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oatmeal chocolate chip cookies on baking sheet
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5 from 1 vote

Vegan Oatmeal Chocolate Chip Cookies (Gluten-Free)

The best vegan gluten-free oatmeal chocolate chip cookies. Simple, chewy and perfectly sweetened with maple syrup.
Course Dessert
Cuisine vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Ingredients

Wet Ingredients

  • 1 tablespoon flax seeds, ground
  • 2 tablespoons water
  • 1/3 cup maple syrup
  • 1/4 cup smooth almond butter
  • 3 tablespoons coconut oil, softened
  • 1 teaspoon vanilla

Dry Ingredients

  • 1 cup rolled oats
  • 3/4 cup almond flour, spoon and level
  • 3 tablespoons tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips (I used semi-sweet)

Instructions

  • Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • In a medium bowl, add the ground flax seeds and 2 tablespoons of water. Stir and let thicken, a few minutes.
  • Once the flax mixture has thickened, add the maple syrup, almond butter, coconut oil and vanilla. Whisk until combined. It's fine if the mixture is not perfectly smooth. Set aside.
  • In another medium bowl, combine the oats, almond flour, tapioca flour, baking soda, salt and chocolate chips.
  • Transfer the wet mixture to the dry mixture. Stir until combined.
  • Form 6-8 cookies and place on the parchment paper, leaving some distance between each cookie. They do spread. Form a little mound with each cookie. This limits the spread and leads to thicker, chewier cookies. See photos for guidance.
  • Bake for 13-15 minutes. Let cool for at least 5-10 minutes. They will be delicate when warm.

Video

Notes

You can omit the chocolate in this recipe and make oatmeal cookies instead. Use vegan chocolate chips to make this recipe vegan.
Use gluten-free certified oats if needed.
I bake mine for 15 minutes using a light baking sheet. A darker baking sheet can bake the cookies faster, so check them after 13 minutes. Each oven can also be slightly different. I also recommend baking them for only 13 minutes if you make 8 cookies instead of 6 larger ones.
This recipe uses softened coconut oil. This is coconut oil that's left at room temperature and that's easy to scoop and measure, similarly to room temperature butter. If your kitchen is cold and the coconut oil is very solid, you may need to slightly heat it. Make sure not to melt it completely. Heat it just enough to soften. Let it cool down slightly. Don't use warm or melted coconut oil.
Let the cookies cool down completely, then store in an airtight container on the counter or in the fridge. If you don't store them in a container, they'll still be good, but they will become a little dry. You could probable freeze them, but they disappear too quickly for me to try. 
Don't have almond flour or tapioca starch? Omit both and replace with 1/2 cup of oat flour. That's it! The result is still delicious and similar (although the original recipe is my favorite).
You can replace the tapioca flour with cornstarch.