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Easy Gluten Free Vegan Desserts & Treats

Oat Flour Chocolate Chip Cookies (V, GF)

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Soft and decadent oat flour cookies packed with melty chocolate chips. The best oat flour chocolate chip cookies are made with wholesome oat flour and whole ingredients.

Closeup of oat flour chocolate chip cookies on black cooling rack

A Wonderfully Oat-y Twist on a Chocolate Chip Cookie Classic.

That’s right, an oat-y twist! Alright, now that I’m kinda-sorta saying it out loud, it doesn’t sound as fantastic. Ahem. Well, think of your favorite soft-baked chocolate chip cookies, but revamp all the ingredients to whole ingredients, and voila: you have today’s divinely-soft oat flour cookies, bursting with rich chocolate chips and yummy vanilla flavor.  Kinda like my favorite vegan oatmeal chocolate chip cookies or my best ever healthy chocolate chip muffins! Ready to bake cookies? Let’s do it!

Oat flour cookies ingredients in mis en place on kitchen counter including oat flour and chocolate chips

Stellar Ingredients for Stellar Oat Flour Cookies, like For Real.

  • oat flour: the main ingredient in today’s oat flour chocolate chip cookies! They put the oat flour in… oh you know where I’m going with this! 
  • rolled oats: you’ll barely even notice the rolled oats in this recipe. They’re just barely there, but add a subtle chewy texture that beautifully balances out the softness of your oat flour cookies. 
  • baking soda & baking powder
  • salt
  • coconut oil
  • coconut sugar & pure maple syrup: two types of sweetener for a richer and deeper sweetness profile. You’ll love the complexity of the cookie dough (I mean, you can try it, since oat flour and flax eggs are safe to eat raw).
  • flax eggs
  • vanilla
  • chocolate chips: feel free to leave the chocolate chips out of your oat flour cookies. You can substitute in any add-ins that you like. Try finely chopped dried fruit, seeds or even chopped up candy!  

What is Oat Flour?

Oat flour is a flour that’s made out of oats! It’s actually quite easy to make oat flour, here’s how to make homemade oat flour. Simply put, you place rolled oats in a food processor, then blend until all the oats are ground down into fine bits. You can also sift out the coarser bits to make super fine oat flour.

Hand picking up an oat flour cookie from plate with several more cookies on it

What’s the difference between oat flour chocolate chip cookies and regular ol’ chocolate chip cookies?

Oat flour chocolate chip cookies are just like your beloved classic chocolate chip cookies, except they’re made with oat flour instead of all purpose flour. The benefits come from the nutrient-rich profile of oat flour, which boasts minerals, fiber, vitamins and antioxidants.

Moreover, there isn’t a highly noticeable flavor in oat flour cookies. So rest assured, you won’t feel like you’re just being tricked into eating oatmeal cookies.

Recipe Highlights!

But why should you even bother making these oat flour cookies? Allow me to count the reasons:

  • Soft ‘n Delicious. These cookies are wonderfully soft and delicious. For those of you who have a soft spot for soft-baked cookies with a lightly crispy edge, you’ve come to the right place.
  • Great Ingredients. Check out the ingredients list and see how simple and whole these oat flour chocolate chip cookie ingredients are! You’ll love these guilt-free, healthy ingredients.
  • Easy to Make.
  • Even Easier to Customize. Simply swap the add-ins with an assortment of your favorite ingredients to customize your very own oat flour cookies. Try a combo of vegan white chocolate chips and chopped macadamia nuts for White Chocolate Macadamia Oat Flour Cookies, or sunflower seeds, cranberries and chopped peanuts for Trail Mix Oat Flour Cookies. You can even swap the extract or add in spices like ground cinnamon or ground ginger to spice things up.
  • Stays Fresh for up to 1 Week at room temperature, up to 2 months in the freezer. One of my favorite aspects of a good timesaving recipe is one that keeps fresh for more than 2 days. In this case, your oat flour cookies will stay fresh and mouthwatering for up to 1 week at room temperature. To keep your cookies lasting longer, be sure to keep them in a dry, cool and dark environment. After living in so many climates, I’ve come to realize the true spoiling power of humid environments and the sun! Ha. Keep your cookies in a cool, dry and dark place to make them last even longer. 😉 Better yet, keep ‘em in the freezer so your cookies can last up to 2 months.

