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Vegan cookies with chocolate and oatmeal

by Nathalia Soares
Very easy and practical recipe of chocolate cookies with oats. They freeze well, a great option to keep in the freezer or for selling
Total Time
50 min

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Ingredients for 10 – 12 cookies Servings

  • Wet Ingredients
  • 1/3
    cup vegetable oil (60g)
  • 1/4
    cup vegetable milk (60g)
  • 1/3
    cup sugar (50g)
  • 1/3 cup + 1 tbsp
    brown sugar (60g)
  • 1 tsp
    vanilla extract (5g) or 1/2 vanilla essence (2g)
  • Dry ingredients
  • 1 + 1/3 cup
    all-purpose wheat flour (190g)
  • 1/4 cup
    oat flakes (25g)
  • 1/4 tsp
    bicarbonate (1,5g)
  • 1/4 tsp
    baking powder (1,5g)
  • 1 tsp
    cinnamon (3g)
  • 2 generous pinchs
    sea salt (3g)
  • 1 cup
    50% chocolate chopped (150g)


  • Preparation Time
    15min + freezing time
  • Cooking Time
    20 min
  • Total Time
    50 min

Goes Great with


  1. In a large mixing bowl, whisk together all the wet ingredients and rest for 3 minutes. Repeat this twice.
  2. Add the dry ingredients to the wet ingredients and mix well.
  3. Form 10 – 12 balls of cookie dough (I usually make them with 50g). Try to make them all the same size.
  4. Freeze for 15 – 30 minutes.
  5. Preheat the oven 180C – 200C/350 – 400F, line a large baking sheet with parchment paper and place the dough balls on the lined sheet, leaving some space between the cookies, as they could spread with the oven heat.
  6. Baking time will vary according to the size of your cookies. Mine took about 20 minutes.
  7. Allow cookies to cool a little before handling them, as they are very delicate and may crumble.
  8. Transfer cookies to a cooling rack and enjoy a few while still rather warm, as they are INCREDIBLE!
  9. If you are strong enough: wait until the next day, as they will get much better!


Stored in an air tight container, they will keep for 5 – 7 days.Source:- Instagram: @chubbyvegan - blog: YouTube:

Goes Great with

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