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
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup sugar
- ½ teaspoon vanilla extract
- ⅛ cup non-dairy milk or water
- 1 cup gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon sea salt plus more for on top
- 1 ½ cups gluten free old fashioned oats
- 1 cup dairy free chocolate chips
- 1 ½ teaspoons coarse sea salt for topping
- ½ 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 ⅛ cup non-dairy milk.
Add the gluten free flour, baking soda, and ½ 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.
These cookies turned out perfectly. I was craving chocolate chip cookies and these hit the spot. It was even worth it to turn my oven on during a heat wave. Thank you so much for this recipe, which I’ll be using a lot in the future.
Best cookies I have ever tasted!! For the first batch I used King Arthur Measure-to-Measure GF Flour and they were excellent. Tried another GF 1-to-1 flour for the next batch and they were flat. Went back to King Arthur M-to-M GF Flour and they were amazing again. Must have something to do with different type of flours/gums in the mix.
Thanks so much for posting this recipe, it’s fantastic!!
LOVE these cookies! I’m SO late to this recipe party…I make variations if vegan CCCs often, but was looking for a consistent GF vegan CCC. I tweaked a bit, with 4 Tablespoons aquafaba vs flax, 1 cup coconut sugar vs both white and brown, and Palm shortening vs veg butter. But the ratios are the same as your recipe. Everyone almost hit the floor after a bite…so good! Thank you so much for this recipe! My peeps are thrilled! :)
So glad you liked it! Your variations sound great! Thanks for letting me know!
I would like to make these cookies but would like to know if I can use whole Flax seeds instead of the meal? Also if I use butter instead of a buttery spread will any of this change the consistency/taste?
Thank you, this recipe sounds like it will be great!
I use the ground flax seeds as an egg replacer…when you combine them with water, they work in place of an egg. If you don’t want to use ground flax, then use a real egg, or 3 Tablespoons of applesauce instead. Real butter is just fine, that won’t change anything.
I must be the odd ball here as I read through the comments. I LOVE RAISINS! My all time favorite cookie :) As much as I do love chocolate I prefer the original oatmeal raisin cookie
My dad loves raisins, too! :)
Can I use quick oats? Would honey or maple syrup work in place of sugars?
Yes, you can use quick oats. I don’t know about using a liquid sweetener, it may not hold together as a cookie. You can always try, but I can’t guarantee the results.
These are great. I’ve made them several times and always add shredded coconut. I rarely actually bake them…I prefer cookie dough. :) As far as cookie dough goes, these are my fav!
Yay, so glad you like them! Love the addition of coconut! :)
I just tried these – delicious! My gluten eating son came over and couldn’t keep his hands off them! I added a 1/2 top of cinnamon and used aquafaba in the flax egg instead of water. I think that was a game changer!
Wonderful! Thanks for letting me know!
These were so good. My dough was too soft and sticky and I couldn’t make them into balls. I baked a few to see how they would turn out. The rest of the dough sat in the bowl on the counter for a while until I could get back to it, and the dough consistency was perfect then!
These look great! Does you gluten free flour blend include xanthan gum?
Yes, I have used the Trader Joes blend and the Artisan Blend by Pamela’s Products and they both include xanthan gum.
OMG….I feel the same way about raisins and how disappointing it is when you see that cookie, thinking they are oowy, gooey choc chips and they ARE NOT!
I stopped here from Food Gawker (I have some recipes there myself). I will try these cookies next. Thanks.
Chocolate chips over raisins ALL.THE.WAY. Not even a contest there. ;) These cookies sound perfect, Kelly! I love how soft, chewy, and milk-dunkable the look!
Olivia - Primavera Kitchen
These looks so good! Oatmeal cookies are one of my favourites. Love you sprinkled sea salt on these!
Natalie @ Tastes Lovely
Oatmeal chocolate chip cookies are my FAVORITE! I hate for when I reach for one and it turns out to be oatmeal raisin. The worst! Love that you added nuts too. Deeee-lish!
Thank you so much, Natalie! Oatmeal with chocolate chips and walnuts are my favorite!
I love how you think – ALWAYS chocolate chips over raisins :) These look awesome Kelly! Love that they are salted! Pinned :)
Thank you so much for pinning, Chelsea! Chocolate chips rule! :)
Handmade by Lorna
These look scrummy – definately ones to try. Thank you for the recipe.
Thank you so much, Lorna!
These look delicious! Oatmeal cookies are one of my favorites, and I love that you’ve sprinkled sea salt on these! I’m not vegan or gluten-free, but it’s certainly nice to have a cookie recipe on hand for entertaining friends who are.
Thank you, Kristine! Yes, you never know what kind of food allergies guests will have!