• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Eat With Clarity

  • About
  • Work With Me
  • Recipes
  • Ebook
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
go to homepage
Homepage link
  • About
  • Ebook
  • Recipes
  • Subscribe
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Vegan Oatmeal Chocolate Chip Cookies

    Vegan Oatmeal Chocolate Chip Cookies

    March 3, 2021 / by Claire Cary / 22 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    Easy, delicious, and made with simple ingredients, these vegan oatmeal chocolate chip cookies are a gluten free treat! The best thing about them?! They can be made refined sugar free and pass as breakfast, snack and dessert!

    A cookie lying on the side with a bite taken out to show texture.

    I’ve always loved oatmeal based cookies, (or anything that has to do with oatmeal, really!) but I’ve never loved raisins. Regular chocolate chip cookies are amazing of course, but I do like to have a bit more substance in my cookies from time to time.

    So, I combined the best of both worlds *cue Hannah Montana* with these vegan oatmeal chocolate chip cookies! Plus, the best part about vegan baking is that the dough is edible!

    They’re gluten free, vegan, made with whole food ingredients, but still taste 100% delicious. They can be dessert, a snack, breakfast, lunch even!!! These cookies know no limits.

    Plus, one batch makes about 18 cookies (or 2 dozen if you make small ones) so they’re perfect for bake sales, big families, or someone who just realllllly loves cookies!

    cookie dough in a glass bowl

    How to make this recipe

    As with most baked goods, the first step is to preheat the oven to 350 degrees Fahrenheit. 

    In a large mixing bowl, combine all wet ingredients. This includes the almond butter, brown sugar, vanilla, maple syrup, and oil. Whisk together until everything is well incorporated.

    Add in all dry ingredients aside from the chocolate chips and stir together with a wood spoon. 

    Fold in the chocolate chips until well mixed. If the term “fold” in baking has ever confused you, it essentially just means you want to fold the batter over the chocolate chips and continue to do this until they are mixed throughout the batter. This just helps keep them in tact and ensures a uniform distribution.

    Use a small cookie scoop or spoon and roll into 1 inch balls. These cookie scoops are one of my favorite kitchen devices, I use the small one for these cookies.

    Place on a baking sheet lined with parchment paper or a silicone baking mat.

    If you want the cookies to be thick, do not flatten, but if you want them thin press down very slightly with your fingers. They will spread while they bake, but if you leave them perfectly round they will be a bit puffy when they’re done baking.

    Bake for 10-14 minutes. If you want the cookies to be chewy, 10-11 minutes is ideal, they will still look kind of raw when they come out of the oven, but will firm up after 10-15 minutes. Avoid touching them after they come out of the oven! For a crispier cookie, bake for 13-14 minutes.

    Uncooked vegan oatmeal chocolate chip cookie on a baking sheet.

    What kind of oats are best?

    For this recipe, is I suggest using quick oats. I have tested this recipe with old fashioned/rolled oats, and the cookies end up a bit too dry and don’t flatten properly. If you only have old fashioned oats, you can either use them as is or pulse them in your food processor or blender to break them up just a smidge!

    You definitely don’t want to use steel cut oats for these oatmeal chocolate chip cookies! Quick oats are best, rolled oats are second best.

    Vegan oatmeal cookie on a piece of parchment paper with sea salt on top.

    Should you chill the dough?

    I tried this recipe with and without chilling, and it doesn’t make a huge difference because this recipe uses oil instead of butter. The way oil/butter melt is a bit different and changes the way a cookie spreads. In general, chilling dough will solidify the fat, causing the cookies to spread later than if the dough were at room temperature.

    If you want the cookies thinner, do not chill, if you want them thicker and fluffier, do chill because it will prevent the cookies from spreading as much.

    For these particular vegan oatmeal chocolate chip cookies, not chilling, baking for 10-12 minutes and not flattening the tops before baking will yield the perfect thickness and texture for the cookie.

    vegan oatmeal chocolate chip cookies on a marble backdrop with a bite taken out.

    Why do they get flat?

    This can be due to a few things. If your cookies get flat too quickly, definitely try chilling the dough. This will firm up the oil and delay the spreading process.

    I played around with SO many flour/oil combinations for this cookies, so as written they should not get flat. They will flatten as they bake of course, but will retain a nice puff.

    Another issue could be the thickness of your baking sheet. A thin baking sheet is going to cause the cookies to spread prematurely and can even burn the bottom of the cookies. You always want to use an aluminum baking sheet for cookies which will ensure they cook evenly.

