Vegan Gluten-Free Oatmeal Chocolate Chip Cookies
These vegan gluten-free oatmeal chocolate chip cookies are soft, chewy, and loaded with melty pools of dark chocolate.
Equipment
Ingredients
- ¾ cup (95 g) oat flour
- ½ cup (45 g) old-fashioned rolled oats
- ¼ cup (23 g) quick oats
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- ¼ cup (50 g) light brown sugar
- ½ cup (105 g) coconut oil melted
- ½ cup (80 g) dark chocolate chips
Instructions
- Make the flax egg and set it aside for at least 10 minutes to allow it to thicken. Melt the coconut oil in the microwave for 1 minute, stirring at halfway through, and then let it cool to room temperature or until bearable to touch.1 flax egg, ½ cup coconut oil
- In a large bowl, whisk together oat flour, quick oats, rolled oats, baking soda, cinnamon, and salt.¾ cup oat flour, ½ cup old-fashioned rolled oats, ¼ cup quick oats, ¾ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon salt
- In a separate bowl, whisk together melted and cooled coconut oil, the set flax egg, brown sugar, and vanilla.1 flax egg, ¼ cup light brown sugar, ½ cup coconut oil, 1 ½ teaspoons vanilla
- Add the wet ingredients to the dry ingredients and mix until combined. Add the chocolate chips and mix once more, or until distributed throughout the dough.½ cup dark chocolate chips
- Chill the dough for half an hour, preheat your oven to 350 degrees F, and line a baking sheet with parchment paper.
- Using a cookie scoop or a tablespoon measure & your hands, roll the dough into 15-20 balls. *If you rolled the dough with your hands, chill the dough balls for another 10 minutes.
- 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!
Notes
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.
Nutritional values are estimates only. See our full nutrition disclosure here.
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