Crispy Vegan Oatmeal Chocolate Chip Cookie Recipe

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I’ve been a cookie fiend lately. And I’ve been going through my pantry. It’s a delicate situation. I’m not a food hoarder per se, but I do accumulate a lot of ingredients that just kind of laze around after their initial use. I’ve been on a muesli kick so most cereals have gotten the snub. I bought some Rice Krispies to make some treats and then sealed the package back up and the cereal has been sitting in my pantry for quite a while.

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I didn’t feel like just eating it plain so I decided to put it in a recipe. And since I’m so very into cookies it was a no brainer. These have all the classic pantry items: oatmeal, chocolate chips, and now Rice Krispies! I didn’t think that they would make a huge deal in the batter but honestly it made them extra crispy and I couldn’t stop eating them. The recipe makes 12 large cookies (with a large cookie scoop) and let’s be honest: I had 10. So bad.

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You of course don’t have to use brand name cereal. Hey, if you are feeling ultra healthy try the brown rice crisp cereal. I’ll be honest though, make the full batch because they are pretty addictive.

Crispy Oatmeal Chocolate Chip Cookie Recipe


  • 1 Tablespoon ground flax seeds
  • 1/4 cup water
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rolled oats uncooked
  • 1 cup crisp rice cereal Rice Krispies
  • 1/2 cup chocolate chips


  • Preheat oven to 350°
  • Make up flax egg: combine flaxseed and water in a small bowl. Let sit 5 minutes
  • Beat shortening and sugars at medium speed until blended; add flax egg and vanilla, beating well.
  • Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
  • Stir in oats and remaining ingredients.It might be crumbly, you can add a tiny bit more water at this stage if needed.
  • Shape into balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly.
  • Bake at 350° for 12-14 minutes (depending on size).
  • Transfer to wire racks to cool.
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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


  1. Just made these and they were perfect. Not overly sweet and very crispy. Yumm! They were actually my first vegan cookie attempt and I was super pleased.

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