Gluten Free Vegan Oatmeal Chocolate Chip Cookies (V, GF, Dairy-Free): an easy recipe for soft, chewy oatmeal cookies bursting with chocolate chips and oats! Vegan, Gluten-Free, Dairy-Free.
Have you ever noticed how many oat–tastic recipes are on Beaming Baker? Or perhaps my true love of vegan chocolate chip cookies? Should I not have pointed that out? Er… Ahem. The thing is, rolled oats and oat flour are two of my favorite ingredients to bake and no-bake with. They’re so easy to use, absorb flavor like it’s their job, and best of all, ridiculously healthy!
Speaking of which, I also never really use the word “healthy” to describe my recipes. Because: Health Trolls! J/k. Ish. Sort of. I just think it’s a very loose-meaning word that can sometimes (and by that I mean always) lead to un-solicited judgment and lots of other not-fun stuff. So we keep it judge-free ‘round these parts and pick and choose which/how many treats we treat ourselves to. 😉
Speaking of which, I’ve definitely been eyeing these gluten free chocolate chip cookies by Gluten Free on a Shoestring! I’m thinking about using vegan butter and a flax egg to make these beauties vegan!
Wait a minute, what was I saying? Right. So ages ago, I started my healthy eating better journey with oats. I was trying day and night to figure out a solution for my mom’s daily oat-despising grumbles. Her doc told her that she had to eat like waaaay more oats than she was already eating: so… more that none.
She started out with the simplest solution: morning breakfasts of punch-sized bowls of oatmeal. Plain oatmeal. Like so plain that it would make that delightful goopy noise while she slooshed through it. Watching her eat those tedious bowls was like watching a Greek tragedy! You’ve never seen anyone so miserable, let me tell you.
So in an effort to make our mornings waaaay less depressing, and my mom waaaaay happier, I started incorporating oats into everything. Such as:
- 3 Ingredient No Bake Peanut Butter Oatmeal Cookies
- Peanut Butter Chocolate Chip Oatmeal Breakfast Bars
- Gluten Free Banana Oat Muffins
- Chewy Healthy Oatmeal Chocolate Chip Cookies
- Oil-Free Peanut Butter Oatmeal Breakfast Cookies
- Peanut Butter Coconut Oatmeal Cookies
- Healthy Pumpkin Oatmeal Muffins… the list goes on and on!
And guess what? It totally worked. Of course, she still eats a bowl of oatmeal every morning because she likes to have something to complain about eat a nice, hearty serving of non-dessert-sassed up oats. But, she’s finally so much happier about getting her oats in. Especially when I’m making a bath of what she lovingly calls my best gluten free oatmeal chocolate chip cookies recipe.
Today, I present to you one wonderfully delicious way to get your oats in: Gluten Free Vegan Oatmeal Chocolate Chip Cookies. They’re packed to the brim with oats in two forms: oat flour and old-fashioned. These aren’t as “h” word as a plain old, punch-sized bowls of boiled oats, but they’re one cookie that you can feel super awesome about eating. (Because you won’t be gagging.)
These Gluten Free Vegan Oatmeal Chocolate Chip Cookies are:
- made with simple, whole ingredients
- crispy the first day, soft and deliciously chewy the next
- bursting with mouthwatering chocolate goodness
- packed with oats in two forms: rolled oats and oat flour
- vegan, gluten free, dairy free, whole grain
- perfectly balanced with the right amount of chocolate chips
- allergy-friendly and plant-based
- texture-rich and so divine
- one delicious way to finally enjoy your oats
- and still have your cookie (and eat it, too)
I hope you love this cookie as much as my mama does. If you don’t, she’ll come after you!! J/k. Ahem. 😉 Grab a few bake tools, your favorite oats (is there such a thing??), and a great, big appetite for COOKIES!! It’s time to get our bake on! I can’t wait to hear what you think. In the meantime, tell me:
When is your favorite time of day to enjoy Gluten Free Vegan Oatmeal Chocolate Chip Cookies?
