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 ❤
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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
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Gluten Free Vegan Oatmeal Chocolate Chip Cookies (V, GF, Dairy-Free)
- Yield: 20-30 cookies 1x
Print Recipe
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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, Whole Grain.
Ingredients
Dry Ingredients
- 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
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, 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.
Notes
– Adapted from my Vegan Chocolate Chip Cranberry Cookies and my Maple Pecan Chocolate Chip Cookies.
– 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.
- Category: Cookies, Vegan, Gluten Free, Dairy-Free, Whole Grain
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DB says
May 5, 2019 at 3:55 pmIf I am melting coconut oil myself, should I first measure it and then melt it or first melt it and then measure it?
Thanks!
Demeter | Beaming Baker says
May 6, 2019 at 3:23 pmHi there! I always measure first, then melt. Happy baking!
Kelley says
April 18, 2019 at 9:31 pmThese are the best! Just made them and they are incredible
Thank you!
Demeter | Beaming Baker says
April 22, 2019 at 1:15 pmYay! So happy to hear it Kelley!
Jen says
March 13, 2019 at 9:11 pmI’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
March 15, 2019 at 5:21 pmThat’s AWESOME to hear, Jen!! Cookies for breakfast?! I’m IN!! 🙂 Happy baking!
Amanda says
February 25, 2019 at 1:44 pmJust 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
February 26, 2019 at 10:22 amSo happy to hear you enjoyed the cookies Amanda! 🙂
coyo says
December 28, 2018 at 12:49 amI 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
December 28, 2018 at 4:45 pmSo 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!
Anna says
December 15, 2018 at 12:00 pmOk, 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
December 18, 2018 at 3:10 pmHi 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!
Maria says
December 3, 2018 at 8:07 pmCan I use applesauce in place of oil?
Demeter | Beaming Baker says
December 4, 2018 at 12:19 pmHi 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!
Sarah says
November 26, 2018 at 9:28 pmThank You! .. Perfection on a cold rainy night -East Coast, that is…
You’re the best!… Baking. Goals. xo
★★★★★
Demeter | Beaming Baker says
November 28, 2018 at 1:31 pmAw, thanks Sarah!! It’s been rainy & frigid as heck!! (I’m on the East Coast too.) Big hugs to ya! xoxo
Stephanie says
October 21, 2018 at 7:42 pmI 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
October 22, 2018 at 2:40 pmWoohoo! Glad to hear you enjoyed them Stephanie! 🙂
Libby says
October 18, 2018 at 7:00 amHi, 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
October 18, 2018 at 10:03 amHi Libby! Perhaps it was a difference in cookie scoop sizes? Glad you enjoyed them! 🙂
Bicki says
September 13, 2018 at 12:17 pmIn 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
September 13, 2018 at 12:20 pmHi Bicki! It’s one of each. 🙂 Enjoy!
Jenn says
August 21, 2018 at 5:29 amHow 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
August 21, 2018 at 9:23 amWelcome, 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
September 11, 2018 at 10:52 amCan you tell me Jenn what was the ratio in the leenseed/sunflower/ almond misture? Thanks
Pasha says
August 12, 2018 at 12:25 pmHi 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
August 13, 2018 at 1:01 pmHi 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! 🙂
Ami Paulsen says
July 30, 2018 at 12:51 amThese 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
July 30, 2018 at 2:45 pmThanks Ami! 🙂 I’m so glad to hear that everyone loved them! Drooling over the sound of the sandwich cookies!
Mikaela says
May 25, 2018 at 6:42 pmword 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
May 29, 2018 at 6:10 pmHi 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! .
T Picard says
May 11, 2018 at 6:09 pmThese 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
May 15, 2018 at 9:51 amWoohoo!! So happy to hear that you enjoyed my recipe! 🙂 Chickpea flour sounds absolutely amazing in these. Thanks for commenting and letting me know! 🙂
TIffany says
April 30, 2018 at 12:50 amI’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
May 1, 2018 at 12:40 pmI’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!
Jessica says
April 12, 2018 at 6:12 amAbsolutely delicious and toddler approved!
★★★★★
Demeter | Beaming Baker says
April 12, 2018 at 9:35 amWoohoo! So happy to hear that you both enjoyed my recipe. Happy baking, Jess! .
AA says
April 5, 2018 at 8:31 amI would try this recipe immediately if only the instructions were in grams. The ingredients sound perfect, as I love oats.
