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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 41 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Cookies
Cuisine American, Vegan
Servings 16 cookies
Calories 141 kcal

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 @thevegan8 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. Mara Wells

    May 18, 2020 at 12:03 am

    5 stars
    Delicious and easy to make!

    Reply
    • brandi.doming@yahoo.com

      June 14, 2020 at 7:37 pm

      So glad you loved them!

      Reply
  2. Sharon

    May 18, 2020 at 4:06 am

    5 stars
    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! 👌🏼

    Reply
    • brandi.doming@yahoo.com

      May 18, 2020 at 6:50 am

      Thank you so much Sharon for this wonderful review, I really appreciate it!!

      Reply
  3. Karen Langdon

    June 19, 2020 at 3:35 pm

    5 stars
    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.

    Reply
  4. Dorothy

    June 28, 2020 at 10:07 pm

    5 stars
    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!

    Reply
    • Dave

      November 30, 2020 at 1:22 am

      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.

      Reply
      • brandi.doming@yahoo.com

        November 30, 2020 at 3:17 am

        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.

        Reply
  5. LaReta Morrison

    September 27, 2020 at 3:26 am

    5 stars
    These are probably the BEST cookie I’ve ever had. And they’re so easy to make. My new fave! 💙

    Reply
    • brandi.doming@yahoo.com

      September 27, 2020 at 7:07 pm

      Wow, yay, that is so awesome to hear LaReta!

      Reply
  6. Parul Mangal

    September 30, 2020 at 7:54 am

    Hi Brandi, just wanted to know how to store these cookies?
    Thanks.
    Parul.

    Reply
    • brandi.doming@yahoo.com

      September 30, 2020 at 10:02 pm

      Hi, sealed in a container at room temperature!

      Reply
  7. Jan

    November 19, 2020 at 6:17 am

    Do these cookies come out different if Peanut butter it is used instead of Almond butter ?

    Reply
    • brandi.doming@yahoo.com

      December 31, 2020 at 7:52 am

      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!

      Reply
  8. Caroline

    January 9, 2021 at 3:22 am

    5 stars
    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!

    Reply
  9. Michele

    January 25, 2021 at 8:32 pm

    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

    Reply
    • brandi.doming@yahoo.com

      January 25, 2021 at 10:37 pm

      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!

      Reply
      • Michele

        January 27, 2021 at 12:26 am

        5 stars
        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!

        Reply
  10. Cindy Lou Lehman

    February 17, 2021 at 5:58 pm

    5 stars
    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

    Reply
    • brandi.doming@yahoo.com

      February 20, 2021 at 1:59 am

      Thank you so much Cindy! That’s amazing!

      Reply
  11. Pam Bee

    February 20, 2021 at 10:59 pm

    5 stars
    Great cookies!
    Thanks for this recipe! 😀

    Reply
  12. Theresa

    February 21, 2021 at 6:27 pm

    5 stars
    Made these cookies today. Absolutely delicious

    Reply
    • brandi.doming@yahoo.com

      February 22, 2021 at 12:23 am

      Yay!!

      Reply
  13. Slavica Budimac

    March 2, 2021 at 1:55 am

    I made this cookies every second week to my doughter in law,as she likes to eat healthy.These are her favorite.

    Reply
  14. Leora

    March 17, 2021 at 5:22 pm

    5 stars
    Unsaturated fats are healthier oils and can include vegetable, rapeseed, olive and sunflower essential oils.

    Reply
  15. Yugi

    March 19, 2021 at 6:04 pm

    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.

    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'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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