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!
Delicious and easy to make!
So glad you loved them!
These cookies are the best! I’ve made them often, following your recipe and they turn out great. I actually use only about half of the chocolate chips called for and they are perfect. I took them to a church supper and several people asked me for the recipe! Thank you for an awesome recipe! One more thing – I use the bottom of a glass dipped in water to flatten them. I think I read that in another of your recipes! Perfection! 👌🏼
Thank you so much Sharon for this wonderful review, I really appreciate it!!
So yummy. Easy to make and licking the bowl was just as fun as the cookies. Loved eating one straight out of the oven. A new favourite treat! I can’t wait to make more of your goodies. So glad I stumbled across your page.
These are delicious! One of the best vegan oil-free cookie recipes I have come across. I followed the recipe exactly and wouldn’t change a thing. The texture and taste are perfection. I am vegan oil-free (gluten is not a problem for me) and just discovered your site. There aren’t many vegan recipe sites that are oil-free, so thank-you for sharing your work! I definitely plan to try more of your recipes. I also love your story and how shifting to a plant based diet improved your family’s health. I wish you continued success! Keep up the great work!
These aren’t oil-free… these are no ADDED oil. Look at the fat and sat fat content of nut butters. About 10% per tbsp. means these have about 120% for a batch.
Yes, you are correct, these have no added oil. They are not called “fat-free”. Fat-free does not mean the same thing as oil-free. Oil-free when listed on recipes simply means there is no added/listed oil as an ingredient on the recipe. This is standard practice for both recipes online, as well as in cookbooks. I am not a fat-free blog. If you are looking for fat-free, the recipe will need to be labeled actually “fat-free”. Nuts and nut butters are made from whole food, just the nut or seed, therefore they are considered whole food plant-based, they are nearly half the fat content per tablespoon, compared to a tablespoon of oil. So, a healthier option for sure, however, definitely not fat-free. I don’t make fat-free desserts, but prefer to use whole foods as the fat, like nuts, nut butters, seeds or even fruits and veggies for moisture in my recipes, making them much healthier options than typical vegan recipes made with loads of processed oils and butters. The natural oils found in nuts and seeds, even flaxseed and chia seed, are much healthier choices than oils/butter.
Well said
These are probably the BEST cookie I’ve ever had. And they’re so easy to make. My new fave! 💙
Wow, yay, that is so awesome to hear LaReta!
Hi Brandi, just wanted to know how to store these cookies?
Thanks.
Parul.
Hi, sealed in a container at room temperature!
Do these cookies come out different if Peanut butter it is used instead of Almond butter ?
Yes, peanut butter is thicker and much more dry and less natural oil than almond butter, so you can try it, but your dough will be thicker and the cookies will be a bit more dry. I have other peanut butter cookies on the blog if you’d rather use peanut butter. Just use the search box!
These are great! I love that they’re not loaded with butter or oil. They’re healthier than most and so satisfying. I feel good about sharing them with my toddlers. Thank you!
Oh man…these sound delicious!
I’m planning on making them today, but hadn’t planned on going to the store.
Can cashew butter be used in place of the almond butter?
Thanks so much,
Michele
Yes, that should work! Just keep in mind that cashew butter has a lot less natural oil in them, so it may make them a tad drier and spread less. Let me know after you try them!
They were sooo yummy. I feel that I should also make them using the almond butter to be able to fairly compare. But these were gobbled up!
Hello, I’v just became a Vegan 2 1/2 months ago and I have been trying new recipes daily, and I have to tell u that these are the best ever!!! And also I would like to complement u on your garlic fettuccine is the best ever.
I now will be ordering the Vegan cookbook.
Thank you,
Cindy
Thank you so much Cindy! That’s amazing!
Great cookies!
Thanks for this recipe! 😀
Made these cookies today. Absolutely delicious
Yay!!
I made this cookies every second week to my doughter in law,as she likes to eat healthy.These are her favorite.
Unsaturated fats are healthier oils and can include vegetable, rapeseed, olive and sunflower essential oils.
I used Trader Joe’s mixed nut butter as that is what I had open. The cookies turned out great. As someone with gluten, dairy and egg allergies, I’m always looking for good recipes for treats. I’ve tried many, but only a few are good enough for me to put on the ‘make again’ list. Thanks.
So delicious and chewy! I have no almond butter so I sub with creamy peanut butter (homemade) and it turns out amazing! My best cookies so far! Thank you Brandi for this super amazing recipe! By the way, you’re right, scale is really important to achieve the perfect cookies😍
Oh my god, these are sensational!!!! Just finished eating the first two. I need to try and control myself here: could finish off the whole batch right now!!! Thank you for the recipe!
Yay!! Glad you loved them Michael!
Yoooo this recipe is absolutely delicious! I was skeptical because it didn’t have any butter but they are super moist. They are not too wet as some gluten free things can be. They were just right and have a good crumb to them but weren’t crumbly per se. I will for sure be adding these to the rotation!
I also didn’t’t have any almond butter so I used this coconut macadamia butter that I had and it was SO delicious. It was Artisana brand and super runny. I am so glad to have come across this recipe thank you! I will betraying it with runny tahini I have this time 🙂
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!