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Chocolate Chunk Oatmeal Cookies have crispy edges and a soft center. This 20 minute dessert is naturally sweetened, gluten free & vegan!


12 cookies

Total time

20 minutes




  • ¾ cup  gluten free oat flour
  • ¾ cup  gluten free rolled oats
  • ¾ teaspoon  baking soda
  • ¼ teaspoon salt
  • ¼ cup maple syrup
  • ¼ cup  coconut sugar
  • 2 tablespoons almond butter (or other nut butter)
  • 2 avocado oil
  • 1 teaspoon  vanilla extract
  • ½ cup  dark chocolate chunks (or chips)
  • 2 teaspoons salt flakes


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together all of the dry ingredients. In a second bowl, whisk together all of the wet ingredients. Add the wet ingredients into the dry and stir well to combine. Add in the chocolate chunks and stir again.
  3. Using a heaping tablespoon measure, roll the cookies into balls and line them up on a baking sheet, leaving 3 inches between each cookie. Gently press down on the cookies to make them into a flat cookie shape. Bake for 9 minutes and remove from the oven. Let them cool for 3 minutes on the baking tray and then transfer them to a wire cooling rack. Sprinkle them with salt flakes, if desired and serve.
  4. View the recipe instructions at Catching Seeds

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