Gluten-free oatmeal chocolate chip cookies are dairy-free, egg-free, and vegan. Enjoy these healthy and delicious cookies any day of the week for a quick and easy dessert!
If you’re looking for a quick and easy dessert for any night of the week, try these gluten-free oatmeal chocolate chip cookies. They come together in just 15 minutes and a few ingredients that you probably already have on hand in your pantry.
Oats are a bit of a controversial topic among the gluten-free community, and this recipe uses gluten-free oats as well as almond flour to make sure that this recipe is safe for your gluten-free diet.
Enjoy these gluten-free oatmeal chocolate chip cookies on their own plain, with a glass of dairy-free milk or cow’s milk, or sandwich them with some ice cream or dairy-free ice cream for some yummy ice cream sandwiches.
In this post, we will walk through everything you need to know about how to make these gluten-free oatmeal chocolate chip cookies. If you’re looking for gluten-free oatmeal cookies, be sure to check out that recipe.
We’ll go over the ingredients that you’ll need, the steps to make these cookies, and talk about how we have removed the gluten, dairy, and eggs from a traditional oatmeal chocolate chip cookie.
Ingredients for gluten-free oatmeal chocolate chip cookies
Gluten-free oatmeal chocolate chip cookies come together quickly and easily with just a few healthy ingredients you probably already have on hand. Here’s what you’ll need.
Gluten-free old fashioned rolled oats
To make sure your oatmeal chocolate chip cookies are gluten-free, be sure to use gluten-free certified rolled oats.
Oats are a controversial topic among the gluten-free community, so if you are sensitive to gluten (which is why I assume you’re reading this post), opt for a package that has a gluten-free label or a certified gluten-free label to be sure you’re not getting trace amounts of gluten in your recipe.
We’re using old fashioned rolled oats in this recipe and not quick oats or instant oats. If you use quick or instant oats, you’re not going to get the right texture you’re looking for, and have more of a gummy texture instead of a lighter cookie.
Almonds and almond flour are naturally gluten-free and full of fiber, protein, and healthy fats. I like to add almond flour to my cookies to add some extra nutritional value to my sweet treats. It also lends a nutty flavor to these cookies that I really love.
Read on: Is almond flour gluten-free?
Coconut oil or vegan butter
I opt for coconut oil in many of my baked goods, but you can also use vegan butter if you have that on hand and prefer the buttery flavor more in your baked goods. Be aware that vegan butter often has salt added to it, so you may have a saltier bite than if you were to use a more neutral oil, like coconut oil.
Maple syrup in this recipe serves two purposes: it sweetens the cookies without any white sugar and it helps bind the cookies together without having to add any eggs.
Bring a little lift to these cookies with baking powder, a naturally gluten-free ingredient.
Vanilla extract is an ingredient I love to add to my cookie recipes. Vanilla always makes baked goods always taste a little more homemade. Plus I love how the house smells whenever I use this ingredient.
Dairy-free chocolate chips
To make these oatmeal chocolate chip cookies, we can’t forget the chocolate chips! Since this recipe is dairy-free and vegan, I’m using a dairy-free chocolate chip option.
I used Kirkland Signature chocolate chips, because they contain no dairy products. There are other brands that are dairy-free you might want to try as well, like Enjoy Life mini chips or chunks or Trader Joe’s.
If you aren’t avoiding dairy products, you can also opt for regular chocolate chips in this recipe.
Is oatmeal gluten-free?
Oatmeal is naturally gluten-free, but that doesn’t mean that all oatmeal brands are gluten-free. Many oats you buy at the store may come into contact with gluten-containing grains in the field, during transporting or processing.
Because of that, it’s best to look for a gluten-free label on the oats and oatmeal products you buy to ensure that cross contamination has not taken place. If you follow a gluten-free diet, it’s a good idea to avoid buying oats and other grains from bulk bins at grocery stores.
For this recipe, I used Bob’s Red Mill gluten-free old fashioned rolled oats.
Read on: Are oats gluten-free?
Read on: Is oatmeal gluten-free?
How to make oatmeal chocolate chip cookies gluten-free
Many oatmeal chocolate chip cookie recipes call for all purpose flour, which contains gluten. In place of all purpose flour, I chose to use almond flour instead of a one-for-one gluten-free substitute. I like adding almond flour to my recipes for a boost in nutritional value.
I like almond flour for many of my dessert recipes, because it’s full of healthy fats, fiber, and protein. It also helps my family feel a little more satisfied after eating just one, and not wanting to run back for another.
