Gluten Free/Vegan Chocolate Chip Oatmeal Cookies

by Brittany on November 8, 2010

Posted November 8, 2010 by Brittany
Gluten/Dairy/Soy/Rice/Egg Free And Vegan. A chewy classic cookie now Allergy Free!

  • Prep Time :
    10 min
  • Cook Time :
    25 min
  • Ready Time :
    35 min


12 pieces


  • 1 Stick Melted Earth Balance Butter (1/2 Cup)
  • 1 cup Sugar
  • 1 1/2 teaspoons Ener-G Egg replacer + 2 TBS Dairy Free Milk or Water. (mix together to equal 1 egg)
  • 1/2 cup Sourghum Flour
  • 1/3 cup Tapioca Flour (You could also use Arrowroot)
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups Slightly Pulverized Gluten Free Oats ( I used Bobs Red Mill)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Xanthan Gum
  • 3 tablespoons Organic Applesauce
  • 1/2 cup Gluten Free/Vegan Chocolate Chips


In my recent quest to find some Cookie Making Inspiration- I came across a Facebook friend that had not been able to track down a Great Gluten/Dairy Free Recipe for Oatmeal Cookies. As I feel strongly that no one should miss out on ANYTHING when switching to this diet- I felt the desire to try my hand at converting her old favorite recipe.

She kindly passed along the recipe my way- and this is the result of this past Saturday morning! It was a fabulous excuse to put my brand new Kitchen Aid to work. (Its been a very fun weekend! )

I found that these cookies maintained their shape when placed into the oven (unlike some cookies that fall and spread out slightly) So keep that in mind- whatever shape or size you make them in is what they will be when baked. The Original recipe Called for Walnuts which I omitted only because I didn’t have any in my pantry. So- feel free to throw some in!

  1. Preheat oven to 350 Degrees.
  2. Combine All Dry Ingredients in a large bowl (Sorghum,Sugar, Tapioca, Baking Soda, Salt, Cinnamon,Cloves,xanthan Gum and Oats.
  3. Add in Melted Butter, Egg Replacer (and Milk combined) Vanilla Extract and Apple Sauce. Mix well.
  4. Mix in Chocolate Chips.
  5. Place Cookie dough on Greased baking sheet. If you would like a flat cookie- press down on each cookie with a spoon.
  6. Bake Cookies for 18-20 Minutes. If you have made Larger cookies into Ball shapes mounds you will need to cook them a littler longer. When you pull them from the oven- as they cool they will continue to cook slightly.

I made 12  medium- large Cookies with this recipe- each with about a 2 inch circumference. Also I must note- to Pulverize the Oats Just run them through a Food Processor Briefly so that they are Slightly Broken up.

{ 5 comments… read them below or add one }

Jessi@SweetandSaltyL November 8, 2010 at 8:52 pm

These look so yummy girly! Definitely one of my favorite treats:)


Gigi November 16, 2010 at 11:08 pm

Ok…just browsing, as I do from time to time on your beautiful, bountiful site! Everything's gorgeous, but I stopped here. I'm always wondering how everyone else makes these cookies – I think we all have our own favorite recipe. I love oats, and have even included a bit of sunflower seed butter in mine (more healthy than straight up fats, and nice subtle flavor after baking if not too much is added). But…what I really wanted to tell you is that I love that you have a butternut squash "collection" of recipes. My kindred spirit. :-)




Brittany November 22, 2010 at 10:17 pm

Im going to go check out yours! Im loving the idea of Sunflower seed butter- I honestly have never tried it.
And.. Kindred Spirits Indeed!!! (ps- notice NO MORE red! Yipeee)


Thomas December 10, 2010 at 5:14 pm

Hi Brittany!

I "adopted" you and made these cookies – they were wonderful. Here's the link to my post –…

Looking forward to trying more of your recipes!



Brittany December 10, 2010 at 11:20 pm

Wow!!! Thanks so much Thomas!!! :)


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