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.
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.
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.