5-Ingredient Easy Vegan Oatmeal Chocolate Chip Cookie recipe. These one-bowl, 15-minute cookies are dairy-free and gluten-free. Plus they're soft, chewy, and moist perfection in every bite! Healthy and freezer-friendly.
These vegan oatmeal cookies are quick to make, naturally sweetened, and last in the refrigerator for up to one week. They're the perfect healthy treat to satisfy that sugar craving. Try my Protein Oatmeal Cookies for a healthy breakfast.
You should also try my naturally sweetened Healthy Nutella Spread. This recipe was inspired by my Vegan Oatmeal Raisin Cookies, as well as this naturally sweetened, Gluten-Free Vegan Banana Bread recipe.
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👩🏼🌾 Ingredients
- Ripe bananas
- Rolled oats
- Vegan chocolate chips
- Peanut Butter or tahini
- Baking soda
See the recipe card for quantities.
🍫 Substitutions
- Peanut butter - use almond or walnut butter, or sunflower seed butter or tahini for nut-free
- Rolled oats- Use gluten-free oats for gluten-free cookies. For softer cookies, use quick-cooking oats or instant oats instead of old-fashioned rolled oats.
- Chocolate chips - Use carob chips instead as desired, or omit them entirely for plain oatmeal cookies. For naturally sweetened cookies, use Pasha brand 100% Cacao Organic Vegan Unsweetened Dark Chocolate Chips.
- Baking soda is optional but make these vegan oatmeal cookies rise and caramelize in the oven.
See this quick and easy Edible Cookie Dough (Chocolate) recipe that's high in protein.
📖 How to Make Vegan Oatmeal Chocolate Chip Cookies
Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or use a nonstick sheet.
Step 1. Mash 6 to 7 ripe bananas in a large bowl. Measure 2 cups.
Step 2. Add the 4 cups of rolled oats and 1 cup of peanut butter to the mashed bananas. Mix until fully incorporated.
Step 3. Add the ¾ cup chocolate chips and ½ teaspoon baking soda. Mix well to combine.
Step 4. For large breakfast cookies, use about ⅔ cup for each cookie. Using your hands, form balls with the cookie dough. Transfer the balls onto the lined baking sheet, placing them around 2 inches apart. Press down on each ball to form a cookie shape.
Step 5. Bake for about 15 minutes, or until golden brown and warmed through.
💡 Expert Tips
- To make smaller cookies: These large cookies are a satisfying size for breakfast. For smaller cookies, use one-half the measurement and bake them for about 12 minutes, or until golden brown and warmed through.
- For nut-free: Use tahini or sunflower seed butter instead of peanut butter.
- Vegan: Use vegan chocolate chips or carob chips for vegan.
- Storage: Refrigerate any remaining cookies in an airtight container for up to one week. Or freeze them in a freezer-safe container in layers, separated by parchment paper so they do not stick, for up to 6 months.
- To reheat: Warm them in the microwave on high for 30-second intervals, or bake them at 350ºF in the oven, until warmed through.
🙋🏽♀️ Recipe FAQs
If you want smoother, softer cookies, quick-cooking oats or instant oats are a better option. Old-fashioned rolled oats take longer to absorb the moisture, resulting in a chewier texture.
Vegan oatmeal cookies are made with plant-based ingredients, which can make them lower in saturated fat and cholesterol compared with traditional oatmeal cookies. They are also suitable for those with dairy or egg allergies.
Vegan chocolate chips are made without dairy-based ingredients such as milk powder or butterfat. They are made of cocoa mass from cocoa beans, a sweetener (cane sugar or coconut sugar), cocoa butter (the fat from cocoa beans), emulsifiers (soy lecithin, or sunflower lecithin), flavorings, and some contain soy or rice milk for a creamier texture.
There are also unsweetened dark vegan chocolate chips, such as Pasha brand, which are sugar-free.
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Easy Vegan Oatmeal Chocolate Chip Cookies (5 Ingredients)
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Ingredients
- 2 cups mashed ripe bananas (6 to 7 medium bananas)
- 4 cups rolled oats
- 1 cup peanut butter or almond butter, sunflower seed butter, or tahini
- ¾ cup chocolate chips
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or use a nonstick sheet.
- Mix the mashed bananas with the rolled oats and peanut butter in a large bowl until fully incorporated.
- Add the chocolate chips and baking soda. Mix well to combine.
- Form cookies: Use about ⅔ cup measurement for each cookie. Using your hands, form balls with the cookie dough. Transfer the balls onto the lined baking sheet, placing them about 2 inches apart. Press down on each ball to flatten it into a cookie shape.
- Bake for about 15 minutes, or until golden brown and warmed through. Set aside to cool for 5 minutes.
Notes
- To make smaller cookies: Use ⅓ cup measurement and bake them for about 12 minutes. These will be one-half the calories.
- For nut-free, use tahini or sunflower seed butter instead of peanut butter.
- For gluten-free, use gluten-free rolled oats.
- For more chocolatey, use 1 cup of chocolate chips.
- Storage: Refrigerate remaining cookies in an airtight container for up to one week. Or freeze them in a freezer-safe container in layers, separated by parchment paper so they do not stick, for up to 6 months.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Antonia Medak says
I baked these cookies today, they are delicious. We love them.
Nisha Melvani, RDN says
So happy to hear! Thank you.
jacquie says
These look great. however, i don't use bananas so is there a substitute i could try?
thanks.
Nisha Melvani, RDN says
You might like these without banana: https://cookingforpeanuts.com/oatmeal-cookies-protein/ you can add chocolate chips. Otherwise, use applesauce, silken tofu, and pumpkin puree work.
Lily says
Loved this recipe. Breakfast cookies came out so delicious. I added walnuts! Thank you.
Nisha Melvani, RDN says
So happy your enjoyed these cookies. Thank you.
Lily says
I made these this morning and I have to admit, I did not have high hopes for these. I say that because most of the time when I make cookies like this, they don’t come out very good.
I am happy to say that I took a chance and decided to make them anyway. I’m so glad that I did because they came out absolutely delicious. I added walnuts and use miniature chocolate chips. Thank you.
Nisha Melvani, RDN says
Awww thank you for giving them a try! I love these too! So glad you enjoyed them.
Brenda says
I have to admit. I added two small pasture raised eggs, 2 T protein powder and only used 1/2 cup chocolate chips. They were so good! Thank you for your inspiring recipes.
Nisha Melvani, RDN says
Glad you enjoyed them! Thank you.
Valentina says
Great cookies, perfect! I added vanilla and maple syrup.
Nisha Melvani, RDN says
So happy to hear you enjoyed the cookies!
Q says
Very tasty. I halved the recipe and added some natural vanilla flavor and enjoyed it. Thanks for sharing.
Nisha Melvani, RDN says
Sounds delicious. Thank you.
Cass says
Delicious recipe!! What is the best way to reheat the cookies from frozen?
Nisha Melvani, RDN says
I think a toaster oven on bake at around 200ºF. You can also microwave them!
Charlotte says
Delicious cookies🍪
Nisha Melvani, RDN says
Thank you so much.
Stacey S says
Simple and delicious! I wanted to impress my dinner guests with oven hot cookies for dessert and these were perfect. They couldn’t believe they were vegan!
Nisha Melvani, RDN says
Thank you for your kind comment. I am so glad they were a hit!