Vegan Oatmeal Chocolate Chip Cookies

Vegan Oatmeal Chocolate Chip Cookies- made in one bowl, these chewy cookies have crisp edges and a soft center. No one would ever guess they are vegan and gluten-free!

It’s officially cookie baking season! When I reached out to you guys on Instagram to ask what kind of cookie recipes you’re looking for, so many of you requested oatmeal cookies. Specifically oatmeal chocolate chip.

While I do have a lot of cookies with oatmeal in them on the blog, such as these 1-Bowl Oatmeal Zucchini Cookies and these Cranberry Orange Thumbprint Cookies, I don’t really have a “classic” oatmeal cookie recipe. So that’s what I was aiming for with this one but vegan and gluten-free, of course, since I know so many of you prefer them that way.

This recipe is actually based off of my Best Vegan and Gluten-free Chocolate Chip Cookies because, well, they’re truly the best. With just a few modifications I turned them into some pretty darn incredible oatmeal cookies that I’m stoked for you guys to try!

Vegan Oatmeal Cookie Ingredients

• Almond Flour- If I’m baking gluten-free, I’m always use almond flour in the mix. It is key for keeping things nutritious but also avoiding that dreaded gummy texture that whole grain gluten-free baking tends to have. I only bake with Bob’s Red Mill Superfine Almond Flour because the quality and texture is unmatched, in my opinion. It gives my baked goods the most delicious buttery flavor without the need for using any actual butter. Almond flour happens to be very difficult to substitute but you can use hazelnut flour if for some reason you have issues with almonds. Just keep in mind that the texture might be a little bit gritty compared to almond flour.
• Oat Flour- I love using oat flour for gluten-free baking because it has similar properties to wheat flour but without gluten. It also happens to be super nutritious and easy to make by using a blender to grind oats to a flour (although I personally prefer and recommend using professionally milled oat flour for best results). I haven’t tried subbing the oat flour yet so I can’t offer any suggestions at this time.
• Rolled Oats- Regular rolled oats or quick cooking oats will both work fine here. I don’t recommend super thick oats since they will be a little too chewy in the cookies.
• Baking Soda, Baking Powder and Salt– this recipe calls for both baking soda and baking powder for proper browning and leavening. I like to use 1/2 teaspoon salt because I like my cookies sweet and salty but feel free to reduce it to 1/4 teaspoon if you like.
• Coconut Oil- The original recipe calls for solid-state coconut oil but I tested this one with melted coconut oil and it worked well. You will have to press them down a bit prior to baking but otherwise it pretty much works the same. If you need a substitute I would try vegan butter rather than different oils as it’s best to use fat that is solid at room temperature. For the coconut oil I recommend using unrefined to avoid any detectable coconut flavor.
• Plant Milk- Just a few tablespoons of milk help add moisture. Any kind will work.
• Coconut Sugar- I always bake with coconut sugar because I love the caramel flavor but white or brown granulated sugar will work just fine.
• Vanilla Extract– Because what is even the point of baking if you don’t include vanilla.
• Dairy-free Dark Chocolate Chips- These chocolate chips are my favorite but feel free to mix things up and use raisins, dried cranberries (maybe with a hint of orange zest in the batter- yum), or candy coated chocolate.

How to Make Vegan Oatmeal Cookies

What I love about this recipe is that it is a breeze to make!

1. Beat together the coconut oil, vanilla, and coconut sugar.
2. Add the oats and milk then beat together for 15 seconds.
3. Add the almond flour, oat flour, baking soda, baking powder and salt. Continue to beat until a dough forms.
4. Fold in the chocolate chips then roll into balls.
5. Gently press down to help shape them and bake for 10-12 minutes. Allow to cool then try to resist eating the entire batch at once. :)

If you’ve tried my original chocolate chip cookie recipe then you already have a good idea of how incredible this oatmeal version is. It’s very similar with a chewier texture thanks to the rolled oats. Such a great base to work from to create so much deliciousness.

Looking for more vegan and gluten-free cookie recipes? Check these out!

• Vegan Gluten-free Sugar Cookies
• Dreamy Vegan Snickerdoodles
• Chewy Ginger Molasses Cookies
• Vegan Pumpkin Spice Cookies
• Vegan Gluten-free Gingerbread Men
• Vegan Gluten-free Double Chocolate Cookies
• Morning Glory Breakfast Cookies
• Grain-free Cranberry Orange Breakfast Cookies

Print Recipe

5 from 1 vote

Vegan Oatmeal Chocolate Chip Cookies

Made in one bowl, these chewy cookies have crisp edges with a soft center. No one would ever guess they are vegan and gluten-free!

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Servings: 16 cookies

Ingredients

US Customary - Metric

• ½ cup coconut sugar, or brown sugar
• ½ cup melted coconut oil
• 1 teaspoon vanilla extract
• 2 tablespoons plant-based milk , such as almond milk
• 1 cup rolled oats
• 1 cup almond flour
• ¾ cup oat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼-½ teaspoon fine sea salt, depending on your preferences
• ½ cup dairy-free dark chocolate chips

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, use a hand or a stand mixer to beat together the sugar,oil and vanilla until smooth, for about 1-2 minutes. Add the milk and the oats then beat on low for another 15-30 seconds.
• To the bowl, add the oat flour, almond flour, baking soda, baking powder and salt. Beat together until a dough forms. It might seem dry or crumbly at first but just keep beating until it comes together and don't worry about overstirring. Lastly, fold in the chocolate chips until evenly distributed.
• Using a scooper or a spoon, roll about 1-2 tablespoons of the dough into balls. Gently press down to shape into a disc about ½-inch thick. The cookies will spread a little during baking but not a ton.
• Bake in the oven for 10-12 minutes, until golden brown on the edges. Remove from oven and allow to cool. Be sure to allow to cool completely before removing from the cookie sheet as they will be too soft too handle when warm but they will firm up as they cool. Store leftovers in an airtight container for up to 1 week. You can also freeze the balls before baking and bake from frozen when ready to eat.

Nutrition

Calories: 187kcal, Carbohydrates: 16g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 90mg, Potassium: 87mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg

Course: Dessert

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

 This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.