    Vegan oatmeal chocolate chip cookies stacked on each other with milk in the background.

    FAQ’s

    Do they keep? Once prepared, these cookies will keep for 5-7 days. Allow them to cool completely and then store in an air tight container for best results. If they start to get dry or firm up after a few days, add them to the microwave for about 10 seconds and they’ll be good as new!

    What kind of oil is best? I always suggest refined coconut oil so there is no coconut taste to the cookies. You can also use melted dairy free butter or just regular butter instead!

    What nut butter should I use? The best almond butter in my opinion is the raw almond butter from Trader Joes in the red container. It’s SO creamy, doesn’t require stirring, and has the best flavor. You can also use cashew butter or peanut butter but that will of course alter the flavor. It would be delicious though! For a nut free recipe, try my tahini chocolate chip cookies instead!

    How do I measure flour? Be sure to use the “spoon and level” method for measuring the flour. Pour or spoon the flour into your dry measuring cup and then level off the top. Avoid scooping right from the bag or you’ll end up with way more flour than you really need!

    Close up of one vegan cookie with chocolate melting down.

    Try these next!

    • Chewy Paleo Cookies
    • Vegan & Gluten Free Gingerbread Cookies
    • Avocado Chocolate Mousse
    • Oatmeal Cookie Bars
    • Almond Flour Brownies

    Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation! Don’t forget to leave a comment and rating if you enjoy this recipe!

    Vegan Oatmeal Chocolate Chip Cookies (GF)

    Easy, delicious, and made with simple ingredients, these vegan oatmeal chocolate chip cookies are a gluten free treat! The best thing about them?! They pass as breakfast, snack, and a dessert!
    5 from 6 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 18 cookies
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric

    Wet:

    • ¾ cup unsalted runny almond butter*
    • ⅔ cup light brown sugar
    • ¼ cup pure maple syrup
    • ⅓ cup melted coconut oil
    • ⅓ cup apple sauce*
    • 2 tsp vanilla extract

    Dry:

    • 1 ⅔ cup + 2 tbsp quick oats (or half quick half rolled)
    • 1 cup + 2 tbsp oat flour (pour and level to measure)
    • 1 tsp baking soda
    • 2 tsp baking powder
    • ½ tsp cinnamon
    • ½ tsp salt
    • 1 cup chocolate chips

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. 
    • In a large mixing bowl, combine all wet ingredients. Whisk together until everything is well incorporated.
    • Add in all dry ingredients aside from the chocolate chips and stir together with a wood spoon. 
    • Fold in the chocolate chips until well mixed. 
    • Use a medium cookie scoop or spoon and roll into 1 inch balls. 
    • Place on a baking sheet lined with parchment paper. Gently press on some extra chocolate chips if desired. 
    • Bake for 10-14 minutes. If you want the cookies to be chewy, 10-11 minutes is ideal (depending on your oven), they will still look kind of raw when they come out of the oven, but will firm up after 10-15 minutes. If you like crispier cookies, just bake for a bit longer! As soon as they come out, I take a round cookie cutter (one that's just slightly larger than the cookie) to scoot around the edges and create a perfect circle cookie. let cool, then sprinkle with salt flakes and enjoy!

    Notes

    The best almond butter in my opinion is the raw almond butter from Trader Joes in the red container. It’s SO creamy, doesn’t require stirring, and has the best flavor. 
    I suggest refined coconut oil so there is no coconut taste to the cookies.
    Be sure to use the “pour and level” method for measuring the flour. Pour the flour into your dry measuring cup and then level off the top. Avoid scooping right from the bag or you’ll end up with way more flour than you really need!
    The light brown sugar can be subbed for coconut sugar, but light brown sugar works best and will yield a lighter color cookie. 
    I like mini dairy free chocolate chips for this recipe, but anything works!
    The applesauce can be subbed for more oil, though it changes the final texture of the cookies slightly and will cause them to spread a bit more while baking. Still delicious though!

    Nutrition

    Serving: 1cookie | Calories: 164kcal | Carbohydrates: 16.8g | Protein: 3.1g | Fat: 9.4g | Fiber: 1.9g | Sugar: 8.5g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: gluten free oatmeal cookie, oatmeal chocolate chip cookies, vegan oatmeal chocolate chip cookies

    Reader Interactions

    Comments

    1. Leah

      March 30, 2021 at 8:49 pm

      5 stars
      So delicious !! Had to make them two days later cause we ate them all so quick

      Reply
      • Claire Cary

        March 31, 2021 at 8:55 pm

        Not a bad problem to have 🙂

        Reply
    2. Cassidy

      May 09, 2020 at 12:15 am

      5 stars
      Just made these cookies tonight and they were amazing!! I subbed the oat flour for almond flour and the applesauce for mashed banana. (it’s what I had on hand.) Was a little worried how it might turn out but they were still delicious.😍 Not overly sweet and just the right texture. Definitely keeping this recipe for reference in the future!!

