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, coconut oil, dark chocolate, and just a little coconut sugar. From mix to bake theyโre ready in under 20 minutes, making them the perfect little cookie to enjoy when you want a healthier treat.
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!
To get the perfect texture we make a flax egg (which is ground flaxseed and water that forms a gel) to replace the regular egg in traditional cookies. If you donโt need them to be vegan, check out the substitutions below.
Vegan cookies mean edible cookie dough!
The beauty of making vegan cookie dough is that there’s no worry about eating raw eggs.
Does that always stop us from enjoying regular cookie dough? NOPE!
But I 100% feel better sharing this healthy treat with my kiddos straight out of the bowl knowing that it’s egg-free.
Can you freeze these cookies?
Yes!
You can freeze cooked cookies, simply cool them, and then freeze them 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 the cookies. Freeze the individual unbaked cookies on a parchment paper-lined baking sheet.
Once frozen solid, transfer to a freezer-safe container or freezer bag and the cookie dough will keep for up to 3 months.
To bake your frozen cookie dough, no need to defrost it.
Take the unbaked cookie dough out of the freezer, and follow the baking instructions below, adding 2-3 more minutes to the bake time.
Simple ingredients you’ll need for vegan oatmeal chocolate chip cookies
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- flaxmeal
- coconut oil
- coconut sugar
- vanilla extract
- oat flour
- rolled oats
- unsweetened shredded coconut
- baking soda
- sea salt
- dark chocolate chips
- flaky sea salt
How to make gluten-free oatmeal chocolate chip cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl make the flax egg by mixing the flax meal (ground flaxseed) and 6 tbsp of water together. For best results, allow it to sit for 5 minutes to form a gel.
- In a large bowl mix together the melted coconut oil, coconut sugar, and vanilla extract. Next, mix in the flax egg 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 dough onto the cookie sheet using about 2 tbsp of dough per cookie. Gently flatten the cookies.
- Bake cookies for 9-11 minutes, until slightly golden around the edges. Sprinkle with flakey sea salt once the cookies come out of the oven.
How to store vegan chocolate chip oatmeal cookies
Any leftover cookies should be cooled thoroughly before placing them in an airtight container for storage.
Enjoy at room temperature, or slightly re-warm them to get that soft and melted chocolate center.
Substitutions
Below youโll find a list of substitutions that will work well in this vegan oatmeal chocolate chip cookie recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Flex egg โ You can use 2 eggs in place of the flax egg – of course, this would not make them vegan oatmeal cookies, but if that’s not a need go for it!
Coconut oil โ Melted and cooled butter or ghee works well here. To keep it vegan you can. use vegan butter in its place. You can also replace the oil with nut butter! Try peanut butter or almond butter for a fun new flavor.
Coconut sugar โ Regular cane sugar, brown sugar, or white sugar can be substituted.
Rolled oats โ quick oats can be used instead of rolled oats
Oat flour โ Whole wheat pastry flour can be used as a non-gluten-free substitute. You also use a gluten-free all-purpose flour mix to keep this gluten-free. Regular white flour works too!
Shredded coconut โ To keep this coconut free you can substitute the ยผ cup of shredded coconut for 2 tbsp oats plus 2 tbsp flax meal (not more flax egg).
Chocolate chips โUse vegan chocolate chips for dairy-free chocolate. You can also use any kind of chocolate chip here – semi-sweet, milk they are optional of course, and raisins or another dried fruit would work as a sub here
More healthy cookie recipes you’ll love
- Chickpea cookie recipe
- Chocolate oatmeal almond flour cookies
- Chewy orange almond butter oatmeal cookies
- Vegan gluten free banana breakfast cookies
- Edible funfetti cookie dough
- Protein cookie dough
- Chocolate chip pretzel cookies recipe
- Almond flour oatmeal raisin cookies
- Peanut butter thumbprint cookies
- Salted chocolate chip pistachio cookies
Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 2 tbsp flaxmeal
- 6 tbsp room temperature water
- 1/4 cup coconut oil melted and cooled
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 3/4 cup oat flour
- 1/2 cup rolled oats plus 2 tbsp more rolled oats
- 1/4 cup unsweetened shredded coconut do not use big coconut flakes
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips vegan/dairy free if desired
- flaky sea salt, for sprinkling on top
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 orย 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.
Nutrition
If you try this chewy vegan oatmeal chocolate chip cookies recipe, Iโd love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally published January 2022. Updated December 2022.
