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.

Oatmeal Cookies 2

Oatmeal Cookies 7

Best Ever Oatmeal Cookies {Gluten-Free + Vegan}


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).

Oatmeal Cookies 4

Oatmeal Cookies 1

Oatmeal Cookies 5


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9 years ago

LOVE oatmeal cookies- and with banana! Looking forward to giving this a go.

Warm Regards,

9 years ago

I love that you guys used maple syrup instead of sugar!


9 years ago

These sound so yummy! Thanks for sharing!

9 years ago

Wonderful recipe and beautiful food photography!

9 years ago

Woah these are delicious! Instead of chocolate and raisins I added some cinnamon and dried cranberries.

9 years ago

These look delicious! Thanks for sharing! X

9 years ago

Yummy these look incredibly delicious <3

9 years ago

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

9 years ago

Could I substitute coconut sugar for brown sugar? I used to have some but ran out.

9 years ago

Looks wonderful! Thanks for sharing!

8 years ago

Looks delicious. Thanks for sharing!

8 years ago

Nice recipe! I usually buy oatmeal cookies from market but I will definitely try this recipe at home. Cookies is the best option to fill the hunger pang, it provides various health benefit too such as improving heart health, improved digestion.

I prefer to take it in daily breakfast with milk and fruits.

8 years ago

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 ;)

8 years ago

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

I cannot believe I just found your blog! Been reading through all the recipes – and I think this one just won me over. Its genius! xo

Andrea Klevinas
8 years ago

Hey! What is the best way to store these? They are amazing by the way!

8 years ago

Also, one other question, did you melt the coconut oil??

8 years ago

Is there any way I could use unsweetened applesauce instead of banana?!

8 years ago

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.

8 years ago

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.

8 years ago

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 years ago

Where did you get those measuring cups from? Too cute!