Demeter | Beaming Baker says
April 6, 2018 at 11:01 amSorry about that! Hopefully, in the future I’ll be able to convert all of my recipes to grams. Thanks for your patience. 🙂
Jennifer Giron says
March 22, 2018 at 4:13 amHi just wondering if I can substitute the maple syrup?
★★★★★
Demeter | Beaming Baker says
March 23, 2018 at 9:43 amHi 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! 🙂
Danielle says
March 6, 2018 at 2:09 pmThese look great! Any idea what the calorie count is?
Demeter | Beaming Baker says
March 8, 2018 at 12:10 pmThanks Danielle! Not yet. I’m slowly but surely adding nutritional info across the site. Thank you for your patience. 🙂
Elyse Marsh says
March 4, 2018 at 12:40 pmIF NOT VEgan can you use regular eggs instead of flax?
Demeter | Beaming Baker says
March 5, 2018 at 3:04 pmHi Elyse, yes, that should be fine. 🙂 Enjoy!
Tina says
February 23, 2018 at 9:51 amOk 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
February 23, 2018 at 3:18 pmLOL! 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! ❤️
Missy says
February 9, 2018 at 4:06 pmThis 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
February 12, 2018 at 12:40 pmHi 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. 🙂
Rebecca Ward says
January 30, 2018 at 9:43 pmSuper 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
January 31, 2018 at 1:53 pmHi 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. 🙂
Kathy says
January 28, 2018 at 12:53 pmI 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
January 29, 2018 at 3:46 pmAw, 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! .
Courtney says
January 14, 2018 at 11:35 amThis recipe is one of the first vegan recipes that I have truly been impressed with. The batter is easy to handle, they bake exactly as described and they are yummy! When I say yummy, I mean ‘butter and sugar batter’ yummy. I made a batch (24 cookies) and they were gone in two days. My kids didn’t even realize they were vegan. So I doubled the batch and made more! Oh, I also substituted the oat flour with rice flour the first time, and a combo of rice flour and coconut flour the second time. I didn’t have pat flour. Worked perfectly both times! Thanks for sharing.
★★★★
Demeter | Beaming Baker says
January 15, 2018 at 7:26 amWhat a compliment! 🙂 Courtney, I’m so happy to hear that you and your kids just loved these. “Butter and sugar batter” yummy is totally what I aim for! Good idea on using rice flour and coconut flour. Thanks for letting me know!
Shirley says
February 3, 2019 at 6:47 pmHi Courtney,
How much rice flour and coconut flour did you in this recipe to make it work?
Shirley says
February 3, 2019 at 6:50 pmHi Demeter,
I don’t want to use rolled oat, how do I substitute1 cup gluten free rolled oats in this recipe? More oat flour?
Demeter | Beaming Baker says
February 7, 2019 at 9:08 amHi Shirley! Here’s my recipe for amazingly tasty chocolate chip cookies, made without oats: https://beamingbaker.com/vegan-chocolate-chip-cookies-recipe-gluten-free-dairy-free-refined-sugar-free/ Happy baking! 🙂
Shirley says
February 3, 2019 at 6:51 pmHi Courtney,
How much rice flour and coconut flour did you use in this recipe? Thanks
Tova says
December 20, 2017 at 9:50 amHello!!
I was wondering if I can replace the flax eggs with silken tofu instead? Would I still just need 2 “eggs” worth?
Demeter | Beaming Baker says
December 20, 2017 at 4:09 pmHi Tova, I’m not sure, since I haven’t tried that before. My guess is use 2 “eggs” worth. Let me know how they turn out! 🙂
Erin says
December 17, 2017 at 3:01 amHi 🙂
Great recipe! I was just wondering if you could substitute honey or agave for the sugar?
Thanks 🙂
★★★★★
Demeter | Beaming Baker says
December 18, 2017 at 1:51 pmHi Erin! Either might work. 🙂 You may have to leave out a tablespoon since honey/agave are more liquidy than coconut sugar (when dissolved). Good luck! Let me know how they turn out.
Casey says
December 15, 2017 at 2:29 pmAny substitute for the coconut oil? I’m DF and nut free and unfortunately also coconut free 🙁
Demeter | Beaming Baker says
December 18, 2017 at 1:46 pmHi Casey! Try melted vegan/dairy-free butter. Enjoy!
