This post may contain affiliate links. Please see our disclosure policy.
a simple vegan oatmeal chocolate chip cookies recipe that yields soft & buttery oatmeal cookies packed with melty chocolate chips!
My easy recipe for deliciously simple vegan oatmeal chocolate chip cookies. Made with healthy ingredients, Dairy-Free, Refined Sugar-Free, Gluten Free.
Saturdays are totally for baking, don’t you think? Back in the day, back before I had this blog, all I could think about during the work week was when I’d finally get to Saturday, when I could bake to my heart’s content.
And bake I did.
I’d bake 6-12 different cookie recipes, like I was baking-mad (is that a thing?), or like I was in some baking version of that Bradley Cooper movie with all the intensity. What was that movie called? You know the one I mean—the one where he’s all ultra-focused and super productive.
Like, imagine if I told you to bake chewy vegan trail mix cookies and simple & easy vegan oatmeal cookies plus healthy no bake peanut butter cup oat bars… all in one day. Okay, maybe you’re totally feelin’ this cookie schedule and like, “Gimme more, Coach!” In which case, wanna be friends? 🙂 And… have you thought about starting a food blog?
Anyway, the thing was, I built up all of this baking energy/passion throughout the week, while I was doing normal, boring work… and by the time the weekend hit, I was like, it’s time to let it all out. All out.
Now that I have a baking blog, I still have to fight the impulse to bake every Saturday. But if you’re in the same boat I was many years ago, and perhaps less intense about it, you might just love the baked treats I share on Saturdays. 🙂 At least I hope you do.
Gluten Free Vegan Oatmeal Chocolate Chip Cookies
To celebrate the 18th consecutive week (save for Christmas weekend) of sharing a recipe with you on Saturday, I thought it would be the perfect time to revisit a classic Beaming Baker reader favorite: Gluten Free Vegan Oatmeal Chocolate Chip Cookies!!
For years, they’ve been one of my most popular vegan gluten free oatmeal recipes—scratch that—one of my most popular vegan gluten free cookie recipes of all time. Today, we’re here to see what all the fuss is about. You ready? Let’s do this!
>>Related: 20+ Best Vegan Chocolate Chip Cookies
The BEST Vegan Gluten Free Oatmeal Chocolate Chip Cookies!
Why are these the best vegan gluten free oatmeal chocolate chip cookies? Like how are they better than my best gluten free oatmeal chocolate chip cookies? Well, actually they’re uniquely different. This might be more of a different strokes for different folks kind of thing. My best gf oatmeal chocolate chip cookies recipe is my favorite oatmeal chocolate chip cookie recipe for when I’m feeling indulgent, and like I need an almost-bakery style oatmeal chocolate chip cookie. It’s sweeter, richer and much chewier.
This vegan gluten free oatmeal chocolate chip cookie recipe is more like a healthified version of your favorite oatmeal chocolate chip cookie. Yet, they have this rich, buttery flavor and are lightly soft. It’s slightly chewy, with a moist center and it’s bursting with chocolate chips.
These vegan oatmeal chocolate chip cookies are made with simple, whole ingredients like gluten free oat flour, old fashioned oats and flaxseed. These oatmeal chocolate chip cookies are lower in sugar and packed with fiber and healthy fats. You can eat quite a few and feel totally guilt-free!
>>Related: 35+ Best Vegan Cookie Recipes | Cinnamon Oatmeal Cookies
How to Store these Gluten Free Vegan Oatmeal Chocolate Chip Cookies
Store your gluten free vegan oatmeal chocolate chip cookies in an airtight container at room temperature for 1-2 weeks.
If you’d like to freeze your vegan oatmeal chocolate chip cookies, store them in a freezer-friendly container for 1-2 months. Just make sure to thaw your oatmeal cookies for 10-20 minutes before enjoying—or, pop in the microwave for about 10 seconds to heat them up.
Related recipes: These Amazing Chewy Vegan Oatmeal Raisin Cookies (Gluten Free) are my current favorite vegan oatmeal cookie. Sooo good! Also, 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!
Recommended Tools for Best Vegan Gluten Free Oatmeal Chocolate Chip Cookies
- Chocolate: I often get emails from readers who have a hard time finding vegan chocolate chips or refined sugar free chocolate. <– Those are my favorites! If you use the refined sugar free chocolate, just make sure to chop it up before using. 🙂 And if you’re looking to cut down the amount of sugar in your recipe, try using these low carb chocolate chips.
- Gluten Free Oats & Oat Flour: I highly recommend buying this gluten free oat flour for the most finely ground oat flour. If making your own homemade oat flour, just make sure to very finely grind it, then sift out grainy pieces to avoid making crumbly, unpleasant gluten free oatmeal chocolate chip cookies.
- Where to Buy Ingredients: Gluten Free Rolled Oats | finely ground: Gluten Free Oat Flour or try Homemade Oat Flour | Vegan Chocolate Chips or Refined Sugar Free Chocolate | Coconut Sugar | Pure Maple Syrup | Ground Flaxseed | Pure Vanilla Extract
- Recommended Tools: Small Cookie Scoop or Medium Cookie Scoop | Baking Pan | Unbleached Parchment Paper | Compostable Snack Bags
Whether you’re making these gluten free vegan oatmeal chocolate chip cookies today, or another day, I truly hope you love them as much as my family does. Be sure to leave a comment if you’ve made these–I truly love hearing from you. Thank you for stopping by and joining in these baking adventures with me! ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
Click below to Pin
Did you make this vegan oatmeal chocolate chip cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it!
More Vegan Gluten Free Oatmeal Chocolate Chip Cookies
- My Favorite Vegan Oatmeal Chocolate Chip Cookies
- Chewy Healthy Oatmeal Chocolate Chip Cookies
- Almond Butter Oatmeal Chocolate Chip Cookies
- Healthy Vegan Oatmeal Cranberry Cookies
- My Favorite Vegan Gluten Free Cookie Recipes
- Healthy Breakfast Oatmeal Coconut Cookies
- …and just for fun, Healthy Cookie Dough Truffles 😉
Gluten Free Vegan Oatmeal Chocolate Chip Cookies (V, GF, Dairy-Free)
Equipment
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
- 6 tablespoons coconut oil, melted
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs
- 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.
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
Could I somehow omit the coconut sugar and use just Maple Syrup to sweeten them or would they not turn out?
Hi! 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!
So happy you enjoyed them, Emilee! 🙂 Good idea on refrigerating them. 😉 It’s my pleasure!
Hi! 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?
Hi Callie! Yes, you can. 🙂 Hope you love it!
Hi! 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.
Hi 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!
These 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?
Hmm… 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!
Can i substitute regular flour and brown sugar?
Hi 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!
I made these with cherries am trying them today with cherries and chocolate yummy
Oooh, 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!
I 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?
Oh 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! 🙂
I 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!
Sorry 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!
I’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.
Hi 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. 🙂
I 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.
Hi Anna! See my reply to your comment below (further down the comments). 😉
Hi,
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,
Hi 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. .