Vegan Oatmeal Chocolate Chip Cookies

These delicious, chunky, Vegan Oatmeal Chocolate Chip Cookies with Cherries are the perfect healthy-ish treat! They are made with old fashioned oats and packed full of nuts, dried fruit, and chocolate!

We all know that technically cookies aren’t healthy. But that doesn’t mean that you can’t ever have a cookie! As most of you know – my philosophy is: everything in moderation. Which means that one, amazing, freshly baked cookie once in a while is totally warranted! Life isn’t about deprivation – it’s about enjoying real, whole foods and delicious treats on occasion 🙂

If you’re going to indulge in a sweet treat, pick something that’s made with real food, and doesn’t have any weird ingredients that you can’t pronounce. Not only do real ingredients taste better, they’re much better for you than processed alternatives. Which is why these vegan oatmeal chocolate chip cookies with cherries and almonds are some of my favorite homemade desserts! 

To make this recipe more guilt-free, see my healthy substitutions list below to help lighten up these cookies!

Tools and Equipment You’ll Need

• Mixing Bowls
• Cookie Scoop
• Silicone Baking Mats or Parchment Paper
• Cookie Sheet
• Cooling Rack / Cooling Rack

HOW TO MAKE Vegan Oatmeal CHOCOLATE CHIP COOKIES – STEP BY STEP

Step 1: Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. In a separate bowl, add sugar, coconut oil, and brown sugar.

Step 2: Using electric mixer, beat oil, sugar and brown sugar until well blended. Then mix in flax egg and both extracts.

Step 3: Beat in flour mixture.

Step 4: Mix in oats.

Step 5: Then mix in chocolate chips, cherries and almonds.

Step 6: Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart.

Step 7: Bake cookies 12 minutes. Switch and rotate baking sheets.

Step 8: Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool).

Will Kids Enjoy These Vegan Chocolate Chip Cookies?

Definitely! I mean, what kid doesn’t love cookies?? These are so chewy and soft your kids will not be able to tell that they are vegan. If your kids don’t love dried cherries or almonds, you can always replace them with other dried fruit and nuts, or leave them out altogether. Serve these with a cold glass of milk and your kids will be happy!

CAN I USE QUICK OATS INSTEAD OF OLD FASHIONED OATS?

You can substitute the old fashioned oats for quick oats if that’s all you have, but there will be a difference in texture. Old fashioned oats give these cherry, almond and chocolate chip cookies a soft and chewy texture, quick oats can result in a mushier cookie. 

Can I freeze these cookies?

Yes! To freeze, let these cookies cool completely, and then place them in the freezer, unstacked, until they are frozen. The easiest way to do this is to just place the cooled baking sheet directly in the freezer or put them in a few large containers in a single layer.

Once they have frozen completely, you can transfer them to freezer safe bags or containers. They will keep up to 3 months in the freezer.

To defrost, take the cookies and place them in the fridge until they have defrosted, then warm slightly in the microwave or for 1-2 min in the oven.

Are Vegan Oatmeal Chocolate Chip Cookies Healthy?

Let’s be honest, cookies are never going to be healthy and they should always be a treat rather than an everyday snack. But, by adding old fashioned oats into the cookie dough, you are adding fiber and some important vitamins and minerals. You can also make this recipe much healthier by using a few substitutions listed below!

HOW TO MAKE THIS RECIPE Even HEALTHIER

• Try oat flour, or whole wheat pastry flour, instead of all purpose flour (or use 1/2 all purpose and 1/2 oat flour)
• Use less dried cherries (I used 1/2 cup instead of the 1 cup the recipe called for. Even 1/4 cup will give you the essence of cherry in these cookies!)
• Try coconut sugar instead of granulated sugar. Still nice and sweet but slightly lower glycemic. You can also decrease the amount of sugar you use.
• Use 80% dark chocolate chips instead of semi-sweet for more of an antioxidant punch!
• Make smaller cookies! Right now this recipe makes 12 giant cookies – you could use half the amount of batter per cookie and end up with 24 smaller cookies for half the calories and fat. 

