Gluten Free & Vegan Oatmeal Chocolate Chip Cookies

These chocolate chip oatmeal cookies are gluten free, vegan and damn delicious! Chewy in the middle with crispy edges, they’re SO good. With heaps of oatmeal, notes of cinnamon and a smattering of chocolate, you’ll love every bite.
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These are my version of my favorite Erewhon cookie! They have THE BEST Gluten Free & Vegan Oatmeal Chocolate Chip Cookies on the planet, and I set out to replicate their recipe (it took weeks and many many many tastes of their cookie).

Erewhon is a southern California grocery store (I *think* they’re branching out to other states?) that is ridiculously priced but also speaks to me on a deep level. I don’t know what this says about me, but I’m here for all Hailey Bieber smoothies (this tastes JUST LIKE a strawberry milkshake), True Botanicals skincare and vegan oatmeal cookies.

First things first, this is not a *normal* oatmeal cookie, so let’s set expectations. Erewhon’s vegan oatmeal cookie is thin, big and almost lacy (if that makes sense). It also has an awesome combination of crisp and chew…but more chewy than crispy, if you get what I’m saying. The chewy texture is insane.

These vegan oatmeal cookies are a bendy cookie. I love a bendy cookie.

All the flavor high-points are there: lots of oats and chocolate chips peppered throughout. One thing you need to anticipate is that it goes hard on the cinnamon flavor. If you’re lukewarm on cinnamon, then you’ll want to cut that back a bit. But it has big cinnamon flavor and I’m here for it.

I have some other vegan and/or gluten free recipes you might want to take a peek at…here they are: GF Brown Butter Chocolate Chip Cookies (these are bonkers delicious, these Soft & Chewy Vegan Brownie Cookies (YUM), Vegan Peppermint Brownies and Dark Chocolate Peppermint Cups.

A close up of a vegan oatmeal chocolate chip cookie on parchment paper.

Why You Should Make This Vegan Chocolate Oatmeal Cookies 

  • Since most of us don’t have Erewhon at the end of the block, this is the perfect way to get/taste/enjoy this cookie
  • It’s one bowl!
  • The ingredients aren’t too obscure and if you’ve baked vegan before, you likely have them
  • Perfect texture: chewy in the middle and crispy around the edges
  • Loaded with a heap of oatmeal, chocolate, cinnamon and vanilla flavors
  • This cookie uses no eggs and vegan butter (Earth Balance) for the best taste + texture
  • A really fun vegan cookie that doesn’t taste vegan AT ALL (everyone loves this cookie!)

Let’s make a delicious gluten free chocolate chip oatmeal cookie!

A stack of gluten free cookies.

How to Make Oat Flour

Making oat flour is super easy!

In a food processor fitted with the blade attachment or a high-speed blender add 2 1/2 cups of whole oats to make 2 cups of oat flour. You will need to let the machine run for some time to get a fine flour (just like all-purpose flour or any gluten flour).

You will have a little more than 2 cups, save the remaining oat flour for your next batch.

You can also purchase ready-made Oat Flour at most grocery stores. I almost always grab Bob’s Red Mill Oat Flour when I’m in a pinch.

If you have any other ingredient questions, please leave them in the comments!

A large cookie with a piece out of it.

Either an Electric Stand Mixer or this is my favorite Hand-Held Mixer (it’s in all of my videos!)

This isn’t necessary for these cookies, but I love a mixer moment. 

These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!

The Spatula that I use for literally EVERYTHING

The set of heat-safe Glass Bowls that I use for mixing

My favorite Baking Scale 

Three cookies and a glass of milk.

More Cookies & Vegan/Gluten Free Treats

I have some other vegan cookie recipes and/or gluten free recipes you might want to take a peek at…here they are: GF Brown Butter Chocolate Chip Cookies (these are bonkers delicious, these Soft & Chewy Vegan Brownie Cookies (YUM), Vegan Peppermint Brownies and Dark Chocolate Peppermint Cups

And if you’re feeling non-gluten free, nor vegan ;) check out my Classic Oatmeal Chocolate Chip Cookies.

Enjoy your vegan oatmeal chocolate chip cookies!