fresh baked oat flour cookies with chocolate chips in bowls and kitchen towels

How to Make Oat Flour Chocolate Chip Cookies

No need to fret, making oat flour chocolate chip cookies is as simple and straightforward as making classic chocolate chip cookies. Follow along as I show you exactly how to prepare the world’s best oat flour cookie dough!

preheat

First, preheat your oven to 350°F. Then, grab a cookie sheet and line it with parchment paper.

whisk the dry ingredients

Grab a medium mixing bowl and add in all of the dry ingredients for today’s recipe. Whisk all the ingredient together until well mixed.

whisk the wet ingredients

Now, grab a large mixing bowl and add in all of the wet ingredients. Use a clean whisk to whisk together your wet ingredients.

combine

It’s time to combine! Pour the dry ingredients over the wet ingredients in your large mixing bowl. You’ll whisk the wet and dry ingredients together until they’re fully combined and create a soft, sticky dough. Fold in chocolate chips.

set

Cover the bowl and allow it to set for 10-15 minutes. This will allow your oat flour cookie dough to thicken for better scoopability.

scoop

Grab a cookie scoop. Scoop and drop balls of cookie dough onto that cookie sheet you prepared earlier. Press chocolate chips into the tops of each cookie and flatten.

bake, cool and enjoy (and repeat)

Bake, cool and then enjoy the best oat flour chocolate chip cookies! Then, repeat as needed.  

Storing & Freezing Your Oat Flour Cookies for the Freshest Taste 

room temperature

Store your vegan oat flour cookies in an airtight container at room temperature for about 1 week. Since these cookies are made with fresh, simple ingredients, they won’t last a month or a year (lol).

freezer

You can also store your oat flour chocolate chip cookies in a freezer-friendly, airtight container in the freezer. They’ll keep for much longer this way– 1 to 2 months, in fact.

Soft baked oat flour chocolate chip cookies on black cooling rack

More Oat Flour Cookie Recipes

Tools You Need

Happy Baking!

Oat flour cookies are one of Erik’s very favorite recipes because he can eat the batter (guilt-free). Can we blame him? 😉 Thank you for stopping by and sharing in these sweet baking adventures with me and your loved ones. ‘Til the next one…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🍪 📸 🍪

📸 Did you make this oat flour cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Oat Flour Chocolate Chip Cookies - Oat Flour Cookies featured square

Oat Flour Chocolate Chip Cookies (V, GF)

★★★★★

4.8 from 23 reviews
Print Recipe

Description

Soft and decadent oat flour cookies packed with melty chocolate chips. The best oat flour chocolate chip cookie recipe is made with wholesome oat flour and whole ingredients.

Ingredients

Scale

Dry Ingredients

Wet Ingredients

  • ¼ cup + 2 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisked together, set for 15 minutes)
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

Optional Topping

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, oats, 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 and resembles caramel, about 5 seconds.
  4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips.
  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 medium cookie scoop, scoop cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
  7. Bake for 10-14 minutes. Mine took 12 minutes. Allow cookies to cool on pan for about 10 minutes. Then, using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

Equipment

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.

Storing Instructions: Store in an airtight container at room temperature for up to 1 week.

Freezing Instructions: These cookies freeze well. Store in an airtight, freezer-friendly container for 1-2 months. Allow to thaw at room temperature for 5-10 minutes. Or, heat in the microwave in 10-second increments until warm.

