These Gluten-Free Vegan Oatmeal Chocolate Chip Cookies are soft and chewy, perfectly sweet and secretly healthy! They’re perfect not only for dessert, but are great for a filling snack or even breakfast.
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!
Why you’ll love these Oatmeal Chocolate Chip Cookies:
- tender and chewy
- they’re nutty and not-too-sweet
- they’re satisfying
- they’re a good source of protein and fibre
- they’re undetectably vegan and gluten-free
- they’re refined sugar free optional
- they require just 30 minutes to make
- they come together easily in one bowl
- you only need a handful of simple ingredients that you probably have on hand already
- there’s no egg-replacer such as flax eggs or aquafaba required, as the oats and ground almonds themselves act as binding ingredients.
How to make these Oatmeal Chocolate Chip Cookies
This recipe is very simple and consists of a few simple steps:
- Mix together all the ingredients in a bowl
Tip: Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
- Use your hands to shape the mixture into patties (don’t worry they won’t spread as they bake like normal cookies)
- Bake for 15 minutes until golden brown – don’t worry if they’re still a little soft, as they will firm up as they cool
Tips for making these Oatmeal Chocolate Chip Cookies
- You can use any type of oil such as coconut oil, olive oil or vegetable oil or any type of nut butter such as almond butter, peanut butter or cashew butter
- You can use any type of plant-based milk – almond milk, cashew milk, oat milk, soy milk, rice milk etc
- You can use any type of liquid sweetener – maple syrup, agave syrup, brown rice syrup etc
- The ground almonds can be substituted with any other type of ground nuts, such as ground hazelnuts or ground walnuts
- You can substitute the ground almonds with ground sunflower seeds for a nut-free version
- 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.
Equipment you’ll need to make these cookies:
glass mixing bowl – to mix together the cookie dough- measuring jug – to measure out the plant-based milk
- rectangular baking tray – to bake the cookies
- baking paper – to line the baking tray to make sure the cookies don’t stick
How long do these Oatmeal Chocolate Chip Cookies keep for?
These cookies keep well in an airtight container for a good few days. They should be kept in the fridge in higher temperatures so that the chocolate doesn’t melt. Make sure to leave them to cool completely before packing them up to store.
More gluten-free vegan cookies:
- 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 #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 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 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)
- 120 ml (1/2 cup) unsweetened almond milk (or any other plant-based milk)
Instructions
- 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
- Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together
- 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 (don't worry if they're slightly soft as they will firm up as they cool)
- Leave to cool completely before storing in an airtight container - keeps for a good few days
Notes
almond flour **Use refined sugar free chocolate chips for a refined sugar free versionDisclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Shallan
Chewy and delicious, thanks so much. Chewiness definitely the most important part of cookies and these were perfect ♥️🍪
Rhian Williams
Thank you so much! Chewy cookies are the best!
Heidi
I followed this recipe to the letter and ended up with a watery mess, I had to add a bunch of additional GF flours to get the right consistency because I used the last of my almond meal for the 60g required by the recipe. Should I have maybe used quick oats instead of old fashioned?
Rhian Williams
Hi, thank you so much for your feedback! I’m so sorry you had a problem with the recipe, but thank you for letting me know. Old fashioned oats are ok – I will retest the recipe and see how it can be improved. So sorry again.
Amy
I too had a watery mess on my hands. Instead of adding more to my ingredients I let it sit for a bit to see if it would absorb some, it did not. So I poured it into my Blentec and I pulsed it a bit to break down the oats some. Then used a spoon to spoon the batter out into cookies on my sheet. They were delicious and worked out perfectly. Worth a second try this way if you liked the flavor!
Rhian Williams
I’m sorry to hear that – thank you so much for the tips I’m glad they worked out well in the end. I will retest the recipe and see if it needs tweaking. Thank you for your feedback!
Jo Anm
I had the same problem with the mixture- was very watery. I kept adding oats and almond flour until it looked right. In the oven now- curious as to how they will turn out.
Rhian Williams
Hi, thank you so much for your feedback. I’m so sorry you had a problem with the recipe. I actually retested it today and slightly adjusted the amount of liquid. I hope they turned out ok for you in the end, and thank you so much for making them and letting me know.
Melissa Macdonald
Made these today. They are tasty but don’t really hold together as I hoped. Should I have rolled the dough into balls tighter?
Rhian Williams
Thank you for your feedback! I’m sorry about that. If you mix together the dough more before shaping they should stick together better, as the oats will become more ‘sticky’ this way. Hope that helps!