Trader joes vegan oatmeal chocolate chip cookies recipe

These are the BEST Vegan Oatmeal Chocolate Chip Cookies (Gluten-free) of your dreams! These are oil-free, 1 bowl and made with just 8 easy ingredients and nobody will be asking where is the butter or oil!

Nothing beats childhood classic cookies like oatmeal cookies, right? I made a ton of oatmeal cookies back in the day and even baked them as a kid. I still have a recipe written from when I was really young making those cookies. Of course, they were not vegan or gluten-free, or butter/oil-free for that matter.

I love oatmeal cookies of all kinds, too. Like these Chai Coconut Oatmeal Cookies. Those are simply incredible.

I’ve received many requests for Vegan Oatmeal Chocolate Chip Cookies. Bonus that these are gluten-free and oil-free. While I do have some oatmeal raisin ones here on the blog, those are made with oat flour and starch. Also, the cookies that get the MOST remakes here are always the ones made with almond flour. You all have simply shown me how much you dig cookies made with almond flour, so this was the perfect opportunity to make these cookies with them.

INGREDIENTS NEED

You will need the following 8 ingredients for these vegan oatmeal chocolate chip cookies (+salt) and 1 bowl:

• almond flour
• rolled oats (NOT instant)
• baking powder
• roasted super creamy almond butter
• 6 tablespoons (120g) pure maple syrup (agave would work too)
• 1 1/2 teaspoons (8g) vanilla extract
• dairy-free semi-sweet chocolate chips
• milk or coffee or water

HOW TO MAKE VEGAN OATMEAL CHOCOLATE CHIP COOKIES

Step 1: First, to a large bowl, add the almond flour, oats, baking powder and salt and whisk well. To the same bowl, add the almond butter, syrup, vanilla and chocolate chips.

Step 2: Mix all of the ingredients until a very thick and sticky, cohesive batter forms. Just keep stirring and pressing the batter together with the back of a spoon. Now, taste the batter. Yeah, I know.

Step 3: Using about 2 tablespoons worth of dough, form smooth round balls with your hands. The batter will be sticky but you should be able to roll into balls.
Place them on the pan 2 inches apart. I did 8 on each sheet. Press each cookie down to about 1/4 inch thick, making sure to press and seal the edges into a round shape so they bake up uniform.

Step 4: Bake the cookies for 10-12 minutes.

SUBSTITUTIONS

These Vegan Oatmeal Chocolate Chip Cookies are made with just 1 flour, but here are some other substitutions suggested if they don’t fit into your diet.

• Can’t do almond flour? Make these Oatmeal Raisin Cookies instead and add chocolate chips in place of the raisins. OR, you can try grinding up raw sunflower seeds into a fine powder and use the same weight amount as the almond flour.
• Can you sub all-purpose flour for the almond flour? No. If you do, they will be dry as dirt. The almond flour (and almond butter) help to make these so moist and buttery. Remember, they are oil-free, so the almond flour is amazing here.
• Can’t eat oats? Make these Grain-free Vegan Chocolate Chip Cookies or these Chocolate Chip Cookies made with brown rice flour instead!

MORE VEGAN COOKIE RECIPES 

• Old-fashioned Iced Oatmeal Cookies
• Vegan Peanut Butter Chocolate Chip Cookie Cake
• Vegan Snickerdoodles
• Grain-free Chocolate Coconut Cookies
• Vegan Thin Mints
• 4 Ingredient Peanut Butter Cookies
• Vegan Peanut Butter Chocolate Chip Cookies
• Cashew Butter Chocolate Chip Cookies
• Vegan Pumpkin Chocolate Chip Cookies
• Vegan Almond Butter Blossoms
• Vegan Lemon Cookies
• Vegan Orange Chocolate Chip Cookies
• Coconut Butter Gingersnaps

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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Vegan Oatmeal Chocolate Chip Cookies (Gluten-free)

Vegan Oatmeal Chocolate Chip Cookies (Gluten-free) of your dreams! These are oil-free, 1 bowl and made with just 8 easy ingredients and nobody will be asking where is the butter or oil!

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Course Cookies

Cuisine American, Vegan

• 1 cup (112g) blanched almond flour
• 1 cup (100g) rolled oats (NOT instant)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup + 2 tablespoons (160g) roasted super creamy almond butter (make sure it is salt-free)
• 6 tablespoons (120g) pure maple syrup (agave would work too)
• 1 1/2 teaspoons (8g) vanilla extract
• 2 tablespoons (30g) plant milk or cold coffee or water (Any will work, all tested. Coffee will give a delicious robust flavor)
• 2/3 cup (140g) dairy-free semi-sweet chocolate chips
• I use this scale.

• Preheat the oven to 350°F (177°C) and line 2 sheet pans with parchment paper.

• To a large bowl, add the almond flour, oats, baking powder and salt and whisk well.

• To the same bowl, add the almond butter, syrup, vanilla, milk or cold coffee and chocolate chips. Mix all of the ingredients until a very thick and sticky, cohesive batter forms. Just keep stirring and pressing the batter together with the back of a spoon. Now, taste the batter. Yeah, I know.

• Using about 2 tablespoons worth of dough, form smooth round balls with your hands. The batter should be sticky but you should be able to roll into balls.

• Place them on the pan 2 inches apart. I did 8 on each sheet. Either dip your fingertips in water or use a small piece of parchment paper to press each cookie down to about 1/4 inch thick, making sure to press evenly and seal the edges into a round shape so they bake up uniform.

• Bake the 1st pan for 10-12 minutes. Ovens can greatly vary, but mine were perfect at close to 12 minutes. You are looking for them to puff up and starting to get golden edges.

• Remove from the oven and cool on the pan just 5 minutes. Transfer them to a cooling rack and let cool completely. As they cool they will crisp up perfectly around the edges and into the perfect cookie texture with crispy edges and moist, chewy centers.

• Can't do almond flour? Make these Oatmeal Raisin Cookies instead and add chocolate chips in place of the raisins. OR, you can try grinding up raw sunflower seeds into a fine powder and use the same weight amount as the almond flour.
• Can you sub all-purpose flour for the almond flour? No. If you do, they will be dry as dirt. The almond flour (and almond butter) help to make these so moist and buttery. Remember, they are oil-free, so the almond flour is amazing here.
• Can't eat oats? Make these Grain-free Vegan Chocolate Chip Cookies or these Chocolate Chip Cookies made with brown rice flour instead!

Serving: 1cookieCalories: 141kcalCarbohydrates: 16.5gProtein: 2.2gFat: 7.8gSodium: 39mgFiber: 2.1gSugar: 9g