- Morning
- Noon
- Evening, post-dinner
- _____________ (fill in the blank)
Sending you all my love and maybe even a dove, xo Demeter ❤
☀︎ Click below to Pin ☀︎
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
SHOP THIS RECIPE
Here are a few items I used in today’s recipe. 🙂
Medium Cookie Scoop | GF Rolled Oats (Bulk) | Cookie Sheet | Coconut Sugar | Ground Flaxseed | Maple Syrup | Unbleached Parchment Paper | Vegan Chocolate Chips | Coconut Oil
- 1 cup gluten free rolled oats, more below
- 1 cup gluten free oat flour - if using homemade: make sure it's very finely ground, as coarse flour will result in crumbly cookies
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 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
- ¾ cup vegan chocolate chips
- ½ cup gluten free rolled oats
- 2 tablespoons vegan chocolate chips
- 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, 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 Add-In ingredients: chocolate chips and oats.
- Using a medium cookie scoop, scoop 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. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
- Store in an airtight container at room temperature for up to 1 week.
- Freezing instructions: store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for about 30 minutes before enjoying. Or, heat in the microwave in 20-second increments until warm.
- More Cookie recipes (all V, GF, DF): Peanut Butter Coconut Oatmeal Cookies, Almond Butter Chocolate Chip Walnut Oat Cookies, Gluten Free Trail Mix Cookies.
- Here is the wonderful cookie scoop I used to make these cookies.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram
Kathy says
I came across your site after searching for gluten free vegan oatmeal cookies, and I am so grateful! I am not vegan by choice, but allergic to eggs, dairy, and also wheat. I made these last night, but I didn’t have maple syrup so I just subbed brown sugar and hoped it would work…they are AMAZING!!! This is the first GF, vegan cookie I have made that I actually like…hooray! I made half with pecans and cinnamon, and half with chocolate chips. I ate a ton of them last night 🙂 This morning, first thing I did was eat a couple of them with a little (solid) coconut oil spread on top for breakfast=wonderful!!! Five stars for sure…thank you, thank you, thank you!!! I will definitely be making more of your GF, vegan treats, and soon!
Demeter | Beaming Baker says
Aw, Kathy! What a wonderful comment. Truly, it was a pleasure to read. 🙂 I’m so pleased that you FINALLY found a GFV cookie that you love!! Three cheers for that! There are plenty more on the site (and plenty more that I’m working on as we speak). I seriously can’t wait to hear what you try next. Let me know if you need help finding a recipe! P.S. Cookies for breakfast = BLISS! ????
Rebecca Ward says
Super cookie recipe, everyone at work loved them too! I used chia eggs (flax seed doesn’t agree with me) cane juice sugar, and add a dollop of molasses… so yummy. I keep mine in the fridge, they are soft wonderful cookies!
Demeter | Beaming Baker says
Hi Rebecca, that’s so wonderful to hear! 🙂 Oh gosh, that dollop of molasses is sounds like it would taste amazing! Thank you so much for taking the time to let me know how these turned out for you. 🙂
Missy says
This recipe sounds so yummy and fits perfect with my sons egg and dairy allergies. Do you by chance know the calorie count for this recipe?
Demeter | Beaming Baker says
Hi Missy, thank you! I’m slowly working my way through adding nutrition facts to recipes across the site. Thank you for your patience. 🙂 In the meantime, there are a couple super useful online nutrition calculators! Hope this helps. 🙂
Tina says
Ok if you’re trying to watch your weight….STAY AWAY FROM THIS RECIPE! I just ate pretty much the whole batch…..before 9 am. I left 2 for my kids. TWO…for my 3 kids. We’ve only been plant based for a month and have been struggling to find gluten free and sugar free recipes that actually taste good. These are sooooo yummy. Thank you!!
I need to work on my measuring because I should’ve put a little more flour. They were super crumbly…..which isn’t a problem if you are not above licking the crumbs off the counter….which apparently I am not.