Rebecca Firth

Gluten Free & Vegan Oatmeal Chocolate Chip Cookies

These chocolate chip oatmeal cookies are gluten free, vegan and damn delicious! Chewy in the middle with crispy edges, they’re SO good. With heaps of oatmeal, notes of cinnamon and a smattering of chocolate, you’ll love every bite.
5 from 15 reviews
Print Save Rate
Prep Time: 10 minutes
Cook Time: 13 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Cookies, Gluten Free, Oatmeal, Chocolate Chip, Erewhon Knock-off, Copycat Recipe
Servings: 26 Cookies


  • 8 tablespoons (113 g) unsalted vegan butter, (room temperature (I use Earth Balance))
  • 1 cup (210 g) light brown sugar, (packed)
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (112) extra-virgin olive oil (or another neutral oil such as sunflower or grapeseed)
  • 1 tablespoon + 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 teaspoons real vanilla extract
  • 2 cups (210 g) oat flour*
  • 1/2 cup (60 g) tapioca flour (also called tapioca starch)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup (56 g) water
  • 3 cups (273 g) old-fashioned oats
  • 2/3 cups (113 g) bittersweet chocolate chips (or chopped chocolate)


  • Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper.
  • In an electric stand mixer fitted with the paddle attachment, add the Earth Balance, brown sugar and granulated sugar and mix on medium for 5 minutes, or until nice and fluffy. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. With the mixer on low stream in the olive oil until well blended and completely emulsified into the mixture. Add in the cinnamon, nutmeg, salt and vanilla and mix for 30 seconds more, or until well blended.
  • Add the oat flour, tapioca flour, baking powder and baking soda and mix on low until the cookie dough is well blended. With the mixer on low, stream in the water and run the machine for about 2 minutes or until it's completely incorporated. Add in the oatmeal and chocolate chips and run the machine for 2 minutes more, or until the chocolate and oatmeal are evenly distributed throughout the dough. Be sure to scrape the sides and bottom of the bowl with a spatula to makes sure everything is incorporated.
  • This dough is messy, so if you don’t have a cookie scoop, try using two spoons, or you may want to chill the dough in the fridge for several hours or overnight to firm it up. When ready to bake, roll 3-tablespoon-sized balls and allow 3 inches (7.5 cm) of space between them on the prepared cookie sheet. **If you want a thicker cookie, chill your dough balls in the freezer for about 10 minutes prior to baking.
  • Bake cookies one sheet at a time in the center of the oven for 13 minutes. They will spread in the oven. Once out of the oven, use the edge of a spatula to nudge the cookies into circles. They should be a nice golden brown. Allow the cookies to cool completely on the baking sheet. These cookies keep wonderfully in an airtight container, at room temperature. Additionally, the dough keeps well in an air-tight container in the fridge for 3-4 days.



It’s best to use old fashion oats for these cookies! Quick oats (or quick cooking oats) won’t give you the same affect. Additionally, do not use steel cut oats. It’s the old fashioned oats that make these perfectly chewy oatmeal cookies.


We’re going to take these out of the oven when they are *just* done. You have to leave them on the baking sheet for 20 minutes for them to set to the perfect texture. Trust me!

Cookie Dough Balls

I like to roll these into cookie dough balls, rather than just plopping them out of a cookie scoop. I usually portion them out with a 3-tablespoon scoop and then roll the dough in my hands.
This dough is sticky and your hands will get messy. If that’s not your jam, you can chill the dough for 30-60 minutes and then roll them. The cookie will turn out a wee puffier but they will still be awesome.

Freezing Ya Balls

For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container.
For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie.
If you want the vegan cookies to look similar to the photos here, then let the dough come closer to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.

Mixer vs Your Beautiful Arms

I used a mixer in the video and mention one in the instruction as well. However, this is definitely a recipe that can easily be made with a large mixing bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome cookie texture.

Vegan Chocolate Chips

Both Hu and Guittard make vegan dark chocolate chips (both of which can be found at national chain grocery stores).

Sea Salt Flakes

You’re doing a disservice to oatmeal cookies by not sprinkling them with sea salt flakes. I don’t know why chocolate chip cookies corner the market on this flourish.
This isn’t mandatory, but it’s fabulous. Just do it and thank me later! xo

Want More Cookie Tips?

Head over to My 10 Favorite Tips for Better Cookies!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Ava January 27, 2024 at 2:18 PM

    5 stars
    I made them and yes they are delish…

  • Susan October 13, 2022 at 9:30 PM

    5 stars
    This is the first vegan cookie recipe I’ve baked and I am very impressed. I appreciated the detailed steps. I added 1 TBL of espresso powder and 2 TBL cocoa powder. Scooped dough using 1/4 cup measure and froze balls for about an hour. Used combo of vegan chocolate chips and dark chocolate chips since that’s what I had. Really delicious! I’ll definitely make again. Thank you for giving me hope about vegan cookies!

