Vegan White Chocolate Chip Oatmeal Cookies

These vegan white chocolate chip oatmeal cookies are salty, sweet and chewy and are made in one bowl in 10 minutes. 

These cookies are salty, sweet, and oh so chewy. Plus they’re dotted with mini white chocolate chips and of course, they’re vegan. But you’d never know! These cookies are THE BEST, they have a deep flavor thanks to the brown sugar and get their extra chewiness from the old fashioned rolled oats. These took me 8 tries to get it right and I actually went with version 7 and I promise you, these are finally perfection. 

Why you need these Vegan White Chocolate Chip Oatmeal Cookies in your life

• These cookies are super simple to make. Minimal ingredients, and they come together super fast and go straight into the oven- no rest time!
• One Bowl. All ingredients go into one bowl so minimal clean up!
• Chewy and delicious. These cookies really are perfectly chewy, salty, sweet and delicious.

Ingredient Notes

• Old Fashioned Rolled Oats- I like these over quick-cooking oats because they are what we usually have on hand anyway, and they add some chew to the cookies. Watch out for extra thick (which we also sometimes have) it slightly changes the texture of the cookies. Whatever kind of oats you have should do the trick.
• Chia Egg- I like the flavor this brings to the cookie over a flax egg but it works the same as a flax egg in terms of binding.
• White Chocolate Chips- White chocolate chips that are vegan are very hard to find. And let me tell you, not all of them taste great. These are the best I have found and they taste great, plus they are a cute miniature size.
• Refined Coconut Oil- Refined coconut oil removes the “coconut” flavor that regular coconut oil has so this is my go-to for cooking and baking.
• Course Salt- This is optional, of course, but what is better than flaky salt on a sweet cookie?!

How to make Vegan White Chocolate Chip Oatmeal Cookies

Start with the chia egg. To a small bowl add chia seeds and water, then stir and set aside.

Next, mix the wet ingredients. To a large mixing bowl add brown sugar, coconut oil, vanilla, plant based milk and chia egg. Stir to combine.

Now the dry ingredients. To the same bowl, add the flour, baking soda, salt, and cinnamon. Stir to combine. Add in the old fashioned rolled oats, stir until well combined. Lastly, to the bowl add in the chocolate chips. Stir until well-incorporated.

Now, we prep to bake.  To a cookie sheet lined with parchment, scoop evenly sized cookies. You will likely fit 12 with some dough leftover for about another half batch, depending on size. Press cookies down with a measuring cup or drinking glass to help with spread. Sprinkle with course salt, if desired.

Bake cookies. Bake cookies for 12 minutes or until they are golden around the edges, also depends on size.

Make Ahead and Storage

Make Ahead- This dough can totally be made in advance and chilled until ready to bake. However because of the coconut oil in the dough, this dough harden when chilled. If you’re going to made this ahead of time either allow time to soften before scooping and baking. Or, if space allows, scoop and press cookies onto a cookie sheet and chill entire cookie sheet until ready to bake. 

Storage- Cookies are best eaten fresh, as all cookies ar e. If storing, store cookies in an air tight container for 2-3 days for best results. 

Tips for perfect Vegan White Chocolate Chip Oatmeal Cookies

• This dough can be thick and doesn’t spread too much when baking. To create a perfectly chewy cookie, press cookies before baking for best results.
• For an even better presentation, press in some chocolate chips to the tops of cookies before baking.
• Sprinkle with course sea salt before baking for some added saltiness.

Recipe