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 6 reviews
Oatmeal Chocolate Chip Cookies
Prep time
Cook time
Total time
These easy and quick oatmeal cookies also contain peanut butter and chocolate chips.
Recipe type: Cookies
Serves: 20 cookies
  • 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)
  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.



Tags: , , , , , ,

Subscribe and Follow

Connect with me on any of my social profiles below or enter your email address to subscribe via email.

35 Responses to “Oatmeal Chocolate Chip Cookies”

  1. August 27, 2013 at 8:07 pm #

    These cookies sound and look delicious!

  2. Barbara
    September 3, 2013 at 12:05 pm #

    I live in the USA. Do you know where I can order Only Oats online?
    Thank you.

    • September 4, 2013 at 6:57 pm #

      Hi Barbara, I am not totally sure if Only Oats are available in the USA but I do know that Bob’s Red Mill has gluten-free oats. http://www.bobsredmill.com/gluten-free-rolled-oats.html You can find Bob’s Red Mill products in a ton of stores across the US and Canada and also order online. Hope that helps you out!

  3. Connie FitzPatrick
    September 4, 2013 at 7:03 pm #

    I just made these, and they are awesome!


  4. Miranda
    September 17, 2013 at 2:48 pm #

    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!!!

    • September 18, 2013 at 7:24 pm #

      Hahaha adorable Miranda! So glad to hear these were worthy of a happy dance! :)

  5. Nina
    September 19, 2013 at 10:46 pm #

    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.

    • September 20, 2013 at 12:30 am #

      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. :)

  6. Karin
    September 23, 2013 at 7:52 am #

    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?

    • September 23, 2013 at 3:41 pm #

      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!

  7. November 29, 2013 at 9:39 pm #

    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.

    • December 3, 2013 at 5:46 pm #

      I love the idea of adding coconut. Thanks for sharing!

  8. Kimberly
    December 6, 2013 at 7:19 am #

    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!

    • December 6, 2013 at 4:01 pm #

      Thanks for sharing Kimberly! Love the adaptations you made – they sound delicious – and I’m thrilled you enjoyed the cookies.

  9. Kimberly
    December 6, 2013 at 7:22 am #

    …Aaaand I just realized this recipe was posted on my birthday. If that’s not a sign… ;)

  10. Laura
    December 6, 2013 at 8:05 pm #

    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?


    • December 6, 2013 at 8:21 pm #

      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
        December 6, 2013 at 8:34 pm #

        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!

  11. Otis
    December 14, 2013 at 2:39 pm #

    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.

  12. Kristyna
    December 16, 2013 at 12:18 pm #

    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!

    • December 16, 2013 at 4:27 pm #

      Thanks Kristyna!

      Go ahead and use white rice flour in this recipe, I’m sure the result should be just fine. Enjoy!

  13. Amanda (not the same one!)
    December 21, 2013 at 10:15 pm #

    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 :)

  14. Liz
    December 23, 2013 at 11:57 am #

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

  15. Mandy
    January 24, 2014 at 11:17 pm #

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

    • January 26, 2014 at 4:19 pm #

      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 …

  16. Taia
    January 25, 2014 at 11:07 pm #

    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!

    • January 26, 2014 at 4:23 pm #

      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. :)

  17. Nina
    August 4, 2014 at 9:52 pm #

    Just made these and substituted sunflower seed butter for the peanut butter. So delicious!

  18. Sher
    November 26, 2014 at 3:44 pm #

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

  19. Lauren
    February 15, 2015 at 10:48 pm #

    My friend made these for me and they are wonderful, she used almond butter b/c i am allergic to peanuts. Do you have the nutritional info?


  1. Peanut Butter and Jelly Chocolate Chip Cookies / GF V | Mere Living - October 4, 2013

    […] from The Gluten Free Vegan – ingredients modified and recipe doubled to result in 16 instead of 8 […]

  2. Oatmeal Chocolate Chip Cookies | Mellow Tangelo - December 30, 2013

    […] he said please, and I proceeded to look for a healthy oatmeal chocolate chip cookie. I found these, and I’m so happy I did! They’re so yummy – and they are all gone. Instead of […]

  3. Oatmeal Peanut Butter Cookies with Enjoy Life Dark Chocolate Morsels | Air Eater - January 30, 2014

    […] used a fantastic Oatmeal Chocolate Chip Cookies recipe from The Gluten Free Vegan. This recipe is supposed to make 20 cookies, I made 15 because I really packed those babies. I used […]

  4. Kidlicious GFV Chocolate Chip Raisin Oatmeal Cookies | Victoriadays.com - March 10, 2014

    […]   […]

  5. Zombie Soup | Gothic Granola - December 29, 2014

    […] shots: I ain’t baking no fucking cookies December. Whoops, made another batch of these oatmeal peanut butter cookies with a bar of 85 per cent dark chocolate. A friend and I made […]

Leave a Reply

Rate this recipe: