These Gluten-Free Vegan Oatmeal Chocolate Chip Cookies are:
- soft and chewy
- perfectly sweet
- secretly healthy!
I already have a recipe for Oatmeal Raisin Cookies on the blog, but I decided to also make a chocolate chip version for all the raisin haters out there!
These oatmeal chocolate chip cookies are perfect if you want a homemade sweet treat right now:
- they require just 30 minutes from start to finish
- they come together easily in one bowl
- you only need a handful of simple ingredients that you probably have on hand already!
What I love about these cookies is that although they’re vegan and gluten-free, there’s no egg-replacer such as flax eggs or aquafaba required, as the oats and ground almonds themselves act as binding ingredients.
The recipe is versatile too, as you can use any type of oil (or nut butter), any type of plant-based milk and any type of liquid sweetener. The ground almonds can be substituted with any other type of ground nuts, such as ground hazelnuts or ground walnuts, or even ground sunflower seeds.
I kept these cookies simple by just using chocolate chips, but other delicious add-ins include desiccated coconut, chopped pecan nuts or some other dried fruits such as dried cranberries.
To keep these cookies refined sugar free, you can use refined sugar free chocolate chips.
I love these cookies as they’re sweet yet substantial, and they’re relatively healthy, which means they’re perfect not only for dessert, but are great for a filling snack or even breakfast!
For more vegan gluten-free cookies, check out my:
- Gingerbread Cookies
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Peanut Butter Cookies
- Double Chocolate Chip Cookies
- Carrot Cake Cookies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make these Vegan Gluten-Free Chocolate Chip Cookies:
These Gluten-Free Vegan Oatmeal Chocolate Chip Cookies are soft and chewy, perfectly sweet and secretly healthy!
- 30 g (1/8 cup) coconut oil (or sub olive or vegetable oil, or almond or peanut butter)
- 6 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 60 g (1/2 cup) ground almonds* (almond meal)
- 150 g (1 1/2 cups) rolled oats (ensure gluten-free if necessary)
- 50 g (1/3 cup) dark chocolate chips** (ensure vegan/gluten-free if necessary)
- 160 ml (2/3 cup) unsweetened almond milk (or any other plant-based milk)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add all the other ingredients to the same bowl
Mix well, adding a tiny splash more milk if it’s looking too dry
Take a heaped tablespoon of the mixture and use your hands to form it into little patties
Lay it out onto a baking tray lined with greased baking paper
Repeat until the rest of the batter is used up - you should be able to make 12 cookies
Bake in the oven for around 15 minutes until golden brown
Leave to cool completely before storing in an airtight container - keeps for a good few days
*You can alternatively use almond flour
**Use refined sugar free chocolate chips for a refined sugar free version
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