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
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Preheat the oven to 175C (350F) and line a baking tray with parchment paper.
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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.
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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.
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Add the oat flour, cornstarch, baking soda and salt, and mix until just combined. Fold in the chocolate until well combined.
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Scoop out about 2 or 3 tablespoon of dough and roll into balls, or scoop with a cookie/ ice cream scooper.
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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.
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Let the cookies cool down for 10 min then move them to a cookie rack to cool down completely.
Store in an airtight container.