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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 made with coconut flour, and they’re vegan, gluten-free, and refined sugar-free!
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 Paige while she was visiting and we both went nuts for them! They’re a spin-off from my paleo coconut flour chocolate chip cookies 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. However, it is super absorbent so we don’t need a lot – this means its a lot more difficult to substitute another flour for it.
- 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.
More healthy cookies you’ll love
Gluten-Free Chocolate Chip Cookies with Coconut Flour (Vegan)
These chocolate chip cookies are made with coconut flour and ready in just 20 minutes. The cookies emerge from the oven SO gooey, thick, and delicious. A favorite vegan cookie, they’re also Paleo-friendly and nut-free, too.
Paleo Chocolate Chip Cookies (with a Vegan Option)
This recipe for Paleo Chocolate Chip Cookies is my go-to cookie recipe! My taste testers had no idea these cookies were gluten-free, grain-free, paleo, and refined sugar-free! This is one of my most popular recipes. You can easily make the cookies vegan.
Gluten-Free Oatmeal Chocolate Chip Skillet Cookie
This Gluten-Free & Vegan Oatmeal Chocolate Chip Skillet Cookie is the ultimate thick, gooey oatmeal cookie! This gluten-free skillet cookie is loaded with gooey chocolate and perfect for sharing. Ready in 30 minutes!
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!
Gluten-Free Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- ¼ cup virgin coconut oil, room temperature
- ⅓ cup almond butter, sub any nut butter of choice, or tahini for a nut-free option, see Notes
- ⅔ cup coconut sugar
- 2 flax eggs, see Notes
- 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
Equipment
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
Hi Rita! thanks for the recipe. My son doesn’t like chocolate (he is two) , would I just add more oatmeal or something for binding?
Hi Julia, no need to add anything else if you don’t want to (more oatmeal would actually make the cookies too dry, I think). If you want to do nuts or dried fruit instead, that would work too!
These were amazing! So much fun to make and eat.
So glad you loved them Alyssa!
These were amazing I made these for a few of my coworkers one of whom is vegan and they all loved them so much. I would love to make these again one day in advance, how would you store these overnight? Would they need to be refrigerated?
Thanks!
So glad you loved them! They’ll be fine overnight in an airtight container.
The taste of these was SO Good. But they spread a lot and totally fell apart. Fantastic for goo factor but definitely not composed or crispy. I’ll try them again but I made exactly as written. Worth another shot!
Glad you enjoyed the taste! Did this happen even after they had cooled completely? Gluten-free & vegan cookies are definitely more delicate when warm and letting them cool on the baking sheet can help them set. They also may have needed an extra minute or a few in the oven to help them firm up. Sometimes coconut flour brands vary in absorbency too, so you may need a teeny bit of extra flour to make them more firm. You may want to play around a bit with this when you try them again. But so glad you’re loving the taste, and hopefully the texture is perfect next time too :)
Thanks so much for your thoughtful reply! They were cooled completely. I think I probably should have left in a couple minutes longer (I usually err on the underdone side versus overdone because I DO like a gooey cookie) and maybe I won’t flatten next time. That’s interesting about coconut flour absorbency – makes sense. I’m looking forward to giving them another try! Delicious!
Totally get it on the gooey cookie love. An extra minute or two should definitely help! Enjoy :D
This is *the* recipe. Yum.
So glad you love it!!
What is the nutritional info, specifically the carbs?
Hi Karen, the recipe has been updated to include the nutritional info.
Used this recipe as a guide to make “not-oatmeal” cookies for my friend allergic to what feels like everything (including oats!). Subbed oats for large flakes of toasted and slightly crushed coconut (to mimic the shape of the rolled oats). Subbed 4x almond flour in place of the coconut flour so the entire thing wouldn’t taste flat and of only one flavor, especially since one of the “milk” chocolate bars I was going to chop already had coconut milk and coconut sugar. Followed the rest of the recipe & method to the T but adding extra chill time of 15 min prior to baking since coconut oil base cookies like to run. The cookies still ran so I had to clean up the edges after I took them out but the outcome was DELICIOUS! I stored the cookies 3 ways: loosely covered container- still crispy the next day; airtight container and in the fridge – crispy outside, chewy inside; airtight container on the counter- chewy and soft. I’m letting the recipients choose their own adventure! Thank you for this recipe!
Love using coconut instead of oats, just how you mentioned! So glad you were able to adapt these cookies for your friends needs. So kind of you! Really appreciate your intentional and helpful feedback :)