Add the flour, baking soda, and salt and continue to mix.
- Stop the mixer and stir on the gluten free oats, chocolate chips, and any other add-ins.
- Scoop dough onto parchment lined cookie sheets. Bake at 350 degrees for about 14 minutes.
Why you’ll love these chocolate chip oatmeal cookies:
- they’re thick and chewy
- they’re loaded with chocolate chips
- with a sprinkle of sea salt, they satisfy that sweet and salty craving
- they are perfect for packing in lunches!
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Vegan Salted Chocolate Chip Oatmeal Cookies.
- 1 Tablespoon flax seed meal
- 3 Tablespoons water
- 1/2 cup vegan buttery spread
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/8 cup non-dairy milk or water
- 1 cup gluten free flour blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt plus more for on top
- 1 1/2 cups gluten free old fashioned oats
- 1 cup dairy free chocolate chips
- 1 1/2 teaspoons coarse sea salt for topping
- 1/2 cup pumpkin seeds, sunflower seeds, or nuts optional
Preheat oven to 350 degrees, and line two cookie sheets with parchment paper.
In a small bowl or mug, make the flax egg: mix the water and flax meal together and let it sit for 5 minutes until it forms a gel.
In a large bowl, cream the buttery spread and sugars until light and fluffy
Add the flax egg and vanilla and continue to mix. Add 1/8 cup non-dairy milk.
Add the gluten free flour, baking soda, and 1/2 teaspoon salt. Mix until combined.
Stop the mixer and stir in the oats, chocolate chips, and seeds or nuts. If the dough is too dry at this point, add a little more liquid. Every gluten free flour acts a little differently, so if the dough seems crumbly, add a splash more non-dairy milk.
Take some of dough and roll into a ball about 1.5 inches wide and place on the cookie sheet. Leave some space between cookies. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
Sprinkle cookies with coarse sea salt.
Bake at 350 degrees for 14-16 minutes.
Makes about 20 cookies.
*Look for certified gluten free oats to be sure they are gluten free!
Nutrition facts are for one large cookie.
Store leftover cookies in an airtight container.
This dough can be frozen - just scoop onto a cookie sheet and freeze. Then remove the dough and store in a freezer bag. Cookie dough can be frozen for up to three months.
Inspired by this recipe.
This post was originally published in May 2014, it has been updated.