Inspiration from Meghan

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Oatmeal Chocolate Chip Cookies


I was given a task by my mom.

"Make oatmeal cookies. Crunchy ones". So that is just what I did.

The tricky bit is that most cookies get crunchy through the use of butter and copious amounts of sugar. That, of course, is not an option here. Butter- sure, if you love it, it's organic and part of the way you live. But copious amounts of sugar- eck. That'll be a sure trip down the sugar crash roller coaster. And like always, I wanted the cookies lean and clean which means no processed oils, vegan margarines, shortening or other junk.

The other challenge- I wanted these to taste like cookies.

See us nutritionists, we have a tendency to turn cookies into round, flat brick-like-granola-breakfast-bars.

It's easy to let this happen as we add more and more goodness into them. This is a bit of an occupational hazard and the surest way to make the cleanest food taste too healthy for the folks going through their transition to real food. A cookies is a cookie and needs to taste like a cookie!


Oatmeal Chocolate chip cookies

This batch of cookies, makes the absolute perfect transition if you ask me. Right after I baked them, I posted the recipe to instagram with the above picture and straight away, people started declaring that they had everything in their pantry to make them, started baking, and posting their own photos.

P.S. These babies also happen to be gluten-free, dairy-free and vegan friendly. That's right!

The consensus: WINNER! Shazaam. I LOVE when I make a winner on the first go.

I would love to see you bake up a batch!

Let me know how you shazaam yours up and post your pics on pinterest or instagram and make sure to tag me (@meghantelpner). Or if you prefer, send me a sample. Okay... maybe that's just wishful thinking.

I'm baking up a batch of these #glutenfree oatmeal cookies via @MeghanTelpner #recipe

Happy baking!

Gluten-Free Vegan Oatmeal Chocolate Chip Cookies


Prep time: 

Cook time: 

Total time: 

Yield: 16 cookies

Oatmeal Chocolate Chip Cookies with the perfect amount of crunch.

  • ½ cup coconut oil, softened
  • ½ cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 serving chia paste* (or 1 egg)
  • ½ cup brown rice flour
  • ¼ buckwheat flour (or spelt if gluten isn't a problem)
  • 1 cup gluten-free oats
  • 1tbsp arrowroot starch
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips
  • ¼ cup chopped pecans
  • *Chia Paste- 1tbsp chia seeds, ground, mixed with ¼ cup warm water.

Make It Like So
  1. Preheat oven to 350
  2. Mix together coconut oil, sugar maple syrup, vanilla and chia paste.
  3. In a separate bowl, mix flour, oats baking soda and salt.
  4. Stir in chocolate chips and pecans.
  5. Using 1-2 tbsp of mixture, form into balls and flattery slightly and place in parchment lined cookie sheet.
  6. Bake for about 15 minutes, until golden.

I invite you to swap the chocolate chips and pecans for your fave cookie additions. Coconut flakes, goji berries, apricots, currants, cacao nibs- you name it, it goes. Just no store-bought fluorescent candy coated chocolates, okay?

25 Responses to “Oatmeal Chocolate Chip Cookies”

  1. Allison said…
    Hello Meghan, I baked these cookies for a workplace fundraiser for our local Humane Society, and they were a huge hit! I had a few people asking for the recipe so I sent them your way! I made the cookies a bit larger and only baked them for about 8 minutes to keep them moist and chewy. Also for nut allergy concerns in the office, I left out the pecans. Any suggestions for alternatives to gluten free rolled oats? They're quite pricey to buy and regular rolled oats are considered to contain trace gluten. Quinoa flakes maybe? Thanks for this awesome recipe!
  2. Barb said…
    I made 2 batches last night and have made these cookies many times. I always get told how good a cook I am...can't take the credit though :) Thanks so much Megan
  3. […] Chocolate Chip Cookies […]
  4. Mai said…
    All I ever want to eat are oatmeal chocolate chip cookies but can never find them anywhere... Thanks for this super easy recipe!!! It's not too sweet so perfect for me. Mine was a bit runny since my coconut oil was liquid but I just added a little extra rice flour. Next time, I think I'll take your hint & replace some of the chocolate with some coconut or a berry/cherry :)
  5. cj said…
    My family devoured these cookies! I didn't have any GF flours, so I used standard AP and left out the arrowroot. Delicious!
  6. Michelle said…
    These cookies are so easy to make and so delicious!
  7. Rach said…
    So so good... even with the following swapsies... apple sauce for sugar... honey for maple syrup and goji berries & dates for chocolate chips! So moist and so delicious 😋
  8. Joanne said…
    The BEST cookies bar none! I have made these many times and just yesterday switched them up using coconut butter instead of coconut oil (I didn't have enough), and added apricots and cacao nibs. So delicious and they're a rare hit with my husband. Thanks Meghan for such a fab and versatile cookie recipe!

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