Chewy Oatmeal Chocolate Chip Cookies

Hands up if you love a soft, chewy cookie with a slight crunch on the outside. This describes this cookie recipe perfectly. Perfect for the kid in all of us. Vegan and gluten-free.

Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 18 cookies
Author Ashley


  • 1 1/2 cups oat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 flax "egg" see instructions (can sub for an egg)
  • 1/2 cup vegan butter can sub regular butter if not vegan
  • 1/4 cup cane sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 1/4 cup rolled oats do not use quick oats
  • 1/2 cup chocolate chips


  1. To make the flax egg, mix 1 tbsp of ground flax with 2 tbsp warm water. Let the mixture sit for 5 minutes.

  2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  3. In a medium mixing bowl, add the oat flour, baking soda and powder, and sea salt. Mix well.

  4. In another bowl, add the vegan butter and the sugars. Beat until smooth and creamy. Add in the vanilla and the flax egg, and mix until well combined.

  5. Slowly add the dry ingredients into the wet. Once it's smooth, add in the rolled oats and chocolate chips.

  6. Bake for 10-12 minutes, until the edges are slightly browned. Remove from the oven and let them cool on the pan for 10-15 minutes. *This step is important* they need to cool before moving off the tray.