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These Oatmeal Chocolate Chip Cookies are gooey in the center with crispy edges and big chocolate chunks, just as the best cookies are! These delicious cookies are gluten-free, refined sugar free, and vegan.

Gluten-Free Vegan Oatmeal Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 11 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


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!


  • ¼ cup virgin coconut oil, room temperature
  • ⅓ cup almond buttersub 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 


  1. Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
  2. 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.
  3. Add the baking soda, salt, coconut flour, and rolled oats to the wet ingredients. Mix until well incorporated. Fold in the chopped dark chocolate.
  4. 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.
  5. Let cool completely on the cookie sheet. Enjoy!


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.