The Best Healthy Oat Cookies (Gluten Free, Vegan)

Prep: 15 minutesCook: 10 minutesTotal: 25 minutes
Yield: 6 to 8Category: Baking
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These healthy oat cookies are so delicious and are bursting with chocolate chunks. I love the combination of dark chocolate and sea salt together and these soft centre cookies make the perfect vessel for this flavour pairing.

I have been wanting to create a healthier, more traditional cookie for a while now and I am so happy with how these turned out. I do have a ‘healthy’ cookie on my website in the form of my Chocolate Chip Chickpea Cookies but I wanted to create something more in line with ‘regular’ cookies . These oat cookies are perfect for those who like their cookies to be soft in the centre and packed with flavour. If you like these cookies you may like my double chocolate version which you can find here.

I use a mixture of gluten free oats and gluten free flour in this recipe but if you wanted you could make these using just oats. Simply omit the flour and use 175g of oats instead of the amount noted. Personally I much prefer the texture that the addition of gluten free flour lends to these. In order to prepare the oats you will need to blitz them in a food processor or blender for a few minutes until they take on a fine, powdery consistency.

I like these cookies made with dark chocolate, usually 80% or 85%, as I find this is what works best flavourwise with the sea salt but you could use whatever kind of chocolate you prefer, including none vegan chocolate if you are not dairy free.

Rather than using chocolate chips in this recipe I actually prefer to chop a bar of dark chocolate into chunks and use that so the pieces of chocolate are bigger. I tend to add most of the chocolate into the batter and hold half a handful back to scatter across the top once baked, however, you can just throw them all into the batter if preferred.

If you are not on a gluten free diet you can use regular plain flour and oats in this recipe. You could try this cookie recipe with a handful of chopped nuts in too if you fancied.

I usually make six cookies from this recipe but you could make more depending on the size. Use a tablespoon or ice cream scoop to scoop out evenly sized chunks of batter, roll them into balls and place them on a lined baking tray roughly two inches apart. Press down gently on each ball to shape them into discs.

When you remove these from the oven, bash the tray a couple of times against a surface that the heat won’t damage to help the cookies flatten a little bit more. If any of the cookies are a funny shape, you can use the back of a spoon to help shape the cookies into perfect circles while they are still hot. Allow to cool completely before removing from the tray.

These cookies will keep in an airtight container for up to five days.

If you like the recipe for these healthy oat cookies, you may also like my healthier Gooey Chocolate Brownie recipe that is also sweetened using coconut sugar or my Almond Flour Blondies. If you are looking for a more traditional cookie recipe you may like my Chocolate Chunk Cookie recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 135g 1 + 1/2 cups gluten free oats
  • 100g 1/2 cup coconut sugar
  • 75g 1/2 cup dairy free dark chocolate chips
  • 50g 3 tbsp + 2 tsp coconut oil (melted)
  • 40g 1/4 cup gluten free plain flour
  • 1 tbsp flax seed
  • 3 tbsp cold water
  • 1/2 tsp baking soda
  • splash vanilla essence
  • pinch sea salt

Method

  1. Mix the water and flax seed together in a cup or small jug and set to the side for ten minutes until a gel like consistency forms
  2. Add the oats to a blender or food processor for a few minutes until a fine powder forms
  3. Add the coconut sugar to a large mixing bowl and, once the melted coconut oil has cooled, add to the bowl along with the vanilla essence and the flax seed. Mix well
  4. Add the oats, plain flour, baking powder and salt to the bowl and mix well using your hands
  5. Once the mixture has come together and resembles a sticky dough add three quarters of the chocolate chips. Mix well ensuring they are evenly distributed throughout
  6. Use an ice cream scoop or tablespoon to scoop out even balls of the mixture and place them on a lined baking tray two inches apart
  7. Gently press down on top of each ball to flatten it into a thick disc before placing in a preheated oven and baking for 10 minutes at 175 degrees Celsius
  8. When you remove the cookies from the oven, tap the tray firmly on a worktop that cannot be damaged by the heat a couple of times to flatten the cookies
  9. Top with the remaining chocolate chips and an extra sprinkle of sea salt and allow to cool before removing from the tray

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