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. LOLZ.
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 this healthy oatmeal chocolate chip cookie recipe? 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! You’ll need:
- Gluten free oat flour: this flour is one of my favorites to bake with and you can easily make it yourself! I’ve included instructions on how to do so below.
- Gluten free oats: I recommend using gluten free rolled oats in this recipe to ensure that the cookies bake up properly and have that delicious chew to them.
- Flaxseed meal: baking with flaxseed meal is a great way to substitute a flax egg for regular eggs to keep them vegan.
- Coconut oil: just a bit of coconut oil give these healthy oatmeal chocolate chip cookies the right amount of moisture without having to use butter.
- Coconut sugar: we’re sweetening these cookies with all natural coconut sugar instead of a regular, refined sugar.
- Shredded unsweetened coconut: the coconut gives these healthy oatmeal cookies an extra delicious chew to them plus a little natural sweetness.
- Vanilla: an essential for yummy baked goods.
- Baking soda & salt: to ensure these bake up properly.
- Chocolate chips: feel free to use your favorite brand or keep these oatmeal cookies vegan by using dairy free chocolate chips!
What makes these oatmeal cookies healthy?
Traditional oatmeal cookies are made with refined sugar, refined flour and plenty of butter, but these healthy oatmeal chocolate chip cookies have no butter and are sweetened with just a bit of coconut sugar.
They come out with crispy edges, a chewy middle and are 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.
How to make a flax egg
This recipe calls for a flax egg to keep these oatmeal cookies vegan. 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.
How to make gluten free oat flour
You can easily make your own gluten free oat flour by simply placing oats into a blender and blending or pulsing until they’re smooth and resemble flour. This is a super easy & affordable option. Be sure to measure out 3/4 cup of your oat flour after making it!
The right type of oats to use
These healthy oatmeal 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.
Make these healthy oatmeal cookies your own
- Don’t skip the coconut! 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 though, simply add in 1/4 cup more oat flour instead.
- Swap out the flax egg: if you want to use a regular egg, you can, you just may need to add in some extra oat flour. I would guess about 2-3 tablespoons of extra oat flour would do the trick.
- Swap the coconut oil for butter: 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.
Why these oatmeal cookies are great for nursing mamas + kids
These healthy oatmeal cookies are very similar to my lactation cookie recipe and are great for mamas who are nursing because they’re made with ingredients that have been known to increase milk supply like:
- Healthy fats from coconut oil
- And flaxseed meal
Not only are they great for moms, but these healthy 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. Keep these cookies on hand, or feel free to freeze them for later.
How to freeze oatmeal cookie dough for later
- Roll your cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. This is known as a flash freeze.
- Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months.
- When ready to bake, simply bake the healthy oatmeal cookies as directed in the recipe. You’ll likely just need to add a few extra minutes of baking time!
How to freeze baked healthy oatmeal cookies
If you want to freeze the already baked healthy oatmeal cookies for later, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
More healthy cookie recipes you might like
See how to make healthy oatmeal chocolate chip cookies
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!
Healthy Oatmeal Chocolate Chip Cookies (vegan & gluten free!)
My very favorite healthy oatmeal chocolate chip cookies that just so happen to be vegan and gluten free. This easy, healthy oatmeal cookie recipe is perfect for lactating mamas or kids thanks to flax, oats and plenty of healthy fats. These chewy oatmeal chocolate chip cookies are outrageously delicious!
- 1 tablespoon flaxseed meal
- 3 tablespoons room temperature water
- 1/4 cup melted and cooled coconut oil*
- 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.
If you want to use a regular egg, you can, you just may need to add in a tablespoon or two of extra oat flour. I haven't tested these with a regular egg though so I can't be certain.
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