      Reply
      • Claire Cary

        May 09, 2020 at 9:41 am

        So happy they worked with those substitutions!! Thanks for the feedback Cassidy 🙂

        Reply
    3. Thea

      February 09, 2020 at 10:34 pm

      Can one make their own oat flour by just using a food processor? I can’t wait to make these!

      Reply
      • Claire Cary

        February 10, 2020 at 9:03 am

        Yes! Just make sure it is very finely ground.

        Reply
    4. Laura Christiansen

      December 16, 2019 at 5:28 am

      Substitute for applesauce?

      Reply
      • Claire Cary

        December 16, 2019 at 8:42 am

        You can either use more oil or more almond butter. Using more oil will cause the cookies to spread more while baking, so they’ll be a bit thinner. Either way, the texture of the cookies will end up a bit different, but still delicious! Let me know how they turn out.

        Reply
    5. Olivia Boffa

      December 09, 2019 at 4:59 pm

      5 stars
      These where super delicious. I love the amount of chocolate and that they taste like a normal oatmeal chocolate chip cookie.

      Reply
      • Claire Cary

        December 09, 2019 at 9:13 pm

        Thanks for being my favorite taste tester, Olivia 🙂

        Reply
    6. Kendra

      December 09, 2019 at 2:50 pm

      Wondering if I could sub all maple syrup for the brown sugar? If so, what measurement would you recommend? Was diagnosed with early staged breast cancer, so I try to avoid regular sugar, only using maple and raw honey as sweeteners. Thanks!

      Reply
      • Claire Cary

        December 09, 2019 at 3:28 pm

        Hey Kendra, so sorry to hear that. I would suggest using 1/2 cup maple syrup in place of the brown sugar in addition to the other 1/4 cup maple syrup. If the dough seems too wet, you can add 1-2 extra tbsp of oats or oat flour, and if it seems too dry, you can add in a bit more maple syrup or oil as needed. Keep an eye on them as they cook, they should still look a bit soft/raw when they come out of the oven so they stay nice and chewy! Let me know how it turns out if you try it so I can add to the notes section!

        Reply
    7. Jackie

      June 20, 2019 at 12:06 am

      5 stars
      How long are these good for on the counter? Should they be in an airtight container?

      Reply
      • Claire Cary

        June 20, 2019 at 8:30 am

        I recommend storing them in an air tight container, they should last for about 5-7 days.

        Reply
    8. Angie Wagner

      May 19, 2019 at 5:10 pm

      I have an almond allergy. I wonder how sunflower flour and butter would work. Have you heard of anyone who has substituted?

      Reply
      • Claire Cary

        May 19, 2019 at 5:19 pm

        Hi Angie! I would sub the almond flour for oat flour and then use sunflower butter in place of the almond butter. Let me know how they turn out!

        Reply
    9. Angela

      May 07, 2019 at 4:48 pm

      Hi! How much vanilla should be added in step 3? Thank you!!

      Reply
      • Claire Cary

        May 07, 2019 at 4:57 pm

        Sorry about that! It’s 1 tsp 🙂

        Reply
        • Angela

          May 07, 2019 at 5:02 pm

          Thank you so much for your super quick reply!! I’m trying your recipe right now 🙂

          Reply
    10. Trina Fentriss

      March 01, 2019 at 4:27 pm

      5 stars
      I LOVE these cookies! I like crisper cookies so I kept them in the oven just a little longer but they are perfect any way you cook them!

      Reply
      • Claire Cary

        March 01, 2019 at 5:21 pm

        Thanks, Trina! I’m so glad you like them 🙂

        Reply
      • Claire Cary

        March 16, 2019 at 6:09 pm

        Thanks Trina! I’m a sucker for a chewy cookie, but I’m so glad you like them! XX

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Eat With Clarity! After my Celiac Disease diagnosis, I made it my mission to create gluten-free recipes that are just as good as the real thing! With plenty of vegan & paleo options, there is something here for everyone. More about me here!

    Popular Recipes

    Footer

    Affiliate Disclaimer · Privacy Policy · Contact

    COPYRIGHT © 2020 · EAT WITH CLARITY, LLC. ALL RIGHTS RESERVED.