These vegan oatmeal cookies are gluten free, dairy free, egg free, and soft and chewy. Packed with protein and speckled with chocolate chips, they will help you feel satisfied without overindulging.
Vegan Oatmeal Cookies (Gluten Free, Dairy Free)
If you are looking for a healthy yet delicious protein packed vegan oatmeal cookie that is gluten free, egg free, and dairy free, you’re in the right place! This recipe takes just 10 minutes to prepare and 10 to bake, so you’ll be enjoying them in no time!
If you read my post about soft and fluffy perfect gluten free sandwich bread, you know that I can’t decide what smells better…freshly baked bread or cookies. So I decided to make both and then let you decide and tell me in the comments. 🙂
One of my absolute favorite things to do is take unhealthy recipes that are filled with cups and cups of sugar and flour and turn them into healthy morsels of deliciousness.
Why? I’m passionate about helping others to live healthy lives and…well…sometimes, I want more than one cookie without feeling guilty about it. I bet you do, too!
No worries, you will be able to have your cookie and another one, too, if you desire!
This vegan oatmeal cookies recipe was derived from a sugar-laden monster cookie recipe my mom has been making for YEARS. Don’t get me wrong, they’re delicious, but they made me feel miserable and unsatisfied. I wanted to figure out how to make them egg-free, gluten free, and vegan, and thus began the experimentation on my quest for the perfect vegan oatmeal cookie.
TIME SAVING HACKS:
As a busy mom of 2 boys, I’m always looking for ways to shorten my food prep time. These devices are absolute life savers in the kitchen and drastically cut the prep time for this recipe.
First, the Kitchenaid 5 Qt. Stand Mixer is a GAME CHANGER baking. It has a splatter proof shield, and a pour spout so that you can just dump flour into it as it’s mixing, and guess what? Flour and batter WON’T fly everywhere. For real!
Second, having a spatula set is amazing, as sometimes you never know which kind you will need. The small spatula is ideal for reaching food in jars and tight spaces. The medium spatula has rounded edges best for scraping bowls, AND a square edge for pushing batter into corners. The spoon spatula is perfect for mixing, scooping, and tasting.
Lastly, this large cookie scoop is simply amazing. It makes perfectly sized cookie dough balls, AND extracts them with an inner sweeping band. Perfect for my OCD.
Not only is this gluten free vegan oatmeal cookies recipe moist, comforting, and delicious, but it’s easy, dairy free, and versatile, and top 8 allergen free so everyone can enjoy!
Looking for other dessert ideas? Try THESE DELICIOUS ALMOND BUTTER COOKIES OR NO BAKE COOKIE DOUGH BALLS!
What You Need
Ingredients for the vegan oatmeal cookies (below), plus a large bowl, medium bowl, spatula, and cookie scoop. If you want to deviate from the recipe, I can’t guarantee good results.
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Vegan Oatmeal Cookies (Gluten Free, Egg Free)
These vegan oatmeal cookies are gluten free, dairy free, and soft and chewy. Packed with protein and speckled with chocolate chips, they will help you feel satisfied without overindulging. #glutenfree #dairyfree #vegan #oatmealcookies #protein #refreshingbytes
Ingredients
Dry Ingredients
- 4.5 cups gluten free oats
- 1/2 cup coconut sugar
- 2 tsp baking soda
- 1.5 tsp baking powder
- 3T + 2 tsp vegan protein powder
Wet Ingredients
- 3 Tbsp ground flax seeds mixed with 9 Tbsp water (flax eggs)
- 1/2 cup unsweetened applesauce
- 3/4 tsp vanilla
- 1/2 cup coconut oil melted
- 1/2 cup almond butter any nut butter or sunflower butter
- 1/2 cup chocolate chips
- 1/2 cup colored candies
Instructions
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Start by grinding flax seed and mixing with water in a small bowl. Set aside for at least 5 minutes (until "eggy").
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In a large bowl, mix dry ingredients.
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In a medium bowl, mix wet ingredients.
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Pour wet ingredients into dry ingredients and stir. Do not overmix. You may need to use your hands to finish mixing.
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Using large cookie scoop, scoop batter onto greased baking sheet (18 cookies).
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Bake at 350 degrees for 10 minutes or until set.
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Store covered for up to 5 days, or freeze.
Let me know if you like these vegan oatmeal cookies, and if you like the smell of fresh bread or cookies better! Live blissfully gluten free and enjoy eating again!