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: oat flour cookies, oat flour chocolate chip cookies

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

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Reader Interactions

Comments

  5. Beth says

    I never used oat flour for anything before I made these cookies a few days ago. These are so good! AND they opened up my eyes to oat flour.

    ★★★★★

    Reply

  7. Bette B says

    So glad to have found this healthy recipe. A keeper, for sure.
    This time I used some cinnamon, real (vegetarian fed) eggs, added the oats first to the wet ingredients (to absorb some liquid; other recipes I’ve tried ended up with chewy oats if mixed along with the oat or other flour).
    The cookies came out great. Tasty, smooth textured.
    Will try again with raisins and nuts.

    Reply

  9. Michelle says

    Did I mention that I love your wizardry!? Thank you for yet another yummy recipe! ❤️

    ★★★★★

    Reply

  11. Anban says

    Yum! Yum! Yum! The first time I made them: omitted vanilla extract, subbed maple syrup with 1/4 cup dry cane sugar, and put final mixture in fridge for about 5 minutes before rolling into balls. They turned out AMAZING! The second time I made them: omitted vanilla extract and chocolate chips, added about 1tbsp. cinnamon and 1/4 cup raisins, immediately rounded dough into balls then let rest in fridge for about 15 minutes. They turned out AMAZING-er! Super cinnamony which I like but others may decrease the amount if you try this idea.

    Honestly, this will probably become my go-to cookie recipe because it is vegan and gluten-free and my body really appreciates the nutritional benefits. I will probably do some other flavor tweaks and comment on how those go.

    Reply

    • Demeter | Beaming Baker says

      Hi Ellen! Hm, I haven’t tried these in a toaster oven so I can’t say for sure. I know that toaster oven baking can be pretty tricky for some folks, and it can require a bit of testing to get the bake time just right. I’d love to hear how it all turns out for you!

      Reply

  14. Gertie says

    This sounds yummy and wonderful GF alternative without using potato starch etc. question: are the oats rolled or quick? Thanks! Will be trying these soon!

    Reply

  15. Mariam J says

    Love your chocolate chip cookie recipes , I’ve tried all of them except the thin and crispy …yet . thanks for sharing ! Also can I sub the pat flour for gluten free all purpose flour ?

    Reply

    • Demeter | Beaming Baker says

      Aww thanks Miriam! 😊 Thin and crispy are some of my all-time faves, so I can’t wait to hear what you think! As for the flour sub, I haven’t tried it myself so I can’t say for sure, and every brand of GF AP flour works a bit differently, but if you do try it let me know how it goes! 🙂

      Reply

  16. Nan says

    Wow! Tried these this morning and simply loved how easily they came together and now cleanly yummy they taste!
    They did come out super cakey and soft which is the way I love them, but my partner appreciates a crisper, chewier cookie. How can I edit this recipe to get there? I did try increasing the baking time by 5 minutes but it didn’t nearly help enough.

    Reply

  17. Susan Laverty says

    Hi, I’m anxious to try this recipe but have one question Can I use 1/2 c of coconut sugar instead of using the maple sugar?

    Reply

  18. rdave says

    just made these–super good! my mom wanted me to make use of the oat flour we got in a hurry from the store (they didnt have almond, so I thought how different could it be! lol) . She wanted me to make bars and i used your recipe as the base–one type with chocolate chips and the other without. i made pbj bars and chocolate chip bars with this! thank you for sharing, was super good. i used 1/2 a cup of maple syrup and no other sugar!

    ★★★★★

    Reply

  19. Kayla says

    These cookies are so simple and Turned out delicious 😄. I subbed the flax eggs for two actual eggs, used homemade oat flour, let the batter sit for 15 minutes, then baked for 9 min and they turned out pretty good 😄. Since I used homemade oat flour they are a bit more cake-like than cookie, but we quite enjoyed them. The only complaint my family and I have is that we have huge sweet tooth over here and these cookies are not too sweet. Which some people may like, but I think next time I will add a bit more sweetener to them. Thanks so much for the recipe! Will be making again 😄

    ★★★★

    Reply

  20. Sarah says

    This recipe looks great! Thanks for sharing. 2 questions — 1) can I use regular eggs instead of flax eggs? and 2) can I use ghee if I don’t have coconut oil, and if so is the ratio 1:1?

