My Very Favorite Cookie Recipe

A few years ago, I shared my go-to cookie recipe here on curiouser & curiouser. It’s a recipe my mom made time and time again while I was growing up, so there’s a lot of nostalgia there (but the cookies are good regardless of whether you have childhood memories tied to them!).

As I’ve transitioned to a vegan diet, I’ve updated this recipe slightly to make it one that’s compatible with my new way of eating, and I have to say — these cookies are even better than before.

(If you happen to be gluten free, I also created this recipe, which is very similar, that you might want to check out. It’s vegan as well.)

I recommend doubling these when you’re making them and then rolling the dough into balls and freezing whatever you don’t use immediately. It’s SO convenient to have ready-to-bake homemade cookie dough on hand!

Ready? They’re SO easy!

Vegan Oatmeal Chocolate Chip Cookies


  • 1 flax egg (1 Tablespoon flaxseed meal mixed with 3 Tablespoons water)
  • 1 1/4 cups rolled oats (I use the Trader Joe’s or Thrive Market oats)
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar (Note: Recently we were out of white sugar and used coconut sugar instead. It also worked just fine!)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil (melted)
  • 1 1/2 teaspoons vanilla
  • 1/2 cup cacao nibs (Trader Joe’s sells them now!)
  • 1/2 cup chocolate chips (I’ve started using mini chocolate chips, which work great, along with chocolate chunks. This is the brand I typically use. Also — fun fact — Trader Joe’s semi-sweet chocolate chips just so happen to be vegan!)


  • Preheat the oven to 325 degrees and line a baking sheet with parchment paper or a Silpat.
  • Make your flax egg by combining the flaxseed meal and water and set aside.
  • Add all dry ingredients to the bowl of a mixer and combine.
  • Add in the oil, flax egg, and vanilla and mix to combine well.
  • Mix in the cacao nibs and chocolate chips.
  • Roll the dough into balls and then press gently into disks.
  • Place the rolled dough onto your prepared baking sheet, and bake for 10-15 minutes. I love them slightly under baked, so they stay nice and chewy even when they’re cooled, so I tend to pull mine out closer to the 10-minute mark. It’s up to you, though!

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