How to make gluten-free oatmeal chocolate chip cookies dairy-free
To make these gluten-free oatmeal chocolate chip cookies dairy-free, use vegan butter or coconut oil in place of butter. This recipe requires a fat to hold it together, but we’re swapping butter for a plant-based and dairy-free fat instead to hold the cookies together and give it flavor.
How to make gluten-free oatmeal chocolate chip cookies vegan
To make these gluten-free oatmeal chocolate chip cookies egg-free and vegan, we’re just omitting the egg and dairy from the recipe. Many recipes online call for dairy and eggs in most cookie recipes.
Since I have an egg intolerance in addition to both gluten and dairy intolerances, I tend to make gluten-free and vegan versions of baked goods, because it’s what a recipe becomes once you remove all the animal products.
In the case of this gluten-free oatmeal chocolate chip cookie recipe, I followed a similar approach to my gluten-free chocolate chip cookies and gluten-free sugar cookies and omitted the need for eggs and dairy products by using maple syrup and vegan butter to hold the cookies together.
The eggs serve a purpose in baking, of course, but if you can’t eat them, you can make perfectly good cookies without having to replace them in all recipes. These cookies might crumble slightly more than a recipe that calls for an egg, but it isn’t a problem for me or my family.
How to make gluten-free oatmeal chocolate chip cookies
Making gluten-free oatmeal chocolate chip cookies is simple and easy with only a few steps. These cookies only take 5 minutes to come together and just 10 minutes in the oven.
Preheat the oven
Preheat the oven to 350 degrees F. While the oven is preheating, prepare your baking sheet by lining it with parchment paper or a silicone baking mat. Set aside for later.
Make the cookie dough
In a large bowl, combine gluten-free rolled oats, almond flour, melted coconut oil or vegan butter, maple syrup, sea salt, baking soda, and vanilla extract. Stir to combine the ingredients well, making sure everything is incorporated. Don’t over mix.
Add chocolate chips
Add in ½ cup dairy-free chocolate chips. Fold in using a spatula until they are evenly distributed throughout the batter.
Scoop the oatmeal chocolate chip cookie dough
Using rounded tablespoons or a 1 ½-inch cookie scoop, scoop the cookie dough out onto your prepared cookie sheet. The smaller you make the cookies, the more cookies you’ll have and the faster they’ll bake.
Press the cookies
These cookies don’t rise much, so you’ll want to use your fingers to gently press the cookies into discs.
I like to put a plastic sandwich bag over my hand to do this task to make for easy cleanup, but it isn’t necessary if you don’t mind getting your hands a little sticky.
Transfer and bake
Transfer the cookie sheet to the oven and bake for 10 minutes. If you choose to bake smaller cookies, check on the cookies at 10 minutes.
These cookies don’t brown up much from the lack of egg and butter, so even if they don’t look “done,” trust that they’ll harden up as they cool and still taste great.
Cool and enjoy
Once baked, remove from the oven and allow to cool for at least 10 minutes before enjoying. Serve with some milk or dairy-free milk and try not to eat the whole batch by yourself!
Do I need to use a cookie scoop?
You don’t need to use a cookie scoop for this recipe if you don’t have one on hand. I prefer to use this tool for the sake of keeping my cookies consistently sized, so I know they’ll bake up evenly.
If you don’t have a cookie scoop on hand, you can use a rounded tablespoon instead and this will work out just fine for the recipe.
How to store gluten-free oatmeal chocolate chip cookies
These cookies soften up after about a day at room temperature in an airtight container. If you want them to last longer, you can store them in the fridge to extend their life and texture. They never last more than a day or two in my house!
- 1 cup almond flour
- 1 cup gluten-free old fashioned rolled oats
- 1/4 cup coconut oil or vegan butter, melted
- 1/4 cup maple syrup
- 1/2 tsp baking powder
- 2 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, combine almond flour, gluten-free oats, melted coconut oil or vegan butter, maple syrup, sea salt, baking soda, and vanilla extract. Stir to combine.
- Add the chocolate chips and fold into the cookie dough, until evenly distributed.
- Using rounded tablespoons or a 1 ½-inch cookie scoop, scoop the cookie dough out onto your prepared cookie sheet.
- Press the cookies into discs using your fingers, as these cookies don't rise much in the oven.
- Transfer to the oven and bake for 10 to 12 minutes.
- Once baked, remove from the oven and allow to cool for at least 10 minutes before enjoying.
If you love oatmeal chocolate chip cookies, I hope you love trying this recipe. Be sure to use certified gluten-free oats and you’ll be set with a delicious gluten-free oatmeal cookie recipe that you can come back to time and time again!