Hearty Oat Chocolate Chippers (Gluten-Free & Vegan)

Posted by on June 25, 2009 | 16 Comments

Though I have finally migrated from the “Lite Bites” section of Cookies for Everyone! to the “Drop Cookies,” I still went straight for the Hearty Chocolate Chippers. My cookie cravings lately seem to be intertwined with my body’s call for nutrition. But a cookie is a cookie after all, and still a worthy indulgence in my book. 

Oaty / Hearty Chocolate Chippers

As you can see, my cookies are a bit on the toasty side. Not burnt by any means, and still utterly delicious, but about 2 minutes past their prime. I believe there is a slight faux pas in the original recipe, which calls for too long of a cooking time (me thinks the 2’s should be 1’s). Luckily, I caught them before they turned into hockey pucks, and while they were still tender and delicious! I have adapted the recipe below to reflect the correct cooking time and any of my minor ingredient changes. Enjoy!

Hearty Oat Chocolate Chippers

Adapted from Cookies for Everyone! by Leslie Hammond and Betsy Laakso

This recipe is Vegan, Dairy-Free, Gluten-Free*, Egg-Free, Peanut-Free, Tree Nut-Free, Soy-Free, Wheat-Free, and relatively Low Fat. See ingredient links and notes for best options to keeping this “free-from” profile.

  • 1 Cup Brown Sugar, Packed
  • 1/4 Cup Grapeseed, Canola, or Vegetable Oil
  • 1/4 Cup Water or Milk Alternative of choice (plain or vanilla)
  • 1/2 Cup Unsweetened Applesauce
  • 1/4 Cup Flax Meal
  • 1 Tablespoon Vanilla Extract
  • 1 Cup White or Brown Rice Flour [I used brown. keepin’ them hearty!]
  • 1/2 Cup Oat Flour* [original recipe calls for sorghum flour]
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Cups Rolled Oats**, Quinoa, or Rice Flakes [I used oats]
  • 1 Cup Semi-Sweet Chocolate Chips

Preheat your oven to 350ºF (180°C, or gas mark 4).

With a mixer or by hand, cream together the brown sugar, oil, water or milk alternative, applesauce, flax, and vanilla until smooth.

Add the remaining ingredients except for the oats and chocolate chips, and mix until dough is well combined.  Add the oats and mix again until all ingredients are combined.  Stir in the chocolate chips.

Use a small ice cream/cookie scoop or drop dough by rounded tablespoon onto the baking sheet.  Flatten slightly.

Bake for about 15 to 18 minutes, or until the cookies are lightly browned and semi-soft to the touch in the middle.  Let cookies sit for a few minutes before removing from baking sheet.  Remove from baking sheet to a flat surface (like a large plate) or wire rack to cool completely before enjoying.

* To make oat flour (gluten-free or regular), place some oats in your spice grinder and whiz for about 30 seconds, or until they are pulverized into a flour.

** To keep these cookies gluten-free, use certified gluten-free oats or use the sorghum flour and choose quinoa or rice flakes over the oats.

Yields 3 dozen medium-sized chippers


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Comments (16)


  1. Sarena says:

    Yum! Vegan and Gluten Free! I will definitely be making these soon! My sister-in-law just discovered that she has celiac, so these will definitely come in handy! Thanks for sharing.

  2. Jodye says:

    Oh these look absolutely wonderful!

  3. Those look absolutely delicious! I must give them a try 🙂

  4. Ricki says:

    Great-looking cookies! And GF is a bonus. 🙂 All these amazing giveaways. . . how to choose??

  5. Rhonda says:

    These look amazing. How do you keep them all the same size?

  6. Andrea says:

    I just want to reach into that photo and pluck one out!

  7. Michele says:

    These look amazing! And I love your photos.

  8. RunToFinish says:

    these look great, but I won’t long ingredient lists usually scare me…I probably just need to get my kitchen better stocked with staples

  9. Alison says:

    Those look great! I don’t like toasty cookies as much, but definitely better than burnt! (a specialty of mine)

  10. Vegetation says:

    Yum! Alisa, they look fabulous!!

  11. pam says:

    Those look great! I love my cookies extra crispy!

  12. animalsaremyfriends says:

    I can’t wait to make these and wash them down with some of that new So Delicious vanilla coconut milk!!

  13. […] Hearty Oat Chocolate Chippers (Vegan, Gluten-Free and Food Allergy-Friendly) No […]

  14. Ashley says:

    Mmm those look awesome. And I have some brown rice flour that I need to use up!

  15. i became a Vegan three years ago and i can say that my health have been very very good. meat and dairy substitutes like soy also works well for the body.

  16. acnemelanie says:

    i have an allergy to Gluten and most of the time i use guar gum or xanthan gum for baking. these gums are good substitute for wheat.

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