These healthy oat flour cookies have ultra-tender centers packed with melty chocolate chips and the best crispy edges. They are made without oil or butter and you can whip up a batch all in one bowl and in under 30 minutes. Perfect nutritious breakfast or wholesome snacking cookies and they are 100% vegan + gluten-free.
I have been on a chocolate treat phase recently, or maybe for as long as I can remember 🤷♀️.
These vegan chickpea truffles are new on the blog and they were a huge hit, my family is already requesting more of them! And these vegan kidney bean dark chocolate brownies are a personal favorite, I just love it when I feel like I'm indulging in a treat while eating a fiber-packed oil-free vegan dessert.
And now these vegan oat flour chocolate chip cookies are another healthy chocolate recipe you can feel good about while satisfying your sweet tooth: they are made without butter or oil, completely egg-free and also, they use gluten-free nutritious oat flour. Oat flour has a wonderfully smooth and naturally sweet flavor while being non-grainy, like many other specialized gluten-free flours. Plus, it is not expensive! Perfect for making cookies!
As a side note, if you have some sourdough starter to use, then try these sourdough oatmeal chocolate chip cookies, or make these 4-ingredients banana oat cookies if you prefer to use rolled oats.
Or if you are looking for a single large cookie, then check out this oat flour single-serve protein cookie recipe and have a peak at these chocolate matcha cookies if you are a matcha lovers!
Let me know how this recipe worked out for you! ❤️
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❤️ Why you will love this recipe
- Easy and quick recipe all made in one bowl, no dough chilling required!
- Made using only a few pantry-friendly simple ingredients
- Healthy cookie recipe that's filling and rich in fiber
- Versatile and features many ways to be customized
- Tender center with melty chocolate and crispy edges
- Perfect breakfast cookies or for snacking in the afternoon
- Special diet and allergen friendly: 100% vegan, dairy-free, egg-free and gluten-free
🗒 Ingredient list (+ substitutions)
- Oat flour: I tested this recipe with both store-bought oat flour from Bob's Red Mill and also my own oat flour that I ground from rolled oats. Homemade oat flour is usually a little more coarse (from rolled oats, less processed) compared to store-bought oat flour which tends to be more fine (from oat groats, more processed). But both worked! The pictures/video show cookies made with store-bought flour, giving them a smoother texture. If using homemade flour, be sure to grind for long enough so it is as fine as you can and expect some cookies with more texture.
- Almond butter: use a natural (no added oil, no sweetener) almond butter that has a smooth and pourable consistency. Peanut butter would work too, although make sure it is a pourable smooth PB for the best result and plan on adding 1-2 tablespoons extra of milk if the dough is too thick.
- Oat milk: or use any other plant-based milk, such as almond milk or soy milk.
- Chocolate chips: I used the vegan mini chocolate chips from the brand Enjoy Life, but you can swap them for dark chocolate chunks instead.
⭐️ Find the full list of ingredients with quantities down below in the recipe card!
📝 Variations
- Double chocolate: add 1 tablespoon of cacao powder (or cocoa powder) + an extra tablespoon of oat milk to the batter.
- Sweet and salty: once the cookies are shaped on the baking sheet, sprinkle some coarse sea salt over them and gently press the salt in the cookies so they stick well to them.
- Other adds in: for even healthier cookies with less sugar, which can be great to enjoy as breakfast oat flour cookies, then swap the chocolate chips for raisins, chopped nuts or dried cranberries.
- Thumbprint: they have a texture that reminds me of shortbread cookies, which would be perfect served as thumbprint cookies. Omit the chocolate chips and once you shape the cookies into discs on the baking sheet, then use your thumb to create a small cavity in the middle. Fill them up with your favorite jam and bake!
- Spice fall cookies: add some cinnamon, ground ginger, cardamom and nutmeg.
- Edible cookie dough: you can eat the dough raw straight from the bowl! The cookie dough batter has no eggs and no wheat flour, meaning that it does not require cooking before enjoying.
🍽 How to make vegan oat flour cookies with chocolate chips
Step 1: Add the almond butter, oat milk, brown sugar and vanilla extract to a large bowl.
