Vegan Gluten Free Oatmeal Cookies
Easy, delicious, and made with simple ingredients, these vegan gluten free oatmeal cookies are a chocolatey treat! The best thing about them?! They can be made refined sugar free and pass as breakfast, snack and dessert.
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 gluten free 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.
They’re made with coconut oil instead of butter, sweetened with some maple syrup and have almond butter for added healthy fats and protein.
Plus, one batch makes about 12 cookies (or closer to 18 if you make small ones) so they’re perfect for bake sales, big families, etc. If you want a healthier option, you can try raisins instead of chocolate chips or try my vegan oatmeal raisin cookies, caramelized banana oatmeal or gluten free monster cookies next!
How to make vegan gluten free oatmeal cookies
Combine wet ingredients. In a large mixing bowl, combine all wet ingredients. Whisk together until everything is well incorporated.
Add dry ingredients. Add in all dry ingredients aside from the chocolate chips and stir together with a 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.
Scoop. 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.
Bake. Bake for 10-14 minutes. If you want the cookies to be chewy, 10-11 minutes is ideal, they will still look kind of undercooked in the center when they come out of the oven, but will firm up after 15 minutes.
Avoid touching them after they come out of the oven! For a crispier cookie, bake for 13-14 minutes.
The best oats for cookies
For this recipe, 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 vegan oatmeal chocolate chip cookies! Quick oats are best, rolled oats are second best.
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Should you chill the dough?
I tried this recipe with and without chilling, and it doesn’t make a huge difference. 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 gluten free oatmeal 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.
Why do they spread 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 because we use baking powder.
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.
How to store and freeze
Once prepared, these cookies will keep for about 5 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!
You can also freeze these vegan oatmeal cookies! Just let them cool completely, then transfer to a freezer safe bag and freeze for up to 2 months.
Reheat in the oven at 300 until warm through the center.
What nut butter is best for baking?
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 my homemade almond butter instead!
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!
Try these next!
- Chewy Paleo Cookies
- Vegan & Gluten Free Gingerbread Cookies
- Avocado Chocolate Mousse
- Oatmeal Cookie Bars
- Tahini Chocolate Chip Cookies
- Almond Flour Brownies
- Vegan Peanut Butter Cookies
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 Gluten Free Oatmeal Chocolate Chip Cookies
by: claire cary
Ingredients
Wet:
- ¾ cup unsalted runny almond butter*
- ⅔ cup light brown sugar
- ¼ cup pure maple syrup
- ⅓ cup coconut oil or butter melted
- ⅓ cup apple sauce
- 2 teaspoons vanilla extract
Dry:
- 1 ¾ cup quick oats
- 1 ⅛ cup oat flour 1/8 cup = 2 tablespoons
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon 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 (about 1 1/2 – 2 tablespoons) and scoop.
- 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
Comments
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Love these! Made it, but the almond butter was a little too rich… any suggestions if I wanted to remove the nut butter altogether? Maybe reduce the oat flour to compensate? Thank you.
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You can decrease or swap some with a bit of apple sauce to see if that helps!
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Thank you so much for supplying metric measurements! It’s so hard to find reliable measurements for “alternative ingredients” such as oat flour. I look forward to making these when my breakfast/snack stash is running low. Thank you
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These turned out so good! Could I repost this on my Instagram with credit?
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Definitely!
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These are awesome! I love the texture. I used runny tahini instead of almond butter, and reduced the sugar slightly. Still plenty sweet for me and such a yummy, chewy texture!! I’ll definitely make these again.
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Sounds perfect! So glad you enjoyed this recipe.
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I made these with some substitutions. I used almond flour, cashew butter, muscovado sugar and agave syrup. It came out chewy and just the right sweetness I’m after for. So far the best vegan cookie recipe I’ve tried.
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So delicious !! Had to make them two days later cause we ate them all so quick
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Not a bad problem to have 🙂
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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!!
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So happy they worked with those substitutions!! Thanks for the feedback Cassidy 🙂
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Can one make their own oat flour by just using a food processor? I can’t wait to make these!
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Yes! Just make sure it is very finely ground.
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Substitute for applesauce?
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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.
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These where super delicious. I love the amount of chocolate and that they taste like a normal oatmeal chocolate chip cookie.
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Thanks for being my favorite taste tester, Olivia 🙂
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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!
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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!
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How long are these good for on the counter? Should they be in an airtight container?
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I recommend storing them in an air tight container, they should last for about 5-7 days.
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I have an almond allergy. I wonder how sunflower flour and butter would work. Have you heard of anyone who has substituted?
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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!
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Hi! How much vanilla should be added in step 3? Thank you!!
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Sorry about that! It’s 1 tsp 🙂
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Thank you so much for your super quick reply!! I’m trying your recipe right now 🙂
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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!
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Thanks, Trina! I’m so glad you like them 🙂
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Thanks Trina! I’m a sucker for a chewy cookie, but I’m so glad you like them! XX
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