Gluten Free Vegan Oatmeal Chocolate Chip Cookies (GF, Dairy-Free)
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 ❤️
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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)
- Total Time: 35 minutes
- Yield: 20-30 cookies 1x
Description
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.
Adapted from my Vegan Chocolate Chip Cranberry Cookies and my Maple Pecan Chocolate Chip Cookies.
Delicious Gluten Free Vegan Cookies
Notes
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
Storage Notes: 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.
Recommended Tools: Small Cookie Scoop or Medium Cookie Scoop | Baking Pan | Unbleached Parchment Paper | Compostable Snack Bags
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Cookies, Vegan, Gluten Free, Dairy-Free, Whole Grain
- Method: Bake
- Cuisine: American
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Perfect snack for me and my partner 🙂 We’re both vegan and on a bit of a health kick. He’s also got coeliacs, so these were perfect for a treat with a cuppa. I also added raisins and nuts in for extra texture and a bit more protein in some batches. I didn’t have coconut sugar for my first batch I tried, so I used just a tablespoon of brown sugar to replace and it worked well.
Yay! So happy the two of you enjoyed the recipe Tony! . Love the addition of nuts and raisins, sounds delish!
Hello!
I am so excited to make these for a Thanksgiving dessert! I was wondering what I could substitute for pure maple syrup or if I could simply leave it out? (It would be too much sugar for a hypo-glycemic relative!) thank you so much!!
Hi Mary! Hm, I’ve heard other readers use honey or agave with good results, though I haven’t tried them myself. Leaving it out would definitely affect the cookie’s taste and texture, so I would not recommend it. Hope this helps!
This looks wonderful 🙂 Do you happen to know if this recipe will work with the addition of peanut butter?
Hi Carine, I’m not sure since I haven’t tried it. Fortunately, I’ve got a GF peanut butter oatmeal cookie that you might like: Easy Gluten Free Peanut Butter Chocolate Chip Oatmeal Cookies (V, GF). That should be the perfect combo of PB, chocolate chips & oatmeal that you’re looking for. Hope you enjoy! 🙂
I have been making these cookies for different occasions for more than a year. I am so surprised how soft and “buttery” they are—without butter! I also really like the heartiness of the oats. This is my favorite chocolate chip cookie recipe!
This is so fantastic to hear, Rebecca! I love that this oatmeal cookie recipe is one that you can come back to, again and again. 🙂 Thanks for stopping by & letting me know! It’s truly brightened my day. Happy baking!
Can I substitute other sugars for coconut sugar? Not overly concerned with the health aspect, just wondering if brown sugar or granulated sugar would be a close replacement?
Hi Kelsey! If you’re looking for a swap, I’d recommend using brown sugar. Happy baking!
Do you think that date sugar would work as a coconut sugar sub?
Hi Cynthia! I haven’t tried it myself so I can’t say for sure, but I’ve heard from a few readers that have used date sugar in other recipes with good results. If you try it out, let me know how it goes! 🙂
Worked great! I used Date Lady, Organic Date Sugar.
So glad to hear it! Good to know about the date sugar. 🙂
Huge hit with my daughter’s first grade class.
Oh that’s wonderful Noelle! .
Hello. Might give these a whirl !
Can we interchange coconut sugar for raw cane( turinado). Great we can use brown as I have that as well
Also- coconut oil question. Get confused on this one
I have both refined and the Raw( smells like coconuts) in general as I’m still learning , isn’t it best to use the coconut smelling one for baking ? I have tons of that one. Tnx. 🙂
Hi Sue! You can use raw cane sugar and/or brown sugar (in case you wanted to use a combo of the two). Coconut oil: use either one. Unrefined coconut oil has been through less processing, but some avoid it because they don’t like the taste of coconuts in their baked goods. 🙂
New fan here. Love the recipe! As noted several times, this is the tastiest GF, V cookie recipe I’ve tried (and I’ve tried MANY).
Just a note, I played with the oil/fat and sugar ratios just to make them a bit ‘healthier’ and binge friendly, and it really affected the texture and taste of the cookie. Your ratios are perfect as is, even down to the extra 2 TB of oil (made a huge difference). I believe your wet and dry ratios are what make them stand out from other recipes. My teens raved about the first batch, then I got shoulder shrugs after my tweaks.
Great recipe AS iS. Eager to try the other recipes — THANK YOU!
Haha thank you for the kind words Cynthia! . Finding just the right balance of ingredients can be tough, but it’s one of the things I love most about baking.
These cookies turned out perfect in spite of the fact that I had all the ingredients on hand except coconut oil and chocolate chips. I just eyeballed some olive oil in the mix, you don’t taste it, I promise! After flattening with the fork I made a little indentation and put a teeny bit of organic jam, just to jazz them up a little, and baked for 8 minutes. Wow, all I can say is thank you for this nice treat to have with my coffee!
Oh I’m so happy to hear it Pamela! . Glad your quick thinking with the subs worked out. Thank you for taking the time to share your kind words!
Great recipe even though I totally forgot to add the coconut oil and extra oats. Just a heads up to anyone who forgets these things, or for someone who wants less oil- they still came out well!
Haha so glad to hear it Ilana!
If I am melting coconut oil myself, should I first measure it and then melt it or first melt it and then measure it?
Thanks!
Hi there! I always measure first, then melt. Happy baking!
If the recipe says 1/4 cup (something), melted – you measure first then melt
If the recipe says 1/4 melted (something) – you melt first and then measure
These are the best! Just made them and they are incredible
Thank you!
Yay! So happy to hear it Kelley!
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!!
That’s AWESOME to hear, Jen!! Cookies for breakfast?! I’m IN!! 🙂 Happy baking!
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!
So happy to hear you enjoyed the cookies Amanda! 🙂
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
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!
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.
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!
Can I use applesauce in place of oil?
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!
Thank You! .. Perfection on a cold rainy night -East Coast, that is…
You’re the best!… Baking. Goals. xo
Aw, thanks Sarah!! It’s been rainy & frigid as heck!! (I’m on the East Coast too.) Big hugs to ya! xoxo
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
Woohoo! Glad to hear you enjoyed them Stephanie! 🙂
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 🙂
Hi Libby! Perhaps it was a difference in cookie scoop sizes? Glad you enjoyed them! 🙂
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
Hi Bicki! It’s one of each. 🙂 Enjoy!