Demeter | Beaming Baker says
LOL! Tina, you gave me such a good laugh with your comment! If my 3 sisters and I had to split 2 cookies… let’s just say it would get ugly! ???????? So happy to hear that my recipes are helping your plant-based lifestyle along. Let me know if you ever need help finding a recipe! ❤️
Elyse Marsh says
IF NOT VEgan can you use regular eggs instead of flax?
Demeter | Beaming Baker says
Hi Elyse, yes, that should be fine. 🙂 Enjoy!
Danielle says
These look great! Any idea what the calorie count is?
Demeter | Beaming Baker says
Thanks Danielle! Not yet. I’m slowly but surely adding nutritional info across the site. Thank you for your patience. 🙂
Jennifer Giron says
Hi just wondering if I can substitute the maple syrup?
Demeter | Beaming Baker says
Hi Jennifer, I believe a few readers have replaced the maple syrup with an equal amount of coconut sugar with success. 🙂 Let me know how that turns out for you! 🙂
AA says
I would try this recipe immediately if only the instructions were in grams. The ingredients sound perfect, as I love oats.
Demeter | Beaming Baker says
Sorry about that! Hopefully, in the future I’ll be able to convert all of my recipes to grams. Thanks for your patience. 🙂
Jessica says
Absolutely delicious and toddler approved!
Demeter | Beaming Baker says
Woohoo! So happy to hear that you both enjoyed my recipe. Happy baking, Jess! ????
TIffany says
I’m new to being gluten free, dairy free and egg free so baked goods that fall into this category are still tasting a bit funny to me. Tried these today and they are AMAZING! Better than regular oatmeal cookies. My kids love them too. Thank you so much for this recipe!
Demeter | Beaming Baker says
I’m just thrilled to hear that you and your kids enjoyed the cookies Tiffany! ???? Your kind words mean a lot to me. Thank you for taking the time to drop by and let me know!
T Picard says
These are our new favorite cookies! These are beyond delicious, chewy and amazing cookies, thanks so much for the recipe. We used chickpea flour and brown sugar and they turned out so well! These are certain to be everyone’s favorite cookie in your house too!
Demeter | Beaming Baker says
Woohoo!! So happy to hear that you enjoyed my recipe! 🙂 Chickpea flour sounds absolutely amazing in these. Thanks for commenting and letting me know! 🙂
Mikaela says
word of warning! I tried to sub oat flour w hazelnut flour, not sure if this was why (everything else was carefully followed) but my cookies spread to about 2x the size of the dough on the sheet. hoping they’ll taste okay anyway ????
Demeter | Beaming Baker says
Hi Mikaela, thank you for leaving your feedback. 🙂 I suspect that hazelnut flour has a similar absorbency level as almond flour. As such, it’s much less absorbent than oat flour. You prob needed to reduce the wet ingredients OR increase the hazelnut flour quite a bit to prevent the cookies from spreading. Good luck! ????
Ami Paulsen says
These were AMAZING! Even my picky family loved them! I left out the chocolate chips and made a cream for the middle to make sandwich cookies. I’m so excited to try your other recipes. Thank you!
Demeter | Beaming Baker says
Thanks Ami! 🙂 I’m so glad to hear that everyone loved them! Drooling over the sound of the sandwich cookies!
Pasha says
Hi I was wondering if I could use regular eggs instead of the flaxseed eggs?? Also how about almond flour instead of oat flour?? I’m only gf & dairy free.
Demeter | Beaming Baker says
Hi Pasha! Yes, you can definitely swap the flax eggs for regular eggs at a 1:1 ratio. As for the almond flour, I wouldn’t recommend it as the two absorb quite differently. Hope this helps! 🙂
Jenn says
How have I only just discovered your blog? I made these tonight in preparation for my baby due any day as oats are great for milk supply. I added almond and sunflower along with the linseed mix and they are amazing. I can see I will have to make another batch to take to the birthing centre as these won’t last long in our household. I look forward to trying your other GF / DF recipes.
