Best Ever Oatmeal Cookies {Gluten-Free + Vegan}

Snow softly falling outside frosted windows, the quiet notes of my neighbor’s piano drifting through the kitchen walls… yes, there’s something about an early weekend morning that beckons my hands to bake. As coffee steeps in my French press I take stock of my cupboards, eyes skimming over the available ingredients, considering the possibilities. Something simple, lightly sweet, a treat… but one that’s good enough for breakfast. These cookies fulfill all of those requirements and then some.

I’ve been baking these oatmeal cookies since college, comfort I’d whip up for late nights spent working in my studio or hasty breakfasts to be grabbed on my way out the door. Years later, they’re still my favorite cookie — perfectly soft and lightly chewy — but only recently did I realize I could make them gluten-free by swapping out the original whole wheat flour for oat flour, a game-changer which only made them that much more irresistible. This past weekend I made a batch and brought some along on a Sunday-afternoon snowshoe with my love. After a cold day of trudging through the woods, they were the perfect treat to refuel us.

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Best Ever Oatmeal Cookies {Gluten-Free + Vegan}

Ingredients:

2 cups gluten-free rolled oats

3/4 cup oat flour (process 3/4 cup of oats in a coffee grinder or blender to make your own)

1/2 cup coconut sugar

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

1 small banana, mashed

1/3 cup olive or coconut oil (I prefer olive)

1/2 cup maple syrup

Add-ins (choose one or two): 1/4 cup raisins, 1/4 cup chopped gluten-free dark chocolate chips, 1/4 cup cocoa nibs, 1/4 cup coconut

Pre-heat oven to 350 degrees and line a baking sheet with parchment. In a large bowl, combine oats, oat flour, sugar, sea salt, baking soda, and baking powder, and stir to combine. In a small bowl, whisk together the banana, oil, and maple syrup. Add the wet ingredients to the dry and stir until completely mixed. Stir in any add-ins (raisins and chocolate chips are my favorites).

Drop dough by the tablespoon-full onto the parchment-lined baking sheet, about 1.5-inches apart. The dough may seem crumbly, but the cookies will hold once baked, you may need to shape the dough balls with your fingers, though. Bake for 10-12 minutes, or until the edges are lightly browned and crisp. Remove from the oven and try to resist devouring them immediately (though I highly recommend eating them warm with a glass of almond milk or your morning cup of coffee).

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Enjoy!

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Comments

  1. These are just like the gluten free cookies I have been making for years! The recipe was from Two Peas and their Pod

  2. Emma – I prefer coconut, but any dry sweetener will do (brown sugar, white sugar, stevia, etc). Experiment and find your fave! Hope you love them :)

  3. YUM! These are currently in the oven getting warm and crispy! I can’t wait to devour them with hubby and kiddos and some delicious Brown Water Coffee <3 Thank you for this recipe. I have it saved on my computer for more later this week…because lets be honest, I've already devoured some of the dough ;)

  4. oh my gosh! I just made these and they are DELICIOUS!! Definitely gonna make these when I’m craving something sweet. FIVE STARSSS XD

  5. Just made these except left out the coconut sugar, used honey instead of maple syrup,and used dried cranberries, shredded coconut, and cinnamon as my add-ins. Even though I accidently poured too much salt in by mistake, they still turned out yummy! Definitely good for a Gluten-free vegan looking for a healthy cookie.

  6. Just made these cookies and though delicious they stuck to the parchment paper so they did not come off in one piece. I will make them again, but next time just use an oiled cookie sheet.

  7. just made these with an extra banana instead of the sugar, with lots of cinnamon, nutmeg, and dark chocolate chips AND THEY WERE SO GOOD

  8. These turned out delicious! Yes, they’re a little crumbly, but they’re cookies!?! It’s ok if they crumble…Cookie Monster would approve! Cooked them on a baking stone with parchment paper. I used less coconut sugar & maple syrup than called for, only because I prefer less sweet in general. I used olive oil as you said you prefer, and I think I agree, I’ll use it more in baking from now on, thanks. We added walnuts, hemp seeds & dark chocolate chips….not too original, but still heavenly! Terrific recipe, no need for eggs or traditional flour, thanks for sharing!

  9. Just tried this recipe and the result was… flat, chewy, crumbly galettes. Baking the second batch in mini muffin cups right now. Shoud get a better result.

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