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.

Photo of several chocolate chip cookies on a white plate covered with pink flowers

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 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

This recipe is very simple and consists of a few simple steps:

Mix together all the ingredients in a bowl

Photo of chocolate chip cookie dough in a glass mixing bowl with a silver spoon against a marble background

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)

Photo of twelve raw chocolate chip cookies on a piece of brown baking paper

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

Photo of six chocolate chip cookies on a piece of brown baking paper

Tips for making these 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 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

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

These Gluten-Free Vegan Oatmeal Chocolate Chip Cookies are soft and chewy, perfectly sweet and secretly healthy!

4.58 from 19 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: vegan gluten-free chocolate chip cookies, vegan oatmeal chocolate chip cookies

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 191kcal

Author: Rhian Williams

Ingredients

▢ 30 g (⅛ 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
▢ 150 g (1 ¼ cup) ground almonds (almond meal) *
▢ 150 g (1 ½ cups) rolled oats (ensure gluten-free if necessary)
▢ 50 g (⅓ cup) dark chocolate chips ** (ensure vegan/gluten-free if necessary)
▢ 90 ml (⅓ 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

*You can alternatively use almond flour.

**Use refined sugar free chocolate chips for a refined sugar free version.

Nutrition Facts

Gluten-Free Vegan Oatmeal Chocolate Chip Cookies

Amount Per Serving

Calories 191 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g20%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 16mg1%

Potassium 95mg3%

Carbohydrates 20g7%

Fiber 3g12%

Sugar 8g9%

Protein 5g10%

Vitamin A 1IU0%

Vitamin C 1mg1%

Calcium 65mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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