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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 12 reviews
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Course: Cookies!
Cuisine: Dessert
Servings: 26 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.


  • 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