Dessert/ Snacks

The best vegan gluten free oatmeal cookies

Lightly chewy, chunky, soft in the middle oatmeal chocolate chunk cookies that just happen to be vegan and gluten free. These rival and I think are actually better than my classic gluten free cookies which contain an egg.

One bowl, 10 -12 cookies, ready to eat in about 25 minutes and delicious given a little heat served with a scoop of dairy free ice cream, but equally delightful with a mug of your favourite warm beverage. Mine various, I’m the queen of herbal teas at the moment! Coffee or matcha first thing, copious amounts of water during the day sometimes with fresh ginger and lemon slices, and then usually I’ll opt for a Tulsi tea in the afternoon and either a liquorice or peppermint post dinner depending on my fullness level!

I opted for chocolate chunks in these cookies, but you could add some toasted seeds, chopped nuts, chocolate chips, raisins, cranberries, or whatever you fancy!

The best vegan gluten free oatmeal cookies

Print Recipe
By Serves: 10 -12 Prep Time: 10 minutes Cooking Time: 15 minutes


  • 1/4 cup (60g) butter or coconut oil to keep these vegan friendly
  • 1/3 cup (80g) smooth roast cashew butter or almond butter
  • 1/4 cup (80g) maple syrup
  • 2 tbsp (40g) whole cane sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 80g rolled oats or porridge oats
  • 70g oat flour
  • 40g 70 - 80 % dark chocolate chunks



Preheat oven to 180C (350F).


In a bowl mix together melted butter or coconut oil, cashew or almond butter, maple syrup, cane sugar and vanilla extract. Once combined add salt, baking soda, oats and oat flour.


Combine until you have a smooth batter.


Fold in chocolate chips.


Line a large baking tray with baking paper.


Drop large heaped spoonfuls of the batter onto the tray using a tablespoon.


Flatten lightly with the back of a spoon or using damp finger tips!


Bake in the preheated oven for 12 - 15 minutes.


15 minutes for a firmer cookie, 12 minutes for a softer cookie.


Allow to cool on the tray for 15 minutes before transferring to a wire rack to cool fully.


Keep in an airtight container in the fridge for up to five days or freeze for up to one month.

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