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
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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!
Fabulous! I used macadamia nut butter. Love, love, love your recipes.
Thank you so much Kathyn, that is wonderful to hear!
I made this for the second time today. Exactly by instructions. Already know how good they are so I doubled it. Perfect recipe!! The whole fam love these cookies (vegan or not). Thank you for this winner!!
Yumm!! I was out of almond butter, so I used peanut butter.. A winner! They turned out awesome!
So happy they were a hit!!
Love that you use the maple syrup instead of a processed brown sugar and white sugar combo. Lots of us vegans also stay away from other unhealthy ingredients, so I was thrilled to find your recipe. Subbed out the chocolate chips for dried cranberries and homemade carob chips. Turned out great. Thanks again!
Just finished baking my third batch! These are scrumptious! I had not baked with almond flour before, and I am very pleased with how well it combines with the almond butter and old-fashioned oats. I feel like I am giving my grandkids something healthy and tasty at the same time, with wholesome ingredients. The recipe is easy to follow, and includes important details such as how to shape the cookie and how long to cool on the tray after removing from the oven. Give ’em a try, you will not be disappointed!
Love hearing this Bonnie!!
I absolutely LOVE these cookies. I am not vegan, but love to try some vegan recipes and love to try healthier alternatives to baked goods. Love that these give you a sweet fix, but not too sweet. I did this recipe for the second time, but incorporated some of the chai cookie ingredients into this…YUMMY!
This is becoming my favourite blog to follow!
Colleen from Canada!
Aww Colleen that is so sweet to hear, thank you for the kind words!!
Love these! Question on your maple syrup. 6 tbsp doesn’t even come close to 120g. Can you fix this if a type-o? I used 6 tbsp only.
Hi Lisa! No, it’s not a typo! Every single one of my recipes is made by the gram weights listed. Every single one. This is why I always encourage to follow the weights listed, as one doesn’t need to compare cups/spoons to the scale. Just simply put the bowl on the scale and follow my weights given. 1 tablespoon of maple syrup, agave, molasses all weigh 20 grams. This is how I do all of my recipes at this amount, so 20 x 6 is 120 grams.
Hi Brandi
This really is the BEST oatmeal choc chip cookie ever! So easy to make and yummy. And I tasted the batter like you said and I could have kept on eating it. But I did bake them and the smell was delicious. It was hard to wait for them to cool but totally worth it. They are completely scrumptious. Thank you for sharing your recipes. I’m off now to make your almond flour choc chip cookies. mmm
Janet
So happy to hear this Janet!
These were good (especially the raw batter). However, I made them with regular creamy peanut butter (Jiffy) and they were VERY crumbly. They were very difficult to eat. Had to use a fork. Any suggestions?
Hi! That is because jiffy peanut butter is not a whole food, like the almond butter I use in the recipe. It has added oil and sugar, which will affect the texture of the cookies. Make them with the almond butter and they stay together! If you don’t like almond butter, you can try a natural peanut butter (ingredients being only salt and peanuts, no added oil or sugar). Although, that will make them a tad drier.
I have made these numerous times using almond butter (delicious!) and today made them using creamy peanut butter (unsweetened and unsalted). Followed the recipe exactly, including the same amount of peanut butter as listed for almond butter (used a new jar so it was very soft and runny; stirred it well). The peanut butter version is also perfection! Love that the recipe is easy and only requires 1 bowl. This is definitely one of my go-to cookie recipes!
Hi Brandi,
These look amazing. Just wondering if you could substitute peanut butter for the almond butter. I have natural peanuts and salt peanut butter and would like to try that.
Thanks in advance!!
Yes, but it’ll make the dough much thicker since peanut butter is much thicker and less oily than almond butter. They won’t spread the same, so you may have to flatten the cookies before baking.
I made these cookies and seriously, have not eaten a cookie of any kind since 2008 due to food allergies and sensitivities. The first cookie I ate from the batch was a like a wonderfully sweet and chocolatey explosion to my tastebuds. I have also been completely free of processed sugar since 2008. However, I don’t consider them too sweet.
Brandi, when you wrote and experimented with this recipe, did you try quick cooking oats? I am wondering, what was the outcome? I would prefer quick cooking oats, but I don’t want bad results. 🙂
Thank you!!
So glad you loved them! I have not used quick oats but since they are more fine it will likely make them more dry.
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!
Wonderful! I’m wondering if anyone has tried freezing these cookies&
They should freeze fine!
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
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.
So delicious!
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!
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 🙂
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!