Step 2: Whisk until smooth.
Step 3: Add the flour, baking powder and salt.
Step 4: Stir until the batter comes together (this will take a few minutes and the dough will appear dry initially). Incorporate the chocolate chips into the thick batter.
Step 5: Divide the batter into 10 balls (I recommend using an ice cream scoop because the dough will be very sticky).
Step 6: Shape the cookies into thick discs of about 2 inches by pressing with your fingers and bake at 350ºF for 10-11 minutes. Let them cool down on the baking sheet for 5 minutes before enjoying.
⭐️ Detailed recipe down below in the recipe card!
💡 Baking tips
- I highly recommend using a scale to measure the ingredients. If you don't have one, then use the cup measurement provided in the recipe card but in that case, use the scoop and level method to measure the flour so you don't over-pack it.
- When mixing the batter, it will feel too dry and thick at first. This is because there is no butter or oil in this recipe but thicker almond butter instead. You have to force the flour to get into the thicker almond butter mixture. Keep stirring and pressing on the batter using a spatula or a spoon until it comes together and you cannot see any dry spots of flour: it should turn into a very sticky cookie batter!
- These cookies don't spread while baking, so make sure to press them into discs before baking (see the quick video down below in the recipe card).
❗️ Storage tips
Keep the cookies in an airtight container at room temperature for up to 4 days.
For longer storage, then freeze them for up to 3 months! You can let them thaw at room temperature before enjoying.
❓ FAQs
Compared to regular all-purpose white flour, oat flour is healthier since it is made with whole grain, and thus has a higher content of fiber, protein and other nutrients.
Yes, you can! Simply grind rolled oats into a fine powder using a high-speed blender or a strong food processor. Make sure to keep blending until it is as fine as you can.
I hope you like this oat flour chocolate chip cookie recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Vegan Oat Flour Cookies with Chocolate Chips (Gluten-Free, Oil-Free)
Equipment
- Large bowl
- Large whisk
- Spatula
- Scale or measuring cups
- Baking sheet
- Parchment paper
Ingredients
- 90 g almond butter or ⅓ cup
- 90 g brown sugar or ½ cup
- 1 teaspoon vanilla extract
- 75 g oat milk or ⅓ cup, you can also use almond milk or soy milk
- 95 g dark vegan chocolate chips or ½ cup, I used the mini chocolate chips from Enjoy Life
- 230 g oat flour about 2 cups, see notes
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- To a large bowl, add the almond butter, oat milk, brown sugar and vanilla extract. Use a large whisk to stir until smooth and uniform.
- Right over the wet ingredients, add the oat flour, baking powder and salt. Use a large spatula or spoon to stir until the batter is uniform. This step will take a few minutes and might even look too dry and thick, but keep stirring until it comes together (you have to press the flour into the almond butter mixture). Incorporate the chocolate chips into the batter.
- Use a medium-sized ice cream scoop to divide the sticky cookie dough into 10 balls and transfer them to the prepared baking sheet as you go. Press on the balls to form thick discs (about 2-2.5 inches wide), then bake for 10-11 minutes.
- Let the cookies cool down on the baking sheet before enjoying them (they will firm up as they cool down).
Video
Notes
- Storage: Keep the cookies in an airtight container at room temperature for up to 4 days. For longer storage, then freeze them for up to 3 months! You can let them thaw at room temperature before enjoying.
- I used the oat flour from the brand Red Bob's Mill, but you can make your own flour from scratch if you want to use rolled oats instead.
- I highly recommend using a scale to measure the ingredients. If you don't have one, then use the cup measurement provided in the recipe card but in that case, use the scoop and level method to measure the flour so you don't over-pack it.
- When mixing the batter, it will feel too dry and thick at first. This is because there is no butter or oil in this healthier recipe but thicker almond butter instead. You have to "force" the flour to get into the thicker almond butter mixture. Keep stirring and pressing on the batter using a spatula or a spoon until it comes together and you cannot see any dry spots of flour: it should turn into a very sticky cookie batter!
-
These cookies don't spread while baking, so make sure to press them into discs before baking (see the quick video down below in the recipe card).
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Anonymous says
These are really good, will make again