Carrie says
December 13, 2017 at 1:25 pmCan I sub oat flour for another flour? I can’t find it
Demeter | Beaming Baker says
December 15, 2017 at 6:31 amIt’s usually in the health food aisle. Maybe try gluten free all purpose flour? Good luck!
Demeter | Beaming Baker says
December 15, 2017 at 6:38 amAlso, you can make your own oat flour at home by blending up gluten free rolled/old-fashioned oats until you get a fine flour. 🙂
Victoria j says
December 8, 2017 at 12:52 amCould I somehow omit the coconut sugar and use just Maple Syrup to sweeten them or would they not turn out?
Emilee says
December 3, 2017 at 6:55 pmHi! Just made your cookies! I used palm sugar instead of coconut sugar, but I feel like they are like super similar? Anyway, these came out so good! Gotta handle them with care, but I’m keeping them in the fridge and they stiffen up in there so they’re a little less breakable.
Just wanted to say thanks for the recipe!
★★★★★
Demeter | Beaming Baker says
December 4, 2017 at 2:10 pmSo happy you enjoyed them, Emilee! 🙂 Good idea on refrigerating them. 😉 It’s my pleasure!
Callie says
November 11, 2017 at 11:48 amHi! Excited to try this recipe. Love the idea of using the egg alternative, but just for this time (because of what is in my fridge) can I substitute the 2 flax eggs for eggs?
Demeter | Beaming Baker says
November 13, 2017 at 2:38 pmHi Callie! Yes, you can. 🙂 Hope you love it!
Elina Karimova says
October 14, 2017 at 9:29 pmHi! Could you please suggest what I could substitute flax egg with? Will applesauce work? Also do you think I could try using a brown rice flour instead? Thank you.
Demeter | Beaming Baker says
October 17, 2017 at 3:23 pmHi Elina, I’m not sure if the applesauce will work. Let me know how it does if you try! Can you try a chia egg? It’s the same thing, but made with ground chia seeds. I’ve also never tried the brown rice flour, so I’m not sure. Good luck!
Sophia Greacen says
October 10, 2017 at 9:22 amThese sound great. I have everything apart from a liquid sweetener but I was thinking of omitting both the maple syrup and the add in oats at the end. Do you think that would work?
Demeter | Beaming Baker says
October 11, 2017 at 12:41 pmHmm… I’m not 100% sure if that would work. Let me know how they turn out if you do! Also, you could swap the maple syrup for equal amounts coconut sugar and just keep the add-in oats. Good luck!
Ryanne says
September 4, 2017 at 6:17 pmCan i substitute regular flour and brown sugar?
Demeter | Beaming Baker says
September 6, 2017 at 4:44 pmHi Ryanne, I’m not 100% sure because I haven’t tried those substitutes. My guess is that the result would be fairly close (but no promises). If the dough ends up sticky and just a bit wet, then they might just work. Let me know how they turn out if you do try it. Enjoy!
Mary Evans says
September 4, 2017 at 2:27 pmI made these with cherries am trying them today with cherries and chocolate yummy
★★★★★
Demeter | Beaming Baker says
September 6, 2017 at 4:40 pmOooh, that sounds SO good, Mary! I bet the next batch is going to taste something like chocolate-covered cherries. . So happy that you enjoyed these!
Linda Jensen says
July 9, 2017 at 3:09 pmI tried these because I am dairy, egg and gluten intolerant and deserts are just plain tough to make without those ingredients. They taste wonderful but on the second day they just fall apart. Am I doing something wrong? Is there a correct way to store them so they don’t do this?
★★★★
Demeter | Beaming Baker says
July 10, 2017 at 11:49 amOh no! I’m so sorry to hear that, Linda. These cookies do tend to run on the softer side. Next time, I’d recommend baking them for a few more minutes so they can firm up. Cool completely before storing, and make sure the container is airtight. Also, store in a cool, dark environment (away from heat sources). Hope this helps! 🙂
Natalie Byford says
September 14, 2017 at 12:33 pmI couldn’t get mine to stay together on the tray to bake, so I pressed them into an 8×8 pan, baked 8 minutes, cut them into squares and popped them in the freezer for a bit and they are the most amazing cookie bars ever! I just leave them in the freezer and take them out when I want one (which is about every hour). I’m on day two and they are still holding their form great!
