Chocolate Chip Oat Flour Cookies [Vegan, Gluten-Free]

These irresistibly chewy chocolate chip oat flour cookies are perfect for a snack or dessert. With no eggs and no dairy, these nut-free and gluten-free cookies are also vegan as well as free from refined sugars and refined flours.

Prep Time 10

Cook Time 12

Total Time 22

JUMP TO RECIPE

front view of 3 cookies stacked on top of each other

Jump to:

Why you'll love this recipe
Ingredient highlights
How to make oat flour chocolate chip cookies
Tips for best results
Variations for oat flour cookies
Storing
Frequently asked questions
Oat Flour Cookies

Whether you love baking with oat flour already or are trying it out for the first time, you have got to try these vegan cookies!

With just the right amount of chocolaty-chippity goodness, these chocolate chip oatmeal 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 balls and these peanut butter energy balls.

close-up front view of one of the cookies with others in the background

Why you'll love this recipe

Oat flour takes your classic chocolate chip cookies up to a whole new level
No kneading the dough
No chilling the dough or having to wait for the dough to rest
No white sugar like other chocolate chip cookie recipes- but still delicious and sweet from the coconut sugar and other simple ingredients
These aren't flat, dry cookies; they have a nice chewy texture with golden brown edges
Vegan, nut-free, dairy-free, oil-free, gluten-free cookie recipe! And they're still soooo delicious!
Fantastic cookie recipe that gives you yummy cookies in just over 20 minutes from start to finish- you can't beat this quick and simple recipe!

Ingredient highlights

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 dairy-free butter and vegan, dark 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.

cookies on parchment with chocolate chips around them

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 the butter, coconut sugar, aquafaba and vanilla to a large mixing bowl.

Mix the wet ingredients together with a wooden spoon until well combined.

vegan butter, coconut sugar, aquafaba and vanilla in a mixing bowl with a wooden spoon

wet ingredients in mixing bowl with wooden spoon after being combined

In a medium bowl, combine the oat flour, baking powder, baking soda and salt.

Whisk to combine.

oat flour, baking powder, baking soda and salt in a mixing bowl with a whisk

oat flour mixture after being combined with a whisk in a mixing bowl

Pour the combined dry ingredients into the combined wet ingredients.

Stir to combine the dry and wet ingredients together.

wet and dry ingredients combined in mixing bowl

Add the oats.

Stir to combine.

oats mixed into mixture in mixing bowl with wooden spoon

Add the coconut and chocolate chips.

Fold to combine.

Create dough balls and place them on the prepared baking sheet(s).

Or, you can use a cookie scoop to get similar sized oat flour cookie dough balls.

Press down on each dough ball lightly with your fingertips.

Coconut and chocolate chips added to the cookie dough mixture in the mixing bowl

Bake cookies for approximately 12-16 minutes until they are set and the edges appear light golden brown.

cookies on parchment on wooden board with a hand grabbing one

Tips for best results

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 the baked cookies to set before moving them, so that they do not fall apart.
Use room temperature wet ingredients if possible, especially room temperature softened butter, as it creams and mixes easier with the other ingredients.
Don't overbake the cookies since they'll be sitting on the baking sheets once you pull them out of the oven, they'll bake a little more once you remove them from the heat of the baking sheets.
You can use a hand mixer or stand mixer with the paddle attachment to mix the wet ingredients together. Using an electric mixer of some sort compared to hand mixing typically gives you a creamier mixture and less gritty cookies. But use whatever you have on hand.

looking down at 3 cookies in a stack with others around the stack

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.
You can use store-bought oat flour, or make your own homemade oat flour for these delicious cookies.
Try these Vegan Oatmeal Cookies!

some cookies in a pile on a white plate with others on wooden board

Storing

Your oat flour chocolate chunk cookies can be stored in an airtight container at room temperature for up to 4 days.

Unlike traditional chocolate chip cookies that may harden over time, these will continue to soften during storage.

Frequently asked questions

Can I make oat flour using whole oats?

All you need to do to make your own oat flour is add whole rolled oats (certified GF if needed) to a blender or food processor. A food processor will work best to grind the oats into a fine powder that you can then use for all your gluten-free baking needs. You can then use it to make these vegan oat flour cookies or other vegan baked goods as well.

How do you store leftover gluten-free cookies?

The best way to store all cookie recipes that you've baked, is to let them cool completely on the cookie sheet or cooling rack and then store them in an airtight container. If you want to freeze these decadent oat flour cookies, you can as well by storing them in a freezer-safe container or freezer bag for up to 6 months.

Can I replace all-purpose flour with oat flour?

You can, but it's important that you make sure that you're swapping out the flours in the correct way. If a recipe calls for all-purpose flour and you want to swap with oat flour, you'll want to swap out by weight, not measurement. Using a kitchen scale is important when it comes to using oat flour instead of white flour.

Is oat flour healthier than regular flour?

Oat flour recipes tend to offer more fiber, protein, and other healthy nutrients than recipes made with traditional white flour. It has a nice sweet and slightly nutty flavor that really makes these oat flour cookies stand apart from other recipes.

Print Recipe Save Recipe

5 from 4 votes

Oat Flour Cookies

Course Dessert

Cuisine Gluten-Free, Vegan

Keyword aquafaba, chocolate chip cookies, gluten free, oat flour, oat flour cookies, oatmeal cookies, vegan

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 159kcal

Author Sherri Hall

Ingredients

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

Instructions

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 and other helpful information for this recipe)

Notes

Cookies can be stored at room temperature in an airtight container for up to 4 days. Note that the cookies will soften during storage.

Variations

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.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, aquafaba adds approximately 3-5 calories per tablespoon.

Nutrition

This post originally appeared on Watch Learn Eat on December 21, 2019. It has been republished to reflect recipe, photo and content revisions.

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.