These soft and chewy oat flour chocolate chip cookies are easy to make and ready in under 20 minutes. Made with just 8 ingredients (including flaxseed!) and without butter, oil and refined sugar, these delicious cookies are total guilt-free dessert. Naturally vegan and gluten-free.
This recipe is proof that a healthy cookie does not have to compromise on taste! I love baking with oat flour as it has a subtle nutty flavor that other flours just don't have. Add in the fact that it provides loads of nutritional benefits including fiber and protein, it's no wonder I use oat flour in my gooey chocolate chip cookies too!
I have quite a few cookie recipes on the blog, and while I have no plans to stop adding more, these oat flour cookies are definitely going to be hard to top. They simply have everything I've ever wanted in a cookie - chocolatey with a soft and chewy center and crispy edges!
Ingredients
- I recommend using store-bought oat flour for best results as it needs to be very fine.
- I prefer raw, unsalted creamy almond butter but any nut or seed butter can be used.
Instructions
1. Mix the dry ingredients in a large bowl.
2. Add the wet ingredients.
3. Stir in the chocolate chips.
4. Form the cookies.
5. Bake for 8 minutes, then transfer cookies to a cooling rack. Enjoy!
What Makes these Cookies so Healthy?
The nutritional benefits of these cookies cannot be overstated. The three main ingredients are oat flour, flaxseed and almond butter, each of which offers nutritional value.
- Oat flour is a source of fiber, magnesium and zinc, plus it provides plant-based protein and is rich in iron.
- Flaxseed is the richest natural source of an omega-3 fat (alpha linolenic acid) that our bodies cannot make on their own (source). It also contains protein and fiber.
- Almond butter offers plant-based protein while also being a good source of fiber and healthy fats.
I hope you all enjoy this nutritious and allergy-friendly cookie recipe! If you give it a try, please snap and tag me @eatingbyelaine so I can see you enjoying your creations of this perfectly sweet treat.
1-Bowl Oat Flour Chocolate Chip Cookies (Gluten-Free)
- Total Time: 18 minutes
- Yield: 15 1x
- Diet: Gluten Free
Description
These soft and chewy oat flour chocolate chip cookies are easy to make and ready in under 20 minutes. Made with just 8 ingredients (including flaxseed!) and without butter, oil and refined sugar, these delicious cookies are total guilt-free dessert. Naturally vegan and gluten-free.
Ingredients
- ¾ cup gluten-free oat flour*
- ¼ cup ground flaxseed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup raw, unsalted creamy almond butter (or any nut or seed butter you prefer)
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup mini vegan dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Mix the dry ingredients. Add the oat flour, flaxseed, baking powder and salt to a medium-sized mixing bowl and whisk together.
- Add the wet ingredients. Add the almond butter, maple syrup and vanilla extract and mix together until well combined.
- Add the chocolate chips. Stir in the chocolate chips using a large wooden spoon.
- Form the cookies. Use a retractable cookie scoop to form cookie dough balls and place them on the lined baking sheet (1 heaping tablespoon each makes about 15 cookies). Roll each ball together betwen your hands and slightly flatten each cookie.
- Bake for 8 minutes. After removing from the oven, allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Enjoy! Serve immediately or store cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
Equipment
Buy Now → Notes
*I do not recommend using homemade oat flour when baking cookies. Even with the use of a high-speed blender, the oat flour will likely not be as fine as store-bought versions and therefore the cookies will come out more dense.
- Prep Time: 10
- Cook Time: 8
- Category: Dessert
- Method: Oven
Tiffany says
These cookies are delicious! I love that I only get one bowl dirty and I love that all my daughters allergies are covered (I used sunflower butter)!
Elaine Gordon says
So happy you could make these for your daughters! Thank you for sharing!
Rhonda says
Would there be a replacement for the flaxseed? Just recently found out that I'm highly sensitive to it.
Elaine Gordon says
Hi Rhonda! Unfortunately, the flaxseed is a key ingredient in this recipe and plays an important role in the texture and structure of the cookies. However, I have so many other cookie recipes that don’t use flaxseed, and I’m sure you’ll find one you love! You can browse my full collection of cookie recipes here: https://www.eatingbyelaine.com/recipes/?fwp_categories=cookies. Let me know if you have any other questions—I’m happy to help! Best, Elaine
Dawn Gagliardi says
I WILL be making these soon! BUT, great tip on the Oat Flour! I had no idea! Thank you!
Elaine Gordon says
Wonderful! And glad you liked the oat flour tip. It really is better with baking to use store-bought oat flour when possible for the best texture. I hope you enjoy these, Dawn! Best, Elaine