Gluten-Free, Vegan, Low-Fat Chocolate Chip Oatmeal Cookies with lots of flavor? Really? My husband and I have had our share of food intolerances over recent years, and I LOVE sweets. So, I created this recipe that we both can eat given our different intolerances. And there’s a bonus! These cookies, while super yummy, are easy on the hips using less fat than most cookie recipes. Check out the nutritional info per serving for details near the end of this post. I have been excited to share this recipe with you 😊.
Not Gluten Free or Vegan? Try this!
If you want this lighter cookie recipe but are not gluten free or vegan, you can use regular flour, butter, and an egg instead! I have made this recipe many times using regular flour instead of gluten free, 1 egg instead of a chia egg, and used butter instead of coconut oil. Keep in mind that modifying this recipe will also modify the nutritional information. Even with butter, the recipe is still easier on the hips because the amount of butter is limited due to the addition of applesauce. Also, the sugar content is neither considered “low” carbohydrate nor “high” carbohydrate but still less than a traditional cookie. Given that this recipe is gluten free and vegan, the “regular” cookie substitutions are embedded in this post as well as provided in the recipe at the end of this post. Let’s get to it!
Ingredients for these Chocolate Chip Oatmeal Cookies
For a gluten-free, vegan, low-fat cookie recipe, the ingredients aren’t too many or strange 😊. For the ingredients, you’ll need chia seeds to make the chia egg, coconut oil, granulated sugar, brown sugar, vanilla, applesauce, gluten-free oats, gluten-free all-purpose flour (like Namaste), baking powder, baking soda, salt, and semi-sweet chocolate chips (or preferred chocolate).
Make the Chia Egg
You can use 1 large egg in this recipe in place of this chia egg, if not vegan, or use another egg substitute. I prefer using a chia egg over other egg substitutes like flaxseed in this particular recipe. I like the dark seed addition for both texture, color, and health benefits. To make the chia egg, in a small bowl, add 10 grams (1 tablespoon) of chia seeds. Then, add 45 milliliters (3 tablespoons) of tap water. Stir the water and seeds together until the seeds are moistened and set the small bowl aside for 10-15 minutes to gel. Once gelled, the mixture will resemble the consistency of 1 large egg and serves as a binder just like eggs in most cookie recipes.
TIP: Chia seeds are one of those super foods adding healthy fat, protein, and omega-3 fatty acids.
Preheat Oven & Prepare 2 Baking Sheets
Preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone mats for an easy clean up.
Combine Wet Ingredients: Coconut Oil, Sugars, Vanilla Extract, & Applesauce
Mix Coconut Oil, Granulated, & Brown Sugars
To a large mixing bowl, add 30 grams (2 tablespoons) of coconut oil. Heat the oil in the microwave for 30 seconds or until melted to make it easier to mix with the other ingredients. Add 100 grams (½ cup) of granulated sugar and 96 grams (½ cup packed) brown sugar. Using an electric hand mixer, mix on medium speed until combined. The mixture will be crumbly.
TIP: You can substitute coconut oil with butter or shortening; remember to melt them like the coconut oil. Decrease the heating time to 20 seconds for the butter or it will splatter.
Add & Mix in Egg, Vanilla, & Applesauce
Add the chia egg (or 1 large egg), 1 teaspoon of vanilla, and 61 grams (¼ cup) of no-sugar added applesauce. Applesauce is a great substitute for oil and fat in sweet recipes as it is doesn’t contain fat thus reducing the calories. It has a similar consistency to oil, and it enhances the flavor profile by adding a nuanced fruit flavor to the recipe. Mix again using the hand mixer until well blended and smooth.
Combine Dry Ingredients: Oats, GF Flour, Baking Powder, Baking Soda, & Salt
To a large food processor, add 193 grams (2 cups) of gluten-free old-fashioned oats (you can use regular oats or quick cooking). Pulse the oats until mostly broken down to resemble a mix of coarse cornmeal and smaller oat pieces. Then add 138 grams (1 cup) of gluten-free flour (you can use 1 cup of all-purpose flour). Add 4 grams (1 teaspoon) of baking powder, 2 grams (½ teaspoon) of baking soda, and 3 grams (½ teaspoon) of salt. Pulse again until the flour is mixed well with the oats.
