Date-Sweetened Gluten Free Oatmeal Chocolate Chip Cookies – Vegan! Recipe
These Date-Sweetened Gluten Free Oatmeal Chocolate Chip Cookies are a delicious, vegan-friendly treat made with wholesome ingredients like sprouted gluten-free oats, dates for natural sweetness, and vegan butter. Perfectly chewy and lightly sweetened, these cookies are free from gluten and refined sugars, making them an ideal snack for those seeking healthier dessert options.
- Prep Time: 15 minutes plus overnight soaking
- Cook Time: 8-10 minutes
- Total Time: Overnight soaking plus 25 minutes active time
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients:
- 3 cup sprouted organic gluten free oats, separated
- 1 tsp baking soda
- 1 cup dates, soaked overnight
- 1/2 cup chocolate chips or chunks
- 2 tbsp ground flax seed, mixed with filtered water
- 1/4 tsp sea salt
Wet Ingredients:
- 3/4 cup unsweetened coconut or almond milk, divided
- 1/2 cup vegan butter or almond butter, softened and/or room temperature
- 1/3 cup filtered water, mixed with ground flax seed
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 370°F (188°C) and line a cookie sheet with parchment paper to prevent sticking during baking.
- Prepare Flax Egg: Mix the 2 tablespoons of ground flax seed with the 1/3 cup of filtered water and let it sit to thicken; this will act as a vegan egg substitute.
- Make Oat Flour: In a large food processor, pulse 1 1/2 cups of the sprouted oats until they become a fine oat flour.
- Blend Dates and Milk: Add the soaked dates and about 1/3 cup of unsweetened coconut or almond milk into the food processor with the oat flour. Blend until it forms a sticky, cohesive dough.
- Combine Ingredients: Transfer the oat dough to a large bowl. Add the remaining 1/2 cup coconut or almond milk, prepared flax seed mixture (flax egg), sea salt, the remaining 1 1/2 cups oats, softened vegan or almond butter, baking soda, and vanilla extract. Mix thoroughly using your hands until all ingredients are well blended.
- Fold in Chocolate Chips: Gently fold the chocolate chips or chunks into the dough to ensure even distribution.
- Form Cookies: Roll the dough into approximately 1 tablespoon-sized balls and place them spaced evenly on the prepared baking sheet.
- Bake: Bake the cookies for 8-10 minutes or until the edges are lightly browned and the centers appear set.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 15 minutes before transferring to a wire rack or serving. This cooling step helps the cookies firm up.
Notes
- Soaking dates overnight helps soften them for easier blending and natural sweetness.
- The ground flax seed mixed with water serves as an egg substitute, making the recipe vegan.
- You can substitute vegan butter with almond butter for a nutty flavor, but ensure it is softened for easier mixing.
- Make sure to use gluten-free oats labeled as certified if you have celiac disease or gluten sensitivity.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
