Gluten Free Oatmeal Chocolate Chip Cookies (Vegan)

If you’re craving classic oatmeal chocolate chip cookies but you have multiple food allergies, we made this recipe just for you! Our recipe is gluten free, as well as vegan and nut free. These cookies are crisp on the edges and soft in the middle, and you can swap the chocolate chips for raisins if you like!

Nothing beats a classic chocolate chip cookie, except a warm and soft oatmeal cookie with gooey chocolate chips!

We remade the quintessential oatmeal chocolate chip cookie and made it allergy friendly. It’s completely gluten free, dairy free, egg free (it’s vegan!), and nut free.

Our version is also crisp on the edges and soft in the middle, you won’t even know these are allergy friendly cookies.

We recently re-wrote this post and recipe from the original in September 2018. If you’re looking for the original recipe, we included it at the end of the post below!

How to make our gluten free dairy free oatmeal cookies

Our recipe for chocolate chip oatmeal cookies is easy to make, here are the steps. This is just an overview of the process, the full printable recipe card with ingredients is below.

• Preheat your oven to 350 degrees F and line one or two sheet pans with parchment paper and set aside.
• In a large bowl, use a hand mixer to cream together the dairy free butter, brown sugar, sugar, and vanilla. You can use a stand mixer as well for this if you want.
• Next, mix in the baking mix, cinnamon, baking soda, and salt until smooth.
• Blend in the dairy free milk, the oats, and the chocolate chips. It might seem too dry at first, but keep mixing until everything forms a thick dough that you can scoop and roll.
• Using a 2-Tablespoon sized ice cream scoop, scoop out the cookie dough onto the prepared cookies sheet. Roll the cookie dough into uniform balls and press them down slightly so they’re about 3/4-inch tall. Make sure the cookie dough is spaced about 2-inches apart on the pan.

• Bake for 11 minutes. We slightly underbake these to make sure they stay soft as they cool since the oats tend to absorb moisture.
• If you want uniform cookies, once they are removed from the oven and still hot, use a large biscuit cutter or heat proof cup to circle around the cookies to even out the edges and make them more uniform circles. This is completely optional, but makes them more uniform in shape. You’ll want to do this while the cookies are still hot and soft so they’re easily shaped.

• Allow these to cool for about 5 minutes on the pan, then remove them to a cooling rack to cool complately before storing in an airtight container or bag. You can freeze these as well.

Check out some of our other gluten free cookie recipes!

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Our original oatmeal cookie recipe

We recently updated our recipe and photos from our original post in September 2018. If you are looking for the original recipe that uses coconut oil and sorghum flour, here is our original recipe below!

Makes 24 cookies

Ingredients:

• 1 cup Authentic Foods superfine sorghum flour (or fine ground brown rice flour)
• ¾ cup gluten-free old-fashioned oats
• 3 Tablespoons ground golden flaxseed (also called flax meal)
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup + 1 Tablespoon coconut oil (soft but not melted)
• ⅓ cup unbleached cane sugar
• 3 Tablespoons pure maple syrup
• 1 teaspoon vanilla
• 2 Tablespoons rice milk or other non-dairy milk
• ⅓ cup allergy-friendly chocolate chips

Instructions:

1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper or set out a cooking stone.
2. In a medium bowl, stir together the dry ingredients (oats, flour, ground flaxseed, baking powder, salt, and cinnamon). Set aside.
3. In a separate medium sized bow, cream together the wet ingredients: coconut oil (you’ll want this soft not melted), sugar, maple syrup, and vanilla extract. 
4. Add the dry ingredients to the wet ingredients, along with the non-dairy milk and chocolate chips, and mix until a dough forms.
5. Take about 1 Tablespoon cookie dough and roll into balls and flatten slightly, then set it on your prepared cookie sheet about 1 inch apart.
6. Bake for 15 minutes or until a bit golden around the edges. I like my cookies slightly undercooked and soft in the middle, so this was perfect.
7. Allow to cool for about 10 minutes before eating (they can be crumbly until they’ve cooled off a bit).
8. Enjoy!

Nutrition:

Calories: 95kcal | Carbohydrates: 9g | Protein: 0g | Fat: 6g