Gluten Free Chocolate Chip Oatmeal Cookies – Vegan
These gluten free and vegan Chocolate Chip Oatmeal Cookies are so easy to make and taste delicious! This recipe uses simple gluten free and vegan ingredients to make wonderful chewy cookies.
It has been a “eat cookies every day” kind of week around here so I thought I would share one of my favorite cookie recipes with you! These gluten free chocolate chip oatmeal cookies have been a favorite of mine for a long time.
I’ve always loved oatmeal cookies. Even when I was younger I couldn’t get enough of oatmeal cookies with butterscotch chips.
Now of course with food allergies I can’t have the butterscotch chips, but the oatmeal cookies are still magical with chocolate chips. You could also sub out the chocolate chips with raisins if you prefer oatmeal raisin cookies.
These cookies are SO easy to make and only take about 10 minutes to prep.
So let’s talk about how you make them.
GLUTEN FREE CHOCOLATE CHIP OATMEAL COOKIES RECIPE INGREDIENTS:
Dry Ingredients:
- 1 1/4 cups (189g) gluten free all purpose flour (I use “Bob’s Red Mill Gluten Free 1 to 1 Baking Flour”)
- 2 1/4 cups gluten free quick cooking oats
- 3/4 cup coconut sugar, packed*
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup vegan chocolate chips or raisins (I use “Enjoy Life” brand chocolate chips)
Wet Ingredients:
- 1/4 cup maple syrup
- 3/4 cup vegan butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 1 tsp vanilla
- 4 tbsp water
HOW TO MAKE GLUTEN FREE CHOCOLATE CHIP OATMEAL COOKIES:
- Preheat oven to 350°F. Line a baking tray with parchment paper.
- In a large bowl, add gluten free all purpose flour, baking soda, salt, cinnamon, and coconut sugar. Whisk to combine. I recommend weighing the gluten free flour.
- Add maple syrup, vegan butter, vanilla, and water to a stand mixer with a paddle attachment and beat together. You can also use a hand mixer for this.
- Pour the dry ingredients into the wet ingredients and mix until combined. Add the oats to the bowl and mix well. The batter will be sticky, similar to no bake cookies consistency.
- Fold in chocolate chips.
- Use a small cookie scoop to scoop the batter onto the baking pan leaving 2 inches between each cookie.
- Bake for 18 minutes or until the cookies have started to brown. The cookies will still be a bit soft right out of the oven. Allow them to cool for 10-15 minutes or until they are firm.
I hope you enjoy these chocolate chip oatmeal cookies as much as my family does!
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Gluten Free Chocolate Chip Oatmeal Cookies – Vegan
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 24 1x
Description
These gluten free and vegan Chocolate Chip Oatmeal Cookies are so easy to make and taste delicious! They use simple gluten free and vegan ingredients to make wonderful chewy cookies.
Ingredients
Dry Ingredients:
- 1 1/4 cups (189g) gluten free all purpose flour (I use “Bob’s Red Mill Gluten Free 1 to 1 Baking Flour“)
- 2 1/4 cups gluten free quick cooking oats
- 3/4 cup coconut sugar, packed*
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup vegan chocolate chips or raisins (I use “Enjoy Life” brand chocolate chips)
Wet Ingredients:
- 1/4 cup maple syrup
- 3/4 cup vegan butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 1 tsp vanilla
- 4 tbsp water
Instructions
- Preheat oven to 350°F. Line a baking tray with parchment paper.
- In a large bowl, add gluten free all purpose flour, baking soda, salt, cinnamon, and coconut sugar. Whisk to combine. I recommend weighing the gluten free flour.
- Add maple syrup, vegan butter, vanilla, and water to a stand mixer with a paddle attachment and beat together. You can also use a hand mixer for this.
- Pour the dry ingredients into the wet ingredients and mix until combined. Add the oats to the bowl and mix well. The batter will be sticky, similar to no bake cookies consistency.
- Fold in chocolate chips.
- Use a small cookie scoop to scoop the batter onto the baking pan leaving 2 inches between each cookie.
- Bake for 18 minutes or until the cookies have started to brown. The cookies will still be a bit soft right out of the oven. Allow them to cool for 10-15 minutes or until they are firm.
Notes
You can use brown sugar in this recipe instead of coconut sugar, however brown sugar will make these cookies spread a lot. I recommend leaving out the 4 tbsp of water if you choose to use brown sugar. Then roll the dough into balls and bake according to the recipe instructions. If the dough is too dry to roll into balls then add 1 tsp of water at a time until you can form balls.
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These cookies are delicious!! Such a fantastic recipe! It was my first time making gluten free & vegan food and I was so surprised at how yummy and good they turned out! Thanks for a great recipe!!
★★★★★