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.
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.
- Ripe bananas
- Rolled oats
- Vegan chocolate chips
- Peanut Butter or tahini
- Baking soda
See the recipe card for quantities.
- 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)
- 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
- 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.
- 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.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.