Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Drizzled Chocolate Walnut Oat Flour Cookies (V, GF, DF): an easy recipe for decadent, double chocolate oat flour cookies soft-baked to perfection. #Vegan #GlutenFree #DairyFree | BeamingBaker.com

Drizzled Chocolate Walnut Oat Flour Cookies (Vegan, Gluten Free, Dairy-Free, Soft-Baked)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Description

Drizzled Chocolate Walnut Oat Flour Cookies (V, GF, DF): an easy recipe for decadent, double chocolate oat flour cookies soft-baked to perfection. Vegan, Gluten Free, Dairy-Free, Whole Grain.


Ingredients

Scale
  • 1 ¼ cups gluten free oat flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ¼ cup + 2 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes)
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • ½ cup vegan chocolate chips
  • ½ cup walnuts, chopped

Optional Topping

  • 1 tablespoon each: vegan chocolate chips, chopped walnuts

Drizzle

  • ¼ cup vegan chocolate chips
  • ¼ teaspoon melted coconut oil

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
  2. In a medium bowl, whisk together all the dry ingredients: oat flour, cocoa powder, baking soda, baking powder and salt.
  3. In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined.
  4. Add the dry ingredients to the wet ingredients. Whisk until you get a sticky, soft dough-like mixture. Fold in chocolate chips and walnuts.
  5. Cover the bowl of cookie dough. Let sit for 10-15 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.*
  6. Using a cookie scoop, scoop 2 tablespoons of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc of desired thickness—they won’t spread much during baking. Press chocolate chips and walnuts into the tops of the cookies.
  7. Bake for 8-14 minutes. Mine took 10 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely.
  8. In a microwave safe bowl, add ¼ cup chocolate chips and ¼ teaspoon melted coconut oil. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim a tiny corner off. Pipe chocolate in a zigzag pattern across the top of each cookie.
  9. Enjoy! Storing instructions below.

Notes

– *You can skip this step, but the dough is more likely to be too sticky to flatten with a fork. Also, the cookies are less likely to have a beautiful textured on top.
– Adapted from my Double Chocolate Chip Cookies (V, GF, DF).
– Store in an airtight container at room temperature for up to 1 week.
– Freezing instructions: Store in an airtight, freezer-friendly container in the freezer for 1-2 months. Before enjoying, allow to thaw for 5-10 minutes at room temperature. Or, heat in the microwave in 10-second increments until warm.
– More delicious Cookie recipes (all V, GF, DF): Dark Chocolate Almond Trail Mix Cookies, Peanut Butter Chocolate Chip Oatmeal Cookies, Chocolate Chip Almond Butter Walnut Cookies.
– More Chocolate Indulgence recipes (all V, GF, DF): Gluten Free Vegan Brownies, Almond Butter Fudge Cups (Paleo), 3 Ingredient Homemade Crunch Bars.

  • Category: Cookies, Vegan, Gluten Free, Dairy-Free, Whole Grain