These vegan gluten-free oatmeal chocolate chip cookies are soft, chewy, and loaded with melty pools of dark chocolate. These cookies are made healthy by being eggless, not using white flour or butter, and only a small amount of sugar!
We'll also be using healthy fats like coconut oil and dark chocolate chips. Don't worry, even though these cookies are healthier, they don't taste it at all and are truly the best oatmeal chocolate chip cookies ever!
These cookies are naturally vegan and gluten-free. Make sure you're using certified gluten-free oats to ensure they're actually gluten-free!
- Oat Flour: the flour we'll be using to build the structure of our cookies! You do not need to go out and buy oat flour. If you have oats, put them in a blender until you have a fine flour.
- Quick Oats: we're using two different oats in this recipe, but both are necessary to hold these cookies together!
- Rolled Oats: These will add texture, suck up some of the liquid, and help hold the cookies together.
- Flax Egg: This will help bind all the ingredients together.
- Coconut Oil: To add moisture to these cookies and the perfect substitute for butter.
- Brown Sugar: just a little bit in order to sweeten these cookies.
- Baking Soda: To help these bad boys rise!
- Cinnamon: For yummy flavor.
- Salt: Just a pinch!
- Vanilla: always.
- Dark Chocolate Chips: to get those yummy, gooey, chocolate cookies.
These are so easy to make but definitely read my tips to make these perfectly cause things can quickly go wrong! Start by setting up your flax egg and letting it set for at least 10 minutes and melting your coconut oil and letting it cool for the same amount of time.
- In a large bowl, whisk together oat flour, quick oats, rolled oats, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together melted and cooled to room temperature coconut oil, the set flax egg, brown sugar, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until combined. Add the chocolate chips and mix again until distributed.
- Chill the dough for half an hour, preheat your oven to 350 degrees F, and line a baking sheet with parchment paper. Then using a cookie scoop or a tablespoon measure and your hands, roll the dough into balls. I used a tablespoon measure to scoop the dough and rolled them with my hands and was able to roll 18 cookie dough balls.
- Bake the cookies for 7-9 minutes or until the edges are lightly golden brown, it's a good thing if they seem a little raw in the center when you take them out. Let the cookies set and cool completely on the baking sheet before enjoying!
These cookies are so yummy as is, but here are a few swaps that would work well!
- Use walnuts or raisins instead of chocolate chips to make these a bit more of a classic oatmeal cookie.
- Swap coconut oil with vegan butter at a 1:1 ratio. Coconut oil is a bit healthier but if you don't have it and don't want to pick it up, as it is a bit expensive, vegan butter will work perfectly!
- Use applesauce instead of a flax egg. Be mindful of how wet the dough is, you may need to add a tablespoon or two more of oat flour.
Please please please follow these tips otherwise these cookies will be a disaster!!
- Melt your coconut oil THEN measure it in order to get the most accurate measurement.
- Chill the dough! I know it's a pain and we just want to bake and eat them right away but with the ingredients in this recipe, especially the coconut oil, you must. It's only for 15 minutes to a half-hour, nothing more, nothing less!
- If you roll the dough with your hands, make sure to chill the balls again for 10 minutes before you bake them. This is so, so important because your hands are warming up that coconut oil and if you put them in the oven immediately, it's going to spill out and your cookies are going to be thin and super spread out.
- Make sure your baking soda is fresh! I'm talking if it's more than 30 days old, get rid of it and pick up a fresh box. If it's old, the cookies are going to taste VERY bitter because we don't have a ton of sugar masking that flavor.
- Don't eat them right away. I know, you're gonna want to kill me for saying this. But seriously, you need to let these cookies cool and set otherwise they will be a crumbly mess.
This means your coconut oil likely didn't chill enough before putting the cookies in the oven, causing it to spill and spread those cookies super thin. Make sure you're chilling the dough before and after you roll it!
Store your baked cookies in an airtight container (after they've cooled completely) at room temperature for 1-2 weeks.
Yes! Store the cookie dough in an airtight container for up to 3 months. If you rolled them before you froze them, pop them right in the oven! If you need to roll the dough still, let it defrost completely.
Baked cookies will freeze well for up to 3 months, too! Let them completely defrost before serving.
I would not recommend it! Using both oats really holds the cookie together and creates a specific texture and baking time. Using only one could affect one or both of those things.
If you make this recipe, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment and review below. I hope you love this dish as much as we do!Print