Gluten-Free Oatmeal Chocolate Chip Cookies (Vegan)
These unbelievably soft and chewy Gluten-Free Oatmeal Chocolate Chip Cookies are vegan, allergy-free, and so easy to make! Made with gluten-free rolled oats, rich brown sugar, melted vegan butter, and applesauce for optimal chewiness and moisture while being eggless and dairy-free! This recipe is loaded with plenty of chocolate chips and baked in 10 minutes!
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 14 Large Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 Cups Certified Gluten-Free Rolled Oats
- 1 Cup Gluten-Free All-Purpose Flour
- 2 TB Cornstarch or Arrowroot Starch
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Tsp Cinnamon
- 1 Stick (½ Cup) Vegan Butter (melted)
- 3/4 Cup Light Brown Sugar (or preferred brown sugar sweetener)
- ¼ Cup Granulated Sugar (or preferred granulated sweetener)
- 1/4 Cup Unsweetened Applesauce
- 1 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Cup Allergy-Free Chocolate Chips
Instructions
- Whisk together the gluten-free rolled oats, flour, starch, baking soda, cinnamon, and salt in a large mixing bowl and set aside.
- Melt your vegan butter in a small bowl (about 30 seconds in the microwave) before adding the brown sugar, granulated sugar, applesauce, and vanilla. Mix together until the sugar is melted and you have a thick liquid.
- Pour the hot sugar mixture into the bowl of dry ingredients and gently mix the cookie batter together until you have a thick oatmeal-like mixture.
- Finally, fold in the chocolate chips. The cookie dough should be very thick and sticky.
- Place the cookie dough in the freezer to chill, while you preheat your oven to 350°F and prepare your baking sheets with parchment paper or Silpats.
- Scoop out 2-tablespoon-sized cookie balls for 14 large cookies, or 1-tablespoon-sized cookie balls for 28 smaller cookies, using a cookie scoop. Evenly space the cookies out so there is plenty of room in between them as they spread. I did 2 batches for the 14 large cookies. Leave the remaining cookie dough in the freezer between batches.
- Bake the cookies in the oven for 10-12 minutes (8-10 minutes for smaller cookies), just until the outer edge is golden, but the center of the cookies still looks moist and gooey.
- Allow the cookies to cool on the baking sheet for about 5-10 minutes before gently transferring them to a wire rack to cool completely before storing.
Notes
- Storage: Once the cookies have cooled to room temperature, you can store them in an airtight container at room temperature for 5-7 days.
- Freezing: You can freeze leftover baked cookies by wrapping them in wax paper and stacking them in a freezer-storage bag or container for 4-6 months. Allow them to thaw at room temperature before serving. (You can reheat an individual cookie in the microwave for a quick chewy treat).
- Make-Ahead: You can prep the cookie dough 2-3 days in advance and keep it covered in the fridge. You can also scoop the cookie dough into balls and freeze them on a baking sheet before transferring them into a freezer-safe storage bag for up to 4 months. When ready to use, take the cookie dough balls out and allow them to thaw slightly at room temperature while you preheat the oven. You may need to bake them for 2-3 extra minutes.
Nutrition
- Serving Size: 1 Cookie
Find it online: https://strengthandsunshine.com/oatmeal-chocolate-chip-cookies/