Demeter | Beaming Baker says
Welcome, Jenn! 🙂 It’s always exciting to hear about new readers like yourself bc there are SO many recipes to try!! I’m so happy that you enjoyed these cookies! Can’t wait to see what you try next. Wishing you a happy, healthy pregnancy! ????☺️
Leide Galhardo says
Can you tell me Jenn what was the ratio in the leenseed/sunflower/ almond misture? Thanks
Bicki says
In this recipe is it 1 cup of oats and 1 cup of oat flour? I wasn’t sure by how I read recipe.
Thanks
Demeter | Beaming Baker says
Hi Bicki! It’s one of each. 🙂 Enjoy!
Libby says
Hi, I made this recipe exactly with the same ingredients and measurements, but I only got 14 cookies out of it (the recipe says it should be 20-30). What could I have done wrong?
They cam out very tasty though 🙂
Demeter | Beaming Baker says
Hi Libby! Perhaps it was a difference in cookie scoop sizes? Glad you enjoyed them! 🙂
Stephanie says
I was a little wary of these not turning out well, but lo and behold, these hit the SPOT! Thanks for a great recipe. I know I’ll be whipping these up on the regular
Demeter | Beaming Baker says
Woohoo! Glad to hear you enjoyed them Stephanie! 🙂
Sarah says
Thank You! .. Perfection on a cold rainy night -East Coast, that is…
You’re the best!… Baking. Goals. xo
Demeter | Beaming Baker says
Aw, thanks Sarah!! It’s been rainy & frigid as heck!! (I’m on the East Coast too.) Big hugs to ya! xoxo
Maria says
Can I use applesauce in place of oil?
Demeter | Beaming Baker says
Hi Maria, try by subbing just half of the oil with applesauce and seeing how you like the consistency. I tend to find that using too much applesauce to substitute can lead to cakey and overly soft cookies. Best of luck!
Anna says
Ok, this is my first try with this recipe, and mine all flattened like discs. I left rather fluffy but did make circles with a fork as you spoke of. Any ideas to why they flattened so badly?
Flavor appears to be good, just not thick like cookies, more like flat very delicate layers of sugar glass.
Please help solve this. I did use almond flour instead of oat flour, that is the only change I made.
Demeter | Beaming Baker says
Hi Anna! Oh no… I’m so sorry to hear that! The almond flour is the issue. I know you mentioned in a comment above (in reply to another comment of mine) that your baking powder is an issue–that may very well be the case. Esp with 5 year old baking powder, hehe! 😉 Meanwhile, subbing almond flour for oat flour can have a lot of unexpected consequences. Oat flour is much drier and absorbent (of wet ingredients) than almond flour. Next time, use a brand new baking powder and finely ground gf oat flour. Good luck!
coyo says
I used 2 bananas instead of flax eggs & swapped oat flour for gf flour (since i didn’t feel like getting my blender out), had to bake forabout 15 min. They turned out DELICIOUS! AS USUAL! Thank you for sharing your yummy recipes.. They’re a life saver for my voluptuous appetite and & plethora of food intolerances <3
Demeter | Beaming Baker says
So happy to hear you enjoyed them Coyo! ???? I’m so pleased to be able to share these recipes with you. Thank you for the kind words!
Amanda says
Just made this recipe (the only sub was brown sugar for coconut sugar), and I found that the batter was too wet. I added about an additional cup of oat flour (until the consistency seemed right), and they’re perfect! Lovely flavor and not too fragile. Very rich in flavor, and they browned nicely, too! I’ll definitely make this recipe again!
Demeter | Beaming Baker says
So happy to hear you enjoyed the cookies Amanda! 🙂
Jen says
I’ve made so many batches of these cookies and they are so so so delicious. I subbed brown sugar for coconut sugar this last time and then refrigerated the batter and they stuck together really well. I sometimes eat these for breakfast with a piece of fruit if I’m in a rush and i never feel guilty about it!!
Demeter | Beaming Baker says
That’s AWESOME to hear, Jen!! Cookies for breakfast?! I’m IN!! 🙂 Happy baking!