Demeter | Beaming Baker says
September 15, 2017 at 7:01 amSorry to hear yours didn’t stay together, Natalie! Thanks for the input and feedback. Chilled cookies from the freezer are always a great idea! YUM!
WALTER BYRD says
June 14, 2017 at 5:29 pmI’m not sure what I did wrong. Mine came out flat as paper, and crumbly. The only thing I changed was: I did not use chocolate chips, I used walnuts.
★★★
Demeter | Beaming Baker says
June 15, 2017 at 10:59 amHi Walter, I’m so sorry to hear that. 🙁 My first guess is that it might be your baking powder. If it’s more than 3-6 months old, and additionally has been left in a warm, humid environment, it could have lost its effectiveness. Let me know about that, and we can work it out from there. 🙂
Anna says
December 15, 2018 at 12:06 pmI am betting that is exactly my problem. Mine too came out the same flat way. So how often do I replace baking powder, I literally use once a year. I have some probably over 5 years old. LOL No joke. I still have like 4 cans of it unopened from when we used it in science classes for baking and stuff.
★★★★★
Demeter | Beaming Baker says
December 18, 2018 at 3:11 pmHi Anna! See my reply to your comment below (further down the comments). 😉
Karen Callahan says
May 29, 2017 at 11:31 amHi,
For the oat flour, could I make my own oat flour by putting oats in my food processor and pulverizing it. I don’t have any oat flour but I have plenty of oats.
I would love to make these today. So I hope I you have time to e-mail an answer back to me. If not, I totally understand.
Thanks,
Demeter | Beaming Baker says
May 29, 2017 at 2:05 pmHi Karen! Yep, you can totally make your own. Grind the oats to a fine flour, then measure out the amount you need. 🙂 Enjoy!! Can’t wait to hear what you think. .
Jaye says
May 22, 2017 at 8:07 pmThank You new best friend for this recipe! Perfect for my kiddo with multiple food allergies and his mommy (me) that prefers wholesome food choices and the rest of the family too!
★★★★★
Demeter | Beaming Baker says
May 24, 2017 at 7:49 amI’m so happy to hear that, Jaye! 🙂 Can’t wait to hear what your entire family thinks of these cookies! 🙂
Shashi at Savory Spin says
March 24, 2017 at 7:13 amHaha – Demeter I understand your moms oatmeal grumbles well – when I went sugar free, I had plenty of those myself – but now am back to sneaking chocolate chips in my bowl of oats and alls well with the world again – thou, if my bowl of oats was filled with these cookies instead -WHY- I think I’d be as happy as punch! With that said – You bet my favorite time to eat these would be in the morning – though, after dinner would be a good time too – and, they’d be perfeact when that mid-afternoon slump hit as well – AH – HECK – Demeter – that was a trick question cos the best time to eat these is CLEARLY ALL THE TIME! 🙂
BTW, So so understand the “healthy” vs “better for ya” lingo – everyone has their own definition of the h word – just give me a punch sized bowl with these cookies and I’ll be happy 🙂 Happy Friday to ya – hoping your weekend is wonderful!
Demeter | Beaming Baker says
March 24, 2017 at 9:27 amHaha. Yep yep! Those chocolate chips just make everything better. 😉 Haha. Punch–ah, I see what you did there! . LOVE that your answer is all the time! Lolol. You got me–it was a trick question! 😉 So much yes on the h word. Happy Friday to ya Shashi! Have a great weekend. 🙂 xox
Kari Ani says
March 23, 2017 at 4:58 pmHi .
Can AP GF Flour be substituted for the oat flour?
Demeter | Beaming Baker says
March 24, 2017 at 9:21 amHi Kari! Yes, you can sub those. You might need to adjust the recipe as needed–I’ve noticed that every brand of AP GF flour works differently. Happy baking! 🙂
Izzy Bruning says
March 23, 2017 at 4:11 pmThese look incredible!!!!
Izzy | Pinch of delight
Demeter | Beaming Baker says
March 24, 2017 at 9:20 amThank you!
Jacki says
March 23, 2017 at 1:14 pmQuestion about the add-ins listed. The base of the recipe is oats and the add ins list adding more oats, is this a copy and paste issue or really additional oats?
Demeter | Beaming Baker says
March 23, 2017 at 1:57 pmHi Jacki! Yep, it’s additional oats! 🙂 I like to add them in at the end so their texture is more pronounced and doesn’t get lost in the batter. Hope you get to try!
