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Oatmeal Chocolate Chip Cookies (vegan & gluten-free)

These Oatmeal Chocolate Chip Cookies are the only ones you'll ever need! Completely vegan and gluten-free, they're easy to make and absolutely delicious.
Prep Time15 mins
Cook Time15 mins
Cooling time10 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: American, gluten-free, vegan
Diet: Gluten Free, Vegan
Servings: 12 cookies

Ingredients

  • 1 tbsp Manitoba Milling Company Smooth Whole-Milled Flaxseed (Use 1 tbsp if you like firmer, crumblier cookies, or use 2 tbsp if you like them a little taller and fluffier)
  • 3 tbsp water (If using 2 tbsp flaxseed, use 4 tbsp water instead)
  • 2 cups oats (use gluten-free if needed)
  • ¼ cup coconut sugar (or regular sugar)
  • ¼ cup maple syrup
  • ½ cup unmelted coconut oil
  • ¼ cup runny almond butter
  • 1 tsp vanilla essence
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • cup dark chocolate chips

Instructions

  • Preheat your oven to 350°F/175°C.
  • Mix the flaxseed and water in a small bowl and set aside.
  • In a blender, blend the oats on high power for 20-30 seconds until a fine flour is formed. (You might need to do this for slightly longer if your blender is low-powered.) Set aside.
  • In a large bowl, using an electric hand whisk beat the coconut sugar, maple syrup, coconut oil and almond butter for 2 minutes.
  • Add the flax mixture and vanilla essence and beat for another minute.
  • Add the oats, salt and baking soda, and mix well with a large spoon.
  • Gently fold in the chocolate chips.
  • Shape the mixture into 12 even balls and place on baking sheets lined with parchment paper. Ensure the balls are spaced at least 3 inches apart as they will spread as they bake.
  • You can either flatten the balls into circles with your hands or leave them to spread in the oven. Leaving them to spread will mean that the cookies are a bit fluffier and less condensed.
  • Bake in the oven for 12-14 minutes until the cookies are just starting to turn golden.
  • Remove from the oven but leave the cookies in their trays for 10 minutes to firm up, then transfer to a wire rack to fully cool.