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    Home » Recipes » Desserts

    Published: Nov 28, 2018 · Modified: Jun 13, 2022 by bri · This post may contain affiliate links.

    Vegan Oat Chocolate Chip Cookies with Walnuts

    These yummy cookies have crisp edges, a soft center, dark chocolate and walnuts in every bite. Nobody will guess they're vegan! Made with oats and peanut butter. Yum!
    Jump to Recipe
    Chocolate chuck cookie broken in half of parchment paper with melted chocolate

    These one bowl Vegan Oat Chocolate Chip Cookies have everything you could want: crisp edges, soft centers, dark chocolate and walnuts in every bite. Oats form the base of these cookies, making them super tender, flavorful, and low on gluten. Creamy peanut butter eliminates the need for actual butter—and gives these cookies nutty goodness in every bite!

    We've been making these cookies for years and won't be stopping anytime soon. The dough can be portioned and frozen, for fresh-from-the-oven cookies whenever the craving hits. But if you're planning to share with family and friends, bake off the whole batch, because these cookies always disappear fast!

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • How to make (step-by-step photos)
    • Tips for making these oat chocolate chunk cookies
    • Frequently asked questions
    • 📖 Recipe

    Why you'll love this recipe

    • Crisp edges, soft in the middle: These delicious cookies are golden on the edges, but soft and tender in the middle. It's the best of both worlds! They're loaded with dark chocolate, walnuts, and peanut butter which really takes them over the top.
    • Dairy-free, egg-free, low gluten recipe: This recipe is great for anyone who is avoiding dairy and/or eggs. The base for the dough is mostly oats, so this recipe contains less gluten than traditional cookies. (Note: This recipe is not gluten-free, but this delicious dark chocolate cookie recipe is).
    • No specialty vegan ingredients: This recipe doesn't call for specialty vegan butter, vegan eggs, or gluten-free flour blends. And, you probably already have most (if not all) of the ingredients at home already.
    • One bowl: The cookie dough batter gets mixed in one bowl. You don't need an electric mixer for this, a spoon/spatula works just fine. Do take care to add and mix the ingredients in the same order listed in the recipe. This will ensure even ingredient distribution, which is especially important with one-bowl baking recipes.
    • Tested until perfect: We made this recipe 8 times before publishing it—and have made it countless times in the years since! This recipe works like a dream (—just make sure you follow it).

    Ingredients

    This recipe doesn't require any specialty vegan products—like vegan butter or eggs. In fact, you probably already have most of these ingredients at home! Here are the ingredients you need:

    Ingredients to make Vegan Oat Chocolate Chip Cookies with Walnuts.
    • Rolled Oats: Use rolled (old fashioned) oats for this recipe—not quick oats. The oats get blended into a flour, which forms the base for the cookie dough. It keeps the cookies soft and tender, with oat flavor throughout.
    • All Purpose Flour: This recipe calls for a tiny bit of all-purpose flour to help keep the cookies together. Without it, the recipe would need a gluten-free starch or binder—which is something I wanted to avoid! So, the recipe is not gluten-free, but rather gluten "light".
    • Coconut Oil: Start with slightly softened (but still solid) coconut oil. If your coconut oil is liquid-y, pop it in the fridge until firm, then set it out at room temperature to soften slightly before using.
    • Brown Sugar: Light brown sugar is recommended for color, but darker brown sugar works too. If you're vegan, check the label to see if it's vegan friendly (organic brands often are!).
    • Dark Chocolate: I usually chop up a bar of dark chocolate, but you could use vegan-friendly chocolate chunks or chocolate chips instead.

    Find the recipe card below for the complete recipe, including all ingredients and instructions.

