Vegan Gluten-Free Oatmeal Chocolate Chip Cookies

Vegan Gluten-Free Oatmeal Chocolate Chip Cookies


Prepare the flax egg and set aside.

Combine the dry ingredients in the bowl of a stand mixer (leaving out the chocolate chips and cacao nibs).

Mix in wet ingredients.

Fold in chocolate chips and cacao nibs.

Roll dough into small balls (about two-ish inches in diameter) and refrigerate for at least an hour.

When you’re ready to bake your cookies, preheat the oven to 325 degrees and line a baking sheet with a Silpat or parchment paper.

Once the oven is preheated, remove the cookie dough balls from the fridge and place them on the prepared baking sheet.

Sprinkle the dough with sea salt, then place the baking sheet in the oven.

Bake for about 12 minutes, until the cookies barely start to brown.

Let the cookies cool completely, and enjoy!

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Vegan Gluten-Free Oatmeal Chocolate Chip Cookies


November 27, 2017

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 2 dozen cookies


1/3 cup MonkSweet+

1 1/4 cup gluten-free rolled oats

1 cup almond flour

1/2 cup almond meal

1/2 cup tightly packed brown sugar

1/2 tsp sea salt

1/2 tsp baking soda

1 flax egg (1 Tablespoon ground flaxseed meal + 3 Tablespoons cold water, mixed in a small bowl)

1 tsp vanilla extract

1/2 tsp almond extract

1/2 cup coconut oil (melted)

1/3 cup mini dairy-free chocolate chips

1/8 cup cacao nibs

Additional sea salt to sprinkle on dough before baking


Nutrition Facts

Serving Size1 cookie
Total Fat13g
Saturated Fat5g
Trans Fat0g
Total Carbohydrates20g
Dietary Fiber3g
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