Gluten Free Vegan Oatmeal Chocolate Chip Cookies

Original Recipe at Beaming Baker

Author: Demeter, Beaming Baker
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Yield: 20-30 cookies


Dry Ingredients
1 cup gluten free rolled oats, more below 1 cup gluten free oat flour – if using homemade: make sure it’s very finely ground, as coarse flour will result in crumbly cookies 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt

Wet Ingredients
1/4 cup + 2 tablespoons melted coconut oil 1/4 cup coconut sugar 1/4 cup pure maple syrup 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes) 1 teaspoon pure vanilla extract

Add-in Ingredients
3/4 cup vegan chocolate chips 1/2 cup gluten free rolled oats

Optional Topping
2 tablespoons vegan chocolate chips


  • Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
  • In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda and salt.
  • In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
  • Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in Add-In ingredients: chocolate chips and oats.
  • Using a medium cookie scoop, scoop cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
  • Bake for 8-12 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy!

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