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Gluten Free Double Chocolate Chip Oatmeal Cookies (V, GF): an easy recipe for soft, chewy double chocolate chip oatmeal cookies made with whole ingredients. Vegan, Gluten Free, Dairy Free, Whole Grain, Oat Flour.
What’s your favorite dessert?
Please say it’s these Gluten Free Double Chocolate Chip Oatmeal Cookies.
J/k! Obviously this recipe just came out, so it couldn’t be… or could it?!? Are you secretly the Flash? Did you already make these cookies before you even finished reading this sentence?
Okay, I have to stop watching The Flash so much.
To date, one of my favorite desserts of all time is cookies! Okay, fine, I also absolutely love ice cream, dessert bars (with peanut butter, and without—no, really), super moist muffins, candy, and milkshakes. And honestly, there are a few more desserts I could list, but then we’d be here all day. Instead of settled on the cozy couch, eating fresh-baked cookies.
Wait, what was I saying?
Right, COOKIES. Anyway,
cookies have become something of an obsession a tasty occupational specialty of mine. 😉 You might already know this from the deliciously long list of cookie recipes I’ve shared with you on Beaming Baker…
There’ve been peanut butter coconut cookies, inspirational trail mix cookies, peanut butter chocolate chip oatmeal cookies, double chocolate cookies, brownie cookies (because how can you really choose between cookies and brownies anyway?), and even no bake peanut butter cookies.
Have you tried any of these cookies? And which one was your fave?
By far, my faves have been the oatmeal cookies—whether it’s the oatmeal raisin cookies or the oat flour chocolate chip cookies… or, oh you get what I mean.
I really try to work oatmeal, oat flour, or oats into ALL of my cookies (which is totally gonna come to a halt for my next project: paleo cookies, of course). The thing is, cookies with oats in them just turn out… chewier, softer, tastier, and just more…enjoyable.
As such, I hope you’re with me when I say that it’s high time to upgrade a reader favorite: my gluten free vegan oatmeal chocolate chip cookies! As Erik says, “the only thing better than chocolate is double chocolate.” In this case, we might even have a bit more fun by simply saying the word “chocolate” twice.
Who’s vote is for calling these cookies gluten free chocolate chocolate chip oatmeal cookies?
Does that seem more chocolatey, for some reason? 😉
If you’re still not convinced about these Gluten Free Double Chocolate Chip Oatmeal Cookies, allow me to tell you all about them. These plant-based treats are:
- easy to make, in just two bowls
- soft, chewy and delicious
- bursting with double the chocolate
- vegan, gluten-free, dairy-free, whole grain
- crispy at the edges the first day, satisfyingly soft the second day
- wonderfully refined-sugar free
- made with the whole, healthy ingredients you love
- plant-based and allergy-friendly
- great for dessert, meal prep or an afternoon snack
- a great excuse for making all the cookies!
Are you ready to get your bake on? Let’s do this! I can’t ever express how grateful I am to be here, baking with you. It’s wonderful to hear how much you, your family and your loved ones enjoyed my recipes. Is there really anything more satisfying than making something that brings joy to others and yourself? 🙂 I can’t wait to hear what you think of this recipe, in the meantime, tell me:
What cookie recipe are you hoping to see on Beaming Baker?
Sending you all my love and maybe even a dove, xo Demeter ❤️
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SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
OXO Mixing Bowls | Maple Syrup | Cooling Rack
2-Tablespoon Cookie Scoop | GF Rolled Oats (Bulk)
Gluten Free Double Chocolate Chip Oatmeal Cookies (V, GF, Dairy-Free)
Ingredients
Dry Ingredients
- 1 cup gluten free rolled oats, more below
- ¾ cup gluten free oat flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup + 2 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs, 2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- ¾ cup vegan chocolate chips
- ½ cup gluten free rolled oats
Optional Topping
- 2 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
- In a medium bowl, whisk together all the dry ingredients: oats, oat flour, cocoa powder, baking powder, baking soda and salt.
- In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
- Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips and oats. The dough will be sticky.
- Using a 2-tablespoon cookie scoop, scoop balls of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
- Bake for 8-12 minutes. Mine took 10 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. If cookies are too soft to lift, allow to set on cookie sheet for 10 minutes, then transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
Notes
– Store in an airtight container at room temperature for up to 1 week.
