Oatmeal Chocolate Chip Cookies (plant-based, gluten-free)

I always have the ingredients for oatmeal chocolate chip cookies lying around the house.
They’re chewy, warm, sweet cookies that can cheer anyone up, and the cookie dough is amazing too.
We like to save some of the dough uncooked in the fridge to put on ice cream or just eat with a spoon sometimes. Plus because it’s vegan, you don’t have to worry about eating raw eggs.
For today's inspiration, I came across this quote:
“The mind creates the abyss, the heart crosses it.”
― Sri Nisargadatta Maharaj
May your mental abyss seem not so vast today, possibly with the help of these delicious cookies!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine Canadian
Keyword baking, comfort food, dairy-free, gluten-free

Ingredients

  • 1 cup vegan butter or margarine
  • 1 cup coconut sugar
  • ½ cup soy milk
  • 1 tsp vanilla extract
  • 1 ¾ cup gluten-free flour of your choice (a GF flour blend, or oat flour, or chickpea/gram flour)
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 ½ cups gluten-free rolled oats
  • 1-2 cups dairy-free chocolate chips

Directions 

  • In a small bowl, cream margarine and sugar together with a fork. Gradually add the soy milk and vanilla extract and mix well.
  • In a larger bowl, mix all the dry ingredients together well. Add as many chocolate chips as you like. We like our cookies very chocolatey, so we use about 2 cups of chocolate chips.
  • Pour the wet ingredients into the dry ones and mix until just combined.
  • Drop by tablespoonfuls onto a parchment-lined baking sheet, to make about 2 dozen cookies (feel free to save some cookie dough raw in the fridge or freezer too).
  • Bake at 400F for 10 minutes, then cool on a wire rack. These freeze very well, and reheat nicely with 10-15 seconds in the microwave. Sooooo good!!!
Notes
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! 
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