    Reply

    • Demeter | Beaming Baker says

      Hi Sarah! Let’s see, 1) yep, that should be fine. 2) Hm, I haven’t tried it so I can’t say for sure how it would go or what the ratio would be. If you try it out, I’d love to know how they turn out. Happy baking! 🙂

      Reply

  21. Betsy says

    Thank you for this recipe. 🙂 I invested in some oat flour recently. I don’t need to be gluten free but I have some celiac friends. I’ve got some delightfully good vegan chips and some coconut oil. Looks like the only thing I need to lay my hands on is some flax seeds. This recipe looks fantastic. And I truly enjoyed the story about the miniature chocolate chip cookies. That was a really great story. Blessings.

    ★★★★★

    Reply

  22. Jumana says

    Hey Demeter!
    I was looking for a healthy oat cookie recipe without the nasties and I found this.
    My first attempt was great beyond words.
    Loved the taste texture and overall appeal.
    But the next time I tried it they were air bubbles, they spread out on the tray and we’re very soft and thin like pancakes. Can you help me with that?
    Thanks

    ★★★★★

    Reply

    • Demeter | Beaming Baker says

      Hey Jumana! Hmm… I wonder if it could be a change in temperature? Was it much hotter in your kitchen the second time around? Or, did you roll the dough in your hands for awhile (which would heat them up) the second time, and maybe scoop them (thereby keeping them colder) the first time? Also, did you make sure to let the dough sit for 10-15 minutes before scooping? Hope this helps!

      Reply

  23. Gabrielle says

    I had oat flour I had to use up so decided to try this recipe when I was searching for a healthy sweets. Honestly, I had zero expections it would turn this good. My husband who almost never likes any of the healthy sweet stuff said wow. Additionally, I can’t believe they are actually not bad for you (love that it has flaxseed) ! This is my go to recipe from now on which will be a staple so thank you so much. Next time I want to try to replace the chocolate chips for raisins for an even healthier cookies. WHOEVER IS READING YOU NEED TO TRY THIS RECIPE. YOU WONT REGRET IT I PROMISE YOU

    ★★★★★

    Reply

  24. Joanna says

    Hi! I just made these, and they were delicious. I was too lazy to grind my oats, so I just used APF, but they still turned out great :0

    ★★★★★

    Reply

  26. Ondina says

    I just made them and instead of using flax eggs, I used regular, and I switched maple syrup for agave syrup and OMG extraordinary! Totally loved them complete success! Thank you so much for the recipe! Btw they were ready in 9 minutes as well.

    Reply

  27. Stephanie says

    I made a batch today and they are delicious! Could you only do oat flour, though, or is the whole oat necessary? Someone I love doesn’t like the chunks of oats. Everyone else loved them!

    Reply

    • Demeter | Beaming Baker says

      Yay!! I’m so pleased to hear it, Stephanie! 🙂 Whole oats: you might be able to leave them out–just make sure to sub with a few extra tablespoons of oat flour to help absorb the wet ingredients (will probably take some experimentation). Good luck! Thank you for stopping by. 🙂

      Reply

  29. Angie PH says

    Thanks for developing a good base recipe. Hopefully it will still be amazing when I figure out the coconut substitutions. .
    It is a little frustrating to have you refer to so many recipes with tree nut ingredients as, “allergy friendly,” carte blanche. I am sure that it is helpful for some allergies, like egg, milk, and wheat, but less so for tree nut allergies, which is a big one. .
    I would love to see a few tree nut safe recipes sprinkled in (no nut flours, no coconut, no palm oil, no nut extracts or oils).
    Thanks again for sharing.

