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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 17 reviews
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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
Author: Rebecca Firth

Ingredients

  • 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)

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 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.

Notes

Oatmeal

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.
 

Texture

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