Oat Flour Chocolate Chip Cookies
Delicious and healthier chocolate chip cookies made with oat flour and dairy-free ingredients, perfect for a guilt-free treat.
Ingredients
Dry Ingredients
- 1 cup oat flour Use certified gluten-free oat flour for gluten-free cookies
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil or vegan butter Melted but not hot
- 1/2 cup brown sugar
- 1/4 cup maple syrup or agave syrup Can substitute honey for non-vegan option
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup dairy-free chocolate chips Any preferred flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the oat flour, baking soda, and salt.
- In another bowl, mix the melted coconut oil or vegan butter with brown sugar until smooth.
- Add the maple syrup and vanilla extract to the butter mixture and stir well.
- Gradually add the dry ingredients to the wet mixture and stir until combined to form a slightly sticky dough.
- Fold in the dairy-free chocolate chips.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes until the edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To enhance texture, consider chilling the dough for 30 minutes before baking. Store cookies in an airtight container; they last 3-5 days at room temperature or up to a week in the refrigerator. For freezing, separate layers with parchment paper.