Vegan Oat Flour Cookies with Chocolate Chips (Gluten-Free, Oil-Free)
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.
Servings: 10 cookies
Calories: 236kcal
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!
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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.
Nutrition
Calories: 236kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 112mg | Potassium: 169mg | Fiber: 3g | Sugar: 14g | Vitamin A: 16IU | Calcium: 98mg | Iron: 2mg