The BEST vegan oatmeal chocolate chip cookies, made gluten-free! Simple, chewy and perfectly sweetened with maple syrup.

Are you looking for something good to bake this week, as you’re isolating safely at home? If so, I have the BEST oatmeal chocolate chip cookies for you.

These are not only the best oatmeal chocolate chip cookies I’ve ever had, but they also happen to be vegan AND gluten-free.

These cookies are sweetened with maple syrup and made with almond butter, almond flour, oats, a touch of tapioca flour, coconut oil and a few more basic ingredients. You may or may not have all of these ingredients on hand. If you do, you need to try them! If not, please don’t risk your life for these cookies. They’re incredible, but maybe not worth that.

A Few Notes on the Recipe:

• You can omit the chocolate in this recipe and make oatmeal cookies instead. This is how I made them at first and they were great! But of course chocolate makes everything better. Use vegan chocolate chips to make this recipe vegan.
• Make sure to use gluten-free certified oats if needed to make this recipe gluten-free.
• I bake mine for 15 minutes using a light baking sheet. A darker baking sheet can bake the cookies faster, so check them after 13 minutes. Each oven can also be slightly different.
• If you don’t have tapioca flour, you can use cornstarch. The starch is important to the result of these cookies. Don’t skip it or your cookies will spread out far too much. Trust me, I learned this the hard way.
• Don’t have almond flour or tapioca starch? Omit both and replace with 1/2 cup of oat flour. That’s it! The result is still delicious and similar (although the original recipe is my favorite).

Watch How to Make the Recipe:

This recipe is inspired by both Oh She Glows’ One Bowl Jumbo Chocolate Chunk Cookies and The First Mess’ Nutty Vegan Breakfast Cookies.

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5 from 1 vote

Vegan Oatmeal Chocolate Chip Cookies (Gluten-Free)

The best vegan gluten-free oatmeal chocolate chip cookies. Simple, chewy and perfectly sweetened with maple syrup.

Course Dessert

Cuisine vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

Wet Ingredients

• 1 tablespoon flax seeds, ground
• 2 tablespoons water
• 1/3 cup maple syrup
• 1/4 cup smooth almond butter
• 3 tablespoons coconut oil, softened
• 1 teaspoon vanilla

Dry Ingredients

• 1 cup rolled oats
• 3/4 cup almond flour, spoon and level
• 3 tablespoons tapioca flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chocolate chips (I used semi-sweet)

Instructions

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• In a medium bowl, add the ground flax seeds and 2 tablespoons of water. Stir and let thicken, a few minutes.
• Once the flax mixture has thickened, add the maple syrup, almond butter, coconut oil and vanilla. Whisk until combined. It's fine if the mixture is not perfectly smooth. Set aside.
• In another medium bowl, combine the oats, almond flour, tapioca flour, baking soda, salt and chocolate chips.
• Transfer the wet mixture to the dry mixture. Stir until combined.
• Form 6-8 cookies and place on the parchment paper, leaving some distance between each cookie. They do spread. Form a little mound with each cookie. This limits the spread and leads to thicker, chewier cookies. See photos for guidance.
• Bake for 13-15 minutes. Let cool for at least 5-10 minutes. They will be delicate when warm.

Video

Notes

You can omit the chocolate in this recipe and make oatmeal cookies instead. Use vegan chocolate chips to make this recipe vegan.

Use gluten-free certified oats if needed.

I bake mine for 15 minutes using a light baking sheet. A darker baking sheet can bake the cookies faster, so check them after 13 minutes. Each oven can also be slightly different. I also recommend baking them for only 13 minutes if you make 8 cookies instead of 6 larger ones.

This recipe uses softened coconut oil. This is coconut oil that’s left at room temperature and that’s easy to scoop and measure, similarly to room temperature butter. If your kitchen is cold and the coconut oil is very solid, you may need to slightly heat it. Make sure not to melt it completely. Heat it just enough to soften. Let it cool down slightly. Don’t use warm or melted coconut oil.

Let the cookies cool down completely, then store in an airtight container on the counter or in the fridge. If you don’t store them in a container, they’ll still be good, but they will become a little dry. You could probable freeze them, but they disappear too quickly for me to try. 

Don’t have almond flour or tapioca starch? Omit both and replace with 1/2 cup of oat flour. That’s it! The result is still delicious and similar (although the original recipe is my favorite).

You can replace the tapioca flour with cornstarch.

If you make these oatmeal chocolate chip cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!