Oatmeal cookies remind me of my childhood. They are somehow more comforting than regular cookies. Most oatmeal cookies use a ton of sugar and butter making them make you feel not so great after eating them. These Vegan Oatmeal Chocolate Chip Cookies (oat and almond flour) have no refined sugar and didn't give me a blood sugar hangover after eating them. Try these, and let me know what you think!
These vegan oatmeal chocolate chip cookies are
- Healthy
- Easy to make
- Gluten free
- Vegan, egg free, dairy free and plant based
Ingredients for almond butter oatmeal chocolate chip cookies
- Flax seeds
- Coconut oil
- Almond butter
- Coconut sugar
- Maple syrup
- Almond butter
- Vanilla extract
- Oat flour
- Almond flour
- Oats
- Baking powder
- Baking soda
- Chocolate chips
Instructions to make healthy vegan oatmeal chocolate chip cookies
- Preheat oven to 350 degrees.
- Make your flax egg by combining flax seeds and water. Let sit refrigerated for 10-30 minutes.
- Whisk together dry ingredients and set aside. Mix together wet ingredients and then slowly pour in dry ingredients and combine with a spatula. Lastly mix in your flax egg until combined.
- Line a baking sheet with parchment paper or silicone. Using an ice cream scoop or your hands (a small handfuls worth of dough), roll out balls of dough to form cookies and distribute evenly on baking sheet.
- Bake for 12-14 minutes and let cool for 10 minutes.
What can I substitute in this recipe?
- Coconut sugar can be subbed for another granular sugar
- Almond butter can be subbed for another thick nut butter like cashew
- Maple syrup can be subbed for honey or another liquid sweetener
- I do not recommend subbing out the flours
Other healthy plant based cookie recipes to try
If you make these Vegan Oatmeal Chocolate Chip Cookies (oat and almond flour) please leave me a rating and review, this is the best way to support me!
PrintVegan Oatmeal Chocolate Chip Cookies (oat and almond flour)
These vegan oatmeal chocolate chip cookies are the healthy cookies of your dreams. They are also gluten free!
- Prep Time: 15
- Cook Time: 14
- Total Time: 29 minutes
Ingredients
Scale
This makes 8-10 cookies
Flax eggs
- 2 tbsp ground flax + 5 tbsp water
Wet
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 2 tbsp melted coconut oil
- ½ cup creamy almond butter (really any nut or seed butter works)
- ½ tsp vanilla extract
Dry
- ½ cup oat flour
- 2 tbsp almond flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup oats
- Pinch salt
- 1 cup chocolate chips (I like this brand)
Instructions
- Preheat oven to 350 degrees.
- Make your flax egg by combining flax seeds and water. Let sit refrigerated for 10-30 minutes.
- Whisk together dry ingredients and set aside. Mix together wet ingredients and then slowly pour in dry ingredients and combine with a spatula. Lastly mix in your flax egg until combined.
- Line a baking sheet with parchment paper or silicone. Using an ice cream scoop or your hands (a small handfuls worth of dough), roll out balls of dough to form cookies and distribute evenly on baking sheet.
- Bake for 12-14 minutes and let cool for 10 minutes.
adara says
these were surprisingly easy to make and are so amazing!! i used chocolate chunks instead of chocolate chips and they still came out so well!! my family is obsessed with them 🙂
★★★★★
Leah McPhee says
Loved these, they were a hit with my kids too. Love having a healthier cookie option for myself and the kiddos! We couldn’t get enough!
★★★★★
Jenny Lieberman says
So yummy and so easy!!
Emily says
Wow so easy and delicious ? great treat to make for the weekend! Will definitely be making again!
★★★★★