– Freezing instructions: store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 10-15 minutes before enjoying. Or, heat in the microwave in 15-second increments until warm.
– Nutrition Info: is an estimate based on 25 cookies and no optional topping chocolate chips used.
– More cookie recipes (all V, GF, DF): Peanut Butter Coconut Oatmeal Cookies, Almond Butter Chocolate Chip Walnut Oat Cookies, Gluten Free Trail Mix Cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If you enjoyed this Gluten Free Double Chocolate Chip Oatmeal Cookies recipe, then you’ll just love these plant-based, allergy-friendly recipes:
☀︎ Gluten Free Vegan Cookie & Chocolate Recipes
Gluten Free Vegan Oatmeal Chocolate Chip Cookies | Gluten Free No Bake Brownie Energy Bites | Easy Vegan Peanut Butter Banana Breakfast Cookies | Gluten Free Vegan Oat Flour Chocolate Chip Cookies | Homemade Dark Chocolate Sea Salt KIND Nut Bars | Almond Butter Chocolate Chip Oatmeal Cookies
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Simply amazing. I am on day 1 of a gluten-free and dairy-free lifestyle for my two boys, aged 7 and 10. They both loved these cookies and exclaimed, “This isn’t so bad, after all!” I know it’s not going to be an easy adjustment, but I want to send along a BIG “Thank you!” for making the adjustment a little bit easier.
Julie, it makes me so incredibly happy to read your comment. Day 1 of any diet is the hardest!! I’m wishing you and your boys all the best with your GF/DF journey. Please let me know if you need any recipe suggestions! Hugs. 🙂
Do these freeze well?
Hi Nicole! Yep, just make sure to thaw them. 🙂 Enjoy!
Hello Your reciepes are so good i had my sons bithday i make so many things from your reciepe i love them also my son love all that i make
thanks for sharing’
Anita
I made these tonight, and they were wonderful, thank you for the recipe! I used chia eggs if anyone is wondering if that would work, and they turned out great. For the friend above that had trouble getting the flax egg to tel, I put mine in the microwave after mixing the flaxseed with water for about 30 seconds. It gets very slimy, just what we want, after sitting for 15 minutes.
So happy you enjoyed them, Jaye! 🙂 Thanks for adding your tip on getting the flax to gel. Happy baking!
Hi Demeter! I just made this recipe (I only wanted 10 so I did half of the portions). I also used real eggs instead of flax. They taste good but the texture is not like any oatmeal cookies I’ve ever had! It’s almost like a chocolate cake in the shape of a cookie. I really wonder why? English is not my first language so maybe I did not understood what “fold in the oats and chips” meant? I just added them to the mix. Wondering if you know why the texture is weird?
Thank you in advance !
Hi Juliette! Two things come to mind: 1) maybe the eggs were too big, and caused the cookies to get too cakey (eggs are great for adding cakey texture). 2) Perhaps something occurred when halving the recipe? Sometimes when I halve a recipe, I accidentally skip something or do the math wrong. 🙁 Folding in the oats and chips: you lift the dough and tuck the ingredients in, then repeat until the oats and chips are fully incorporated. Hope this helps! 🙂
Thank you for your answer! It helps a lot 🙂 I want to try again because I really liked the taste!
Maybe I’ll do the full portions to be sure
Juliette
Hey! I just made the cookies and they turned out wonderful! I was just wondering if you know how many calories, carbs, protein, and fat the entire recipe holds?
Awesome! I’m so happy that you enjoyed them, Harnoor. 🙂 I just finished calculating the nutrition info. Everything you’re looking for is listed below the Notes section of the recipe.
I just made this recipe for the first time. Wonderful cookie flavors, texture is great. I had a problem with flattening the cookies due to being so sticky. I tried 3 different ways then gave up. My second pan went into the oven unflattened (and came out unflattened LOL). Still great cookies, though round like some of us 🙂 I will be making these more, but won’t be flattening.
Hi Degg! Sorry to hear you had some trouble flattening these guys. I usually like to clean the fork off after a few flattens–and sometimes even switch to a new fork or two (since the dough is pretty sticky). Glad you enjoyed them anyway! 🙂
Hello,
I made these cookies today, mine were wet, and I added the additional oats, but I flatten them and baked them, I got flattened cookies and mostly run together as one. So they flattened and spread. Was your coconut oil hard? Mine was melted, not on purpose, but I live in a desert, so I get liquid coconut oil in my cupboard. The cookies are still delicious, but not right, didn’t look like your at all.
