Vegan Chocolate Chip Oatmeal Cookies!
These are some of the softest oatmeal cookies I have ever made. They’re chewy, soft, and super quick to make.
They’re made with a base of almond flour and oats to get that perfect chewy texture. These Vegan Chocolate Chip Oatmeal Cookies are gluten-free, refined sugar-free, and plant-based. I used maple syrup for a natural sweetener and coconut oil in place of butter. Oats and almond flour are used as naturally gluten-free options. You would never know these cookies are made with healthier ingredients – they’re super soft, chewy, and perfectly sweet!
For more cookie recipes, try my classic Chocolate Chip Cookies, Chewy Chocolate Oat Cookies, and Chocolate Chunk Oatmeal Cookies.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup oats gluten-free if needed
- 1 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup
- 1 tablespoon almond butter
- 1/2 teaspoon vanilla
- 1 tablespoon water
- 1/2 cup dark chocolate chips or chunks
Instructions
- Combine your oats, almond flour, baking soda, and salt in a small bowl. Stir until combined.
- Add the coconut oil, maple syrup, almond butter, water, and vanilla. Stir until combined. Fold in the chocolate chips. Place dough in the fridge to chill for 10 minutes while you preheat your oven to 325 degrees Fahrenheit and line two baking trays with parchment paper.
- Scoop chilled dough into 14 even sized balls, slightly press balls flat onto your prepared baking sheets.
- Bake in preheated oven for 9-11 minutes, until cookies are golden but still soft. They will firm up while chilling. If you over bake the cookies they will become crispy instead of soft and chewy.
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