My very favorite healthy oatmeal chocolate chip cookies that just so happen to be vegan and gluten free. Healthy enough to enjoy for breakfast and perfect for lactating mamas or kids thanks to flax, oats and plenty of healthy fats! These cookies are outrageously delicious!
Are you ready for the BEST healthy oatmeal chocolate chip cookies EVER?! They’re chewy, vegan, gluten free and SO GOOD that they’ve officially become one of my favorite cookies to make when I’m looking for a healthy and nourishing, but still satisfying treat.
And guys, what is life without a little chocolate? Frankly, I’m not sure.
I first came up with this vegan chocolate chip oatmeal cookie recipe when I was messing around in the kitchen late at night. We usually eat dinner at 7pm and by so by 9pm, I’m ready for a little something sweet to end the night. I have a go-to oatmeal cookie that I’ll always make, but this time wanted it to be dairy free, vegan and gluten free because frankly, if I give you a recipe for one version, you’ll ask for the other.
So, tell me, what’s better than a cookie for just about everyone? Enter these RIDICULOUSLY GOOD HEALTHY OATMEAL CHOCOLATE CHIP COOKIES. Yummmmmmm.
Ingredients in healthy oatmeal chocolate chip cookies
The best part about these cookies? They’re easy to make, take only 20 minutes, are made in one bowl and you probably already have all of the ingredients for them in your pantry! This vegan and gluten free oatmeal chocolate chip cookie recipe calls for gluten free oat flour, gluten free oats, flaxseed meal, coconut oil, coconut sugar, shredded unsweetened coconut, vanilla, baking soda and salt. Oh and vegan or dairy free chocolate chips, of course!
How to make a flax egg
This recipe calls for a flax egg. If you’ve never made a ‘flaxegg’ before, it’s very easy and replaces traditional eggs in recipes. Just add flaxseed meal and water to a bowl, allow it to sit for a few minutes, then use it in the recipe as directed. I also have a guide for how to make vegan egg substitutes here.
Why these cookies are great for nursing mamas + kids
These cookies are great for mamas who are nursing because they’re made with ingredients that have been known to increase milk supply like oats, healthy fats from coconut oil and flaxseed meal. Keep them on hand, or freeze these cookies for later!
Not only are they great for moms, but these vegan oatmeal cookies are also an awesome, more wholesome treat for kids, too! Throw them in a lunchbox, or bake them up for an after school treat.
The right type of oats to use
These cookies use gluten free rolled oats, if you are making them for someone who is gluten free, it’s important to make sure the oats are gluten free certified. If you aren’t gluten free, you can use old-fashioned rolled oats. Please do not use quick oats or steel cut oats in this recipe, it will not work out the same.
These healthy cookies come out with crispy edges, a chewy middle and so absolutely delicious that no one will be able to tell that they’re vegan or gluten free! Don’t forget to top them with a little flaky sea salt for a fun sweet and salty twist!
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You’re going to love these healthy oatmeal chocolate chip cookies, please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe! Enjoy xo!
- Serves: 10 cookies
- Serving size: 1 cookie
- Calories: 219
- Fat: 12.8g
- Saturated fat: 9.6g
- Carbohydrates: 27.1g
- Sugar: 15.6g
- Fiber: 2.6g
- Protein: 1.9g
- 1 tablespoon flaxseed meal
- 3 tablespoons room temperature water
- 1/4 cup coconut oil, melted and cooled*
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 3/4 cup gluten free oat flour
- 1/2 cup gluten free rolled oats
- 1/2 cup unsweetened shredded coconut (do not use big coconut flakes)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup chocolate chips, vegan/dairy free if desired
- Fancy sea salt, for sprinkling on top
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, mix together flaxseed meal and water, let it sit for 5 minutes while you get all your other ingredients ready. After 5 minutes the ‘flaxegg’ will be ready and you can add the melted and cooled coconut oil, coconut sugar and vanilla extract to the bowl; whisk together until smooth.
- Next add in the oat flour, rolled oats, shredded coconut, baking soda and salt. Mix until well combined. Fold in chocolate chips.
- Use a medium cookie scoop and place about 1 heaping tablespoon dough on prepared baking sheet, about 2 inches apart. You should get 10 cookies. If you want thicker cookies, leave as is. If you want slightly thinner cookies, very gently push ONLY the top of the cookie down just a very tiny bit. Don’t overdo it -- these are vegan cookies and we want them to stick together!
- Bake cookies for 9-12 minutes until edges are just slightly golden brown. Once cookies come out of oven, sprinkle the tops with fancy sea salt. Allow cookies to cool on baking sheet for 10-15 minutes before removing and transferring to a wire rack to finish cooling. Leaving them on the baking sheet will help them settle up and hold together. Makes 10 cookies.
The shredded coconut helps to bind these cookies together and give them extra flavor so I would not suggest leaving it out. If you want to leave it out, simply add in 1/4 cup more oat flour.
Feel free to use regular melted butter instead of coconut oil if you are not vegan/dairy free.
If you want additional healthy fats, feel free to add in ¼ cup chopped walnuts or pecans.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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