GF Vegan Chocolate Chip Oatmeal Cookies

I am BEYOND excited to bring you these GF Vegan Chocolate Chip Oatmeal Cookies. Not because I am gluten free or vegan but because they are a damnnnn delicious cookie. Last October I was in Erewhon and I was completely starving. I had been working all day, had nothing but coffee and it was about three in the afternoon. I ordered my favorite Maca Bomb smoothie (it’s SO GOOD) and then I saw a display of GF Vegan Chocolate Chip Oatmeal Cookies. I am not one to EVER get a gluten free much less vegan cookie. Just not my jam. But I was starved (reread above) and so I grabbed one. I looked at the check out girl and was like ‘holy shit, this is a delicious cookie’ and she was like, ‘I know. They’re really good.’ That conversation doesn’t read remotely as riveting as I was feeling in that moment. But I was mind blown that this cookie could taste THAT GOOD.


I ordered three more cookies. We ate them all on our way back up the coast as we headed home.


I became consumed with it. During this period of time I talked about this cookie A LOT. I can direct you to friends for verification of this fact.


I was down in LA several more times over the holidays and I grabbed more Maca Bomb smoothies and fistfuls of these cookies. I froze them with the intention of re-creating the recipe in January once the holidays were over and done with. I was so in love with this cookie that I almost drove the 1 1/2 hours to Calabasas just to get more. The practical side of me told me to get ahold of myself.


Erewhon lists the following ingredients in their cookie: Organic Gluten Free Oats, Bittersweet Chocolate, Organic Evaporated Can Sugar, Organic Oat Flour, Organic Tapioca, Earth Balance Butter, Baking Soda and Salt. I tried to stick as closely to their ingredient list as possible. I’ll give notes on ingredients, substitutions and/or what you can omit in the ‘Before We Get Started’ section below. But I tried to stay pretty true to this.


I’d like to describe this cookie, before we go further. First, she’s rather larger. I would say about 3 1/2 inches in diameter. Not a ton of girth, although I think the original cookie is a wee bit thicker than mine. It’s crispy around the edges with lots of chewiness throughout. The photos make it look all crisp, but I promise you they’re not. Cinnamon and oatmeal are prominent flavors and as Stella put it: ‘this is more of an oatmeal cookie with some chocolate chips rather than a chocolate chip cookie with some oatmeal.’ She nailed it. …This leads me to the chocolate component here… There are so many delicious flavors in this cookie that I really pulled back on the amount of chocolate in these. There is about a third of the chocolate that I would normally add into a cookie. Any more and it overpowers the rest of the cookie. I know this is shocking and you’re going to think I must have made a mistake, but TRUST ME.


I have made these heaps and eaten more than I’d rather admit so I can tell you whole-heartedly, that no one will even know that you’re serving them a gluten free, vegan cookie. They will just want the recipe. I promise.


Before We Get Started

  • OATS. If gluten free is important to you, read the label of your oats to make sure they are gluten free. I used good ol’ Bob’s Red Mill. You’re going to need a whopping 5 1/2 cups of whole oats for this recipe: 2 1/2 cups we are going to whiz in a food processor or high-speed blender and blitz into oblivion until they resemble a fine flour. This 2 1/2 cups of whole oats will yield roughly 2 cups of oat flour (you will have some leftover to stash away for your next batch). The last 3 cups of whole oats will be stirred into the dough at the end of mixing. *IF* you don’t have a high-speed blender or a food processor for this step, you’ll need to get some oat flour for the 2 cups of oat flour and you’ll still need 3 cups of whole oats. Make sense?
  • TAPIOCA. Tapioca is sometimes called Tapioca Starch or Tapioca Flour — same thing. I was very hesitant to use this because who has Tapioca Flour in their cupboard unless you’re baking/cooking vegan often. Most of the tests were done without the tapioca flour so if you want to skip, you can. However, I felt that in the end of testing, it binded the ingredients together a bit better and was worth the extra purchase. Also because I know you’re going to want to make these again and again like we’ve been doing. Again, I used Bob’s Red Mill. I’m listing brands here to help those of you that are new to navigating that gluten free + vegan life.
  • EARTH BALANCE. Was very nervous about a butter alternative BUT:  A) I researched it a bit and there are lots of pro-Earth Balance words out there, B) It works great and, C) I wanted to stay true to the Erewhon cookie. I really wanted to test using coconut oil and also give real butter a go, but I kept coming back to my original mission of recreating the Erewhon cookie, so I didn’t do either. If you happen to try an alternative to the Earth Balance, let me know how it goes in the comments below (or email me!). One last Earth Balance note: I found it to be readily available in every market I went into during the testing period (over about a month’s time period)…so I feel (hopefully) pretty confident that it will be easy for you to find. *You can find Earth Balance in the butter section of most grocery stores.
  • OIL. I tested with both Sunflower Seed Oil and Olive Oil. I put Olive Oil in the ingredient list because I think more people have that readily available in their kitchen. But you can use either. Please please PLEASE don’t use Canola or Vegetable Oil…they can leave such a funky taste in baked goods…I don’t recommend.
  • SUGAR. Did you know that sugar isn’t always vegan? Seriously. Hold the phone. I won’t get into details because…well, just cause. But here is a list of vegan sugars (both brown and granulated) to shop from. For this recipe, I would recommend Billington’s, Bob’s Red Mill (go Bob!), Imperial Sugar, Simple Truth (Kroger/Ralph’s brand), Simple Balanced (Target’s brand) and Trader Joe’s.
  • CINNAMON. This cookie is very cinnamon forward. I already know I’m going to get people saying, ‘is this a typo?’ Nope. Not a typo, you’ll put 1 tablespoon + 1 teaspoon in the cookie. And it works. Be bold.
  • CHOCOLATE. As if the world weren’t complicated enough, we need our chocolate to be compliant. Thank god there are some wonderful companies out there keeping us sorted in the vegan chocolate category. Click here for a list. I recommend: Green & Blacks, Whole Food’s, Alter Eco, Theo Chocolate, Trader Joe’s, SunSpire and Lindt. I really like using the bittersweet in this cookie, I think it adds great balance to it. But feel free to spread your wings and fly…and by that I mean, get the chocolate that makes your heart sing. 
  • RESTING. You can make these gems as soon as you mix up the dough but you’ll need to use two spoons or a cookie scoop as the dough is very damp and a touch hard to handle (no rolling balls at this point). If you let it chill for several hours/overnight it will be much easier to handle and roll into balls if that’s your heart’s desire.
  • SPREADING + SHAPING. This dough will spread. Brace yourself. It’s going to come out of the oven and you’re going to say, this isn’t what her cookie looked like. Alas, it’s exactly what my cookie looked like. Grab your spatula and nudge the sides of the cookie to make each one a perfect sphere. Do this as soon as they come out of the oven. See, yours does look like mine.

