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 1x
- Category: Breakfast, Dessert
- Cuisine: Vegan, American
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
Geraldine Edmonds says
November 22, 2018 at 07:32I was wondering how you incorporate the pulp from making oat milk into the cookies and truffles?
Iosune says
November 27, 2018 at 15:37Hi Geraldine! I didn’t use the pulp to make these cookies, but take a look at this recipe: https://simpleveganblog.com/chocolate-hazelnut-truffles/ Hope it helps!
Beth Steele says
July 2, 2018 at 23:08I 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
Iosune says
July 5, 2018 at 10:12Hi Beth! You can use the pulp instead of the oats or half rolled oats, half pulp and add less wet ingredients if needed 😉
Karen says
August 5, 2017 at 04:22Looking forward to making these. Just want to say the photography is beautiful.
Iosune says
August 7, 2017 at 18:22Hi Karen! Thank you so much, you’re so kind! 🙂
Fran says
August 3, 2017 at 09:31What 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?
Iosune says
August 3, 2017 at 11:28Hi 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!
catherine Atkinson says
April 19, 2019 at 18:33But you said that the leftover pulp from making nut milk could be used here. That’s what Fran is asking about . Problem is the pulp is wet – does it need drying or haven’t you actually tested these with oat pulp?
Iosune says
April 20, 2019 at 07:40Hi Catherine! You can use the pulp without drying it to make cookies, but you’ll need to adjust the recipe, for example by using half oats, half pulp and adding less syrup. You could also dry the pulp in the oven at a low temperature to get oat flour. It’s up to you 🙂
Brittany says
April 6, 2017 at 20:51Mmmm, 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!
★★★★
Iosune says
April 13, 2017 at 12:12Hi Brittany! Sounds great 😀 I’m so glad you liked it. Have a nice day!
Lyn says
January 31, 2017 at 16:18Hi 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!
Iosune says
February 6, 2017 at 16:41Hi 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!!!
Masha says
January 14, 2017 at 15:00My 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!
★★★★★
Iosune says
January 16, 2017 at 19:09Hi Masha! You’re so welcome 🙂 Thanks a lot for your kind words and for your time <3
Melissa says
October 16, 2014 at 05:45Hi 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!
★★★★
Iosune says
October 17, 2014 at 12:10Hi Melissa! Thanks a lot!! English is not my first language, so I appreciate the advice 😀
melody says
October 13, 2014 at 23:19When you say “1 cup of oatmeal” do you mean oatmeal flour? or quick oatmeal? Wasn’t sure what to use?
Thanks!!
Iosune says
October 17, 2014 at 12:08Hi Melody! I mean oatmeal flour, you can make it grounding oats with a grinder, a blender or a food processor 😀
Kira says
August 7, 2014 at 20:39Great! 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?
Iosune says
August 9, 2014 at 09:23Hi Kira! You can store them in a sealed container at room temperature 🙂
dina says
June 27, 2014 at 17:16these are great healthy cookies!
Iosune says
June 28, 2014 at 00:07Thanks Dina!