Thank you!
Hi Sherry, so sorry to hear about this! This dough is actually pretty sticky and fairly thick. My coconut oil was melted and completely liquified. It almost sounds like there wasn’t a binding agent. How did you prepare your flax eggs? Also, do you usually have to modify baking recipes at all?
Weird, mine was very soft and didn’t “stick” together at all, so wasn’t surprised when I got almost one large cookie melted flat. No, I don’t usually have to modify a recipe, I live in California, where it’s in the 100’s right now, I’m in the dessert, not high altitudes or anything. With temps what they are no surprise I have liquid coconut oil, but you used liquid too. And I took my oats and put them in my food processor to get the oat flour, and used the extra oats under “add in” so doesn’t make sense. Flax eggs, now this is new since using some of your recipes, and no previous problems with recipes, all have turned out great! I have ground flax meal in my refrigerator, and mixed it with the 6T water and set it aside as you said for 15 min. But I never get a gel like substance, which is what I’ve expected, but new to flax eggs, not sure what I should be getting. I expect it to be like soaked chia seeds, but it never does anything but look like wet flax meal. Maybe my flax meal is old?
Sherry
Hi Sherry, yeah, you’re definitely not supposed get that one large melted cookie. 🙁 I think that your flax is the issue. It definitely should gel up (turn pretty gooey). After 10-15 minutes of setting, the consistency should change quite a bit. It might be time to purchase a new bag. I also recommend getting finely ground flax–it gels up much better than coarsely ground flax. Good luck! P.S. Oats: did you measure them after you ground them into flour or before?
Yeah, I always compare mine to the photos and usually your recipes have been consistently delicious and right on, so when I saw this melted mess I said “what happened?”. I have my flax in a container in my refrigerator, and had part of a bag in there too, so looked at the expiration, and it’s not close, but did not check to see if it was finely ground or coarsely ground. I can always run it through my blender and then give it another try. But I didn’t get the consistency you reference the first time around. And I did measure the oats after I ground them.
I will give the recipe another try because they did all get eaten! Even though I had to break them apart and they were rather chewy. Tells you how good they were!
Sherry
Seeing that melted mess sure couldn’t have been fun! 🙁 It might be a bad batch altogether? Give it another shot after blending and let me know how it turns out. Good luck, Sherry! xo
Your cookies sound amazing! I totally agree about adding oats to cookies, it so often makes cookies so much better. I too love the texture! I’m excited to try these cause I’ve never used a flax egg before. I often add flax meal to smoothies, oatmeal, pancakes, muffins, etc. but I’ve always just added it as extra nutrition. Thanks for the recipe!
Thanks Jennifer! 🙂 The texture of oat-upgraded cookies is the best! Can’t wait to hear what you think!
is there a way to make these lactation cookies?
if i added 1/4 c brewers yeast and extra flax, would i need to alter anything else?
Hi Coco, you might be able to make these into lactation cookies, but I’m not 100% how since I’ve never tried. I’d recommend starting with 1-2 tablespoons of brewers yeast–start with a lower amount and increase with the next batch if you like the taste and texture. For any dry ingredients that you add in, you need to remove that amount of dry ingredients from the recipe. It’ll take a little experimenting to find the right combo. Can’t wait to hear how it turns out! 🙂
Just made these this morning. I didn’t have choc chips, so I used raisins, and for extra boost in breastmilk supply, in the section of the recipe calling for extra oats, i used a mix of oats, flax, and hemp seeds. i used 1/4 c of brewers yeast since I’m pretty used to the taste. They hold together surprisingly well. I added extra coconut sugar too then added oats until it was pliable without being so sticky I couldn’t get it off my hands. I mean, they are probably a shadow of how tasty the original recipe would be, but for lactation cookies, they will probably be gone in a day or too:)
Oh my gosh, I love all of your awesome substitutions and adjustments. Hemp seeds sound like they’d be SO good in these cookies! Glad you were able to switch the recipe up and still have cookies that you really enjoyed. I’m sure others folks who are looking to turn these into lactation cookies will greatly appreciate your feedback. Enjoy! Can’t wait to see what you try next. 😉