Gluten Free Oatmeal Chocolate Chip Cookies (Vegan)

Nine oatmeal chocolate chip cookies are arranged in neat rows on a white surface, showcasing their golden edges and rich chocolate chips.

Gluten Free Oatmeal Chocolate Chip Cookies (Vegan)

Gluten free, vegan

Course Cookies, Desserts

Cuisine American

Keyword gluten free oatmeal cookies, oatmeal chocolate chip cookies, vegan oatmeal cookies

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 209kcal

Author Sarah Jane Parker

Equipment

2-Tablespoon cookie scoop

Ingredients

¾ cup dairy free butter, softened (we used Country Crock homestyle dairy free butter)
½ cup packed brown sugar
½ cup sugar
1 teaspoon vanilla
1 ½ cups King Arthur gluten free all-purpose baking mix
½ to 1 teaspoon ground cinnamon
¼ teaspoon baking soda
Dash salt
¼ cup dairy free milk (we used oatmilk)
2 cups gluten free old fashioned oats
1 cup allergy-friendly chocolate chips

Instructions

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper and set aside.
In a large bowl, use a hand mixer or stand mixer to beat together the dairy free butter with the brown sugar, the sugar, and the vanilla until creamy.
¾ cup dairy free butter, softened, ½ cup packed brown sugar, ½ cup sugar, 1 teaspoon vanilla
Mix in the gluten free baking mix, the cinnamon, baking soda, and salt until mixed.
1 ½ cups King Arthur gluten free all-purpose baking mix, ½ to 1 teaspoon ground cinnamon, ¼ teaspoon baking soda, Dash salt
Add the dairy free milk, oats, and chocolate chips and mix well until a thick dough forms. It might at first seem like it's too dry, but keep mixing and it will come together into a thick and rollable dough.
¼ cup dairy free milk , 2 cups gluten free old fashioned oats, 1 cup allergy-friendly chocolate chips
Scoop out dough with a 2-inch scoop (about a 2 Tablespoon portion), then roll the dough and press it down slightly, placing the dough 2-inches apart on the baking sheet pan.
Bake for 11 minutes. We slightly underbake these to keep them soft since the oats absorb moisture as they cool.
Allow the cookies to cool on the pan for about 5 minutes before removing to a cooling rack to cool completely.
Store in an airtight container or bag for up to 4 days, or freeze for later.

Notes

If you want more uniform shaped 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 help give them a more circular shape. This is optional, but makes them more circular in shape if you want them to be uniform. Just make sure to do this while the cookies are still hot and soft so they're easily shaped.

Nutrition