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!
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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.
If you make them, take a picture and tag me on Instagram! (@delightfuadventures) I love seeing your pics! You’re already following me on Instagram, right??
If you like this vegan oatmeal chocolate chip cookies recipe, you may also like these other vegan gluten free cookies:
- Vegan Oatmeal Raisin Cookies
- Vegan Oatmeal Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Oatmeal Cranberry Chocolate Chip Cookies
- Vegan Almond Butter Cookies
- Vegan Gluten-Free Peanut Butter Cookies
How to Make Oatmeal Chocolate Chip Coconut Cookies
Oatmeal Chocolate Chip Coconut Cookies
Ingredients:
- 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
Instructions
- 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.
Recipe Notes:
- 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.
Nutrition Info:
Debbie says
Fantastic cookies! I used whole wheat pastry flour (so not GF) and just love the texture and taste of these. It was my first time trying a flax egg (I cut the recipe in half) and it turned out perfectly, I want to make these again using raisins and cinnamon. Thanks so much for sharing!
Gwen @ Delightful Adventures says
Hi Debbie! My pleasure! Glad to hear that it works just fine with whole wheat pastry flour! I make them with raisins and cinnamon and I love them. I hope you do too when you make that version. Thanks so much for your note 🙂
Em says
Yum! Just made them and the recipe worked well. I used organic cane sugar but only had 1/2 cup left, so I used maple syrup for the remaining 1/4 cup 🙂
Gwen @ Delightful Adventures says
So glad you made them and that you love them, Em! I’m glad you were able to find something that worked well to substitute for the missing sugar! 🙂
Dawn Groesbeck says
Can you use real eggs instead of flax seed? If so, how many?
Gwen says
Hi Dawn,
I have not tried this recipe with eggs, so I’m not sure what the results would be. The flax mixture in this recipe is the equivalent of 2 eggs. If you do try, I hope it works! Let me know how it goes 🙂
Kim says
I’m not Dawn 🙂 but I’ve made these twice now with duck eggs- YUM! Those work great (2 eggs per recipe) and I’m sure chicken eggs would be just as delicious. I am going to try them next time with the flax just because it is an excuse to make another batch 😀 plus sometimes we’re out of our duck eggs and so I want to “verify” (cough) that these will work when I need them to (ahem!). But seriously, no need to wonder: These cookies are winners!
Thanks so much for the recipe, Gwen!
Gwen @ Delightful Adventures says
Good to know, I’m glad that the substitution worked out for you, Kim! Another excuse to make another batch is always a good thing 😉 So happy that you like them, I think I need to make them again soon too! 🙂
Demeter | Beaming Baker says
Just one?? Woah!! Oh, I totally get it–you make a certain type of recipe all the time at home, but somehow the blog and IRL paths don’t cross. Lol. Oh, life. Oh, blogging. 😉 Meanwhile, I am on every side of cookiedom there that is to be had. I’ll take ’em crispy, soft, chewy, oaty… 😉 These oatmeal chocolate chip coconut cookies look scrumptious Gwen! I love the combo of oats, chocolate and coconut–it’s simply one of my faves. Now, would it be too much to hope for another cookie recipe? 🙂 Happy Monday, friend. Pinning!
Gwen says
Crazy, right? Just one! And no, not too much to hope for (or expect) another one or more soon! I have my old favourites that I make often, but I just don’t feel like pulling out the camera and going through the whole setup sometimes, you know? I love this combo too, so yummy. Thanks, Demeter!