Combine Wet & Dry Ingredients & Add Mix-Ins
Pour the dry (oat and flour) mixture into the wet (sugar and applesauce) mixture and stir until combined. The mixture will be thick and dense. Stir in 240 grams (1½ cups) of semi-sweet chocolate chips or preferred chocolate. You can also use candy-coated chocolate candies, toffee bits, or any other chocolate, nuts, or dried fruit. If adding other mix-ins, add enough to equal no more than a total of 1½ cups to include any chocolate chips. If you want to reduce the chocolate, simply add 160 grams (1 cup) of chocolate chips. The differences in nutritional information between the two chocolate chip amounts are included below near the end of this post.
Scoop Dough onto Baking Sheets
Spoon about 1 tablespoon of dough (walnut size) onto a prepared baking sheet. Cookies will not spread much, so you can space them about 1 inch apart. You should get about 45 small cookies out of this recipe.
TIP: If you want a flat cookie instead of a dome-shape cookie, moisten 2 fingers with water and press down on each cookie to flatten. You can also dip a small drinking glass or cup bottom in flour and press down to flatten out each cookie.
Baking Time!
Place the filled baking sheet in the oven and bake for 12 minutes or until the edges are set and the bottoms are lightly brown. I prefer to bake one batch of cookies while filling the remainder baking sheet with the remaining dough. You can also place the remaining cookie dough in the fridge or freezer to bake at a later time.
Baked & Ready to Cool
When cookies are hot out of the oven, let them sit for about 2 minutes on their baking sheet to cool slightly and firm. Then transfer them to a cooling rack. Eat and enjoy!
Chocolate Chip Oatmeal Cookies Up Close
Baking the cookies in their “scooped” shape means they will stay in that dome shape. The lack of fat in this recipe prevents them from spreading out in the oven. However, if they are flattened manually, they will look like a regular “flat” cookie. The exterior is crunchy while the interior is soft and chewy. The oats and chocolate chips are visible. They are bite size, so you can eat several and feel satisfied without all the guilt or greasy gut.
Nutritional Information For 1 Serving (1 Cookie)
Extracted from verywellfit.com, the following 2 charts provide nutritional information for 1 cookie using the specific ingredients and grams as written in the recipe with adjustments to the chocolate chips only. If you have dietary concerns, please consult the numbers to determine your dietary needs. If there are any modifications to this recipe, the nutritional numbers will change. The first chart on the left shows the nutritional information for all 240 grams (1½ cups) of chocolate chips. The second chart on the right shows the nutritional information for a reduced 160 grams (1 cup) of chocolate chips. Notice the difference between the two charts specifically regarding calories, fat, and carbohydrates.
Nutritional Information: 1 Chocolate Chip Oatmeal Cookie
| Nutrition Facts: 1 Chocolate Chip Oatmeal Cookie with 240 g / 1½ cups chocolate chips in recipe | |
|---|---|
| Servings: 45 cookies | |
| Amount per serving: 1 cookie | |
| Calories | 76 |
| % Daily Value* | |
| Total Fat 2.7g | 3% |
| Saturated Fat 1.5g | 8% |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Total Carbohydrate 13.5g | 5% |
| Dietary Fiber 0.9g | 3% |
| Total Sugars 7.4g | |
| Protein 1.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 7mg | 1% |
| Iron 1mg | 3% |
| Potassium 13mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Recipe analyzed by  | |
| Nutrition Facts: 1 Chocolate Chip Oatmeal Cookie with 160 g / 1 cup chocolate chips in recipe | |
|---|---|
| Servings: 45 cookies | |
| Amount per serving: 1 cookie | |
| Calories | 68 |
| % Daily Value* | |
| Total Fat 2.1g | 3% |
| Saturated Fat 1.2g | 6% |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Total Carbohydrate 12.3g | 4% |
| Dietary Fiber 0.8g | 3% |
| Total Sugars 6.4g | |
| Protein 1.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 7mg | 1% |
| Iron 0mg | 3% |
| Potassium 13mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
| Recipe analyzed by | |
Final Thoughts about Chocolate Chip Oatmeal Cookies
If you’re tired of granola bars and regular cookies are too heavy, these little guys are a happy substitute or an in-between snack. From the oats, rice flour, chia seeds, and applesauce, you’re getting some health benefits like in a granola bar. The two different sugars and chocolate chips add that bit of indulgence that make you feel you are totally indulging in sweets while your belly may not really know 😉.
