April 2023 - Emily Austin
Dress up your Chocolate Chip Cookies with this Oatmeal Chocolate Chip Cookie recipe! The gluten free oats add a great texture and mild nutty flavor. The dried raisins and cranberries at a fun tartness that complements the sweet vegan chocolate chips. The vanilla in the cookie dough adds a deep rich flavor that makes them delicious. All together, this combo makes for the most amazing gluten free and vegan cookies and your friends and family will fall in love with!
This gluten free oatmeal chocolate chip cookie recipe pairs two of my favorite things: chocolate chip cookies and oats! Oat are a great part of many vegan desserts, and make it easy to share with gluten free friends! These cookies are an amazing way to spice up regular chocolate chip cookies with fun texture and flavor. You can make these gluten free oatmeal cranberry chocolate chip cookies as big cookies, small cookies, as cookie bars, or as a vegan cookie skillet. Any way you decide to cook them will taste delicious! This recipe is great for any occasion, whether it’s vegan birthday desserts or a fun vegan lunchbox treat.
Gluten free oatmeal cookies with a twist!
Vegan and Gluten-Free Oatmeal Chocolate Chip Cookies
5 min
20 min
12
Dessert, Snack
Ingredients
- 1 Bag of Chelsea Approved Chocolate Chip Cookie Mix
- 2/3 Cup (60g) gluten free oats
- 1/4 Cup (35g) Dried Fruit (cranberries, raisins, cherries, etc)
- 1/2 Cup + 2 TBSP Neutral Cooking Oil (see notes)
- 1/4 Cup + 1 TBSP Water
- 1 Teaspoon Vanilla Extract
- Optional: 1/4 Cup melted vegan chocolate for drizzle
Directions
- Heat oven to 375F.
- Combine the dry ingredients (cookie mix, oats, and dried fruit) in a bowl and stir a few times to incorporate.
- Add the oil, water, and vanilla to the bowl with the dry mix, and mix until thoroughly combined.
- Form dough into 12 equally sized balls on a lined baking sheet. 1-Pan Promise: Your cookies bake best when all are on the same sheet.
- Bake cookies for 19-21 minutes (see notes).
- Remove from oven and let cool for 5-10 minutes on the baking sheet. No cooling rack needed! Patience Pays off: Waiting 5-10 minutes will give cookies the perfect consistency.
- Optional: Melt the chocolate and drizzle over some or all of the cookies (see notes).
-
Enjoy!
Nutrition Facts
| Calories | 300 |
| Fat | 14 g |
| Sat. Fat | 3 g |
| Carbs | 40 g |
| Fiber | 3 g |
| Sugar | 22.4 g |
| Protein | 4 g |
| Sodium | 75 mg |
| Cholesterol | 0 mg |
Nutrition Facts are for 12 finished cookies:
Baking Mix Ingredients: Buckwheat Flour, Cane Sugar, Chocolate Chips (Cane Sugar, Chocolate Liquor, Cocoa Butter), Oat Flour, Sea Salt, Baking Soda
Added Dry Ingredients: Oats, Dried Cranberries
Wet Ingredients: Oil, Water, Vanilla Extract
Baking Details
This recipe is super easy to make with just a few pantry staples!
1 bag of Chelsea Approved Chocolate Chip Cookie Mix
2/3 cup gluten-free oats ( we used Bob’s Red Mill )
1/4 cup organic dried fruit (cranberries, raisins, cherries, etc)
1/2 cup + 2 TBSP neutral cooking oil
1/4 cup + 1 TBSP water
1 tsp vanilla extract
First, mix together the Chocolate Chip Cookie Mix, oats, and dried fruit. This helps to combine the dry ingredients so you don’t end up with any oat clumps in the cookies.
Next, add all of the wet ingredients to the bowl. Your going to stir the dry and wet ingredients until it comes together in a nice smooth dough. There should be no dry mix visible in the bowl. When the dough is mixed, you’re ready to form the dough balls!
The best way to prepare the dough is on a half baking sheet lined with parchment paper. Portion the dough into equally sized cookies and space them out on the pan. You can make 12 large cookies or 24 mini cookies. For the best chewy gluten-free cookies you should form the dough into 12 balls and place them on the pan. For crispy cookies, gently smoosh the dough down into a puck shape. This will help the cookie spread out wider and have more surface area along the bottom to get crispy.
Once the cookie dough is formed on the pan, time to bake! For 12 cookies, bake at 375F for 19-21 minutes, and for 24 small cookies bake at 375F for 17-19 minutes. Trust the bake time! The cookies will be light colored on the top when they come out of the oven. Even if they don’t look done after the specified time, they will finish cooking on the pan for a couple of minutes and will be perfect!
Notes and Baking Tips
1. Neutral Cooking Oil: You can use any high heat oil, but we recommend Canola Oil, Vegetable Oil, or Avocado oil. If you are going to use Coconut Oil, melt it in the microwave and then let it cool for a couple of minutes.
2. Bake Time: The cookies will be light brown on the bottom with a pale top when they are done. Make sure you don’t overcook them or you cookies will be extra crispy.
3. Chocolate Drizzle: If you are looking for a little extra chocolate, adding a drizzle on top of these cookies is delicious! Just use your favorite gluten free and vegan chocolate, melt in a double boiler or the microwave, and drizzle onto the cookies after they have cooled.
Try Our Vegan & Gluten Free Chocolate Chip Cookie Mix
Are you ready to bake? Chelsea Approved baking mixes make this recipe quick and easy! Head to our Shop page to buy a bag and get baking!
Note: Chelsea Approved does not have any affiliation with the non-Chelsea Approved products linked on this page. We just provided recommendations based on products we normally have in our own pantries.
