Oatmeal Chocolate Chip Cookies (Gluten Free + Vegan)

by Rachel Conners on Apr 10, 2017 (updated Dec 13, 2020) 41 comments »

Healthy oatmeal chocolate chip cookies that will be your new favorite! Loaded with extra chocolate chunks and perfectly crispy edges and chewy texture. These cookies are vegan, gluten-free, and refined sugar-free, making them healthy enough for breakfast!

Nothing compares to a classic oatmeal chocolate chip cookie in my eyes. Rich melty chocolate chunks, thick rolled oats, flaky sea salt, and crisp outer edges. Straight from the oven too so they’re nice and warm…pure heaven!

I whipped up these oatmeal cookies for my best friend Page while she was visiting and we both went nuts for them! They’re a spin-off from my paleo coconut flour version but these may be my new favorite! It’s only an added bonus that they’re 100% vegan, gluten-free, and lightly sweetened with coconut sugar. Making them refined-sugar free and acceptable for a healthy breakfast 🙂

Ingredients in gluten-free oatmeal chocolate chip cookies

The best part of this recipe is how easy the cookies come together, no refrigeration required! Plus the ingredient list is super simple, full of nourishing pantry staple items 🙂 Here’s what you’ll need:

Virgin coconut oil: make sure it’s at room temperature and not too hot!
Almond butter: feel free to substitute your favorite nut butter or tahini to keep these nut-free. I love using nut butter as a base to add extra softness to the cookies 🙂
Coconut sugar: coconut sugar keeps these cookies refined-sugar free!
Flax eggs: see below for the breakdown on how to make flax eggs. This keeps the recipe vegan 🙂
Vanilla extract: a baking essential to make these cookies extra delicious!
Baking soda
Sea salt
Coconut flour: I love using coconut flour to help bind the dough! I feel this flour helps hold the batter together best.
Gluten-free rolled oats: Make sure to use a gluten-free variety to keep this allergy-friendly! Oats also help add that delicious chewy texture we all love🙂
Dark chocolate: I like to use 80% dark chocolate since I prefer that richer, pure chocolate flavor but feel free to use your favorite!
Flaky sea salt

How to make a vegan flax egg

To make 1 flax egg first, mix together 1 TBSP flaxseed meal with 3 TBSP water.
Allow the mixture to sit for 5 minutes until a gel-like consistency is made.
Use the mixture in the recipe just as you would a regular egg! For these oatmeal cookies you’ll need two eggs, so 2 TBSP of flaxseed meal and 6 TBSP of water total.

Tips for the best oatmeal chocolate chip cookies

Less Sugar: Prefer a less sweet cookie? You can use a little less than the recommended 2/3 cup coconut sugar if you prefer. I also suggest using a darker chocolate variety, 70% or higher, to keep these less sweet.

Nut-free options: To make these cookies nut-free, you can substitute the almond butter for a seed-based butter like tahini or sunflower seed butter. If using sun butter, make sure to use 1/4 tsp. of baking soda instead of 1/2 tsp. to ensure the cookies don’t turn green.

Extra additions: Feel free to add in chopped pecans or walnuts for extra texture and nutty flavors!

More healthy cookies you’ll love

Peanut Butter Chocolate Chip Cookies (gluten-free, vegan)

Oatmeal Pecan Cookies (gluten-free)

Peanut Butter Oatmeal Raisin Cookies (gluten free, vegan)

Coconut Flour Chocolate Chip Cookies (nut-free, vegan, paleo)

I hope you love these cookies as much as me and Paige did! If you love them, please leave a review in the comments below and let me know what you thought. xoxo!

Oatmeal Chocolate Chip Cookies (Gluten-Free + Vegan)

★★★★★ 4.7 from 10 reviews

Author: Rachel Conners
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 cookies 1x
Category: Dessert
Cuisine: American

Print Recipe

Ingredients

Scale

¼ cup virgin coconut oil, room temperature
⅓ cup almond butter, sub any nut butter of choice, or tahini for a nut-free option*
⅔ cup coconut sugar
2 flax eggs**
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
⅓ cup coconut flour
½ cup gluten-free rolled oats
⅔ cup (4 oz.) chopped dark chocolate, make your own chocolate to keep 100% Paleo
Flaky sea salt, optional for sprinkling on top

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Instructions

Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
In a bowl or stand mixer, beat together the coconut oil, nut butter, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
Add the baking soda, salt, coconut flour, and rolled oats to the wet ingredients. Mix until well incorporated. Fold in the chopped dark chocolate.
Use a cookie scoop to form cookies and place 2” apart on the prepared baking sheet. Press down slightly to flatten – note that the cookies won’t spread very much, so press them down to the thickness you prefer. Sprinkle with a bit of flaky sea salt if desired. Bake for 10 minutes or golden brown around the edges.
Let cool completely on the cookie sheet. Enjoy!

Notes

To make flax eggs: mix 2 tablespoons flax meal + 6 tablespoons water – whisk them together and let sit for 5 minutes to gel)

Nut-Free Options: Can substitute tahini or sunflower seed butter. If using sunflower seed butter, use 1/4 tsp. of baking soda instead of 1/2 tsp. to prevent green cookies.

Keywords: cookies, gluten free, vegan, oatmeal, chocolate chip, dessert, healthy