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+ servings
Seven Vegan Oatmeal Chocolate Chip Cookies stack on top of each other.

Vegan Chocolate Chip Cookies

My butter loving husband absolutley adores these Vegan Chocolate Chip Cookies. These cookies are a perfect healthy alternative for anyone craving a treat and also needing to lower cholesterol or iodine levels. Additionally, these cookies are for anyone following a Vegan dietary approach.
Course Dessert
Cuisine American
Keyword Dairy Free Chocolate Chip Cookies, Vegan Chocolate Chip Cookies, Vegan Oatmeal Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Servings 25 cookies
Calories 223kcal
Author Heather


  • 1 3/4 cup all purpose flour *See Note #1 below
  • 1 cup ground oats *See Note #2 below
  • 1 tsp salt
  • 1 tsp baking soda
  • 3/4 cup oil
  • 1/4 cup unsweetened applesauce
  • 2 tbsp ground flax seed + 6 tbsp water *See Note #3 below
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 1 cup vegan chocolate chips
  • 1 cup walnuts *roughly chopped


  • In a medium sized mixing bowl mix together flour, ground oats, salt and baking soda.
  • In a seperate bowl beat oil, applesauce, flax seed mixture, sugars and vanilla until well combined.
  • Beat flour mixture into wet mixture a little at a time on medium speed until just combined.
  • Stir in chocolate chips and nuts.
  • Chill uncovered in the refrigerator for 30 mins.
  • Preheat overn to 375℉. (340℉ for convection ovens)
  • Drop by rounded soup spoon onto greased cookie sheet. See Note #4 below.
  • Bake for 10- 12 mins rotating trays halfway through baking. Let cookies cool for 5 mins and then transfer onto a cooling rack to completely cool. Store in an airtight container for 3-4 days or frozen for up to 1 month. See Note #5 below.


*Please use as many organic ingredients as possible. 
Recipe Notes
Note #1- Whole wheat flour may be used in place of all purpose flour. 
Note #2- Grind rolled oats in a food processor first and then measure. 
Note #3- Mix together ground flax seed with water and let sit to thicken for at least 10 mins. For those not following a vegan dietary approach but needing to lower iodine 1/3 cup of egg whites may also be used. 
Note #4- Leave a few inches in between cookies since these are larger cookies and have a tendency of spreading a bit more than regular chocolate chip cookies. 
Note #5- For soft chocolate chip cookies under bake by about 2 mins or when the center of the cookie still looks gooey. 
Note #6- The recipe yields approximately 25 larger cookies


Calories: 223kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 139mg | Potassium: 57mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg