20-Minute Oatmeal Chocolate Chip Cookies with Quick Oats
Apr 13, 2020 (Last updated May 6, 2026) by Hannah Sunderani
Say hello to these deliciously chewy and soft chocolate chip oatmeal cookies with quick oats! This recipe makes the softest chewy cookies because it uses quick oats instead of old-fashioned rolled oats, giving a delicious mouth feel, with no grit. Loaded with chocolate chunks, it’s a sweet and irresistible cookie using 6 simple and wholesome pantry ingredients.
If you’re new to my blog you’ll know that I love making cookie recipes. My chewy oat breakfast cookies are on a weekly rotation in our house, but when I’m craving a cookie that tastes more traditional yet rooted in wholesome ingredients – this recipe is my go to. My kids love it! And I feel good about letting them indulge in these cookies.
So, let me tell you exactly how to make these oatmeal chocolate chip cookies using quick oats. So you can get noshing pronto!
Why You’ll Love My Recipe
This recipe is gluten-free and vegan. I keep it simple using only quick oats as the flour ingredient, no other baking flour needed! Quick oats are intentionally used in this recipe instead of rolled oats because they are softer and thinner, with a less intense oat flavour – resulting in more traditional tasting and chewy chocolate chip cookies, but still using quality wholesome ingredients.
To ensure chewy consistency, I recommend pulsing some of the quick oats to make a ground flour-like substance (instructions are in the recipe card below). The result is pleasantly chewy and soft chocolate chip cookies that everyone loves.
Hannah xx
Ingredient Notes
- Quick oats – The base of these breakfast cookies. This recipe uses quick oats instead of old-fashioned rolled oats which makes a big difference in the chewy texture of this cookie. There’s no grit, and it’s why my kids love them!
- Coconut sugar – This recipe is naturally sweetened with coconut sugar which gives it a really nice caramely flavour. It also makes the cookies extra chewy since coconut sugar is a wetter sugar than cane sugar. I also recipe tested these cookies with brown sugar and it worked great.
- Vegan Butter – Melted vegan butter is used in this recipe as the main liquid ingredient helping to bring these cookies together. The richness of the vegan butter really lends itself well to an irresistibly decadent tasting cookie. I also tried recipe testing with melted coconut oil and it worked well, but gave the cookies a slight coconut taste. I preferred the melted vegan butter.
- Apple Sauce – Adds natural sweetness to these cookies without additional sugar. Apple sauce is also a great binder in this recipe without the need for egg, which keeps them vegan!
- Chocolate Chips – I recipe tested with mini chocolate chips and normal size, and both worked great.
How to make oatmeal chocolate chip cookies with quick oats:
Making these oatmeal chocolate chip cookies couldn’t be more simple. Here’s how to do it.
So there we have it. A chocolate chip cookie using quick oats and a few simple wholesome ingredients. They’re chewy, sweet, oaty and chocolatey! I think you’re going to love these vegan chocolate chip cookies as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
20-Minute Chocolate Chip Oatmeal Cookies with Quick Oats
Ingredients
- 3 cups + 1/4 cup quick oats
- 1 cup + 2 tbsp vegan butter , melted
- 3/4 cup coconut sugar
- 3/4 cup applesauce
- 2 tsp vanilla extract
- 1/2 tsp baking soda (helps the cookies spread)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup chocolate chips
Instructions
- Preheat oven to 375F/190C and line two baking trays with parchment paper.
- Separate 1.5 cups (220g) of the quick oats and place in a blender, pulse a few times to grind into a flour. Set aside.
- In a large mixing bowl, combine the melted vegan butter, coconut sugar, applesauce and vanilla together in a bowl. Then add baking soda, baking powder, salt and cinnamon. Whisk to combine.
- Add the oat flour and use a spatula to fold and combine. Then pour in the quick oats and stir again. Fold in the chocolate chips.
- Using 3 tbsp per cookie, roll into balls and place on the baking trays about 2 inches apart, flatten slightly with your palm.
- Bake for about 11-13 minutes, or until golden and lightly brown on the edges. Remove from the oven and allow to cool and firm up on the tray for 10 minutes before transferring to a wire rack to fully cool.
Notes
Approvals
Nutrition
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Ooh this sounds really good! If I’m not gluten-free, could I sub the almond flour and GF flour with more oat flour or plain flour?
Hi Michelle! For this recipe, I’d recommend keeping the almond flour in the recipe instead of substituting! Since the texture of almond flour is much different to oat flour or plain flour. And, its natural oils really help with the binding of this recipes. It also adds delicious nutty flavour too! Usually I’m all for substitutes, but when it comes to the almond flour I’d recommend to keep!
I made these for myself, my husband and my dad, and we all loved them! They’re so tasty and they really hit the spot. I think I’ll try them with some almond milk tomorrow! Thanks for the great recipe!
I am thrilled you enjoyed this recipe Krystal! Having them with some almond milk is the perfect combo! Enjoy. 🙂
Oh my, I need to try these! I love your photos!
Thank you Tori! I hope you enjoy them!