Gluten-Free Oatmeal Chocolate Chip Cookies

These Vegan & Gluten-Free Oatmeal Chocolate Chip Cookies are flourless and egg-free, with an irresistibly soft and chewy center. My mom tasted one this weekend and immediately deemed it “the best cookie” she’s ever tasted.

gluten-free chocolate chip cookies on baking sheet

These cookies are the result of a late-night cookie craving I had a couple of weeks ago. Normally, I’d reach for my stash of Cashew Butter Cookies, which we almost always have stored in the freezer, but I really wanted a warm and gooey cookie, fresh from the oven. So, I decided to experiment.

I took the recipe structure of those go-to vegan cookies, but played around with several different nut butters to see how they changed the recipe. Then I decided to fold in some gluten-free rolled oats at the end. (See my notes below this recipe for using other ingredients, if you want to.) You wouldn’t think that adding some oats to a recipe would make that much of a difference, but it does make THAT much of a difference. Holy cow.

The resulting cookies are less fragile, so you can eat them warm off of the baking sheet, rather than waiting for them to cool completely like you have to do with so many 100% grain-free cookies. They’re gooey on the inside, and lightly crisp on the outside, with just enough sweetness from coconut sugar and a touch of sea salt.

They’re totally addictive, so don’t say I didn’t warn you.

gluten-free oatmeal chocolate chip vegan cookies overhead on baking sheet

5 from 9 votes
Gluten-Free Oatmeal Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

These Gluten-Free Oatmeal Chocolate Chip Cookies are flourless, egg-free, and have an irresistible chewy center! Lightly sweetened with coconut sugar.  

Course: Dessert
Servings: 24 cookies
Calories: 185 kcal
  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper. (You'll need to bake 2 batches or use 2 baking sheets to bake all of this dough at once.)

  2. In a large bowl, stir together the ground flax or chia seeds and water. Let this rest in the bowl for 5 minutes to create the vegan "egg." 

  3. Add in the almond butter, coconut sugar, salt, baking soda, and vanilla, and stir well to create a thick dough. Add in the vinegar and stir again. Fold in the oats and chocolate chips.

  4. Use a heaping tablespoon to scoop the dough onto the lined baking sheet. It's okay if the cookie dough feels a little oily-- that can happen from over-mixing the dough, but the cookies still turn out well. Use your hands to flatten and shape the cookies, as they will only spread out slightly. 

  5. Bake at 350ºF for 10 to 12 minutes, until the cookies have spread out a bit and look lightly golden. They will still be soft to the touch, so let them cool on the pan for at least 10 minutes before removing them with a spatula. Enjoy warm, or cool completely on a wire rack. 

  6. These cookies can be stored at room temperature for several days, but they will dry out if left uncovered. Grain-free cookies tend to get softer if stored in an airtight container, so for best texture I recommend storing them in the fridge or freezer if you won't be serving them all right away. 

Vegan oatmeal cookie dough in a bowl and on a baking sheet

Substitution Notes:

  • I’ve experimented with this recipe quite a bit over the past several weeks, and I’ve found that using a drippy almond butter, where the only ingredient is almonds (no added oil) works the best for texture. You can also use all-natural peanut butter, cashew butter, or sunflower seed butter (for a nut-free cookie), with similar results. I found the peanut butter version to be slightly drier in texture, so I recommend trying this recipes as-written to see what you like best. Definitely be sure to use a nut butter where the oil rises to the top of the jar and has to be stirred back in, as I don’t think emulsified nut butters will work as well.
  • I tested this recipe with certified gluten-free old fashioned oats, as well as instant rolled oats. The texture was perfectly fine and slightly chewier with the old fashioned oats, but the instant rolled oats blend a little more seamlessly into this cookie, making them melt in your mouth when they are warm. I think I’d use the instant oats when baking for picky eaters or dinner guests.
  • If you want to avoid the added sugar found in chocolate chips, I’d recommend chopping up a bar of chocolate that has been sweetened with coconut sugar, such as Eating Evolved brand.
  • You could also modify this recipe to be Oatmeal Raisin Cookies by adding cinnamon and swapping the chocolate chips for raisins.

I hope you’ll enjoy these cookies as much as we do!

Reader Feedback: What’s your go-to cookie recipe? 



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Megan, I think your mom is right. These are the best cookies ever. I just wish I could hide them well enough from my 16-year-old! I can’t believe how chewy they are. I believe the chia seeds also play a role in the chewiness. Your vegan peanutbutter cookies also have a chewy
texture. My family and I thank you!


I was wondering what your recommendation would be when the allergenic is the main ingredient: oats. I’ve tried some substitutions without much luck (maybe the proportions need to change?) so I thought I should ask an expert 🙂


Another great one! Almond butter is difficult to find here and is a bit pricey so I will need to learn to make it on my own because I love this cookie. There is one I used to buy in a coffee shop here that had oats, chocolate chips and coconut flakes…Next time I try this recipe I might try throwing in some because that was my ultimate favorite cookie.

Kirti Yadav


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