I was given a task by my mom.
“Make oatmeal chocolate chip 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 (or ghee, my personal fave because the dairy proteins are removed). But copious amounts of sugar? That’ll be a sure trip down the sugar crash roller coaster. And like always, I wanted the oatmeal chocolate chip cookies as healthful as possible, 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 food taste too healthy for the folks going through their transition to more whole foods. A cookies is a cookie and needs to taste like a cookie!
Why You Have to Make These Oatmeal Chocolate Chip Cookies
This batch of oatmeal chocolate chip 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 your oatmeal chocolate chip cookies up and post your pics on pinterest or Iinstagram and make sure to tag me (@meghantelpner). Or if you prefer, send me a sample. Okay… maybe that’s just wishful thinking.
Happy baking!
Print
Gluten-Free Vegan Oatmeal Chocolate Chip Cookies
- Total Time: 25 mins
- Yield: 16 cookies 1x
Description
Oatmeal Chocolate Chip Cookies with the perfect amount of crunch.
Ingredients
- 1/2 cup coconut oil, softened
- 1/2 cup coconut sugar
- 2 Tbsp maple syrup
- 1 tsp vanilla
- 1 serving chia paste* (or 1 egg)
- 1/2 cup brown rice flour
- 1/4 buckwheat flour
- 1 cup gluten-free oats
- 1 Tbsp arrowroot starch
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/4 cup chopped pecans
- *Chia Paste- 1 Tbsp chia seeds, ground, mixed with 1/4 cup warm water.
Instructions
- Preheat oven to 350 degrees
- Mix together coconut oil, sugar, maple syrup, vanilla and chia paste.
- In a separate bowl, mix flours, oats, baking soda and salt. Add the dry mix to the wet and stir well.
- Stir in chocolate chips and pecans.
- Using 1-2 Tbsp of mixture, form into balls. Flatten slightly and place on a parchment lined cookie sheet.
- Bake for about 15 minutes, until golden.
Notes
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?
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
Keywords: cookies, oatmeal cookies, oatmeal chocolate chip cookies, chocolate chip cookies, gluten-free oatmeal chocolate chip cookies
25 responses to “Oatmeal Chocolate Chip Cookies”
These look so good! And so healthy too. Thank you.
Oh man, I’d be in the kitchen making these right now if I could eat them! Great looking ingredient list, YUM!
Hi Meghan. Your recipe look sooo good, so I tried it today. I am not sure if you have tried the recipe using an egg versus the chia paste…. Totally different look, the cookies are super thin but really delicious…light and crispy. I will definitely make them again :)
Oh I’m so glad you wrote this! I made them twice with chia paste; they came out thick and chunky. Then I made them with an egg but also changed up the flour, and they turned out exactly as you described. So now I know it was the egg. From now on, chia paste!
Just made them….a double batch, because I knew they would be delicious….and of course they are delicious….yum, thanks for yet another no fail nutritious treat. Now I am cooling them and will share with my neighbours.
Yes! Better share. We have no neighbours up at the cottage so we ate them all! And then made more and ate those too. Dangerous to have around :)
Meghan, just made the cookies, really tasty. Didn’t have arrowroot starch used corn starch instead. I can.t wait to find the arrowroot starch
Just made these and they are amazing. My mixture ended up rather running, so I just added extra flour (maybe because I used barley flour instead brown rice flour). And they look rather different to yours – probably because of the runny mixture. But they tasted fabulous. Just like an unhealthy cookie. I’m sure I could fool anyone with these. So glad to have a healthy replacement for the often requested choc chip cookie :-).
I’m not sure. My mom made them and hers were really crumbly. I have made them 3 times and were perfect every time. :) Go figure!
Oh, I think I might have worked out what I did “wrong”. I melted the coconut oil instead of softening it!!!!!
Meghan, is arrowroot flour the same as arrowroot starch ? I can’t get coconut sugar can you suggest a substitute.
It sure is!
Meghan, I made these cookies the other day and they turned out AWESOME! My husband LOVES them and I think I’ll definitely be making more of them. When I made them, they were a little crumbly but they still turned out great.
Fantastic!
Just had to let you know that your oatmeal chocolate chip cookies are the best I have ever tasted – ever!! As I didn’t have any coconut oil or sugar on hand I used demerara brown sugar (a little less than called for), and used unsalted butter, and I roasted the pecans before adding to the recipe. Oh yeah – I didn’t have any chia seeds on hand except I did have the cereal called “Holy Crap its Good – Skinny B” — so I substituted that as it contains a good portion of chia seeds plus other seeds.
Thanks for a great recipe – this is the only chocolate chip recipe I will ever use from now on – I love the idea of using maple syrup in the recipe!
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!
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
[…] Chocolate Chip Cookies […]
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 :)
My family devoured these cookies! I didn’t have any GF flours, so I used standard AP and left out the arrowroot. Delicious!
These cookies are so easy to make and so delicious!
★★★★★
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 😋
Happy to hear you enjoyed them! Your swaps sound delicious.
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!
Happy that you enjoyed them!