These vegan gluten free chocolate chip oatmeal cookies are so simple and easy to make, it’s the easiest cookie recipe you’ve ever seen, seriously, really easy!
I love to bake cookies, the kitchen smells so good and I can’t wait to eat them, they are calling my name and I have to listen to them, it’s not my fault!
The ingredients we’ve used are so easy to get and you can add any ingredient you want because this recipe never fails, so you can try new combinations.
We’ve used flax seed instead of eggs, but you can also use mashed bananas or applesauce. If you can’t get agave syrup or you don’t like it, you can use any syrup or molasses. You can also use chocolate instead of chocolate chips, although the chocolate probably will melt and your cookies won’t be as pretty as ours, but they will be still so delicious.
You can add dried fruits, nuts, seeds, spices or any ingredient you can think of. We love this recipe, but you can find your favorite one!
You can see the cookies before bake them in the photo below. You only have to scoop the dough (about 1.5 tablespoons each) onto baking sheet with baking paper. Press down on the dough mounds with your hands or a tablespoon to slightly flatten.
To make these cookies, you need oatmeal and rolled oats. You can make your own oatmeal, grounding oats with a grinder, a blender or a food processor.
I love this recipe because you can make these vegan gluten free chocolate chip oatmeal cookies in only 30 minutes with simple ingredients and you only need a bowl, a spoon, a blender, a baking sheet and an oven, nothing else. They are so much healthier than store bought, there are no additives or preservatives in these cookies, you’re gonna love them!
Vegan Gluten Free Chocolate Chip Oatmeal Cookies
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 20
- Category: Breakfast, Dessert
- Cuisine: Vegan, Gluten-free
These vegan gluten free chocolate chip oatmeal cookies are ready in only 30 minutes and they are so much healthier than store bought. You need to try them!
Ingredients
- 2 tablespoons flax seed + 6 tablespoons water
- 1 cup oat flour (120 grams)*
- 1 1/2 cup rolled oats (150 grams)
- 1 teaspoon ground cinnamon
- 1 banana
- 1/4 cup agave syrup (100 grams)
- 3 tablespoons chocolate chips
Instructions
- Preheat the oven at 355 º F or 180 º C.
- Add the flax seeds and the water in a blender, blend and keep it aside.
- Place the oatmeal, rolled oats, ground cinnamon, mashed banana, agave syrup and the flax eggs (flax seeds + water) in a bowl and mix all the ingredients.
- Scoop the dough (about 1.5 tablespoons each) onto baking sheet with baking paper. Press down on the dough mounds with your hands or a tablespoon to slightly flatten.
- Add the chocolate chips and bake the cookies until golden brown (for about 15 or 20 minutes).
- Remove and let set for about 5 minutes on the pan. Then transfer the cookies to a cooling rack until they are cool.
Notes
* You can make your own oat flour, grounding oats with a grinder, a blender or a food processor.
Nutrition
- Serving Size: 1 cookie
- Calories: 88
- Sugar: 5.3 g
- Fat: 2.1 g
- Saturated Fat: 0.7 g
- Carbohydrates: 15.7 g
- Fiber: 2.2 g
- Protein: 2.6 g
these are great healthy cookies!
Thanks Dina!
Great! I added an egg to make them stick but they probably don’t need! They’re great with chocolate chips and cranberries! Thanks! Also, how do store them? Out or in the fridge?
Hi Kira! You can store them in a sealed container at room temperature 🙂
When you say “1 cup of oatmeal” do you mean oatmeal flour? or quick oatmeal? Wasn’t sure what to use?
Thanks!!
Hi Melody! I mean oatmeal flour, you can make it grounding oats with a grinder, a blender or a food processor 😀
Hi guys! I just made this cookies and they´re very tasty (considering that they´re super healthy)! I would just like to point out that what you are referring to as oatmeal is actually oat flour (the term oatmeal can include ground oats, steel-cut oats, crushed oats, or rolled oats), I know I got a bit confused so I was just hoping to spare future readers! I love your recipes, keep on rocking!
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Hi Melissa! Thanks a lot!! English is not my first language, so I appreciate the advice 😀
My husband baked these cookies for me this morning, and I was amazed how tasty they are. He also said he added some almond butter. I felt like I just had to go on your website to say thank you!
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Hi Masha! You’re so welcome 🙂 Thanks a lot for your kind words and for your time <3
Hi there. I’d love to be able to try making these delicious-looking cookies but would need to make a few substitutions and was hoping you might be able to advise me so things turn out right. I cannot consume flax, so I was happy to see that you mentioned that mashed bananas or applesauce would work too. How much mashed banana or applesauce would be the correct amount to use in place of the 2 tbsp flax seed + 6 tbsp water? Also, do you think it would be okay if I used maple syrup instead of agave? I’d be ever so grateful if you could let me know. Thanks so much for sharing this recipe and so many other lovely vegan recipes!
Hi Lyn! I would use 1 mashed banana or 1/2 cup applesauce instead of the flax eggs. Maple syrup is also okay. Have a nice day!!!
Mmmm, I just made these! Added a pinch of salt, and a tablespoon of almond butter. Turned out a little dry, but healthy and delicious. Guilt free cookies!! 🙂
Thank you!
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Hi Brittany! Sounds great 😀 I’m so glad you liked it. Have a nice day!
What do I substitute with the oats left over after making oat milk?
The 11/2 cups of rolled oats or the cup of oatmeal?
I assume the oatmeal?
Hi Fran! I’m so sorry, but I don’t know, I’ve only made this recipe using oat flour. I think oat flour and oatmeal are the same (ground oats). Have a nice day!
Looking forward to making these. Just want to say the photography is beautiful.
Hi Karen! Thank you so much, you’re so kind! 🙂
I got this link from the oat milk page – so how does this incorporate the oat pulp from making the milk?…is that what you use as the oatmeal (as you have already ground it) and maybe add slightly less wet ingredients??…Thanks
Hi Beth! You can use the pulp instead of the oats or half rolled oats, half pulp and add less wet ingredients if needed 😉