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!
What about date paste or syrup in place of maple syrup??
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!
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!
Hi Brandi
if i make a bigger size cookie, would that work without adjusting the recipe ?
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.
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.
I love these cookies and so does my Grandson!!
So glad to hear that Dana!
Made these twice in one week. Delicious. My non-vegan mom loved them too!
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.
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.
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.
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!
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!
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!!
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 🙂
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!
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😍
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.
Unsaturated fats are healthier oils and can include vegetable, rapeseed, olive and sunflower essential oils.
I made this cookies every second week to my doughter in law,as she likes to eat healthy.These are her favorite.
Made these cookies today. Absolutely delicious
Yay!!
Great cookies!
Thanks for this recipe! 😀
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!
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!
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!
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!
Hi Brandi, just wanted to know how to store these cookies?
Thanks.
Parul.
Hi, sealed in a container at room temperature!