These chewy Oat Flour Chocolate Chip Cookies are loaded with chocolate, naturally gluten-free and vegan. They are easy to make and ready in under 30 minutes, no need to chill the dough before baking.
These Oat flour cookies are really easy to make and a little healthier then normal chocolate chip cookies. Using oat flour is a great way to bake gluten-free and it also gives these cookies a delicious taste.
Fore more gluten-free cookies, check out these chocolate banana coconut cookies or these chocolate dipped Peanut Butter and Strawberry jam cookies.
Jump to:
Ingredients
These vegan Oat Flour Chocolate Chip Cookies are easy to make with just a few basic ingredients listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Vegan butter, use the stick butter, not the one in a tub you spread on bread. Make sure it is room temperature and soft so it will be easy to cream up.
- Brown sugar, make sure to pack it into the measuring cup to get the right amount.
- Granulated sugar, I like to use organic.
- Flaxseed meal, mixed with 3 tablespoon hot water to make a flax egg.
- Vanilla extract, for that classic chocolate chip cookie taste. Vanilla bean paste or vanilla powder can also be used.
- Oat flour, store bought or make your own in a food processor or high speed blender.
- Cornstarch, a little helps hold these cookies together.
- Baking soda, just a little to give these cookies a little lift and chewy texture.
- Salt, to enhance and balance the flavours.
- Vegan chocolate chips, use your favourite. I prefer dark chocolate chips, you can use a chopped up chocolate bar as well.
See recipe card for quantities.
Instructions
These oat chocolate chips cookies are easy to make in just one bowl. Follow the step by step photos below.
For the full written instructions, see the recipe card at the bottom.
In a small bowl mix the flaxseed meal with the hot water to make flax egg. To a large bowl or stand mixer, add the butter, brown and granulated sugar.
Beat the butter and sugar until light and creamy. Pour in the flax egg and vanilla and mix until combined.
To the bowl, add the oat flour, cornstarch, baking soda and salt, and mix until just combined.
Add the chocolate chips to the cooke batter.
Gently fold in the chocolate chips until well combined.
Scoop out the dough and roll into balls, or scoop with a cookie/ ice cream scooper.
Leave about 2 inches between the cookie dough to give them room to spread.
Bake the cookies for about 8 min for smaller and 12 min for larger cookies. They will be still be soft but will firm up as they cool.
Hint: Let the cookies cool down for about 10 min before moving them to a cookie rack to cool down completely. Vegan cookies can be a little delicate.
Substitutions and Variations
- Nuts – Add some chopped walnuts, pecans or almonds for a little extra crunch.
- Chocolate – This recipe calls for vegan dark chocolate chips, but a chopped up chocolate bar can also be used. Milk chocolate chips work as well, but the cookies will be a lot sweeter.
- Gluten-free – Oats are naturally gluten-free, but for gluten intolerance, make sure to use certified gluten free oat flour since it can contain traces of gluten.
Also check out my Vegan Chocolate Chip Banana Cookies.
Storage
Store these vegan oat flour chocolate chip cookies in an airtight container for up to 3 days. They also freeze very well, place them in a freezer friendly container or ziplock bag, try to press out as much air as possible. Freeze for up to 3 months.
Top tip
Make your own oat flour!
Place rolled oats in a food processor or high-speed blender. Blend until it has a fine flour consistency, Scraping down the sides as needed. It is really that easy! Store the oat flour in an air tight container and use in other recipes as well, like these Banana blueberry oatmeal muffins or these healthier Vegan Oatmeal Raisin Cookies.
When making vegan cookies, the biggest difference is that they don’t contain eggs, butter or milk. Instead these Oat flour chocolate chip cookies uses plant-based butter, a flax egg made from flaxseed, and vegan chocolate chips.
Using oat flour makes these cookies a little healthier and gluten-free. It also add a wonderful flavor and slightly chew texture.
More cookies to try:
More recipes with oats:
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
These chewy Oat Flour Chocolate Chip Cookies are loaded with chocolate, naturally gluten-free and vegan. They are easy to make and ready in under 30 minutes, no need to chill the dough before baking.
- ½ cup (110g) vegan butter, room temperature
- ½ cup brown sugar, packed
- ⅓ granulated sugar
- 1 tablespoon flaxseed meal mixed with 3 tablespoon hot water (flax egg)
- 1 teaspoon vanilla extract
- 2 cups (220g) oat flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (180g) vegan chocolate chips
-
Preheat the oven to 175C (350F) and line a baking tray with parchment paper.
-
In a small bowl mix the flaxseed meal with the hot water, stir well and leave to thicken for 5 minutes to make flax egg.
-
To a large bowl or stand mixer, add the butter, brown and granulated sugar. Beat the butter and sugar until light and creamy. Add the flax egg and vanilla and mix until combined.
-
Add the oat flour, cornstarch, baking soda and salt, and mix until just combined. Fold in the chocolate until well combined.
-
Scoop out about 2 or 3 tablespoon of dough and roll into balls, or scoop with a cookie/ ice cream scooper.
-
Bake the cookies for about 8 min for smaller and 12 min for larger cookies. They will be still be soft but will firm up as they cool.
-
Let the cookies cool down for 10 min then move them to a cookie rack to cool down completely.
Store in an airtight container.
Leave a Reply