These irresistibly chewy chocolate chip oat flour cookies are perfect for a snack or dessert. With no eggs and no dairy, these gluten-free cookies are also vegan as well as free from refined sugars and refined flours.Jump to Recipe
Whether you love baking with oat flour already or are trying it out for the first time, you have got to try these cookies!
With just the right amount of chocolaty-chippity goodness, these oat-based cookies are sure to please.
I find oat flour to be a great gluten-free flour to work with and not only use it for baked goods like in these vegan almond butter cookies and these vegan brownie bites, but also for no-bake treats such as these chocolate chip cookie dough bites and these peanut butter energy balls.
- These cookies are made with a combination of gluten-free oat flour and rolled oats rather than all-purpose wheat flour. Since oats can be subjected to cross-contamination, be sure to use certified gluten-free oat flour as well as certified gluten-free rolled oats.
- This recipe uses plant-based butter and dairy-free chocolate chips instead of dairy-based butter and dairy-containing chocolate chips as well as aquafaba in place of eggs. If you're not familiar with aquafaba, it is the liquid found in a can of chickpeas...and it works amazingly well as an egg replacement. Find out more about aquafaba here.
- Instead of using refined granulated sugar, this recipes uses unrefined, organic coconut sugar.
- Other ingredients include unsweetened shredded coconut, vanilla extract, baking powder, baking soda and salt.
How to make oat flour chocolate chip cookies
Preheat your oven to 350º F.
Then, line a half baking sheet (or 2 smaller baking sheets that fit side by side in the oven) with parchment paper.
Add butter, coconut sugar, aquafaba and vanilla to a large bowl.
Mix together until well combined.
In another bowl, add oat flour, baking powder, baking soda and salt.
Whisk to combine.
Pour flour mixture into butter mixture.
Stir to combine.
Stir to combine.
Add coconut and chocolate chips.
Fold in to combine.
Create dough balls and place them on the baking sheet(s).
Press down on each dough ball lightly with your fingertips.
Bake for approximately 12-16 minutes until cookies are set and edges appear light golden brown.
- Be sure to use vegan buttery sticks rather than the spreadable vegan butter in the tub.
- Cool the cookies on the baking sheet for approximately 5 minutes before transferring to a wire rack to continue to cool. You want to allow them to set before moving them, so that they do not fall apart.
- The cookies can be stored at room temperature in an airtight container for up to 4 days. Note that they will continue to soften during storage.
Variations for oat flour cookies
- You can substitute chocolate chunks for chocolate chips if you'd prefer...
- Or, you can totally change out the chocolate chips for raisins instead...
- Or, if you are not nut-free, you can swap the chocolate chips for chopped pecans or walnuts or use half raisins and half nuts. Then add ½ teaspoon ground cinnamon to the flour mixture.
Oat Flour Cookies
- 6 tablespoon vegan buttery sticks, softened
- ½ cup coconut sugar
- 3 tablespoon aquafaba (in liquid form, not whipped)
- 1 ½ teaspoon pure vanilla extract
- 1 cup gluten-free, whole-grain oat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup gluten-free, old-fashioned rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup vegan, refined sugar-free chocolate chips
- Preheat oven to 350º F and line a half sheet baking pan with parchment paper (or two smaller baking sheets that fit side by side on the center oven rack).
- Mix together butter, coconut sugar, aquafaba and vanilla in a large bowl until well combined.
- In another bowl, combine oat flour, baking powder, baking soda and salt.
- Pour flour mixture into butter mixture and stir to combine.
- Stir in oats.
- Fold in coconut and chocolate chips.
- Use a cookie scoop (I used a #30 disher) or your hands to create 16 dough balls and place them on the baking sheet(s) 1-2 inches apart. Press down on each dough ball lightly with your fingertips.
- Bake for approximately 12-16 minutes on the center rack until cookies are set and edges appear light golden brown.
- Cool on baking sheet for approximately 5 minutes before transferring to a wire rack to continue to cool.
(Please refer to the post above for instructional photographs for this recipe)
- Substitute chocolate chunks for chocolate chips.
- Use raisins instead of chocolate chips.
- If you are not nut-free, try swapping the chocolate chips for chopped pecans or walnuts or use half raisins and half nuts. Then add ½ teaspoon ground cinnamon to the flour mixture.
This post originally appeared on Watch Learn Eat on December 21, 2019. It has been republished to reflect recipe, photo and content revisions.
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