Baker’s Perspective
This is a simple cookie recipe. There are a few steps like mixing chia seeds with water to make an “egg” and pulsing the oats to break them down. However, in general, the steps are pretty standard. The regular flour, egg, and butter substitutions work well in both taste and texture if you need or want to substitute. Flattening the cookies takes a little extra time, so it’s quicker to leave them in their scooped, dome shape. Once baked, these cookies are fine for a few days at room temperature. They stay “fresher” when frozen.
Taster’s Perspective
This is my go-to chocolate chip oatmeal cookie when I’m craving sweets but don’t want all the fat, gluten, or eggs. The chocolate chips and oats are the dominant flavors. If you prefer less chocolate, use less chips (160 grams or 1 cup instead of 240 grams or 1½ cups). While the other flavors are very minor (coconut oil, chia seeds, brown sugar, applesauce, vanilla), they certainly contribute to the overall flavor depth of the cookie. If you’re looking for a sweet bake to accommodate gluten, dairy, or egg food intolerances or just want something a little “lighter”, you might give these a try and see what you think. We really enjoy them and hope you do as well. Thanks!
Check out my YouTube video all about making these cookies. “Easy on the Hips Chocolate Chip Oatmeal Cookies: Gluten-Free & Vegan Sweet Treats”
Chocolate Chip Oatmeal Cookies: Gluten Free, Vegan, & Low Fat
Ingredients
- 10 g (1 tbsp) chia seeds
- 30 g (2 tbsp) coconut oil shortening or butter
- 100 g (½ cup) granulated sugar
- 96 g (½ cup packed) brown sugar
- 1 tsp vanilla extract
- 61 g (¼ cup) applesauce no added sugar
- 193 g (2 cups) gluten-free oats (old-fashioned or quick cooking
- 138 g (1 cup) gluten-free all-purpose flour Namaste, King Arthur, Bob's Red Mill, Cup4Cup, etc.
- 4 g (1 tsp) baking powder
- 2 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 240 g (1½ cups) chocolate chips or candy-coated chocolate, nuts, chopped dried fruit, etc.
Instructions
- In a small bowl, stir together chia seeds and 45 ml (3 tbsp) of water. Set aside for 10-15 minutes to gel.
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper.
- To a large mixing bowl, add coconut oil (heat in the microwave for 30 seconds or until melted). Add both sugars and mix on medium speed with an electric hand mixer until combined. Mixture will be crumbly.
- Add the chia egg, vanilla, and applesauce. Mix again until well blended and smooth.
- Add the oats to a large food processor and pulse until mostly broken down to resemble a mix of coarse cornmeal and smaller oat pieces. Then add flour, baking powder, soda, and salt. Pulse again until flour is mixed in well with the oat pieces.
- Pour the dry mixture (oat and flour) into the wet mixture (sugars and applesauce) and stir until well mixed. The mixture will be thick and dense. Stir in chocolate chips and/or other mix-ins like nuts, chopped dried fruit, etc.
- Spoon about 1 tbsp of dough (walnut size) onto the prepared baking sheet. Cookies will not spread much, so you can space them about 1 inch apart.TIP: If you want a flat cookie instead of a dome shape, dampen 2 fingers with water and press down on each cookie. You can also dip a small drinking glass or cup bottom in flour and press down to flatten out each cookie.
- Bake for 12 minutes or until the edges are set and the bottoms are lightly brown. Once removed from the oven, allow cookies to sit on baking sheet 2 minutes to firm. Then transfer them to a cooling rack to cool completely. Eat and enjoy!
Video
Notes
-use 1 large egg in place of 1 chia egg, -use butter or shortening in place of coconut oil in the same amount, -use vegetable oil or mashed banana in place of apple sauce, -use regular old-fashioned or quick cooking oats in place of gluten-free oats, -use all-purpose flour in place of gluten-free flour, -use any flavor chips like white chocolate or a mix of chocolate chips, toffee bits, candy-coated chocolate, nuts, or dried fruit to equal up to 1½ cups of total mix-ins. Keep in mind, the nutritional value will likely change based on any modification.
You might be interested in some of these other cookie recipes.
Cinnamon Raisin Oatmeal Cookies: Gluten Free & Vegan
German Pfeffernüsse Gingerbread Cookies
Scottish Gluten-Free & Vegan Shortbread Cookies
Chinese Almond Ginger Sugar Cookies
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