These are the BEST Vegan Oatmeal Chocolate Chip Cookies (Gluten-free) of your dreams! These are oil-free, 1 bowl and made with just 8 easy ingredients and nobody will be asking where is the butter or oil!
VEGAN OATMEAL CHOCOLATE CHIP COOKIES
Nothing beats childhood classic cookies like oatmeal cookies, right? I made a ton of oatmeal cookies back in the day and even baked them as a kid. I still have a recipe written from when I was really young making those cookies. Of course, they were not vegan or gluten-free, or butter/oil-free for that matter.
I love oatmeal cookies of all kinds, too. Like these Chai Coconut Oatmeal Cookies. Those are simply incredible.
I’ve received many requests for Vegan Oatmeal Chocolate Chip Cookies. Bonus that these are gluten-free and oil-free. While I do have some oatmeal raisin ones here on the blog, those are made with oat flour and starch. Also, the cookies that get the MOST remakes here are always the ones made with almond flour. You all have simply shown me how much you dig cookies made with almond flour, so this was the perfect opportunity to make these cookies with them.
INGREDIENTS NEED
You will need the following 8 ingredients for these vegan oatmeal chocolate chip cookies (+salt) and 1 bowl:
- almond flour
- rolled oats (NOT instant)
- baking powder
- roasted super creamy almond butter
- 6 tablespoons (120g) pure maple syrup (agave would work too)
- 1 1/2 teaspoons (8g) vanilla extract
- dairy-free semi-sweet chocolate chips
- milk or coffee or water
HOW TO MAKE VEGAN OATMEAL CHOCOLATE CHIP COOKIES
Step 1: First, to a large bowl, add the almond flour, oats, baking powder and salt and whisk well. To the same bowl, add the almond butter, syrup, vanilla and chocolate chips.
Step 2: Mix all of the ingredients until a very thick and sticky, cohesive batter forms. Just keep stirring and pressing the batter together with the back of a spoon. Now, taste the batter. Yeah, I know.
Step 3: Using about 2 tablespoons worth of dough, form smooth round balls with your hands. The batter will be sticky but you should be able to roll into balls.
Place them on the pan 2 inches apart. I did 8 on each sheet. Press each cookie down to about 1/4 inch thick, making sure to press and seal the edges into a round shape so they bake up uniform.
Step 4: Bake the cookies for 10-12 minutes.
SUBSTITUTIONS
These Vegan Oatmeal Chocolate Chip Cookies are made with just 1 flour, but here are some other substitutions suggested if they don’t fit into your diet.
- Can’t do almond flour? Make these Oatmeal Raisin Cookies instead and add chocolate chips in place of the raisins. OR, you can try grinding up raw sunflower seeds into a fine powder and use the same weight amount as the almond flour.
- Can you sub all-purpose flour for the almond flour? No. If you do, they will be dry as dirt. The almond flour (and almond butter) help to make these so moist and buttery. Remember, they are oil-free, so the almond flour is amazing here.
- Can’t eat oats? Make these Grain-free Vegan Chocolate Chip Cookies or these Chocolate Chip Cookies made with brown rice flour instead!
MORE VEGAN COOKIE RECIPES
- Old-fashioned Iced Oatmeal Cookies
- Vegan Peanut Butter Chocolate Chip Cookie Cake
- Vegan Snickerdoodles
- Grain-free Chocolate Coconut Cookies
- Vegan Thin Mints
- 4 Ingredient Peanut Butter Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Cashew Butter Chocolate Chip Cookies
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Almond Butter Blossoms
- Vegan Lemon Cookies
- Vegan Orange Chocolate Chip Cookies
- Coconut Butter Gingersnaps
*This post contains affiliate links. See my full disclosure policy here.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Oatmeal Chocolate Chip Cookies (Gluten-free)
Ingredients
- 1 cup (112g) blanched almond flour
- 1 cup (100g) rolled oats (NOT instant)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons (160g) roasted super creamy almond butter (make sure it is salt-free)
- 6 tablespoons (120g) pure maple syrup (agave would work too)
- 1 1/2 teaspoons (8g) vanilla extract
- 2 tablespoons (30g) plant milk or cold coffee or water (Any will work, all tested. Coffee will give a delicious robust flavor)
- 2/3 cup (140g) dairy-free semi-sweet chocolate chips
- I use this scale.
Instructions
- Preheat the oven to 350°F (177°C) and line 2 sheet pans with parchment paper.
- To a large bowl, add the almond flour, oats, baking powder and salt and whisk well.
- To the same bowl, add the almond butter, syrup, vanilla, milk or cold coffee and chocolate chips. Mix all of the ingredients until a very thick and sticky, cohesive batter forms. Just keep stirring and pressing the batter together with the back of a spoon. Now, taste the batter. Yeah, I know.
- Using about 2 tablespoons worth of dough, form smooth round balls with your hands. The batter should be sticky but you should be able to roll into balls.
