Soft and chewy, oatmeal chocolate chip coconut cookies that are vegan AND gluten-free (if you use certified gluten free oats!). These easy vegan gluten free cookies are simple to make and they’re filled with gooey chocolate, oats, and coconut. They’re perfect for lunch boxes and they’re the answer to any cookie craving you may have!
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..