Vegan Whole Wheat, Oatmeal, Chocolate Chip Cookies

(from 3 reviews)

Vegan Whole Wheat Oatmeal Chocolate Chip Cookies

I don't know if it's the season or what, I have become a cranberry-pistachio maniac. I'm using it almost everyday, even in my salad recipes. After the grand success of baking cranberry pistachio biscotti, I wanted to use this eye candy combination in cookies too. My eldest son was having a play date at his friend's house and I was excited even more than him because now I have a reason to bake something. So I decided to bake some cookies and include my favorite combo. I had bookmarked this cookie recipe a while ago. It's pretty simple and I had most of the ingredients at home and even otherwise this is a good recipe because it has room for substitutions. As usual I did not follow the recipe verbatim. You know that it's not me! I have to keep trying new things, substituting one for the other.

I expected that these cookies would turn out crispy but instead it was sort of chewy. But not as chewy as these cranberry chocolate chip cookies. When we tasted it after a few hours of baking, it was crisp around the edges and soft in the middle but as time passed it became chewy throughout. I was able to feel the flavor of whole wheat flour but neither my son or my friend's family had a problem with it. They said that they loved the cookies.


Vegan Whole Wheat, Oatmeal, Chocolate Chip Cookies Recipe

Prep time
30 Mins
Cook time
12 Mins
30 to 35 Cookies
Vegan Whole Wheat, Oatmeal, Chocolate Chip Cookies
5.0 from 3 reviews
Loaded with chocolate chips, cranberries and pistachios, this cookie will be a definite hit with your family and friends.
Dry Ingredients:
  • 1 and 1/2 cups whole wheat flour
  • 1/2 cup quick cooking oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients:
  • 1 cup brown sugar
  • 1/4 cup vegan butter substitute, softened
  • 1/4 cup melted coconut oil
  • 1/4 cup almond butter
  • 1 tablespoon ener-g egg replacer (What is ener-g?)
  • 5 tablespoons water
  • 1 teaspoon vanilla extract
Add Ins:
  • 1/2 cup vegan chocolate chips
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pistachios
  • whole wheat flour - all purpose flour
  • brown sugar - white sugar
  • vegan butter - dairy butter or solidified coconut oil
  • coconut oil - any other neutral flavor oil
  • almond butter - peanut butter
  • add ins - any dried fruit, nuts, chocolate chips of your choice
  1. Preheat oven to 350F/180C for 15 minutes. Beat together the egg replacer powder and water; set aside.
  2. In a medium bowl stir together the dry ingredients.
  3. In a large bowl beat together the brown sugar, vegan butter substitute and oil. Once it is smooth add the almond butter, ener-g mix and vanilla extract and beat well.
  4. Fold in the flour mix and combine well. Stir in the chocolate chips, cranberries and pistachios.
  5. Scoop out 1 tablespoonful of dough for each cookie and place it on a baking sheet 2 inches apart. Flatten the dough lightly with fingers.
  6. Bake for 12-14 minutes, or until cookies are golden brown and dry on top. Remove the cookie sheet out of the oven and leave the cookies on it for another 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an air tight container.
My Notes:
  1. The original recipe used peanut butter which I have replaced with almond butter but it was not at all noticeable. So you could might as well skip it or try substituting the 1/4 cup of vegan butter substitute also with almond butter and add 1/2 teaspoon of almond extract to get the almond flavor.
  2. I was able to feel the nutty flavor of whole wheat flour in this cookie recipe but my friend said that she didn't feel it. So if you are not a fan of whole wheat flour in cookies go with plain flour itself or try a 50:50 of both the flours.
  3. 1 cup of chocolate chips was used in the original recipe. I have substituted some dried cranberries and pistachios for 1/2 a cup of chocolate chips.
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Vegan Whole Wheat Oatmeal Chocolate Chip Cookies


  1. Hi Madhu,
    Awesome blog u have here. Tried out this recipe today. Added 3/4 cup diary butter 2 cups whole wheat. As I didn’t have ener-g. Pureed a banana with some flax seeds and milk. The cookies turned out great. Crisp and yum.

    Thanks a lot.


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