    How to make (step-by-step photos)

    Here's how to make these delicious Vegan Oat Chocolate Chunk Cookies:

    Whisking ground flax in water to make a flax egg for Vegan Oat Chocolate Chip cookies.
    1. Whisk together ground flax and water to make a "flax egg". Set aside.
    A blender grinding oats into flour for vegan oat chocolate chip cookies.
    2. Using a blender, grind oats into a powder ("oat flour").
    Creaming sugars, peanut butter, and coconut oil together for vegan oat chocolate cookies.
    3. Cream together peanut butter, coconut oil, and sugar until smooth.
    Stirring flour into Vegan Oat Chocolate Chip Cookies batter.
    4. Add in the other ingredients and mix until combined.
    Scooping Vegan Oat Chocolate Chip Cookie dough from a bowl.
    5. Fold in the chocolate and walnuts. Divide the dough into round balls (tip: use a cookie scoop, if you have one!).
    Placing balls of oat chocolate chip cookie dough out onto a parchment lined baking sheet.
    6. Place the cookie dough onto a parchment lined baking sheet, then bake.

    Find the recipe card below for the complete recipe, including all ingredients and instructions.

    Video for this Vegan Oat Chocolate Chip Cookies recipe

    Tips for making these oat chocolate chunk cookies

    • Bake by weight (if you can): We always recommend baking by weight where possible. A scale is much more accurate than using measuring cups.
    • Stir your peanut butter thoroughly: Creamy all-natural peanut butter has a tendency to separate. Stir the jar thoroughly to incorporate the oil—then scoop out the smooth and runny peanut butter for these cookies.
    • Use chopped chocolate (or chocolate chunks) for the gooier cookie: While chocolate chips can be used, they're designed to hold their shape in the oven. If you're a fan of melted pockets of chocolate, start with a bar of chocolate and chop it yourself.
    • Garnish with flaky salt (optional): Flaky sea salt pairs really nicely with the dark chocolate—but these cookies also taste great without it! If you are garnishing with flaky salt, add it immediately after the cookies come out of the oven. The salt will stick better when the cookies are hot and the chocolate is melted.
    • Let the cookies cool on the baking sheet: These cookies are very tender straight from the oven, in part because they have such little all-purpose flour/gluten. They will firm up as they cool. Let the cookies cool almost completely on the baking sheet, before gently lifting them with a spatula/flipper. (Note: If you can't resist a fresh-from-the-oven cookie, leave them untouched for at least 5-7 minutes, otherwise they might crumble).

    Frequently asked questions

    Can I freeze this vegan cookie dough?

    Yes, after scooping the individual cookie dough balls, you can freeze them on a parchment lined baking sheet until firm. Then, transfer to an airtight freezer-safe container. Cookies can be baked from frozen. They may need an extra minute or two in the oven, so follow the recipe's visual cues for determining when the cookies are done.

    Can I substitute oat flour for oats?

    Yes, you can substitute the oats for oat flour instead. Substitute the oats for an equal weight of oat flour, and skip the step of blending the oats. Weights (in grams) are available in metric.

    How long do these Vegan Oat Chocolate Chip Cookies keep for?

    Cookies are always best fresh! For best results, store in an airtight container and enjoy as soon as possible (up to 3 to 4 days).

    Six chocolate chunk cookies fresh out of over being topped with flaky sea salt
    Hand reaching for broken half of chocolate chuck cookie

    Other dessert recipes

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    • Best Earl Grey Shortbread Cookies
    • White Chocolate Raspberry Cookies
    • Best Vegan Gingerbread Cookies
    • Vegan Chocolate Caramel Bars

    📖 Recipe

    Vegan Oat Chocolate Chip Cookies with Walnuts

    These yummy cookies have crisp edges, a soft center, dark chocolate and walnuts in every bite. Nobody will guess they're vegan! Made with oats and peanut butter. Yum!
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 16
    Author: Bri
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    Ingredients

    • 2 tablespoons ground flax
    • ¼ cup warm water
    • 1¼ cups rolled oats
    • ½ cup smooth natural peanut butter (unsalted, see note 1)
    • ½ cup coconut oil (solid)
    • 1 cup packed light brown sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon fine sea salt
    • ½ cup all purpose flour
    • ½ cup finely chopped walnuts
    • ¾ cup chopped dark chocolate
    • Flaky sea salt (for garnish)
    US Customary - Metric

