Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies | The Gluten Free Vegan

If you think you don’t have time to bake something for your next invite to girls’ night, baby shower, bridal shower, or low-pressure-sales kitchen gadget/candle party then think again. These cookies take hardly any time to throw together and just 15 minutes in the oven. Chances are you already have most of these ingredients in your pantry ready to go.

I use Only Oats certified gluten-free rolled oats. I actually sometimes use a mix of rolled oats and quick oats, depending on what I have on hand.

If you don’t like brown rice flour you can substitute with sorghum flour. You could use an all-purpose gluten-free flour blend but try to use one that doesn’t use a larger ratio of starches (corn/tapioca/potato) to other flours and preferably without any xanthan or guar gum.

I use natural peanut butter. Some natural peanut butters are very dry but should still whisk up nicely with the rest of the wet ingredients. If you’re finding it really thick in consistency add about 1/2 teaspoon more olive oil. If you don’t like peanut butter or have a peanut allergy you can use almond butter or other nut or seed butter of your choosing. If your peanut butter tends to be a touch on the saltier side, you will probably need to adjust the amount of sea salt you add later. Start with the smaller amount and taste the batter as you go.

The sweetener in this recipe is the maple syrup. I haven’t attempted this recipe with anything else. If you prefer to use agave nectar, reduce the amount used by 2 tablespoons. If you experiment with using coconut sugar or other sweeteners please comment with your results for others who may want alternate sweetening options.

If you find that you don’t use a whole jar of applesauce in a timely manner – before it grows some fur (mold) – then you can do what I do. Freeze the applesauce into 1/4 cup portions into little jars or safe plastic containers. Just take it out and thaw before using. I choose to freeze mine into 1/4 cup portions because that is the basis of 1 egg when using applesauce as an egg replacer.

This batch makes about 20 cookies.

5.0 from 5 reviews
Oatmeal Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
These easy and quick oatmeal cookies also contain peanut butter and chocolate chips.
Author:
Recipe type: Cookies
Serves: 20 cookies
Ingredients
  • 1 cup rolled oats
  • ½ cup brown rice flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ - ½ teaspoon salt
  • ¼ cup peanut butter (or other nut butter)
  • 2 tablespoons olive oil
  • ¼ cup maple syrup
  • ¼ cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • ¼ cup dark or semi-sweet chocolate chips (vegan, of course)
Instructions
  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. In a small bowl combine gluten-free rolled oats, brown rice flour, cinnamon, baking soda, baking powder and salt.
  4. In another bowl combine peanut butter, olive oil, maple syrup, applesauce and vanilla extract. Whisk well to combine.
  5. Add dry ingredients to wet ingredients and mix well to combine.
  6. Add chocolate chips and stir to mix in.
  7. Drop by teaspoonfuls to prepared cookie sheet. Press down each mound very lightly with the heel of your hand.
  8. Bake in preheated oven for 15-17 minutes. Let sit and cool on cookie sheet before transferring to an airtight container for storage.

 

 

Comments

  1. Miranda says

    I just whipped up a batch of these cookies and they turned out great! My two year old ate one and promptly did a marathon version of his happy dance. I used Bob’s Red Mill all-putpose gluten-free flour and sunflower butter. Delicious!!!

  2. Nina says

    This recipe looked great so I gave it a try. The texture was great but these cookies are super salty. With the peanut butter in it i think a dash or a pinch of salt would be more appropriate, or leave it of all together. I think I’d like to try the recipe again with more sweet and less salty.

    • says

      Hi Nina, Thanks for the comment. I wonder if the peanut butter you’re using has salt in it. I use an all natural fresh-pressed peanut butter and I don’t find it overly salty. But that’s definitely something to make note of in the post for others to be aware of since not all peanut butters are created equal. I’m glad the texture was suitable and I hope you give these a try again with your adjustments. :)

  3. Karin says

    Looking for some vegan gluten free recipes to include in school lunches. These cookies would be great if they did not have nuts in em. Any suggestions to replace the nut butter with?

    • says

      Have you tried Sunbutter before? It’s supposed to be a great alternative to peanut butter that tastes like the real thing. It’s made with roasted sunflower seeds and is peanut-free and tree nut-free. I would suggest trying that!

  4. says

    Just made these, and YUM! My sweetheart and I had to keep from devouring the whole batch in one sitting!

    The only change I made was that I used almond meal instead of rice flour.

    My sweetheart suggested adding coconut, which I think I’ll try next time.

