Amazing, Vegan Oatmeal Chocolate Chip Cookies

OMG, these are so delicious!!! One bite and you’ll be shocked that they are dairy-free (vegan). They contain no eggs or butter and are made with coconut oil, canola oil, and dairy-free chocolate chips. Each cookie has 60 calories and 4 grams of fat.
Amazing, Vegan Oatmeal Chocolate Chip Cookies

Helpful Tips About this Recipe

Makes 53 cookies.

Shopping Tips
Parchment paper can be found in the foil/ plastic wrap section of most supermarkets.  It comes on a roll-like foil. Reynolds is the brand you see most often. 
Most health food markets such as Whole Foods sell dairy-free chocolate chips. I used Sunspire Chocolate Dream, dairy-free, semi-sweet baking chips.
Prep Tips
Lining cookie sheets with parchment paper is a fabulous way to create perfectly baked cookies.  It insures that the cookies don’t burn on the bottom before they’re baked through.

WW Freestyle SmartPoints
WW SmartPoints 3-Green
WW Points Plus 2
SKINNY FACTS: for 1 cookie
60 calories, 4g fat, 2g sat. fat, 0g chol, 1g protein, 8g carbs, 0g fiber, 18g sod, 4g sugar


Amazing, Vegan Oatmeal Chocolate Chip Cookies

Amazing, Vegan Oatmeal Chocolate Chip Cookies

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Prep Time 15 minutes
Bake Time: 21 minutes
Total Time 36 minutes
Course Dessert
Cuisine American
Servings 53
Calories 60 kcal


  • Parchment paper for baking, see shopping tips
  • ½ cup coconut oil
  • 2 tablespoons canola oil or vegetable oil
  • 2 tablespoons water
  • cup white sugar
  • cup brown sugar
  • ½ teaspoon vanilla extract
  • 1 cup unbleached all-purpose flour
  • cup old fashioned rolled oats
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup dairy-free semisweet baking chips, see shopping tips


  • Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  • In a standing mixer or large bowl using a hand mixer, blend together the coconut oil, canola oil, and water. Add both sugars and mix well until very smooth. Stir in vanilla. Add flour, oats, baking soda and salt. Mix until combine. Stir in chocolate chips. Mix well.
  • Drop cookies by rounded teaspoon onto cookie sheets. Using the palm of your hand, flatten each cookie a bit. Each tray should have 20 cookies; 4 across and 5 down. Bake both trays in oven for 11 minutes. Rotate trays and bake for an additional 9-10 minutes until very golden brown. Remove from oven. They will crisp up once cooled. Place remaining unbaked cookies on a cooled cookie sheet. Bake for 16-18 minutes until deep golden brown. Once cooled, store in an airtight plastic container, tin, or plastic sealable bags. These freeze great.


Serving: 1cookieCalories: 60kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 18mgSugar: 4gBlue Smart Points: 3Green Smart Points: 3Plus Points: 2
Tried this recipe?Let me know how it was!


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