    Instructions

    • Preheat: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
    • Flax egg: In a small bowl, whisk together ground flax and water until smooth. Set aside to thicken.
    • Oat flour: Add oats to a blender and process until it's a fine powder.
    • Mix dough: In a large bowl, stir together peanut butter, coconut oil, and brown sugar. Mix until the mixture is a smooth liquid (no clumps of coconut oil should be visible). Stir in vanilla. Add oat flour, baking soda, baking powder, and salt. Stir until well combined. (Up until this point, you don't need to worry about over-mixing).
    • Finish dough: Stir in the flax egg until well mixed. Add all purpose flour and stir just until combined. Gently fold in walnuts and chocolate.
    • Bake: Scoop dough into golf-ball sized balls (about 3 tablespoons each). Use your hand to roll the balls until smooth, then gently press down to flatten the tops. Arrange dough over the two baking sheets. Bake one sheet at a time, until golden brown at the edges, about 12 minutes. Let cool on the baking tray (they will be quite delicate at first, and firm up as they cool). Sprinkle with flaky salt.

    Notes

    1. Peanut Butter: Use smooth, natural peanut butter (no sugar added). Since natural peanut butter has a tendency to separate, make sure the oil is thoroughly mixed in before measuring and using. You want the peanut butter to be fairly runny since it'll assist with binding the dough.

    Nutrition

    Calories: 275kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 128mg | Potassium: 180mg | Fiber: 3g | Sugar: 16g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!

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    Reader Interactions

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      Recipe Rating




    1. Shawn says

      January 17, 2022 at 4:32 am

      5 stars
      Made these once, made them twice, made them at least three more times. They are so good!

      Reply
      • bri says

        January 17, 2022 at 9:58 am

        Woohoo! Glad to hear you're liking these cookies Shawn. Happy baking! (And eating!)

        Reply
    2. Mapusa says

      June 23, 2020 at 7:55 am

      Hi, I don’t have any coconut oil, can I sub it for another oil?

      Reply
      • Bri says

        June 23, 2020 at 8:03 am

        Hi there! I haven't tested it with a different kind of oil, so I can't say for sure! If you're up to risk it, I'd recommend another oil that acts similarly to coconut oil (ie. primarily solid at room temp)...so something like real butter or a vegan butter substitute. Make sure to cream it together quite well since both of those tend to stay firmer for a little bit longer than coconut oil. Good luck!

        Reply
    3. Sarah says

      March 28, 2019 at 3:18 am

      I made these today and omg they are soooo good! I subbed pretzels instead of walnuts as I wanted the extra crunch and salt. Amazing! I can't wait to make these again!

      Reply
      • Bri says

        March 28, 2019 at 3:19 am

        Hi Sarah! Yay so glad to hear you loved these cookies! Thrilled that substituting pretzels for the walnuts worked out:) Thanks for sharing. Hope you get a chance to make (and eat) these again. xx Bri

        Reply
    4. Jessica says

      February 07, 2019 at 2:02 am

      Can you substitute almond butter for the peanut butter 1:1?

      Reply
      • Bri says

        February 07, 2019 at 11:57 pm

        Hey Jessica! You sure can! Just tested that version today and it worked out well, so you can definitely go ahead and substitute almond butter for peanut butter 1:1. Side by side, we're a bit partial to the flavor of peanut butter - it tastes a wee bit more "nutty" in the cookie, but honestly, they both taste great. I'll update the recipe notes in case any other readers have the same question! Hope you enjoy - and let us know what you think of the cookies! xx

        Reply
    5. Sara Sestito says

      December 07, 2018 at 11:56 pm

      What if I have oat flour on hand? Can I use that? How would the measurements differ?

      Reply
    6. CindyBB says

      November 29, 2018 at 2:25 pm

      Hi! Quick question I have both solid and liquid coconut oil .... which should I use?
      Cindy

      Reply
      • Bri says

        November 29, 2018 at 5:59 pm

        Hi Cindy! Use your solid coco oil for this one. Usually if the coconut oil is supposed to be melted, most recipes will write "coconut oil, melted", but sometimes that's not the case, so good call checking! I added the note to the recipe as well in case others had questions too! Enjoy the cookies xx Bri

        Reply

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