Natalie | Feasting on Fruit says
March 23, 2017 at 12:50 pmIf food bloggers wrote the dictionary the definition of “healthy” would be two miles long. And by miles I mean 10000000 pages. Seriously it is so subjective, so you are wise to just avoid that little one entirely and let the ingredients and cookies speak for themselves! And right now to me they are saying EAT ME AND ALL MY FRIENDS.. I wish I could cookies, I wish I could. Oats are one of the best ingredients of all time!! My favorite oats? The ones that are in BB-made cookie form. I hope someday a doctor tells me the only possible cure is more oats because I will go straight to your archives and get to delicious work. You mom is super lucky to have ya! Although a few of these crumbled up on top of her breakfast bowl wouldn’t make mornings worse that’s for sure. A perfect cookie!! xo
P.S. Are the purple accents new around here or am I just slow? Loving them.
Demeter | Beaming Baker says
March 23, 2017 at 1:56 pmLOL. Right? Ingredients and cookies should ALWAYS speak for themselves–especially the cookies! . Lol on the cookie commentary! Ah-ha! So there is a kind of favorite oats! 😉 If a doc says that to you, you must come over immediately! I have everything you need. 😉
Marsha says
March 23, 2017 at 9:49 amI need these in my life! I love oats and chocolate chips. Love oatmeal chocolate chip cookies! Recently I’ve found some food sensitivities to wheat, dairy, and gluten, so this is a perfect recipe!
Demeter | Beaming Baker says
March 23, 2017 at 1:48 pmOh yeah, ya do! 😉 I’m so sorry to hear about those food sensitivities–but happy that you’re here! Hope you enjoy this, Marsha! 🙂
Marsha | Marsha's Baking Addiction says
March 23, 2017 at 9:42 amYour mum is so lucky to have you bake up all those oat-y goodies for her! I love ALL of your oat recipes, and I couldn’t agree more about them, I love baking with them, too! They’re healthy (sorry 😉 ), and they give cookies that extra chewiness. These cookies look so delicious, and just perfect! 🙂 xo
★★★★★
Demeter | Beaming Baker says
March 23, 2017 at 1:47 pmMy mom has the most insatiable appetite–so I’ve got to keep ’em coming! 😉 Thanks so much, Marsha! Oats rock big time! Hugs! xo
Cheyanne @ No Spoon Necessary says
March 23, 2017 at 9:31 amI absolutely LOVE oats (yet another reason we are besties), so all your oat-tastic recipes make me jazz hands type of happy, D! It’s so sweet how you always look out for your mother and sisters and make it a priority to develop recipes for them. You SO sweet!!! But I already knew that. Because BESTIES for life. <3 Anyways, tooootally weird you are sharing these faaaabulous cookies, because Boy and I have plans to make cookies, netflix and chill this weekeknd. Errr wait, not THAT type of netflix and chill. The type of netflix and chill that involves sitting on the couch and stuffing your face with cookies. 🙂 SO I am TOTALLY making these cookies!!! Even better, boy wants super thin and crispy cookies so I can HOARD these ALL to myself! Heeeeeeeelllzzz yes! Bring on the weekend and oat-tastic cookies on repeat! Pinned of course! Cheers, love bug! xo
★★★★★
Demeter | Beaming Baker says
March 23, 2017 at 1:43 pmAs if we needed more! 😉 What can I say… my family gets HUNGRY (and HANGRY). If someone doesn’t feed ’em, things might get ugly… 😉 Besties for life, always! <3 Chill and Netflix with ALL of the cookies! Thanks for pinning, cinnamon roll! xoxo
Gayle @ Pumpkin 'N Spice says
March 23, 2017 at 8:53 amI can definitely tell you have a love affair of oats, but that’s definitely not a bad thing! I mean, what’s not to like? It’s hearty, healthy, and you make such yummy treats with it! I’ve never used oat flour before, but I need to start after seeing these beauties. I’m absolutely LOVING the chocolate chips in here, too! What a delicious cookie that I think counts as breakfast…right? 🙂 Pinned, of course! Happy weekend, Demeter!
Demeter | Beaming Baker says
March 23, 2017 at 1:37 pmIt’s one of the most versatile love affairs ever lol. Can that be a thing? 😉 Oat flour is so wonderful–I hope you get to try soon! Cookies for breakfast are ALWAYS a good idea! Have a great weekend, G! xo