  5. Kimberly says

    Hi Megan! I am a vegan who recently went gluten-free and stumbled upon this recipe when I searched for gluten-free vegan cookies to bring to a potluck. My little family has loved drooling over your food-porn since I discovered the site, but this is the only recipe we’ve tried yet. I’m not much of a dessert person, but the test batch I made turned out so fabulously that I consumed the works before the cookies even had a chance to cool. I tweak every single recipe I ever try, and I gathered from comments that you like to know of substitutions, so I’ll outline below the ones I made.

    1 cup rolled oats
    ½ cup brown rice flour
    1 teaspoon ground cinnamon
    ¼ teaspoon baking soda
    ¼ teaspoon baking powder
    ¼ – ½ teaspoon salt [omitted]
    ¼ cup peanut butter [used chunky & doubled]
    2 tablespoons olive oil [subbed melted coconut oil]
    ¼ cup maple syrup [subbed E.D Smith syrup]
    ¼ cup unsweetened applesauce [subbed unsweetened apple butter & doubled]
    ½ tablespoon vanilla extract [omitted]
    ¼ cup dark or semi-sweet chocolate chips [tripled this one!!! ;)]
    ADDED: cranberries and unsweetened coconut flakes

    If I wasn’t in such a cookie-consuming frenzy last night, I could/would/should have taken pictures of them since they looked every bit as delicious as they smelled and tasted! :)

    Thank you for posting this recipe, it is an amazingly delicious and more nutritious alternative to other cookies/desserts. Everything you’ve posted on this site looks amazing and I cannot wait to try them all!

  6. Laura says

    Hi Megan,

    I’d love to make these to put in a care package for my sister, who has her final exams coming up.

    Unfortunately, she’s not only vegan and gluten-free, but also on a low-fodmap diet. I’m slightly worried about that apple sauce, and I don’t want to send her something she can’t eat!

    Any suggestions for something to replace the apple sauce with, or whether it can be left out altogether?

    Thanks.

    • says

      The apple sauce in this recipe is used as an egg replacer. The amount is to equal one ‘egg’ so half a ripe mashed banana would work. You could also use a powdered egg replacer that’s been mixed up according to package directions to equal one egg. I’m not sure if the powdered egg replacers are low-fodmap diet compatible though as I’m not fully familiar with all the restrictions of that particular way of eating.

      I hope those suggestions work for you!

      PS How sweet of you to send a care package to your sis during exams. She’s lucky to have you!

      • Laura says

        Thanks for your suggestions Megan! I’m not too good on what’s low-fodmap either, but I definitely know she can eat bananas, so I’ll try that!

  7. Otis says

    Made these for the second time this week. So good!
    I’m trying to get in the habit of vegan baking and these worked out really well.

  8. Kristyna says

    Hi I am going to make these for a cookie exchange at my office tomorrow, they sound easy and have great reviews, plus I’m a sucker for otameal cookies with choclate chips, not raisins-blech! Anyway, I was wondering if using white rice flour would make that much of difference?..as I am pretty sure that is what I have at home. Finding a gluten free vegan website is quite refreshing, thanks for sharing all your recipes and tricks of the trade!

  9. Amanda (not the same one!) says

    I have just made a batch and they turned out brilliantly. Thanks for the recipe! The only change I had to make was adding extra rice flour as after combining the dry ingredients with the wet as the mixture was runny. Perhaps I didn’t measure something properly… anyway I added about another 1/4 cup of rice flour and that worked a treat. This one’s a keeper! Cheers :)

  10. Liz says

    Subbed in millet flour for rice flour, because we prefer millet flour’s texture. Delicious! Seems like a very versatile recipe.

  11. Mandy says

    I’m curious to see if these could be made with xylitol instead of the maple syrup? Any suggestions on how much to use?

    • says

      I confess I have next to no experience working with sugar alcohols like xylitol so I really wouldn’t even know where to begin suggesting substitution amounts. Perhaps another reader with more experience can chime in …

  12. Taia says

    Made these tonight. They were very yummy! I am used to gluten free batter and dough having a different texture so I resisted adding extra flour and I’m glad I did. Proportions were just right. I took them out at 11 minutes and they would have been burnt had I left them in a moment longer. I think 10 minutes would be perfect. (Disclaimer: I do not know how accurate my oven temperature is as it is a 6 year old electric one.) Thanks for the great treat!

    • says

      I sometimes wonder how accurate my oven temperature is too Taia. I have an oven thermometer that I pop in there occasionally to make sure it’s accurate and sometimes I have to recalibrate my oven. I appreciate the heads up about the timing though so I can give these another try soon and make sure the timing is right for everyone. :)

  13. Sher says

    I just made these with Peanut butter chips instead of chocolate, plus I made tiny, tiny versions as snacks for my Macaw Parrots ! yummy !

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