These Vegan Gluten-Free Oatmeal Cookies are crispy, chewy vegan breakfast cookies made with naturally gluten-free ingredients.
They are packed with fiber, proteins and are a delicious way to start your day.
You might have already tried some of my vegan oatmeal cookies but none are naturally gluten-free.
I’ve had many requests for a gluten-free version of my vegan oatmeal raisin cookies.
So here’s a lovely, crispy, chewy gluten-free oatmeal cookie recipe for you.
How To Make Vegan Gluten-Free Oatmeal Cookies
These gluten-free vegan oatmeal cookies are very simple to whip up in less than 30 minutes.
Plus, you don’t need any fancy kitchen tools to make them. It’s a simple one-bowl cookie recipe perfect for beginners.
All you need to make this oatmeal raisins cookie are some basic gluten-free pantry ingredients:
- Gluten-Free Oats – I prefer gluten-free rolled oats but gluten-free quick oats work as well.
- Almond Flour or almond meal
- All-Purpose Gluten-Free Flour – It doesn’t matter if the blend contains gums. The cookies hold very well with any gluten-free blend that is a 1:1 substitute to classic all-purpose flour.
- Soft Brown Sugar or coconut sugar, but I prefer soft brown sugar because it adds moisture and a chewy texture to the cookies.
- Sea Salt
- Baking Soda
- Tahini, peanut butter, or almond butter.
- Flax Egg
- Avocado Oil or melted coconut oil, but this optional ingredient makes the cookies harder and less chewy.
- Maple Syrup or any liquid sweetener you love, like brown rice syrup, agave syrup, or date syrup.
- Dark Chocolate Chips or dried raisins
First, prepare a flax egg by mixing ground flaxseeds and water. Set aside.
In a large bowl, add oats, almond flour, all-purpose gluten-free flour, brown sugar, baking soda, and sea salt. Stir with a spoon to combine all the dry ingredients together.
Next, stir in the liquid ingredients: maple syrup, avocado oil, flax egg, tahini, and vanilla extract. Stir until the cookie dough is sticky and comes together nicely.
You may need to add 1 or 2 tablespoons of water to help the ingredients come together.
Set it aside for 5 minutes while preparing the baking sheet.
Cooking The Cookies
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil the paper with a cooking oil spray.
Next, use a small ice cream scoop maker to scoop out some cookie dough from the bowl.
Slightly oil your hands with avocado oil and roll the dough into a cookie dough ball.
Place each cookie dough ball on the prepared baking sheet, leaving a thumb of space between each. The gluten-free cookies won’t expand in the oven, so you don’t need to leave more room between them.
Next, use the palm of your hands to press and flatten each cookie dough ball into cookies.
Bake the cookies in the center rack of the oven until the sides are crispy and the top is just golden brown.
These cookies bake pretty fast, and a baking time of 10 to 12 minutes is enough to get them chewy in the center and crispy on the edges.
Don’t over-bake the cookies, or they get dry and super hard in the middle.
Let the cookies cool down completely on a wire rack. As they cool, the cookies harden and crisp.
Store the cookies at room temperature in an airtight cookie jar for up to 5 days.
You can freeze the cookies in zip-lock bags and thaw at room temperature for just a few hours before eating.
You can use this gluten-free cookie recipe to create a range of oatmeal cookie flavors.
For example, replace the tahini with nut butter, like peanut butter, cashew butter, or almond flour.
You can also play with the add-ons and replace the dried raisins with some of the gluten-free ingredients below:
- Pumpkin Seeds
- Shredded Coconut – this also adds a chewy texture to cookies
- Dried Cranberries
- Dairy-Free Chocolate Chips
- Hemp Seeds for a boost of proteins
- Sunflower Seeds
If you re allergic to any of the ingredients, you can try some of the substitution suggestions below.
- Oil-Free – You can replace the oil with mashed bananas or applesauce. As a result, the cookies crisp less. They turn moist but are still delicious.
- Sugar-Free – You can use natural sugar-free sweetener. However, sugar-free Monk fruit syrup is high in fiber and dries out the batter. It means that you may need more water to bring the ingredients together. Then, you can also replace the soft brown sugar with brown erythritol.
- Nut-Free – If you can’t use almond flour, try sesame seed flour or sunflower seed flour. Oat flour could be used, but it dries out the cookies, and you may need more water to balance that.
Frequently Asked Questions
Find below my answers to your most common questions to this recipe.
What Can I Do If My Batter Is Too Sticky?
If you accidentally add too much wet ingredients, you can add a bit more gluten-free flour, one tablespoon at a time.
Stir and stop when the batter comes together.
What Can I Use Instead Of A Flax Egg?
You can replace the flax egg with three tablespoons of unsweetened applesauce or make a chia egg by using ground chia seed instead of ground flaxseed.
Is Oat Gluten-Free ?
Yes, oat is naturally gluten-free if manufactured in a wheat-free facility to avoid cross-contamination.
However, this doesn’t mean that everyone tolerate oats.
People with coeliac disease tend to react to a small amount of oats. It seems to come from one of the oat proteins, called avenin, that triggers a similar reaction to gluten.
More Vegan Gluten-Free Cookies
Below I listed some more vegan gluten-free cookie recipes for you to try.
Have you tried these super easy vegan gluten-free breakfast cookies? Share a comment or review below to let me know how it turns out.
Did You Like This Recipe?
Vegan Gluten-Free Oatmeal Cookies
- 1 tablespoon Flaxmeal
- 3 tablespoons Lukewarm Water
- ½ cup Dark Chocolate Chips - or raisins
- In a small bowl, stir the ground flaxseeds and water. Set it aside for 10 minutes.
- In a large mixing bowl, add all the dry ingredients: oats, almond flour, all-purpose gluten-free flour, cinnamon, brown sugar, baking soda, and salt.
- Stir very well until well combined, and no lumps of sugar or flour can be seen.
- Make a well in the center of the dry ingredients. Pour the flax egg, maple syrup, avocado oil, tahini, and vanilla extract.
- Stir to combine the wet ingredients with the dry, and form a sticky cookie dough. If too dry, add 1-2 tablespoons of water to help the ingredients stick together.
- Fold in the dry raisins or chocolate chips and stir to incorporate.
- Use a small cookie dough scoop to scoop out cookie dough and release it on the prepared baking sheet.
- Repeat until all cookie dough is formed, and leave a thumb space between each cookie.
- Press each cookie dough ball to slightly flatten the cookies – they won't expand in the oven.
- Bake on the center rack of the oven for 10 to 12 minutes, not more, or they get dry. Remove when the sides are golden brown and the top and center crackle.
- Store the cookies at room temperature for up to 5 days in a cookie jars.