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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.

Oatmeal Chocolate Chip Cookies (Gluten-Free + Vegan)

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Author Rachel Conners


  • ¼ cup virgin coconut oil room temperature
  • cup almond butter can also use any nut butter of choice, or sunflower seed butter or tahini for a nut-free option
  • cup coconut sugar
  • 2 flax eggs 2 tablespoons flax meal + 6 tablespoons water - whisk them together and let sit for 5 minutes to gel
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda use 1/4 teaspoon if using sunflower seed butter - helps prevent the cookies from turning green when they cool!
  • ½ teaspoon salt
  • cup (43g) coconut flour
  • ½ cup gluten-free rolled oats
  • cup (4 oz.) chopped dark chocolate (make your own chocolate to keep 100% Paleo)
  • Flaky sea salt to sprinkle on top (optional)


  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!