Vegan Oat Flour Chocolate Chip Cookies

oat flour chocolate chip cookies on plate

5 from 7 votes

Vegan Oat Flour Chocolate Chip Cookies

These vegan oat flour chocolate chip cookies are soft, tender, and packed with melty dark chocolate. Made in one bowl with simple pantry ingredients, they’re naturally gluten-free, oil-free, and incredibly easy to bake—the kind of cookie you can mix up in minutes whenever a chocolate craving strikes.

Prep Time5

Cook Time10

Total Time15

Course: Cookies

Cuisine: American

Keyword: gluten-free, oat flour, oat flour cookies, oats, oil-free cookies, wfpb cookies

Servings: cookies

Equipment

1 Large Baking Sheet

Ingredients

1/2 cup almond butter (see notes for alternatives)
1/4 cup flaxseed meal (preferably golden flaxseed meal)
1/4 cup coconut sugar (see notes for alternatives)
1 teaspoon vanilla extract
1/2 cup warm water
1 cup oat flour
1/4 teaspoon baking soda
Optional: 1/8 teaspoon salt
1/2 cup dark chocolate chips certified vegan, and/or gluten-free, as needed

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper (to prevent the cookies from sticking to the pan). You can also use a silicone baking mat.
Whisk the almond butter, flaxseed meal, coconut sugar, vanilla extract and warm water in a medium mixing bowl until blended and smooth.
Add the oat flour, baking soda, optional salt, and chocolate chips to the bowl of wet ingredients. Use a rubber spatula or large wooden spoon to stir and blend until completely combined into a thick cookie dough.
Using a small cookie scoop or a heaping tablespoon measure, scoop 10 portions of the cookie onto the prepared baking sheet, spacing about two inches apart. With damp fingertips (dip in water), gently flatten the dough into circles (about 2 inches/ 5 cm in diameter).
Bake the cookies in the preheated oven for approximately 8 to 11 minutes just set, pale golden, and the surface of the cookies appears dry (begin checking for doneness at 8 minutes).
Let the cookies cool, on the cookie sheet, on a cooling rack for 1 minute. Using a pancake turner or other spatula, transfer the cookies from the baking sheet to a cooling rack, Cool completely. Repeat with remaining dough.

Notes

IStorage: Store the cooled oat flour chocolate chip cookies in an airtight container

Room temperature: up to 2 days
Refrigerator: up to 1 week
Freezer: up to 6 months

Flaxseed meal alternative: I have only tested with flaxseed meal, but in theory, any equal weight of ground chia seeds should work as a substitute.

Coconut sugar alternatives: Use an equal amount (1/3 cup) of your preferred granular sweetener, such as brown sugar, date sugar, or natural cane sugar.

Almond butter alternatives: Use an equal amount of any other smooth nut butter or seed butter, such as cashew butter, peanut butter, or sunflower seed butter.

Nutrition