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You are here: Home / Dessert / Cookies/Bars / Vegan Oatmeal Chocolate Chip Cookies (Gluten-free)

Vegan Oatmeal Chocolate Chip Cookies (Gluten-free)

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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 Gluten-free Oatmeal Chocolate Chip Cookies on plate

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.

Vegan oatmeal chocolate chip cookies on cooling rack

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.

vegan gluten-free oatmeal chocolate chip cookie ingredients

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.

vegan gluten-free oatmeal chocolate chip cookie batter

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.

Vegan Gluten-free Oatmeal Chocolate Chip cookie dough on pan

Step 4: Bake the cookies for 10-12 minutes.

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked on plate

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!

vegan gluten-free oatmeal chocolate chip cookies stacled

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 gluten-free oatmeal chocolate chip cookies stacled

Vegan Oatmeal Chocolate Chip Cookies (Gluten-free)

Brandi Doming
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!
5 from 65 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Cookies
Cuisine American, Vegan
Yields 16 cookies

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!
 

Nutrition

Serving: 1cookieCalories: 141kcalCarbohydrates: 16.5gProtein: 2.2gFat: 7.8gSodium: 39mgFiber: 2.1gSugar: 9g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!

Filed Under: Cookies/Bars, Dessert Tagged With: chocolate, Chocolate chip, Cookies, Desserts, Gluten-free, Oatmeal

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Comments

  1. Mallory Crisp

    July 28, 2021 at 1:55 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      July 28, 2021 at 9:07 pm

      That is so great to hear Mallory, thank you!!

      Reply
  2. Anne

    August 11, 2021 at 3:26 am

    5 stars
    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!

    Reply
  3. Jennifer Farrington

    October 4, 2021 at 12:38 am

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      October 4, 2021 at 7:28 am

      I absolutely love hearing this Jennifer, thank you so much!

      Reply
  4. Satin

    October 5, 2021 at 9:11 pm

    5 stars
    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.

    Reply
  5. Barbara Bolton

    October 15, 2021 at 7:35 am

    5 stars
    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.

    Reply
  6. Alida

    October 29, 2021 at 8:27 am

    Cab I use bownn rice flour instead

    Reply
    • brandi.doming@yahoo.com

      October 30, 2021 at 1:56 am

      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.

      Reply
  7. Jeannette

    November 12, 2021 at 3:50 am

    5 stars
    Made these twice in one week. Delicious. My non-vegan mom loved them too!

    Reply
  8. Dana

    November 21, 2021 at 11:04 pm

    5 stars
    I love these cookies and so does my Grandson!!

    Reply
    • brandi.doming@yahoo.com

      November 21, 2021 at 11:12 pm

      So glad to hear that Dana!

      Reply
  9. Sue

    March 7, 2022 at 9:05 pm

    5 stars
    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.

    Reply
  10. salma khadira

    March 9, 2022 at 4:36 pm

    5 stars
    Hi Brandi
    if i make a bigger size cookie, would that work without adjusting the recipe ?

    Reply
    • brandi.doming@yahoo.com

      March 9, 2022 at 7:23 pm

      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.

      Reply
  11. Susan

    March 11, 2022 at 11:28 pm

    5 stars
    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!

    Reply
  12. LouAnn

    June 2, 2022 at 10:38 pm

    What about date paste or syrup in place of maple syrup??

    Reply
    • brandi.doming@yahoo.com

      June 4, 2022 at 7:48 am

      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!

      Reply
  13. Sam

    September 13, 2022 at 11:06 pm

    5 stars
    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!

    Reply
  14. LC

    October 8, 2022 at 11:18 pm

    Brandi –
    Did you really start a new backup IG account? Not sure if I was just having a convo with you or a hacker.

    Reply
    • brandi.doming@yahoo.com

      October 8, 2022 at 11:38 pm

      Yes, it’s really me! I had to do it and posted a story about it in the new account too 🙂

      Reply
  15. Erica

    November 5, 2022 at 1:57 am

    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.

    Reply
    • brandi.doming@yahoo.com

      November 5, 2022 at 2:49 am

      If you don’t mind the added texture, I’m sure it’ll be fine!

      Reply
  16. Beth

    December 3, 2022 at 1:08 am

    5 stars
    So delicious!

    Reply
  17. Sharon

    December 5, 2022 at 4:34 am

    5 stars
    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.

    Reply
  18. Emma

    January 29, 2023 at 12:08 am

    5 stars
    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

    Reply
  19. Leslee

    February 5, 2023 at 3:08 am

    5 stars
    Wonderful! I’m wondering if anyone has tried freezing these cookies&

    Reply
    • brandi.doming@yahoo.com

      February 6, 2023 at 8:09 am

      They should freeze fine!

      Reply
  20. Mark Atkins

    March 17, 2023 at 7:16 pm

    5 stars
    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!
    😋😋😋😋😋

    Reply
    • brandi.doming@yahoo.com

      March 17, 2023 at 10:08 pm

      Haha you totally had me there for a second Mark, lol!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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