Vegan GF Chocolate Chip Oatmeal Cookies

Posted by in Chocolate, Cookies, Cooking, Super Bowl Sunday, Sweets, Valentine's Day | 0 comments




Hello & Happy Wednesday!!


If there is one type of cookie that always gets a bad wrap, it’s oatmeal! However, you can make a fab oatmeal cookie that’s sans flour and low sugar! Since our babe is arriving in just a few days, I’ve been on the search for the most effortless recipes from sweet to savory, and an oatmeal cookie was just a must!!


In my early vegan days I would have a bowl of oatmeal with all the fixings and protein powder before I hit the gym. I did this routine religiously to the point that I needed a break from oats for a long time. Today I love playing around with oat flour as it’s so versatile and is the perf alternative to the commonplace white flour. 



What’s fab about this particular cookie, is everything! It’s quick, easy, affordable, packed with oats, sans white flour, sans white sugar, sans even vegan eggs, packed with oats, packed with fiber, packed with protein, has a buttery soft texture, can easily be made in bulk, has minimal added sugar, is perf for any season, and is my newest obsession!!



If you love effortless vegan cookies or are all about oats, you’re going to love these new vegan Chocolate Chip Oatmeal Cookies!!!




Why this recipe is great: 


No dairy or eggs
Minimal added sugar
Gluten Free
Packed with fiber
Packed with protein 

Perf for any season












Yields 8-10

Vegan GF Chocolate Chip Oatmeal Cookies

10 minPrep Time

14 minCook Time

24 minTotal Time

Save RecipeSave Recipe


    Wet ingredients
  • 1/2 cup peanut butter 
  • 1/3 cup maple syrup 
  • 3 tablespoon coconut oil, melted or oil of your choice
  • 1 teaspoon vanilla extract
  • Dry ingredients
  • 1 cup GF rolled oats 
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips 


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.
  2. In a food processor or powerful blender, blend 1 cup of oats into flour. 
  3. In a medium size mixing bowl, combine the wet ingredients: peanut butter, maple syrup, melted coconut oil and vanilla.
  4. Microwave 30 seconds and combine with a spatula until a shiny batter is achieved. 
  5. Stir in rolled oats, oat flour and baking powder.
  6. Combine until it forms a cookie dough, stir in chocolate chips if used and keep stirring to incorporate.
  7. Form a ball with the batter between your hands. Place on the baking sheet and slightly flattened. The cookies won't spread too much!
  8. Bake for for 12-14 minutes or until the sides are golden.
  9. Cool 10 minutes on the cookie sheet then transfer onto a cooling rack. Wait until fully cool down to enjoy. They get crispier with time.




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