This combination of hearty oatmeal cookie with the sweetness of melty vegan chocolate throughout cannot be beat. Everyone who bites into these Vegan and Gluten-Free Oatmeal Chocolate Chip Cookies gets the biggest smile!
Tell me honestly: is there anything in the world better than a warm pan of cookies on the counter? I love surprising my family with a sweet treat and digging in as we chat about our day!
These Vegan and Gluten-Free Oatmeal Chocolate Chip Cookies are the perfect blend of oatmeal cookie and classic chocolate chip. Make them and enjoy them warm with a glass of my Homemade Almond Milk or Easy Homemade Chocolate Hemp Seed Milk. Or, pop them in the freezer to make them last a bit longer!
Gluten-Free Oatmeal Cookie Ingredients
This Gluten-Free Oatmeal Chocolate Chip Cookie recipe is made with pantry ingredients that make me feel as good as these cookies taste! I pretty much always have these staples on hand, so anytime I'm craving cookies (basically all the time!) I can make a quick batch.
- Almond flour - I use super-fine, blanched almond flour (not almond meal) for so many of my favorite baked goods! I love the mild, nutty flavor and it bakes into beautifully golden cookies.
- Quick-cooking oats - I like quick cooking oats for the best texture. Grab certified gluten-free oats if desired! If you only have rolled oats, pulse them once or twice in your food processor. This breaks them down just enough that they work the same as quick-cooking oats!
- Finely shredded, unsweetened coconut - Make sure you're getting finely shredded coconut, not coconut flakes! This gives the cookie a subtler texture rather than a strong coconut flavor with larger chunks of coconut. And make sure they are unsweetened too.
- Baking essentials - You likely already have baking soda, salt, and vanilla extract in your pantry!
- Coconut oil - If your coconut oil is at room temperature or warmer, it's probably already completely liquid, which is what we want in this recipe. You can also use melted vegan, soy-free butter (I like the brand Miyoko's). If it is solid you can melt it on the stovetop or in your microwave.
- Pure maple syrup - This is different from the table syrup you might put on pancakes or waffles! Pure maple is my favorite sweetener. It keeps my recipes free of refined sugar while adding an all-natural sweetness!
- Vegan and refined sugar free dark chocolate chips - I love Hu brand chocolate chips! Use your favorite chocolate chips, but double check the ingredient list if you're working with food sensitivities or allergies.
Gluten-Free Oatmeal Cookies
These Gluten-Free Oatmeal Chocolate Chip Cookies are totally flourless! They're super simple to make and you don't even need specialty ingredients. The base is created from super-fine, blanched almond flour and quick-cooking oats. These are two staple ingredients I always keep in my kitchen!
As a Master Certified Health Education Specialist (MCHES, via NCHEC), I'm passionate about knowing how the foods we eat can impact our overall health. Oats are full of soluble fiber and higher in protein and healthful fats than most other whole grains. Almonds are low in carbohydrates, high in protein, and a good source of fiber, healthy fats, vitamin E and magnesium. They even provide iron and calcium! Needless to say, this is a super nutritious base for your cookies.
The Best Vegan Chocolate Chips for Oatmeal Cookies
My very favorite brand of chocolate is Hu! Their chocolate products are totally free of allergy-triggering ingredients, and they're even paleo since they're free of refined sugar. Chocolate chips like this used to be hard to find, so I'm super grateful to have Hu chocolate in my kitchen now!
Oatmeal Cookie Additions
If you don't like raisins in your oatmeal cookies, you're not alone! Being able to customize my recipes is one of the many reasons I love cooking at home. For this recipe I veered away from the classic Oatmeal Raisin Cookies and instead opted for vegan chocolate chips! For a bit of color and some tart sweetness, add dried cranberries with my Cranberry and Chocolate Chunk Oatmeal Cookie recipe. You could even add colorful candy for Healthy Flourless Monster Cookies!
These easy Oatmeal Cookies are vegan (no milk, butter, or eggs!), gluten-free, soy-free, and made without refined sugar. They're a super nostalgic treat that everyone loves! I hope you'll make them and tag me on Instagram. I love seeing your creations and sharing my own cooking adventures! If you subscribe to my newsletter, you already got early access to this recipe. I love sending sneak peeks and exclusive content straight to your inbox!
More Cookie Recipes
- Freezer-Friendly Pumpkin Oatmeal Breakfast Cookies
- Midnight Mini Vegan Chocolate Chip Cookies and Milk (vegan + gluten-free + refined sugar-free)
- Chocolate Chip Cookie Cake
- Freezer-Friendly Pumpkin Oatmeal Breakfast Cookies
- Vegan Snickerdoodles
- Classic Chocolate Chunk Cookies
- Dark Chocolate Chunk Almond Flour Cookies with Flaked Sea Salt
- Lemon Cookies with Cream Cheese Frosting
- Sugar Cut-Out Cookies
Vegan and Gluten-Free Oatmeal Chocolate Chip Cookies (refined sugar-free)
- Total Time: 18
- Yield: 12 1x
- Diet: Vegan
Description
Everyone who bites into these Vegan and Gluten-Free Oatmeal Chocolate Chip Cookies gets the biggest smile!
Ingredients
- 1 cup super-fine blanched almond flour [not almond meal]
- 1 cup quick cooking oats (gluten-free if desired) [not rolled oats]
- ¼ cup finely shredded unsweetened coconut [not coconut flakes]
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ cup coconut oil (or vegan, soy-free butter), melted
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup vegan and refined sugar free dark chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- Add almond flour, oats, shredded coconut, baking soda, and salt to a medium-sized mixing bowl and whisk to fully combine.
- Add the wet ingredients (melted coconut oil, maple syrup and vanilla extract) and combine using a spoon or hand mixer. Fold in the chocolate chips.
- Using a retractable cookie scoop, make 12 cookies (about 2 tablespoons in size each) and place on your prepared baking sheet. The batter will be crumbly and that is okay. Just use your fingers to form them into cookies on the baking sheet. They will firm up when baked and cooled.
- Bake for 8 minutes.
- Remove the baking sheet from the oven and allow the cookies to fully cool directly on the baking sheet before handling. They will set as they cool so be sure to wait to handle them until they have fully cooled (otherwise they will fall apart). I usually stick my entire baking sheet in the freezer to allow them to set quickly. Enjoy after they have set or store in an airtight container for up to five days.
- Prep Time: 10
- Cook Time: 8
- Category: Dessert
- Method: Oven
Shira says
Tried these last week and my son loved them! Your freezer trick is genius. I always have something homemade and yummy in the freezer for them. Usually at least one of your recipes 😊
Elaine Gordon says
Thank you so much, Shira! So happy to hear you all loved these. I use that freezer trick ALL. THE. TIME. to expedite the cooling process. When it comes to cookies it is tough to wait 🙂 Thank you for making my recipes and for leaving this comment. Best, Elaine
Sabrina Cella says
A must-try! Looks amazing
Savannah Wayman says
Do you think I could turn these into bars?
Elaine Gordon says
Hi, Savannah: Good question! I'm not entirely sure since I haven't done it directly but I would think it could work if you adjust the cooking time. If you give it a try please let me know how it goes. Best, Elaine
Bella says
Can’t wait to make these! I’ve been adding a touch of almond extract to all chocolate chip cookie & cookie cake recipes and it just seems to make the final taste pop!! Can I here…?
Elaine Gordon says
Thank you! Yes, go for it! I add that to my smoothies and love. A touch won't impact the texture of this recipe at all!
Erinn says
Finally tried these and they are so good. I also love that they are vegan so I can safely eat the dough, which is just as good as the cookies.
Elaine Gordon says
Thank you so much, Erinn! I'm so happy to hear you enjoyed them so much. I love the raw dough too! 🙂 So fun! Best, Elaine
Erinn says
Finally tried these. They are so good/ I love that I can safely eat the cookie dough because it is just as good as the cookies.
Elaine Gordon says
Thank you for the five star review, Erinn!
Denise says
Excellent cookies! I’ve also made them with raisins instead of the chocolate chips for a different version. Dried cranberries would be good too. I think the possibilities are many as far as what you could add.
Thanks for a great recipe. Really like that it makes a small batch!
Elaine Gordon says
Thank you so much for the 5-star review, Denise! I'm so happy to hear you loved the cookies. I absolutely love your idea of using raisins or dried cranberries—such a fun way to switch things up! You're totally right, there are so many delicious possibilities. And I’m glad the batch size felt just right. Just a quick note: the chocolate chips do help the cookies hold together a bit, so I’d be curious to hear how your version turned out with the swap. Thanks again for taking the time to share your feedback!