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!
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!
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
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 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!!
Delicious and easy to make!
So glad you loved them!
What is a good brand of creamy almond butter?
Hi Lisa, my 2 favorites that I buy are the Simple Truth brand from Kroger, just the creamy almond butter, has no added salt or sugar or oil. And the Trader Joe’s brand. Just almonds, so good. Both are very creamy and delicious, but since they are hard to stir up a bit, I usually empty them in a separate container and stir really well until smooth and mixed in, since the oil tends to separate as they sit on the shelves at the store.
Melt in your mouth deliciousness! Make these with cold coffee–you’ll be amazed. <3
So awesome Sherri!
if you are trying to make a lower fat version, can you sub greek yogurt for the almond butter?
Hi Caroline, I really wouldn’t recommend doing that. Low fat cookies do not taste that great and end up much more like a muffin/dry texture than a fudgy, moist cookie. Also, greek yogurt has a lot of liquid/wet moisture in it and would not be a good sub for thick, dense nut butter. I would try googling maybe low fat cookies with yogurt instead to see if there is something already written and tested that way so you don’t waste your ingredients trying to do it here and it not work out properly. I do have one cookie recipe on my blog that is lower fat, but it’s more of a muffin-ish texture. Also, if you are looking for low-fat, I know there are lots of banana oat cookies online. https://thevegan8.com/low-fat-gluten-free-vegan-iced-oatmeal-cookies/
Hi Brandi, I’m becoming vegan and have been craving chocolate chip cookies. I searched tons of recipes to find something gluten free, egg free and milk free and came across your recipes. They turned out delicious and I dunked them in coconut milk. I love how your recipes only have a few ingredients. Switching can be very overwhelming, but I’m proud of my first batch. I’m going to try some of your other recipes too. Thanks.
So wonderful to hear this, so glad you enjoyed them!
My favorite cookie has always been oatmeal chocolate chip. I am so excited to find an oil free, dairy free, & gluten free cookie! This is my second batch. I used coffee both times & added about 1/3 cup of pecan pieces just because my husband loves them. You are correct about the dough! It’s as good as the cookie. Thank you for creating such a good recipe. I look forward to trying more of your true & tried recipes.
I’m so happy to hear how much you love these Joni! And pecan pieces sound like a delicious addition!
These are so delicious 🙂 a perfect indulgent little snack to keep you going through the day.
So glad you loved them!
Oh my gosh! These are fabulous. My only mistake was sharing with friends because they disappear fast and not making them sooner! LOL. A great recipe and so easy to make!
Made these *perfect* Oatmeal Chocolate Chip Cookies and added 1/3 C each of dried cranberries, walnuts and shredded coconut. The “trail cookies” are heavenly!
OMG! thank you so much for a great recipe.I am doing the plant based nutrition now and finally i got a recipe that i like for cookies. i just made them and it was incredibly good. i didn’t have almond butter so i used sunflower butter and it worked fantastic. I wanted to make some cookies for my grandson so he can take them to school which is nut free so this works perfectly.kisses and hugs!
oh no! o used almond flour so its not nut free, anyway, this are sooo yummy and my grandson likes them, so Approved!!!
So glad you loved them!!
I was in need of a snack late last night. 20 minutes after finding this I had the best cookie I’ve had in forever, not to mention the house smelled amazing while they baked. My kids had some for breakfast this morning and RAVED. And my husband, who doesn’t like nut butters OR chocolate can’t stop eating them. Once again, a total winner of a recipe that turns out perfectly without need for modification.
Aww yay Meredith, that is so amazing to hear! So glad you loved these so much!! Thank you for the kind words!
I made these cookies and I love them! I used the coffee and I always have to add cinnamon, but woohoo they were delicious and soft and chewy at 12 minutes in my oven. I also used a vanilla bean maple syrup from Trader Joe’s. Thank you for the recipe!!! I have a pic but don’t know how to add it.
Is there nutrition info for this recipe? Estimated calories? Thank you!
It is listed under the NOTES section of the recipe!
I discovered this recipe recently while having to go gluten free.
This is the EASIEST RECIPE I have ever made and the cookies are delicious! I have made these several times for my family. The first time I followed the recipe exactly as written and they came out perfect!
