All the texture of a chewy oatmeal cookie with fudgy, rich chocolate flavor. Vegan, gluten-free, easy to make, and so tasty!

chocolate oatmeal cookies on a serving platter

Chocolate and oatmeal cookies are two of my favorite desserts, so why are chocolate oatmeal cookies not more of a thing? In researching this recipe I found a lot of recipes for no bake chocolate oatmeal cookies, and chocolate chip oatmeal cookies, but not many chocolate-flavored oatmeal cookies. But I’m here to change that with these absolutely delicious chocolate oatmeal cookies!

Key Ingredients

Rolled Oats ⟶ Use gluten-free if necessary. You can also try quick oats but I prefer the texture of rolled oats.
Cocoa Powder
Peanut Butter ⟶ Swap for another unsweetened runny nut/seed butter if necessary.
Melted Vegan Butter ⟶ Use a vegan block butter like Earth Balance* or Country Crock Plant Butter, not the tub butter since these have a higher liquid content.
- SUB: If you don’t have vegan butter, you can use 42 grams oil + 10 grams soy milk in place of 52 grams of butter.
Ground Flax/Chia Seeds ⟶ This is necessary to help hold the cookie together, otherwise your cookies will be very crumbly.

Vegan Cookie Tips

Use melted butter ⟶ Melted butter makes for chewier cookies. Softened butter gets aerated when creamed with sugar, resulting in a more cake-like texture.

Cool the melted butter/peanut butter mix before using ⟶ You don’t want it to be hot when you combine it with the other ingredients or it may activate the leavening agents (baking soda and baking powder)

Chill the dough ⟶ This allows the oats and cocoa powder time to hydrate, making a thicker dough that’s easier to handle.

Use gram measurements! ⟶ I highly recommend weighing your ingredients with a kitchen scale*.

chocolate oatmeal cookies on parchment paper

Chocolate Oatmeal Cookie FAQ

What can I use instead of peanut butter?
Use another nut/seed butter like almond butter, walnut butter, cashew butter, sunflower seed butter, or tahini. Note that the flavor will change slightly depending on the nut/seed butter you use, so be sure to use one you like!

How do I store chocolate cookies?
Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for 2-3 months.

How do I reheat them?
If you want them warm and soft, just pop in the microwave for 10-15 seconds. If the cookies are frozen, thaw overnight in the fridge or at room temperature for a few hours first, then microwave. Or air fry at 300°F for 2-3 minutes.

Are they gluten-free?
These cookies are gluten-free as long as you use certified gluten-free oats (oats are naturally gluten-free but can be contaminated in processing).

Can I use oil instead of butter?
You can use oil + additional soy milk to mimic the fat and moisture content of butter. Use 42 grams of oil + 10 grams soy milk (in addition to the soy milk called for in the recipe card).

close up of chocolate oatmeal cookie with a bite taken out of it

Try These Vegan Cookies Too!

If you make these chocolate oatmeal cookies, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:10

Cook Time:9

Rest Time:30

Servings: 16

Ingredients

52 grams (¼ cup) vegan butter*
60 grams (¼ cup) peanut butter
56 grams (¼ cup + 2 tsp) granulated sugar
56 grams (¼ cup + 2 tsp) brown sugar
30 ml (2 tbsp) soy milk
2 tsp ground flax/chia seeds
120 grams (1½ cups) rolled oats
40 grams (½ cup) cocoa powder
½ tsp baking soda
½ tsp baking powder

Instructions

Add butter and peanut butter to a microwave-safe bowl. Melt in the microwave at 50% power in 30 second intervals, stirring after each interval. Once melted, cool to room temperature.
Add cooled butter/peanut butter to a large mixing bowl. Add sugar and brown sugar and whisk until well combined.
Add milk and ground flax/chia and mix.
Add oats and sift in cocoa powder, baking soda, and baking powder. Mix with a spoon or spatula until well combined.
Cover and place the cookie dough in the fridge for 30 minutes.
Preheat oven to 350°F/180°C. Line a cookie sheet with parchment paper.
Scoop about 2 tbsp of dough and roll into a ball. Place on cookie sheet and lightly flatten into a disc (the cookies don't spread much on their own). Repeat with remaining dough, leaving at least an inch of space between each cookie.
Bake for 9 minutes. Cool on the cookie sheet for 2 minutes, then transfer cookies to a wire rack to finish cooling.

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