I love how the cookies are so chunky and delicious – every bite has a surprise in it!

TOP TIPS FOR MAKING Vegan CHOCOLATE CHIP AND OATMEAL COOKIES

• When placing the cookie dough on the baking sheet, be sure to leave enough room for the cookies to spread.
• Don’t over mix the batter.
• Measure the ingredients as precisely as you can.
• This recipe will make 12 large cookies, but you can make mini cookies by making 24 half-sized cookies! 
• These cookies will last for 5-6 days if stored on the counter: Store airtight at room temperature. To extend their shelf life, store in the fridge and they will last up to 2 weeks.
• To make these cookies gluten free, I recommend grinding up these gluten free oats in a food processor to make GF oat flour

CHECK OUT THESE OTHER DELICIOUS COOKIE RECIPES!

• No Bake Chocolate Chip Cookie Bites
• Gluten Free, Vegan Oatmeal Breakfast Cookies
• Grab and Go Breakfast Cookies
• Secretly Healthy Chocolate Chip Cookies
• Easy Chocolate Cookies with Dried Fruit and Nuts by Inspired Taste
• Easy Strawberry Cookies by An Italian In My Kitchen

If you have tried this Vegan Chocolate Chip Cookie recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, PINTEREST, or INSTAGRAM to see more delicious, healthy, family friendly food!

Print Recipe

5 from 5 votes

Vegan Oatmeal Chocolate Chip Cookies with Cherries

These chunky cookies are made with old fashioned oats and are packed full of fruit, nuts and chocolate!

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Course: Dessert, Snack

Cuisine: American

Servings: 12 cookies

Calories: 342kcal

Author: Anjali Shah

Ingredients

• 1 cup all purpose flour or oat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons, coconut oil, melted
• 1/2 cup sugar
• 1/4 cup packed dark brown sugar
• 1 flax egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup old-fashioned oats
• 1 cup semisweet or dark chocolate chips dairy free
• 1/2 cup dried tart cherries
• 1/2 cup slivered almonds toasted

Instructions

• Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl.
• In a separate bowl, add sugar, oil, and brown sugar.
• Using electric mixer, beat oil, sugar and brown sugar until well blended.
• Mix in flax egg and both extracts.
• Beat in flour mixture.
• Mix in oats.
• Then mix in chocolate chips, cherries and almonds.
• Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart.
• Bake cookies 12 minutes. Switch and rotate baking sheets.
• Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool).
• (Can be prepared 1 week ahead. Store airtight at room temperature.)

Notes

Top Tips for Making Vegan Oatmeal Chocolate Chip Cookies

• When placing the cookie dough on the baking sheet, be sure to leave enough room for the cookies to spread.
• Don’t over mix the batter.
• Measure the ingredients as precisely as you can.
• This recipe will make 12 large cookies, but you can make mini cookies by making 24 half-sized cookies! 
• These cookies will last for 5-6 days if stored on the counter: Store airtight at room temperature. To extend their shelf life, store in the fridge and they will last up to 2 weeks.
• To make these cookies gluten free, I recommend grinding up these gluten free oats in a food processor to make GF oat flour

How to Make This Recipe Healthier

• Try oat flour, or whole wheat pastry flour, instead of all purpose flour (or use 1/2 all purpose and 1/2 oat flour)
• Use less dried cherries (I used 1/2 cup instead of the 1 cup the recipe called for. Even 1/4 cup will give you the essence of cherry in these cookies!)
• Try coconut sugar instead of granulated sugar. Still nice and sweet but slightly lower glycemic. You can also decrease the amount of sugar you use.
• Use 80% dark chocolate chips instead of semi-sweet for more of an antioxidant punch!
• Make smaller cookies! Right now this recipe makes 12 giant cookies – you could use half the amount of batter per cookie and end up with 24 smaller cookies for half the calories and fat. 

Recipe modified from Epicurious

Nutrition

Serving: 1cookie | Calories: 342kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 63.8mg | Potassium: 92.2mg | Fiber: 3g | Sugar: 25g | Vitamin A: 545IU | Calcium: 22mg | Iron: 1.1mg