I have tweaked to my dietary preferences and they are still delicious: I only use 1 tablespoon maple syrup and the other 5 are cashew milk and/or filtered water. I reduce the chocolate chips to 1/2 cup. I reduce the almond butter to 1/4 cup.
I prefer a less sweet cookie and this is perfect for my family. The next time I will try subbing in 2 tablespoons chocolate hazelnut butter for 2 of the tablespoons of the almond butter. I love your blog and cookbooks. Thank You!
That is so wonderful to hear Luci, so glad you love these so much! Glad your adaptations worked great too for your dietary desires!
Thank you so much for this recipe. My family loves these. My 3.5 year old said “mmm” with every bite. 😂
Haha, so cute! So happy they were loved by all!
Ok! These are the best cookies ever! Everyone loved them and they were easy and quick to make!
I didn’t have almond butter so I ran to the store to get some at the store and they were out! So I used natural creamy peanut butter (just peanuts and salt). The dough was a perfect consistency and tasty, but the baked cookies are dry and crumbly and it seems like they need to be a bit sweeter. Do you think the PB caused these issues? I followed the recipe other than subbing the PB. We crumbled them into the vanilla vegan ice cream I made and that was really good. Will try them again using almond butter.
Hi Gretchen! Yes, that is because of the peanut butter you used. Peanut butter is MUCH drier than almond butter, especially roasted almond butter (which I always use). Roasted almond butter is very runny and naturally oily, so it makes these cookies very moist and they not crumbly at all. Try them next time with roasted almond butter and you’ll notice a big difference! Roasted almond butter also has a sweetness to it, that with the syrup and chocolate chips, they are plenty sweet!
Brandi, thank you SO much for your quick reply! My husband and I have recently started a vegan/no oil diet due to heart health issues he is experiencing. I really enjoy cooking and experimenting in the kitchen, but this is a whole new world and way of cooking for me/us and your blog has been an absolute life line! I appreciate the short list of ingredients and so many of the recipes are a great way for us to make this transition as it is quite a drastic change for us. Thanks so much for all of the work and experimenting you put into developing all of these recipes. I truly couldn’t be doing this without your blog right now!
You are so very kind Gretchen!! I’m really happy to hear how much my blog has helped you, that is why I do this, so it’s a blessing to hear, thank you!!
These are so delicious and my family loves them! I’ve already made 3 batches in the last 2 weeks. I even got away with not using a scale (please don’t hate me!). 🙂
***Do you think that I could sub out some of the oats for brown rice crisp cereal? I think it would be so fun to have that extra crunch in this cookie!!!***
Thank you so much for this recipe!!!
Haha, so funny, not at all! Cookies are much more forgiving in baking than cakes or cupcakes/muffins, etc. So glad you love them so much! Yes, but oats do absorb moisture, so you may need extra crisp cereal or possibly some shredded coconut would be delicious too in place of the oats!
Thanks for your super quick response!!! Also, thanks for the info about oats absorbing some of the moisture and about the importance of a scale for muffins, cakes, etc. Maybe I’ll break down and get one some day!
I am new to your website and can’t wait to try other recipes!!!!!!
Oh my goodness, these are super delicious and just the right amount of sweetness. Thank you for another awesome recipe.
So awesome to hear you enjoyed them Julie, thank you for the lovely review!
I have made this recipe a few times and love it! Today, I only had 1/2 the almond butter I needed so I used peanut butter for the rest and OMG THEY ARE DELICIOUS! Thanks for this great recipe!
Yay Kelly! So happy you love these so much!
Hi Brandi, I am sorry to be a pest. I wrote yesterday. You mentioned that you have instructions on page 234 of your book about making almond butter. I only have 130 pages in my book, and as I downloaded it, it is hard to go through looking for recipes. My next trip out will be to Barnes and noble for a copy so I can thumb through it easily. Thanks, ellen
Oh okay, I didn’t realize you had the kindle version I’m guessing? I thought you had the paperback, which it is on page 234 of the paperback. Ok, if you have the kindle version, look in the last chapter called Staples and there is directions for roasted almond butter in there! Although, I don’t know why a kindle version would only have 130 pages?? Are you sure you have The Vegan 8 cookbook, haha? The pages should be the same number. Otherwise, just look at this post here on my blog: https://thevegan8.comhow-to-make-homemade-roasted-almond-butter/