Oatmeal chocolate chip cookies are one of those treats that are loved by those big and small. Whenever there’s good chewy extra chocolatey cookies hanging around, they always tend to disappear out of the cookie jar quickly!
Lately, I have really been trying to make more of an effort to come up with recipes that are more allergy-friendly. Baking can be a little challenging because a lot of recipes tend to call for eggs or dairy, and both are top allergens that many people these days are unable to eat.
Baking without eggs and dairy is considered vegan, which is great. But throw gluten-free into the mix, and sometimes it can get tricky. A good gluten-free flour can be hard to find, because a lot of them are dense or sticky.
So, what did I use for these cookies? A gluten-free oat flour.
While we’re talking about allergies, I thought I’d share top food allergens.
Top Common Food Allergies:
So this recipe checks all of these allergy-free boxes!
✔ No eggs
✔ No nuts
✔ No milk products
✔ No wheat or gluten (note: ensure the oats are gluten-free!)
✔ And no soy or fish because they wouldn’t be very tasty in cookies 😉
Anyway, now that we’ve gone over that, let’s get back to oogling over these cookies.
I’ve had some good taste-testers around when baking batches of these cookies, so I can promise you they are perfect. My 3 year old niece, aka the cookie monster, was more than happy to gobble down as many as I would let her have. And we know that three year olds are the most honest people you could ask.
One last thing before I go – don’t get stressed out about seeing “oat flour,” as it is SO easy to make! Just pop a bunch of oats into a food processor (a blender might work too) and pulse until the oats turn into a nice, light flour.
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.
- 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
To make the flax egg, mix 1 tbsp of ground flax with 2 tbsp warm water. Let the mixture sit for 5 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium mixing bowl, add the oat flour, baking soda and powder, and sea salt. Mix well.
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.
Slowly add the dry ingredients into the wet. Once it’s smooth, add in the rolled oats and chocolate chips.
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.