Let’s make some fricken delicious GF Vegan Chocolate Chip Oatmeal Cookies, shall we?

Vegan GF Chocolate Chip Oatmeal Cookies -2631 Vegan GF Chocolate Chip Oatmeal Cookies -2631

GF Vegan Chocolate Chip Oatmeal Cookies



For the Cookies

  • 8 tablespoons (4 oz/116 g) unsalted Earth Balance, room temperature
  • 1  cup (210 g) light brown sugar, packed
  • 1/2 cup (96 g) granulated sugar
  • 1⁄2 cup (118 ml) olive oil
  • 2 teaspoons real vanilla extract
  • 2 cups (210 g) oat flour*
  • 1/2 cup (60 g) tapioca flour (also called tapioca starch)
  • 1 tablespoon + 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon nutmeg
  • 1/4 cup water
  • 3 cups (273 g) old-fashioned rolled oats
  • 3/4 cups (117 g) bittersweet chocolate chips

*In a food processor fitted with the blade attachment or a high-speed blender, add 2 1/2 cups of whole oats to make 2 cups of oat flour. You will need to let the machine run for some time to get a fine flour. You will have a little more than 2 cups, save the remaining oat flour for your next batch. You can also purchase ready-made Oat Flour at most grocery stores.


  1. Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper.
  2. In an electric stand mixer fitted with the paddle attachment, add the Earth Balance, brown sugar and granulated sugar and mix on medium for 5 minutes, or until nice and fluffy. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. With the mixer on low stream in the olive oil until well blended and completely emulsified into the mixture. Add in the vanilla and mix for 30 seconds more, or until well blended.
  3. In a small bowl, whisk together the oat flour, tapioca flour, cinnamon, baking powder, baking soda, sea salt and nutmeg. Pour the flour mixture into the sugar mixture and mix on low until the cookie dough is well blended. With the mixer on low, stream in the water and run the machine for about 2 minutes or until it’s completely incorporated. Add in the oatmeal and chocolate chips and run the machine for 2 minutes more, or until the chocolate and oatmeal are evenly distributed throughout the dough. Be sure to scrape the sides and bottom of the bowl with a spatula to makes sure everything is incorporated. This dough is messy, so if you don’t have a cookie scoop, try using two spoons, or you may want to chill the dough in the fridge for several hours or overnight to firm it up. When ready to bake, roll 3-tablespoon-sized balls and allow 3 inches (7.5 cm) of space between them on the prepared baking sheet. **If you want a thicker cookie, chill your dough balls in the freezer for about 10 minutes prior to baking.
  4. Bake one sheet at a time in the center of the oven for 13 minutes. They will spread in the oven. Once out of the oven, use the edge of a spatula to nudge the cookies into spheres. Allow the cookies to cool completely on the baking sheet. These cookies keep wonderfully in an air-tight container, at room temperature. Additionally, the dough keeps well in an air-tight container in the fridge for 3-4 days.
  5. Thank you for baking these GF Vegan Chocolate Chip Oatmeal Cookies — I hope you love them as much as we do!! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous cookies!

On My Mind

  • What I’m making right now:
    • These lentils from Bon Appétit. I used chicken broth and I highly recommend doubling the onions and garlic. I’ve really been into coconut kefir (I get the Cocoyo brand) — a little drizzle of this over the top was delish.
    • Carla from Bon Appétit made these beans (watch the video…it’s great). I’ve made a version with Spanish white beans, used chicken broth (Costco has an amazing bone broth right now that I’m OBSESSED with), rosemary and it was delicious. And I just yesterday made a black bean version, again with bone broth, charred limes, cilantro, cumin, oregano, a pinch of cayenne and heaps of garlic. Join me on my bean journey, won’t you?
  • Bread/Starter Update. I know I’ve been promising this post for a lifetime…but it’s imminent. Like, seriously. 
  • Dublin Murders. Stella and I watched this…I think it was on Hulu. We liked it…maybe you will too?
  • Sex Education. Second season now on Netflix. Haven’t watched yet but CANNOT wait! 
  • I’m sure there is more to say, but that’s all I have for you today.

Sending you heaps of love!

R xoxo

GF Vegan Chocolate Chip Oatmeal Cookies