- Place them on the pan 2 inches apart. I did 8 on each sheet. Either dip your fingertips in water or use a small piece of parchment paper to press each cookie down to about 1/4 inch thick, making sure to press evenly and seal the edges into a round shape so they bake up uniform.
- Bake the 1st pan for 10-12 minutes. Ovens can greatly vary, but mine were perfect at close to 12 minutes. You are looking for them to puff up and starting to get golden edges.
- Remove from the oven and cool on the pan just 5 minutes. Transfer them to a cooling rack and let cool completely. As they cool they will crisp up perfectly around the edges and into the perfect cookie texture with crispy edges and moist, chewy centers.
Notes
- Can't do almond flour? Make these Oatmeal Raisin Cookies instead and add chocolate chips in place of the raisins. OR, you can try grinding up raw sunflower seeds into a fine powder and use the same weight amount as the almond flour.
- Can you sub all-purpose flour for the almond flour? No. If you do, they will be dry as dirt. The almond flour (and almond butter) help to make these so moist and buttery. Remember, they are oil-free, so the almond flour is amazing here.
- Can't eat oats? Make these Grain-free Vegan Chocolate Chip Cookies or these Chocolate Chip Cookies made with brown rice flour instead!
Haven’t tried these with almond flour, just sunflower seed powder. And they are delicious! When I get some almond flour I’ll be making these again!
That is so great to hear Mallory, thank you!!
I cannot even tell you just how many times I have made this recipe. And shared it with friends. They were my go to middle of the night snack after my babies we’re born while up nursing, and I always make a double batch for any friend after she’s given birth. Thank you for the perfect healthy cookie recipe!
These were amazing!! Thank you so much for this recipe. I felt like I made a cookie worthy of a bakery. Really impressive. Firm on the outside and soft and moist on the inside. I have made other whole food cookies with 6 tablespoons of maple syrup in the past, but they weren’t sweet enough. It was like I didn’t put any sweeter in at all.. These were perfect. No need to add more syrup or pull out the sugar.
Thank you Brandi!
I absolutely love hearing this Jennifer, thank you so much!
Thank you Brandi for another 5 star recipe. These were delicious. Just one piece of feedback, which is that I’m not sure that 6 tablespoons of maple syrup would weigh 120g. Is that a typographical error? Thank you again.
I am working very hard to lower my cholesterol and these cookies, being vegan, are just the ticket. Mine were crispy on the outside and soft inside – really nice feel on the mouth. And, without refined sugar – although maple syrup is sugar! So tasty. Thanks.
Cab I use bownn rice flour instead
No, it needs the almond flour, otherwise they would be really dry and gritty! Almond flour is high in fat, so it provides the moisture needed for the cookies.
Made these twice in one week. Delicious. My non-vegan mom loved them too!
I love these cookies and so does my Grandson!!
So glad to hear that Dana!
These turned out great! GF Vegan recipes on the internet can be hit or miss but these are a hit! Just be sure to bake them long enough.
Hi Brandi
if i make a bigger size cookie, would that work without adjusting the recipe ?
Yes! Just flatten them the same height and they should bake up similarly, maybe just need slightly longer to bake. Just look for them to start to golden.
These cookies are delicious! I made these for the second time today and I was planning to take them to our monthly game night, but it was postponed because of the weather (wintry mix). I was wondering if they could be kept in the freezer? I look forward to trying more of your recipes!
What about date paste or syrup in place of maple syrup??
Date paste is much thicker so it would definitely change the texture. I’m not sure of the result since I’ve not ever tried it!
I have made these cookies more times than I can count! Absolutely love them! I appreciate using one bowl & no chilling—it’s so quick and easy to make a delicious treat. Recently I added some Brewers Yeast to make them lactation cookies.
Just wondering, would you recommend any replacements for the almond butter? It can be so expensive sometimes. Would applesauce work? Thanks for the great recipe!
Brandi –
Did you really start a new backup IG account? Not sure if I was just having a convo with you or a hacker.
Yes, it’s really me! I had to do it and posted a story about it in the new account too 🙂
Will crunchy almond butter work? That’s what’s in my pantry now ; )) Just wondering in case I want to make them before my next shopping trip.
If you don’t mind the added texture, I’m sure it’ll be fine!
So delicious!
This is the second recipe I made of yours today, and both were great. These were easy and so good. Hard to stop at one.
Rated 5* . A super easy and quick meal . Tasty as! Will be making again for sure . Definitely take note not to over heat the sauce !!! 😉 thanks Brandi ! You’re a genius ! X
Wonderful! I’m wondering if anyone has tried freezing these cookies&
They should freeze fine!
Hi Brandi, for the first time since making ur recipes I’m disappointed – I’m sorry I didn’t make 2 batches, these r very, very good! Crunchy, while moist inside and a great flavor! Great job as always. 5 tongues up!
😋😋😋😋😋
Haha you totally had me there for a second Mark, lol!