Gluten-free vegan oatmeal chocolate chip cookies are the perfect snack to power you through a long morning, or to get you through the afternoon. They are probably one of the most comforting cookies in my opinion because of the mix of oats and flour, and the sweetness from the chocolate chips. The recipe is a mouthful to say, and also to eat!
Many people struggle on what kind of snacks to make for the week, and don’t want something packed full of artificial sugar. I am happy to report that these oatmeal cookies are sweetened only with dates and applesauce! (and a lil sweetness from the chocolate chips, of course). Not to mention they are great for anyone with a gluten intolerance because they are made with almond flour and oats. They are also dairy-free, and vegan of course!
Using almond flour rather than regular flour gives these cookies such a soft texture, making them melt in your mouth when you take a bite. But what truly makes these cookies is the chunky pink salt! Adding a little bit of salt to a sweet cookie really brings out the sweetness of the chocolate and the dates, and gives the cookie so much flavour. I usually add about 3-4 chunks of salt to each cookie, otherwise the salt to sweet ratio will be too strong.
I love using a cookie scooper to shape my cookies so that they all come out perfectly round. It’s also much easier to grab and drop the dough onto your cooking pan. Also, my go-to when baking cooking is to use silicone baking mats since it helps reduce waste (and we’re all about saving the environment!) and saves you money! Buying reusable silpat baking mats are a one-time purchase, so you won’t have to keep buying more parchment paper!
These gluten-free vegan oatmeal chocolate chip cookies are:
- Naturally sweet
- refined sugar-free
If you’re looking for more gluten-free vegan recipes, try my fluffy banana muffins!
Gluten-Free Oatmeal Chocolate Chip Cookies (V, GF, DF)
- 1 cup almond flour
- 1 cup oats
- 1/2 cup dates soaked and drained
- 1/3 cup applesauce
- 1 flax egg 1 tbsp flax, 3 tbsp warm water
- 2 tbsp melted coconut oil
- 1 tbsp peanut butter
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 baking soda
- 1/2 tsp salt
- Handful of chocolate chips
- Preheat oven to 350ºF.
- In a small bowl, soak 1/2 cup of dates in hot water for 5-10 minutes. Once they are soft, drain them and set aside.
- In another bowl, make your flax egg by adding 1 tbsp flax seeds and 3 tbsp warm water. Set aside until the water absorbs the flax seeds.
- In a food processor, add in softened dates, applesauce, flax egg, melted coconut oil, and peanut butter and pulse for about 5-10 seconds, or until the dates are chopped finely (no big chunks remain).
- Next, add in the dry ingredients (almond flour, oats, cinnamon, baking powder, baking soda, and salt). Pulse until well combined, stopping between pulses to scrape down the sides of the bowl. Make sure no chunks remain and all flour is mixed. Stir in chocolate chips with a spatula.
- Line a baking tray with parchment paper or silicone baking mats and use a cookie scooper/spoon to make perfectly round and even cookies.
- Place in oven and let cook for 15 minutes. Once cooked, remove from oven and sprinkle with coarse Himalayan pink salt (any kind of chunky salt will do!) and let cookies cool on the baking tray for 10 minutes.
- Transfer to a plate or air tight container an enjoy!