Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

I love this easy wheat-free recipe for vegan oatmeal chocolate chip cookies! This recipe was created by Laura Theodore, aka The Jazzy Vegetarian, and has only FOUR ingredients! How easy is that?

Note: If you have a gluten sensitivity, use gluten-free oats to make this a vegan gluten-free cookie recipe.

This recipe for vegan chocolate chip oatmeal cookies is from her cookbook Vegan-Ease, where all of the recipes are vegan and all are ranked with an “ease factor.” This yummy vegan cookie recipe is so quick and easy to make, it’s got an ease factor of 1.

Laura Theodore says, “Oh yeah! These delectable little cuties are so simple to make, you just may want to make a double batch. With only four ingredients, you can’t go wrong with this easy twist on a classic cookie.”

Recipe © 2020 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission.

For more easy recipes, visit the complete Yummy Plants vegan recipe collection where you can also find more vegan gluten-free recipes!

No time to cook? Visit the Food Reviews section for packaged vegan meals that are tasty and quick to prepare. I only list vegan foods that taste good, so all of the products are Yummy Plants Approved!

Are you a beginner vegan? Visit the Start Here page with tips to help support your vegan journey or pick up a copy of It’s Easy to Start Eating Vegan.

With the Vegan FAQ, you’ll learn what vegans eat, vegan protein sources, and easy vegan substitutions.  

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Chocolate Chip Oatmeal Cookies

Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Shared by: Laura Theodore


  • 2 large ripe bananas
  • cups rolled oats
  • 1 ⁄3 cup raisins
  • 1 ⁄3 cup vegan dark chocolate chips


  • Preheat the oven 375 degrees F. Line a large baking sheet with unbleached parchment paper.
  • Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth. Add the oats, raisins and chocolate chips; stir to combine.
  • Using a cookie scoop or large spoon, drop a heaping tablespoonful of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertips. Continue in this manner with the remaining cookie dough.
  • Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set. Transfer the cookies to a wire rack and let cool for 10 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.

Hope you enjoy this easy vegan recipe!

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