oatmeal chocolate chip cookies
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Best Ever Gluten Free Vegan Oatmeal Chocolate Chip Cookies

Soft on the inside and slightly chewy around the edges, these melt in your mouth oatmeal chocolate chip cookies will please any cookie enthusiast, even those skeptical of gluten or dairy free recipes! 
Prep Time15 mins
Cook Time12 mins
Resting time30 mins
Total Time1 hr 2 mins
Course: Dessert
Cuisine: American
Keyword: dairy free, egg free, gluten free, nut free, vegan
Servings: 18 cookies
Calories: 177kcal
Author: Sabrina Ramme

Ingredients

for the flax egg:

  • 2 tbsp ground flax seed
  • 6 tbsp warm water

Dry Ingredients:

  • 1 cup Brown Rice Flour
  • 1 cup Oat Flour*
  • 1 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 1/3 cup avocado oil can use melted coconut oil instead
  • 1/2 cup brown sugar
  • 4 tbsp maple syrup
  • 1/2 tsp lemon juice
  • 1/2 cup rolled oats
  • 1/2 cup chocolate chips*

Instructions

  • Make your flax egg substitute: 
    Mix 2 tablespoons ground flax seed (can be purchased already ground or you can grind the whole seeds in a coffee grinder), with 6 Tablespoons warm water in a small cup and set aside to rest for at least 5 minutes.
  • Mix the dry ingredients in a small bowl: whisk together flour, baking soda, and salt.  Set aside.
  • Mix the wet ingredients in a large bowl.  I like to use a mixer but doing it by hand also works fine.  First mix avocado oil, brown sugar and maple syrup together.  Then add the flax egg mixture and the lemon juice and mix until well incorporated.
  • Gradually add the dry ingredients to the wet ingredients, incorporating a cup or so at a time until fully incorporated.
  • Add the chocolate chips and the whole oats and mix.
  • Preheat the oven to 350 degrees.
  • *Let the dough rest for 30 minutes before baking*-- this allows the flour time to absorb the liquid and soften before baking (a tip I got from America's Test Kitchen.)
  • When the batter is done resting, scoop large tablespoons full onto a taking sheet and flattening them slightly (cookies will not spread much as they bake).
    Bake for 10-12 minutes, until golden around the edges.  Makes 12-18 cookies, depending on size. 

Notes

*You can make your own oat flour by grinding oatmeal in a blender or a coffee grinder. If you are avoiding gluten, take care to purchase oats that are labeled "gluten-free" as gluten contamination in oat processing is common.
*I prefer to use Enjoy Life brand chocolate chips because they are free of the top 8 allergens, and many other chocolate chips contain soy or dairy. Use any chocolate chips that work for your specific needs.
*Substitutions: I tried a commercial gluten-free flour blend with these. They were ok, but the texture wasn't as good-- they lost the chewy/soft quality and were puffier and more cake like. You can use all oat flour if you wish, the difference is subtle but I prefer the mix of rice and oat.
You can probably substitute coconut sugar for the brown sugar. I very rarely use refined sugar in baking but it creates a more chewy texture I was looking for to use brown sugar than other sugars and it's a relatively small amount so I went with it. Substitute as you wish.