    • Rebecca Firth October 18, 2022 at 2:21 PM

      Hi Susan!!! I am so so happy you loved these!!! And thank you so much for sharing your tweaks — it’s so helpful!! Love love love the addition of espresso powder, I’m trying that next time! xo

  • Noah August 7, 2021 at 1:32 PM

    5 stars
    Love this recipe! Love the cookie! It makes for a happy family and receives huge accolades. My daughter’s a cookie connoisseur and it gets her thumbs up. I went the extra mile used some Hu sugarless chocolate gems. Worked like a charm. Thanks for figuring out this Erewhon magic!

  • Alyssa August 4, 2021 at 5:51 PM

    5 stars
    I don’t know if I’ve ever commented on another recipe—and I bake a lot—but these cookies are SO GOOD. My husband is GF but can tolerate some butter, and these cookies just hit every checkbox for me. I always feel like GF baking is extremely sub-par for my taste but these will be a do over for our house! No tapioca starch so I subbed for part Bob’s GF flour/part cornstarch and used reg butter. Put the bowl of dough in the freezer for two hours and it was the perfect texture for a medium-thick cookie.

    • Rebecca Firth August 4, 2021 at 9:08 PM

      Hi Alyssa!
      You have no idea how happy this makes me!!! So glad you all enjoy them (we love them so much too)!! xox

  • Jean Anderson May 27, 2021 at 3:51 PM

    I love these cookies but they have turned out differently each time I have tried them I think I figured out why. Unfortunately I think you have the wrong conversion for the earth’s best. 116 grams equals 4 tablespoons not 8. I have made them both by weighing and by tablespoon measure. Which is the correct amount?

    • Rebecca Firth May 27, 2021 at 4:03 PM

      Hi Jean! Thanks for your note. Earth Balance (which is what I use) weighs the same as butter. 8 tablespoons/4 ounces weighs 116 g, so the weight is correct. As a side note, I now typically list 8 tbsp/4 oz of butter as 113 g, which I think is truer to what one stick of butter weighs.

      How are they turning out? Maybe I could help troubleshoot? Let me know!! xo

      • Jean May 27, 2021 at 11:18 PM

        Thanks so much. Today’s version is with twice as much Earths Balance (I was fooled by the shape of the stick which looks like half the size of a stick of butter … at least here in Canada. They are very thin and lacy… truly not all bad! My neighbours say I could make a lot of money selling them. Another time I made them with the now seemingly correct amount of Earths Balance, they were a little dry and crumbly. Still delicious. Guess I will jus have to keep making them to get it right. Pretty sure neither my boys, nor my neighbours will complain.

  • Lauren Miranda February 17, 2021 at 7:35 PM

    5 stars
    These are amazing!!!! I buy a similar cookie in at a local grocery store in LA and they’re my favorite. I’ve tried to recreate but haven’t been able to until now. I did use butter, a smidge less water, about 1 teaspoon of cinnamon instead of a tablespoon. Soooooooo good.

    • Rebecca Firth February 17, 2021 at 7:42 PM

      Hi Lauren!! I’m obsessed with this cookies! Thank you for sharing your tweaks—I love hearing what works!! xox

  • Theresa L November 18, 2020 at 3:59 AM

    5 stars
    Bravo. I left California four years ago, and boy do I miss the food. I cannot thank you enough from the bottom of my sensitive Celiac stomach for putting in the effort to replicate my favorite cookie.

  • Jeannie August 2, 2020 at 1:25 AM

    5 stars
    A friend sent me to your website for bagels (I’ll get to those soon) but I wondered into to your vegan chocolate chip oatmeal cookie recipe as my daughter had been wanting cookies and there are two gluten free people and one vegan in our household. It’s the best gf vegan cookie I’ve ever made! Thanks for testing and posting! This will be our go to cookie recipe!

    • Rebecca Firth August 2, 2020 at 11:41 PM

      Hi Jeannie!! This makes me so happy!! We aren’t gf or vegan and we loveeee this cookies…make them all the time. I hope you enjoy the bagels…it’s such a good recipe and you CANNOT beat fresh bagels at home!!
      R xoxo

  • meow March 26, 2020 at 10:10 PM

    thank you so much for attempting to recreate this recipe. i’ve also been wanting to capture the erewhon cookies especially now that i’m not going out as much. i just made your batter and am chilling it in the fridge. any idea how erewhon manages to do it with so few ingredients? i’ve even tried asking them for the recipe

    • Rebecca Firth March 26, 2020 at 11:30 PM

      Hi!!! I snapped a shot of their ingredient list and I think I only used a couple more…I’m not sure they had both brown and granulated sugar (I’d have to find that photo…). They are MAGICIANS!!! My obsession with this cookie is real!! Let me know how you like them!!! xoxoxo

