Vegan Chocolate Chip Oatmeal Cookies

May 6, 2025

These Vegan Chocolate Chip Oatmeal Cookies are soft, naturally sweetened, and made with wholesome ingredients like banana, oats, and flaxseed. Perfect for a healthy snack or nourishing dessert, they’re oil-free, dairy-free, and irresistibly delicious.

Nut Free, Gluten Free, Dairy Free, Soy Free, Egg Free

If you’re in a snack rut with your kids (or yourself) and want to cut down on packaged snacks you’re buying (they’re hella expensive!! $$$), then this is the recipe for you.

I nearly forgot about this recipe, but this is one of the first recipes I developed when I wasn’t even a dietitian or in school to become a dietitian yet.

In fact, this recipe dates back to my vegan era when I was in med school (yes, you read that right, to become a doctor). It’s a long story about why I left med school to become a dietitian (best choice ever, I love my job!), but back then I was trying to heal my body using plant-based food. (spoiler alert: I also needed a lot of conventional medicine.)

This recipe was inspired by a New York Times recipe I used to make all the time. I added a few more nourishing ingredients and improved the texture, thanks to oat flour and rolled oats, but this recipe is still delicious, chewy, packed with plant-based goodness, and naturally sweetened with banana (OK, and some chocolate chips, because you have to live a little!).

Dare I say these could double as breakfast cookies?!?

These Vegan Chocolate Chip Oatmeal Cookies are…

Hearty and chewy at the same time
Loaded with heart-healthy oats, which are rich in beta-glucan fiber
Filling, thanks to flaxseed and chia seeds
Nutritious, but still delicious!
A great pre-workout snack for an extra energy boost!

Ingredients Used to Make This Recipe

This recipe contains 8 main ingredients that were chosen for both flavor and function. Here’s what you’ll need:

Ground flaxseed acts as an egg substitute and adds healthy omega-3 fatty acids.
A very ripe banana provides natural sweetness and moisture. While the banana is crucial for the recipe, the cookies don’t have an overwhelmingly banana flavor.
Pure vanilla extract enhances the cookie’s flavor.
Oat flour keeps the cookies gluten-free and soft. You can also swap in your favorite vanilla plant-based protein powder here for an extra protein boost in the recipe!
Rolled oats give a hearty, chewy texture. But even more, they contain filling fiber, and specifically beta-glucan, a type of fiber that can help support healthy cholesterol levels.
Ground cinnamon adds a warm, comforting spice that enhances the overall flavor of the recipe
Chia seeds add extra fiber and help bind the cookies.
Mini chocolate chips add the perfect touch of indulgent sweetness. You can use regular chocolate chips as well, but I love the minis. You can also ditch the chocolate chips altogether or swap in a different add-in, like raisins, craisins, or nuts or seeds.

Vegan Chocolate Chip Oatmeal Cookies ingredients

What is oat flour?

Oat flour is simply very well ground up oats. You can make it yourself at home by adding rolled oats into a food processor or blender and blend very well.

Kitchen Tools Needed to Make Vegan Chocolate Chip Oatmeal Cookies

You don’t need any fancy equipment to whip these up vegan oatmeal cookies — not even a mixer! Here are the few kitchen basics you do need…

Large mixing bowl
Measuring spoons and cups
Ice cream scooper or tablespoon (for scooping onto the baking sheet)
Baking sheet
Parchment paper or silicone baking mat to ensure easy clean up

How to Make These Vegan Chocolate Chip Oatmeal Cookies

This is one of the easiest cookie recipes you’ll find, so even if you’re not a baker you can make this recipe!

First, make the flax egg.

After you preheat the oven, make the flax egg. In a large bowl, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for 5 minutes until it thickens.

What is a flax egg?

A “flax egg” takes the place of a regular egg in this recipe to help bind the ingredients together and add moisture.

When you mix ground flaxseed with water it thickens up after a few minutes, so be sure to wait the 5 minutes listed in the recipe!

Make the dough

Add the mashed banana, vanilla, oat flour, oats, cinnamon, salt, chia seeds, remaining flaxseed, and chocolate chips to the flax mixture. Stir until everything is well combined.

Use an ice cream scoop to portion the dough onto the prepared baking sheet. Slightly flatten each scoop with your fingers or the back of a spoon. These cookies will not spread in the oven like traditional chocolate chip cookies.

Bake!

Place in the oven and bake for 12-15 minutes, or until the edges are golden. Do not over bake or they’ll become hockey pucks!!!

Cool & store: Let the cookies cool for a few minutes on the tray, then transfer to a wire rack. Once completely cool, store in an airtight container.

FAQs About This Recipe

Can I make these cookies gluten-free?

Yes! As long as you use certified gluten-free rolled oats and oat flour, this recipe is naturally gluten-free.

Can I use another sweetener instead of banana?

It’s not recommended for this recipe. The banana provides moisture and natural sweetness.

Do I need to use both flax and chia seeds?

Both help bind the cookies and add fiber, but if you don’t have one, you can double up on the other.

Can I freeze these cookies?

Absolutely. Freeze in a single layer and store in a freezer-safe container. Reheat or enjoy straight from the freezer for a quick treat.

Are these cookies soft or crunchy?

These cookies are soft and chewy, with just a bit of crispness on the edges when fresh out of the oven.

Other cookie recipes you may enjoy: