Vegan Oatmeal Chocolate Chip Cookies are made with oats, coconut, chocolate chips, banana, maple syrup, and vanilla. They are also made without eggs, which is why we call them Eggless Oatmeal Chocolate Chip Cookies! Our Vegan Chocolate Oatmeal Cookies are not only simple to make and delicious, but healthier than the traditional version which commonly includes butter, eggs, and loads of sugar! Vegan Chocolate Oat Cookies are a great dessert or even snack when you’re looking for a little something to satiate the sweet tooth!
These Vegan Oatmeal Chocolate Chip Cookies have ended up on my weekly play list because they’re not only easy to make but relatively healthy. We use banana and maple syrup instead of sugar, thus eliminating the typical sugar crash that accompanies traditional chocolate chip cookies. In fact, I feel pretty good eating these and have thus ceased to restrain myself from indulging regularly and at all hours of the day! It’s a great way to get your oats in which, as we’ve all heard, are great for lowering bad cholesterol. Your kids will also love these; gooey, warm, melted chocolate chips; crispy outside, warm and moist inside. It’s the same great cookie feel and taste we’ve all grown to love, just a little healthier! Now, let’s talk a bit about how to make these Eggless Oatmeal Chocolate Chip Cookies!
Vegan Oatmeal Chocolate Chip Cookies Recipe
- Coconut oil
- Maple syrup
- Rolled oats
- Brown rice flour
- Vanilla extract
- Baking soda
- Chocolate chips
- Dried coconut
How to Make Vegan Chocolate Oatmeal Cookies
- Preheat oven. Set to 350 F.
- Banana mixture. In a medium-sized bowl, mix together bananas, syrup, oil, and vanilla.
- Dry mixture. In a separate medium-sized bowl, mix together oats, baking soda, flour, coconut, and salt.
- Combine all ingredients. Combine the dry mixed ingredients and banana syrup mixture in a large bowl; mix well to combine.
- Chocolate chips. Fold chocolate chips into the batter.
- Cookie sheet. Line baking sheet with parchment paper.
- Form batter into balls. Using a tablespoon, scoop out batter and roll each scoop into balls. Place cookies onto parchment paper.
- Bake. Place cookies in oven and bake for 14 minutes or until lightly golden brown.
- Cool. Remove cookies from oven and let cool on a rack.
How Do I Keep Cookies Fresh?
- Store them on a covered plate for up to 3 days.
- Keep them in the refrigerator for up to a week.
- These cookies can also be frozen for up to a month.
What Type of Oats are Best?
For this recipe the best type of oats are rolled; they’re chewy and soft and work great in this cookie!
Tips and Variations
- Add some nuts. Try adding some walnuts or pecans.
- Use different types of flour. Try using almond flour, oat flour, or coconut flour.
- Spices. Experiment by adding some cinnamon or nutmeg.
- Vegan butter. Use melted vegan butter instead of coconut oil for a buttery flavor.
Are Oats Gluten Free?
Yes, oats are gluten free. However, if they are processed in a facility along with grains like wheat (which do contain gluten) they may contain some gluten.
Health Benefits of Oatmeal
One of our main ingredients in this recipe is oatmeal which has some amazing health benefits; let’s take a look at just a few.
- Oats contain more protein than other grains. (1)
- Oats are high in antioxidants, especially a specific type of antioxidants called avenanthramides which are beneficial for lowering blood pressure. (2)
- They are also believed to lower bad cholesterol. (3)
That wraps up another awesome recipe! Here are a few more you’ll love!
Healthy Vegan Desserts
- 1/4 cup coconut oil, melted
- 2 bananas, mashed
- 1/4 cup maple syrup
- 1 cup rolled oats
- 2/3 cup brown rice flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 cup semi-sweet chocolate chips
- 1/2 cup shredded unsweetened dried coconut
- Pinch of salt
- Preheat oven to 350 F.
- In a medium-sized bowl, add bananas, syrup, oil, and vanilla; stir to combine.
- In a separate medium-sized bowl, add oats, baking soda, flour, coconut, and salt; mix well.
- Combine the dry mixed ingredients with the banana and syrup mixture in a large mixing bowl; mix thoroughly.
- Fold in the chocolate chips.
- Line cooking sheet with parchment paper.
- Scoop out batter with a tablespoon and roll each cookie into a ball and place it onto the parchment paper.
- Place into the oven and bake for 14 minutes or until lightly golden brown.
- Remove from the oven and place on a wire rack to cool.
- You can add some nuts (walnuts or pecans) to this recipe for extra crunch and flavor.
- You can use almond flour, oat flour, or coconut flour for this recipe as well.
- You can add some cinnamon to this recipe for extra flavor.
- While we haven't tried it ourselves, you can possibly use melted vegan butter instead of coconut oil for a buttery flavor.
Amount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 27mgCarbohydrates: 16gFiber: 2gSugar: 6gProtein: 1g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.