      • meow catt March 31, 2020 at 1:20 AM

        5 stars
        i loved them! i didn’t use cinnamon or nutmeg bc i find the erewhon oatmeal raisin cookies to be too cinnamony and didn’t want that. i found mine came out best when i underbaked them. i’m going to make a second batch and include the spices. i still can’t believe they’re vegan–i’m not even vegan or gluten free and love these

        • Rebecca Firth March 31, 2020 at 4:16 AM

          SAME SAME SAME!!! We love them so much! The Erewhon ones are so cinnamon-y…but I dig it. So happy you like them!!! xoxo

  • Angela Yung February 27, 2020 at 9:18 PM

    5 stars
    Wow! These cookies are amazing–not just amazing for a gf/vegan cookie but amazing as a cookie in general! I love how spiced these cookies and the texture is so chewy. I will be making these again and again. Thank you for creating this recipe.

    • Rebecca Firth February 28, 2020 at 3:17 PM

      Hi Angela!! I am sooooo happy that you love them!!!!! We are ADDICTED to them!!!! xoxo

  • Divya February 24, 2020 at 7:59 AM

    Since tapioca flour is never a pantry staple for me..was wondering if I could sub that with rice flour or buckwheat I always have them on hand and they both are gluten free flour and very healthy too..?? Same qty of would u recommmned more or less..?? Thank you so much

    • Rebecca Firth February 24, 2020 at 3:42 PM

      Hi Divya! I haven’t tested these with either flour so I can’t say for sure, BUT someone has subbed in AP flour for the tapioca flour and they turned out great. My guess is that it would work. I bet the buckwheat would be yummy!! Let me know how it goes!! xo

  • Beth January 24, 2020 at 4:35 PM

    5 stars
    These are terrific! I didn’t make them GF and used AP flour instead of the tapioca starch but aside from that I made them as written. Chilled the dough for about an hour and they didn’t spread too bad. Great recipe!

    • Rebecca Firth January 30, 2020 at 3:15 PM

      Hi Beth! Thank you so much for this note…I love hearing ways to tweak the recipe. I know someone else used coconut oil in place of the vegan butter and they said it worked great. I love this cookie!!! So happy you do too!! xo

  • Robin January 20, 2020 at 2:01 AM

    My daughter has a gluten free room mate and a vegan room mate in college. Finally, a recipe to check all the boxes. Thank you

    • Rebecca Firth January 20, 2020 at 10:48 PM

      Hi Robin!! I hope that they love them!!! xoxo

  • Anita January 19, 2020 at 2:02 AM

    5 stars
    Love these Becky! I’ve been a little vegan curious lately and have been avoiding gluten too, (nothing serious or permanent, just for my skin and kind of a reset after the holidays) so these are right up my alley right now!! I appreciate all of your hard work on this recipe!

    • Rebecca Firth January 19, 2020 at 2:12 AM

      Haha I love vegan curious! I think these will totally hit the spot because you’ll be missing out on nothing they’re so yummy!! Happy baking Ani!! xox

  • Hilary January 19, 2020 at 12:46 AM

    5 stars
    I cannot WAIT to make these!!!! I’m happy you nailed them friend…you definitely made it your mission and i am SO glad bc that Erewhon cookie was the bomb!!! Xoxo

    • Rebecca Firth January 19, 2020 at 12:50 AM

      I was a lady on a mission!!! ;) They are the — I know you will love them!!! xoxo

  • Emma January 19, 2020 at 12:28 AM

    So excited to give these a try! If the queen of cookies herself says they taste amazing they must be great.

    • Rebecca Firth January 19, 2020 at 12:30 AM

      I’m telling you, they will knock your socks off!!! xoxo

      • Danielle January 20, 2020 at 8:27 PM

        These look amazing! We are for sure no dairy, but not as concerned with gluten. Could regular flour be substituted for the tapioca and oat flour?

        • Rebecca Firth January 20, 2020 at 10:51 PM

          Hi Danielle! Sooo…I would *think* that the regular flour would be great and work awesome. My guess would be that they will be a puffier cookie. I have to note that I haven’t tested them that way, but it should be fine. If you make them this way please let me know as I would love to hear how it goes! Happy baking!! xoxo

        • Melanie May 21, 2020 at 6:01 PM

          5 stars
          I made them with butter, then again properly vegan for a dairy-free nursing mama. So delicious both times! And as someone who has never used tapioca starch, it was definitely worth the purchase. Cookies from the first batch would slowly bend and fall apart – in a delicious way, but not ideal for gifting. The second batch was firmer and didn’t spread too much in the oven; I didn’t have to do the spatula nudging. I’m so happy to have this recipe in my pocket for GF/DF friends!