Chocolate Chip Oat Flour Cookies
Oat flour chocolate chip cookies are soft, gooey and so easy to make. These vegan chocolate chip oat flour cookies are egg free, dairy free and gluten free. All you need is one bowl and 9 ingredients to make these cookies.
Servings 12
Calories 160kcal
Ingredients
- 1/2 cup coconut sugar
- 1/3 cup avocado oil
- 1 1/3 cup oat flour
- 2 tbsp arrowroot powder
- 1/4 cup dairy free millk
- 1 tsp baking powder
- pinch sea salt
- 1 tsp vanilla extract
- 1/3 cup dairy free chocolate chips
Instructions
- Preheat oven to 350F.
- Add the coconut sugar and avocado oil to a large bowl. Stir well.
- Add the oat flour to the bowl and stir well until the oat flour is coated in the avocado oil.
- Add the arrowroot powder, dairy free milk, baking powder, salt and vanilla extract to the bowl with the rest of the ingredients. Stir well. The dough will thicken within 1-2 minutes.
- Add chocolate chips to the cookie dough and stir well to incorporate.
- Scoop out the dough with a 1 tablespoon cookie scoop. Scoop onto a baking sheet and press down on the dough to flatten slightly.
- Bake in a 350F for 10 minutes. Allow the cookies to cool 15 minutes before transferring to cooling rack.
Video
Notes
Top tips
- Properly measure the oat flour. Use the spoon and level method to measure out the oat flour. Spoon the oat flour into the measuring cups instead of scooping the measuring cups into the flour directly from the bag or container (this can compact the flour). Level off the flour using the back of a butter knife to get a level scoop.
- Use a cookie scoop to ensure the cookies are the same size. I like using a 1 tablespoon scoop, but you could use up to 1.5 tablespoons. Just be sure to press the cookies down before baking as they won't spread and would be too thick to cook through in time.
- You can easily double this recipe. However, I would recommend only baking one cookie sheet at a time. If you need to re-use your cookie sheet, be sure to let the cookies rest first before carefully removing the cookies with a spatula.
- Add more chocolate chips at the end. Often the last 1-2 cookies worth of dough in the bowl has less chocolate chips than the rest of the dough. I always sprinkle in a few more chocolate chips before scooping out that dough to get an equal distribution of chips in each cookie.
- The cookies will not spread on their own, so be sure to press them down before baking.
- Let the cookies cool at least 15 minutes before moving them off the baking sheet. These are very fragile and will fall apart if they do not have time to rest.
- If you want this recipe to be gluten free, be sure the oat flour or oats are labeled "gluten free". Oats are naturally gluten free but often get contaminated during processing.
- Chopped nuts or seeds – walnuts, pecans, almonds, pistachios, sunflower seeds, pumpkin seeds
- White chocolate chips
- Raisins, dried cranberries, dried cherries
- Sprinkles
- Chopped peanut butter cups
- Flakey salt (sprinkled on at the end)
- Spice: cinnamon, pumpkin pie spice, nutmeg
- Counter – these cookies can be left out on the counter for up to 24 hours.
- Fridge – this is my preferred method of preserving leftovers. Place leftover chocolate chip oat flour cookies in an airtight bag or container for up to a week.
- Freezer – freeze leftover cookies for up to 3 months. Let the cookies cool completely before placing them in the freezer. I like to freeze them on a wax or parchment paper lined baking sheet. Once frozen, transfer to a freezer safe bag or container.
Nutrition
Calories: 160kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Fiber: 1g | Sugar: 7g
