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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)
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
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These cookies are wonderful!
I have made these several times and my partner is obsessed. They are truly a treat.
thank you for the recipe 🙂
Thanks, Sofia! I’m so happy to hear it. 🙂 Thank you for stopping by. Happy eating!
Hi Demeter! These look SO GOOD- have to try them. Just wondering how many eggs this is if I don’t want to make them vegan?
Hi AP! I haven’t tried it myself, but it should be fine with a 1:1 swap. Happy baking!
Great to know- thanks! I have tried to post other comments on different recipes, but it didn’t seem to go through… just wanted to let you know what a blessing your recipes have been to me! It was so nice to find someone who understands what it is to eat differently and who creates delicious and amazing recipes. Your blog has been my friend for a couple months now- and since then I haven’t even needed to cheat! So thank you so much for your consideration and big heart!!!
Aww… your comment means the world to me. I love that you haven’t needed to cheat, and thus, totally aren’t feeling deprived! 🙂 It’s so important to give your body what it needs and deserves. Thank *you* for taking time out of your day to stop by & chat with me. Talk soon!
I crave these regularly and have made them about 10x now. They are delicious as is, but I also frequently swap ingredients depending on what’s in my house at the time. Sometimes I will use brown sugar or morena cane sugar instead of coconut sugar, and sometimes I will use regular eggs. I only use one egg though, the batter gets too thin and the cookies end up cakey with two. I also have much better luck now that I buy oat flour, I could never get it fine enough grinding it myself and they would be crumbly. Any way I make these though they end up delicious! Nice and oatty with a deep flavor.
Woohoo!!! I’m so happy to hear it, Marissa. Love that you’re able to swap ingredients so easily. Happy baking & eating! 😉
Never made a gf df recipe before, excited to try these! When I make cookies, I chill the dough for a moist cookie, do you think the cookies would be messed up if I tried this with this dough? Also, is the maple syrup a substitute for brown sugar?
Fantastic recipe! My family and I absolutely love these. I didn’t have oat flour, so I subbed Bob’s GF Baking Flour and they came out great. I also had about half semisweet and half dark chocolate Enjoy Life chips. I can’t wait to make these again!
Thanks so much, Ginger! 🙂 Awesome to hear that the Bob’s GF flour works–I’ll have to try that some time. Happy baking & eating to you and your fam! 🙂
Hi! Was hoping to make these but we have a dairy, egg, and seed allergy in the house. Any idea on a good flax-egg substitute? Thanks!!
Hi Jen! Oh, that’s a tricky one! Okay, a few readers have successfully swapped flax eggs with the same amount of applesauce. I’m not sure how they’ll turn out in these cookies, but it might be worth giving a shot. I’d also recommend leaving maybe a tablespoon or two out bc applesauce can tend to make baked items cakey. Good luck & let me know how it turns out. 🙂
Hi, Just curious if I can replace the eggs with two tablespoons of Aquafaba for each egg? If not, I’ll still make them per the recipe and also add some chopped walnuts. They look so delicious!
Hi Theresa, I haven’t tried aquafaba in this recipe, so I can’t say for sure. 😉 I recommend following as is, if you can. Hope you enjoy!
Hi! Wanted to let you know I successfully used psyllium eggs because I’m allergic to flax. The general substitute is one teaspoon of psyllium with three tablespoons water for each egg, so I used two teaspoons of psyllium and 6 tablespoons of water. They came out great!
Wow that’s so wonderful to hear Heather! Thanks for taking the time to let me know how it turned out. 🙂
I was making this in summer with energy egg replacer (I think), had no trouble. We changed over to Bob’s egg replacer… Pretty sure this was my problem, it split the wets before mixing with the dry.
Ah, good to know. Makes sense, as some brands of egg replacer work differently than others. Hope you can still enjoy the cookies!
Quick easy and tasty. I used honey instead of maple syrup, used raisins and chocolate chips both to make it sweet and completely kicked out sugar. Absolutely loved it. The coconut flavour from oil is so subtle. Loved it.
I’m so glad to hear you enjoyed the recipe!
Sorry forgot to ask this one. Re the oats. When a recipie says oats. Can you use the quick oats? Are they always interchangeable do you know ? Thanks so much
No worries! A recipe will typically specify which type of oats it calls for: quick, steel-cut, or old-fashioned/rolled. Mine calls for rolled oats (same as old-fashioned), which is different from quick oats. Quick oats come in smaller, thinner bits than rolled oats, so I recommend using rolled oats in this recipe. 😉
These are amazing and so delicious!! How many calories per cookie?
Hi!! do you know if i can use spelt flour instead of the oat flour???
Hi Jessica, some folks say that spelt flour can be substituted 1:1 ratio with oat flour. However, I haven’t tried it myself, so I’m not sure of the results. Let me know if you try it & if you like it. 🙂