Vegan Oat Chocolate Chip Cookies

These crunchy cookies are fiber-rich thanks to oats, which also lends a nutty, sweet flavor to the dough. Almond butter stands in for butter in the recipe, which is a good source of protein and fiber to fill you up and keep you satisfied. Look for no-sugar added dark chocolate chips (sweetened with stevia) in the baking aisle.

Note: If you’re not gluten intolerant, feel free to use your favorite oats, flour, baking powder and vanilla extract.

Active time: 15 minutes | Total time: 35 minutes

Crunchy Vegan Oat Chocolate Chip Cookies

Ingredients

• 1 cup (90g) gluten-free rolled oats
• 1/4 cup (37g) gluten-free flour blend (such as Bob’s Red Mill 1-to-1 Baking Flour)
• 3/4 tsp gluten-free baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup (128g) almond butter
• 6 tbsp (120g) maple syrup
• 3 tbsp (35g) coconut oil
• 1 tsp gluten-free vanilla extract
• 3/4 cup (68g) gluten-free rolled oats
• 1/2 cup (85g) no-sugar added dark chocolate chips (such as Lily’s)

Directions

Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper and position the oven rack in the upper third of the oven.

Put 1 cup (96g) of the oats in a food processor. Add the gluten-free flour blend, baking powder, cinnamon, and salt. Pulse until the oats are finely ground, about 25 one-second pulses. Set aside.

In a large bowl, whisk together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Add the oat mixture from the food processor and the remaining oats, stirring until combined. Stir in the chocolate chips.

Scoop the dough into tbsp portions and arrange them on the prepared baking sheets, spacing them 2 inches (5 cm) apart. Flatten each cookie slightly with a fork, as the cookies will not spread during baking. Bake one baking sheet at a time until the cookies are golden brown and crunchy, about 18 minutes. Cool on a wire rack. Store in an airtight container at room temperature for up to 1 week.

Serves: 24 | Serving Size: 1 cookie

Nutrition (per serving): Calories: 97; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 73mg; Carbohydrate: 11g; Dietary Fiber: 1g; Sugar: 3g; Protein: 2g

Nutrition Bonus: Potassium: 80g; Calcium 6%

Originally published October 2020; Updated July 2026

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