Healthy Oatmeal Chocolate Chip Cookies (vegan & gluten free!)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
10 cookies
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Calories
219 kcal
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Course
Dessert, Baked Goods
Healthy Oatmeal Chocolate Chip Cookies (vegan & gluten free!)
Description
The recipe begins by mixing flaxseed meal with water to form a vegan egg substitute. Once thickened, melted coconut oil, coconut sugar, and vanilla extract are incorporated. Dry ingredients including oat flour, rolled oats, shredded coconut, baking soda, and salt are folded in followed by chocolate chips. The dough is portioned onto a parchment-lined baking sheet and baked at 350°F for 9 to 12 minutes until the edges have slight golden browning.
The shredded coconut adds binding and flavor, complementing the oats and chocolate chips. The cookies hold their shape with a chewy texture and a hint of salt on top enhances the overall flavor. These cookies suit those avoiding gluten and animal products.
They can be made thicker or thinner by gently pressing the dough slightly before baking. Alternative fats like butter can be used for non-vegan variations, and adding nuts like walnuts is optional for extra texture and nutrition.
Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoons water room temperature
- 1/4 cup coconut oil melted and cooled
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 3/4 cup oat flour gluten free
- 1/2 cup gluten-free rolled oats
- 1/2 cup coconut, shredded unsweetened, do not use big flakes
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup chocolate chips vegan or dairy free if desired
- sea salt fancy, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, mix together flaxseed meal and water, let it sit for 5 minutes while you get all your other ingredients ready. After 5 minutes the ‘flaxegg’ will be ready and you can add the melted and cooled coconut oil, coconut sugar and vanilla extract to the bowl; whisk together until smooth.
- Next add in the oat flour, rolled oats, shredded coconut, baking soda and salt. Mix until well combined. Fold in chocolate chips.
- Use a medium cookie scoop and place about 1 heaping tablespoon dough on prepared baking sheet, about 2 inches apart. You should get 10 cookies. If you want thicker cookies, leave as is. If you want slightly thinner cookies, very gently push ONLY the top of the cookie down just a very tiny bit. Don’t overdo it -- these are vegan cookies and we want them to stick together!
- Bake cookies for 9-12 minutes until edges are just slightly golden brown. Once cookies come out of oven, sprinkle the tops with fancy sea salt.
- Allow cookies to cool on baking sheet for 10-15 minutes before removing and transferring to a wire rack to finish cooling. Leaving them on the baking sheet will help them settle up and hold together. Makes 10 cookies.
Notes
- The shredded coconut plays a key role in binding and flavor; if omitted, add 1/4 cup extra oat flour to the dough.
- You can substitute the flax egg for a regular egg but may need additional oat flour; this variation is untested.
- Regular melted butter may replace coconut oil if you do not require dairy-free or vegan ingredients.
- Adding 1/4 cup chopped walnuts or pecans will contribute healthy fats and texture to the cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 219cal | 11% |
| Carbohydrates | 27.1g | 9% |
| Protein | 1.9g | 4% |
| Fat | 12.8g | 20% |
| Saturated Fat | 9.6g | 48% |
| Fiber | 2.6g | 10% |
| Sugar | 15.6g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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