Home | Vegan Oatmeal Chocolate Chip Cookies (Gluten-Free!)

Vegan Oatmeal Chocolate Chip Cookies (Gluten-Free!)

by Heather

Vegan oatmeal chocolate chip cookies that are also gluten-free and lower in sugar! These healthier cookies are packed with goodness like ground flax seed, oats, and coconut oil, dark chocolate, and just a little coconut sugar. From mix to bake they’re ready in under 20 minutes, making them the perfect little cookie to enjoy when you want a healthier treat.

Vegan Oatmeal Chocolate Chip Cookies (Gluten-Free!)

Vegan oatmeal chocolate chip cookies

Have you ever sprinkled some flaky sea salt on top of your cookies when they first come out of the oven? It makes a good cookie extraordinary.

The sweet and salty combo keeps you coming back for more. And since these are healthier cookies, go ahead and get yourself another one!

We make a flax egg (which is ground flaxseed and water that form a gel) to replace the egg in traditional cookies. If you don’t need them to be vegan, check out the substitutions below.

Vegan oatmeal chocolate chip cookies

Can you freeze these cookies?

Yes!

You can freeze cooked cookies, simply cool, and then freeze individually on a parchment paper-lined baking sheet.

Once frozen solid, transfer to a freezer bag and they will keep for up to 3 months.

You can also freeze the cookie dough. Mix the dough, then scoop out cookies. Freeze the individual unbaked cookies on a parchment paper-lined baking sheet.

Once frozen solid, transfer to a freezer bag and the cookie dough will keep for up to 3 months.

To bake your frozen cookie dough, no need to defrost.

Take the unbaked cookie dough out of the freezer, and follow the baking instructions below, adding 2-3 more minutes to the bake time.

Vegan oatmeal chocolate chip cookies

What you need for vegan oatmeal chocolate chip cookies

gluten free oatmeal chocolate chip cookies

How to make gluten free oatmeal chocolate chip cookies

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl make the flaxegg by mixing the flaxmeal (ground flaxseed) and 6 tbsp of water together. Allow it to sit for 5 minutes to form a gel.
  3. In a larger bowl mix together the melted coconut oil, coconut sugar, and vanilla extract. Next, mix in the flaxegg after it has gelled. Pour the oat flour, rolled oats, shredded coconut, baking soda, and sea salt over the wet mixture. Give the dry ingredients a little stir, then mix everything together. Stir in the chocolate chip.
  4. Using a spoon or small cookie scoop, scoop the cookies using about 2 tbsp dough per cookie. Gently flatten the cookies.
  5. Bake for 9-11 minutes, until slightly golden around the edges. Sprinkle with flakey sea salt once the cookies come out of the oven.

Substitutions

If you’re looking for substitutions, check out this guide:

Flex egg – you can use 2 eggs in place of the flax egg

Coconut oil – melted and cooled butter or ghee work well here

Coconut sugar – regular cane sugar can be substituted

Rolled oats – quick oats can be used instead of rolled oats

Oat flour – whole wheat pastry flour can be used as a non-gluten-free substitute

Shredded coconut – you can substitute the 1/4 cup of shredded coconut for 2 tbsp oats plus 2 tbsp flax meal (not more flax egg)

Chocolate chips – they are optional of course, and raisins or another dried fruit would work as a sub here

Vegan oatmeal chocolate chip cookies

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Vegan oatmeal chocolate chip cookies
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Vegan Oatmeal Chocolate Chip Cookies

Vegan oatmeal chocolate chip cookies that are also gluten-free and lower in sugar! These healthier cookies are packed with goodness like ground flaxseed, oats, and coconut oil, dark chocolate, and just a little coconut sugar. From mix to bake they’re ready in under 20 minutes, making them the perfect little cookie to enjoy when you want a healthier treat.
Prep Time7 mins
Cook Time9 mins
Total Time16 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chips, cookie, flaxseed, oatmeal, vegan
Servings: 16
Calories: 118kcal
Author: Heather

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl make the flaxegg by mixing the flaxmeal (ground flaxseed) and 6 tbsp of water together. Allow it to sit for 5 minutes to form a gel.
  • In a larger bowl mix together the melted coconut oil, coconut sugar, and vanilla extract. Next, mix in the flaxegg after it has gelled. Pour the oat flour, rolled oats, shredded coconut, baking soda, and sea salt over the wet mixture. Give the dry ingredients a little stir, then mix everything together. Stir in the chocolate chip.
  • Using a spoon or small cookie scoop, scoop the cookies using about 2 tbsp dough per cookie. Gently flatten the cookies.
  • Bake for 9-11 minutes, until slightly golden around the edges. Sprinkle with flakey sea salt once the cookies come out of the oven.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 118kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 85mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Vegan Oatmeal Chocolate Chip Cookies (Gluten-Free!)

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

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