GF Vegan Chocolate Chip Oatmeal Cookies

Chewy in the middle, crunch around the edges, heaps of oatmeal, notes of cinnamon and a smattering of chocolate!! The yummiest cookie that happens to be gf and vegan -- enjoy! xo
Vegan GF Chocolate Chip Oatmeal Cookies

I am BEYOND excited to bring you these GF Vegan Chocolate Chip Oatmeal Cookies. Not because I am gluten free or vegan but because they are a damnnnn delicious cookie. Last October I was in Vegan GF Chocolate Chip Oatmeal Cookies -2631 Vegan GF Chocolate Chip Oatmeal Cookies -2631

GF Vegan Chocolate Chip Oatmeal Cookies

MAKES 26 COOKIES

INGREDIENTS

For the Cookies

  • 8 tablespoons (4 oz/116 g) unsalted Earth Balance, room temperature
  • 1  cup (210 g) light brown sugar, packed
  • 1/2 cup (96 g) granulated sugar
  • 1⁄2 cup (118 ml) olive oil
  • 2 teaspoons real vanilla extract
  • 2 cups (210 g) oat flour*
  • 1/2 cup (60 g) tapioca flour (also called tapioca starch)
  • 1 tablespoon + 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon nutmeg
  • 1/4 cup (59 ml) water
  • 3 cups (273 g) old-fashioned rolled oats
  • 3/4 cups (117 g) bittersweet chocolate chips

*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. 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.

INSTRUCTIONS

  1. Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper.
  2. 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 vanilla and mix for 30 seconds more, or until well blended.
  3. In a small bowl, whisk together the oat flour, tapioca flour, cinnamon, baking powder, baking soda, sea salt and nutmeg. Pour the flour mixture into the sugar mixture 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 baking sheet. **If you want a thicker cookie, chill your dough balls in the freezer for about 10 minutes prior to baking. Stella **HIGHLY** recommends this!
  4. Bake one sheet at a time in the center of the oven for 12 minutes. They will spread in the oven. Once out of the oven, use the edge of a spatula to nudge the cookies into spheres. Allow the cookies to cool completely on the baking sheet. These cookies keep wonderfully in an air-tight container, at room temperature. Additionally, the dough keeps well in an air-tight container in the fridge for 3-4 days.
  5. Thank you for baking these GF Vegan Chocolate Chip Oatmeal Cookies — I hope you love them as much as we do!! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous cookies!

On My Mind

  • What I’m making right now:
    • These lentils from Bon Appétit. I used chicken broth and I highly recommend doubling the onions and garlic. I’ve really been into coconut kefir (I had the incorrect brand listed here earlier; I use the Coyo Kefir — sorry about that!) — a little drizzle of this over the top was delish.
    • Carla from Bon Appétit made these beans (watch the video…it’s great). I’ve made a version with Spanish white beans, used chicken broth (Costco has an amazing bone broth right now that I’m OBSESSED with), rosemary and it was delicious. And I just yesterday made a black bean version, again with bone broth, charred limes, cilantro, cumin, oregano, a pinch of cayenne and heaps of garlic. Join me on my bean journey, won’t you?
  • Bread/Starter Update. I know I’ve been promising this post for a lifetime…but it’s imminent. Like, seriously. 
  • Dublin Murders. Stella and I watched this…I think it was on Starz. We liked it…maybe you will too?
  • Sex Education. Second season now on Netflix. Haven’t watched yet but CANNOT wait! 
  • I’m sure there is more to say, but that’s all I have for you today.

Sending you heaps of love!

R xoxo

 

Vegan GF Chocolate Chip Oatmeal Cookies -2631

GF Vegan Chocolate Chip Oatmeal Cookies

Chewy in the middle, crunch around the edges, heaps of oatmeal, notes of cinnamon and a smattering of chocolate!! The yummiest cookie that happens to be gf and vegan -- enjoy! xo
5 from 10 votes
Print Save Rate
Course: Cookies!
Cuisine: Dessert
Servings: 26 Cookies

Ingredients

  • 8 tablespoons 4 oz/116 g unsalted Earth Balance, room temperature
  • 1  cup 210 g light brown sugar, packed
  • 1/2 cup 96 g granulated sugar
  • 1 ⁄2 cup 118 ml olive oil
  • 2 teaspoons real vanilla extract
  • 2 cups 210 g oat flour*
  • 1/2 cup 60 g tapioca flour (also called tapioca starch)
  • 1 tablespoon + 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon nutmeg
  • 1/4 cup 59 ml water
  • 3 cups 273 g old-fashioned rolled oats
  • 3/4 cups 117 g bittersweet chocolate chips
  • *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. 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.

Instructions

  • 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 vanilla and mix for 30 seconds more, or until well blended.
  • In a small bowl, whisk together the oat flour, tapioca flour, cinnamon, baking powder, baking soda, sea salt and nutmeg. Pour the flour mixture into the sugar mixture 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 baking sheet. **If you want a thicker cookie, chill your dough balls in the freezer for about 10 minutes prior to baking.
  • Bake 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 spheres. Allow the cookies to cool completely on the baking sheet. These cookies keep wonderfully in an air-tight container, at room temperature. Additionally, the dough keeps well in an air-tight container in the fridge for 3-4 days.
  • Thank you for baking these GF Vegan Chocolate Chip Oatmeal Cookies -- I hope you love them as much as we do!! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous cookies!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

29 Comments

  • 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?

    Reply
    • 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

      Reply
      • 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.

        Reply
  • 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.

    Reply
    • 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

      Reply
  • 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.

    Reply
  • 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!

    Reply
    • 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

      Reply
  • 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

    Reply
    • 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

      Reply
      • 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

        Reply
        • 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

          Reply
  • 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.

    Reply
    • 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

      Reply
  • 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 flour..as 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

    Reply
    • 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

      Reply
  • 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!

    Reply
    • 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

      Reply
  • 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

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

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

      Reply
  • 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!

    Reply
    • 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

      Reply
  • 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

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

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

      Reply
  • 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.

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

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

      Reply
      • 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?

        Reply
        • 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

          Reply
        • 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!

          Reply

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