This page contains affiliate links. Click to learn more.These soft, Vegan Oatmeal Chocolate Chip Cookies with coconut will satisfy your sweet cravings. They also happen to be gluten-free! The most difficult thing about this recipe is trying to eat just one after they come out of the oven!
Before writing up this recipe, I went back to look at how many cookie recipes I’ve shared with you so far. Considering how many times I make cookies around here, you’d think there would be many. But no.
There was one. ONE.
It’s time I fix that. [update: I’ve added a few more cookie recipes since writing this! See them all here.]
To start the fix, here are some chewy, soft, Oatmeal Chocolate Chip Coconut Cookies for you. They also happen to be vegan and gluten free! AND…they’re super easy to make.
To see me make them, have a look at the video found either above or on the side (if you’re on desktop) or below in the recipe card (if you’re on mobile).
Did you watch? Easy, right?
There seems to be two sides when it comes to oatmeal cookies. The soft oatmeal cookie team and the crispy, crunchy oatmeal cookie team
What side are you on?
I like both, these cookies just happen to be soft and chewy. And perfect.
Right after they come out of the oven, the outside is nice and crisp while the inside is soft and gooey. But note that the outer crispiness goes away as they cool and the longer you store them, the softer they become.
When it comes to chocolate chips and raisins, there are DEFINITELY two sides. Most are on the chocolate chip side.
Personally, I love both. But not in the cookie at the same time! One at a time! Most people, including everyone in my home, love chocolate chips and detest raisins. WHY?
If you happen to actually like raisins (do you?) then the chocolate chips in this recipe can absolutely be swapped out for raisins. I’ve done it before and the cookies end up being just as delicious.
As you can see in the pic above, my vegan oatmeal chocolate chip cookies are loaded with lots of delicious ingredients. Each bite contains oaty (oaty is now a word, I made it up) chocolaty, coconutty (also a word) goodness.
They’re perfect for school lunch snacks (work lunches, too!), after school snacks, and, well, any time snacks. The recipe comes together quickly, they’re ready in no time…the hardest thing about these cookies is eating just one.
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If you like this vegan oatmeal chocolate chip cookies recipe, you may also like these:
- Vegan Oatmeal Raisin Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chewy Vegan Gluten Free Gingerbread Cookies
- No Bake Peanut Butter Chocolate Coconut Bites
- Mini Gluten Free Vegan Apple Muffins
How to Make Oatmeal Chocolate Chip Coconut Cookies
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 1/2 cup oat flour
- 1 cup gluten free rolled oats (or regular oats if you don't need your recipe to be gluten free)
- 1/4 cup shredded coconut
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup soft coconut oil (see note below)
- 1 teaspoon vanilla extract
- 3/4 cup coconut sugar
- 3/4 cup chocolate chips
- Preheat oven to 350°F.
- Prepare your baking sheet(s) by lining with parchment paper.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a medium bowl, whisk together the oat flour, rolled oats, shredded coconut, baking soda, and salt.
In a large bowl, mix together the flax mixture, soft coconut oil, vanilla, and coconut sugar.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold in chocolate chips.
Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the baking sheet(s). Flatten slightly. Leave enough space around each cookie, they will spread a little as they bake.
- Bake for 10 minutes or until golden around the edges. Don't over bake! (see note below)
- Leave cookies on the cookie sheet to cool for about 10 minutes, then remove and place on a cooling rack.
- Cookies may seem under baked when you take out of the oven because they will be very soft. Not to worry, they will firm up as they cool.
- This recipe will make 24 cookies if you use a tablespoon to scoop them out. If you make them with a medium sized cookie scoop, as shown in the video (medium scoops are usually 1.5 tablespoons), you will end up with a little less cookies..
- Fresh or dried coconut will both work fine in this recipe. Click to learn how to crack open and use a whole coconut.
- Don't buy oat flour, make your own! It's really easy and so much cheaper. Here's how to make your own oat flour.
- This recipe will NOT work with coconut flour.
- For this recipe, you want your coconut oil to be soft, not melted.
- If you like raisins, use raisins instead of chocolate chips. If you do use raisins, try this tip to get them really soft.
- Nutrition info is based on 1 of 24 cookies. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.