    ★★★

    Reply

  30. Loris Ayoub says

    I am not vegan, can I use 2 eggs instead? and I can’t find coconut sugar.. can I use honey?
    I am trying to find a healthy cookie recipe that my kids (both) would love. My son eats anything, even my non sugar healthy cookies and cupcakes, my daughter wants butter lol

    Reply

    • Demeter | Beaming Baker says

      Hi Loris! You can swap the flax eggs here with two regular eggs. And for the coconut sugar, you can use organic brown sugar. Hope you and the kiddos enjoy the cookies!

      Reply

  31. Zarra says

    Hi. I made this recipe a few times and each time the cookies looked great but the inside was kind of cakey, not chewy (yes, i did flatten) and the mouthfeel kinda sticks to the roof of my mouth. Any suggestions? I followed recipe exactly. Thanks for any help!

    Reply

    • Demeter | Beaming Baker says

      Hi Zarra! If you’re using homemade oat flour, make sure it’s very finely ground. Coarse oat flour can definitely affect the texture. Hope this helps!

      Reply

      • Zarra says

        Hi. I’m using store bought oat flour. The cookies bake up with no spread (stay as balls) and the inside is cakey and sticks to roof of your mouth.

        Reply

        • Demeter | Beaming Baker says

          Yes, as you can see in the instructions, I mention that the cookies will NOT spread. As such, you need to flatten them with a fork to desired thickness.

          Reply

  32. Shawna says

    Hello, I would really love to make these for my boys, am searching gluten free as we have a recent celiac disease diagnosis. But one of my boys is also a Type 1 diabetic so I need to have carb count for everything he eats as well, would you happen to have the carb count for this recipe?
    Thank you in advance.
    Shawna

    Reply

    • Demeter | Beaming Baker says

      Hi Shawna, unfortunately I haven’t calculated this nutrition facts for these yet. I’m going to be slowly but surely adding those in the next few months. Thanks for your patience! .

      Reply

  33. Rishi says

    I loved the plant based simplicity of your recipe and the pictures were great, so I use your recipe to make Indian Jeera Biscuits (basically just sub the chocolate chips for 1 tablespoon of roasted cumin). They taste wonderful, but the color came out much lighter than yours (11 minute bake time) and they’re a little too soft and chewy. Any suggestions on how to up the crunch?

    ★★★★

    Reply

    • Demeter | Beaming Baker says

      Hi Rishi! This recipe’s definitely more of a soft-baked cookie. You could try decreasing the temperature and baking much longer. Enjoy!

      Reply

  34. Nina says

    Hi, I just attempted to make these cookies
    I waited 20 minutes because the dough was still very wet and added 2 extra spoons Oatflour.
    When I put the cookies in the oven they immediately melted into a big square. Might still taste good but obviously not what I wanted.
    I used 2 real medium sized eggs but other than that exactly followed the recipe..
    any advice on how I could adjust the recipe?

    Reply

  35. CToth says

    These are delicious. I used real eggs and they turned out fantastic. I love that they have very little sugar in them and yet they are perfectly sweet. Thank you so much, I have tried many of your recipes with great success. Thank you for posting healthy recipes.

    Reply

    • Demeter | Beaming Baker says

      I’m so happy to hear that you loved these!! I really wanted to share a cookie with the smallest amount of sugar possible without sacrificing taste. I’m pleased as all get out that you enjoyed this and my other recipes. Thanks for stopping by! 🙂

      Reply

  36. Payal says

    I came here from ice cream sandwich post. My son can’t do eggs or any kind of seeds. Can you suggest how replace flax eggs?

    Reply

      • Demeter | Beaming Baker says

        Hi Erin, no pardon necessary! I’ve typed many a typo in my day (aka today) haha. 😉 Such a great idea to use molasses! I’m so pleased to hear that you enjoyed my recipe. Happy baking!

        Reply

  38. Lisa says

    These are so delicious. My daughter was the taste tester and she LOVES them. Thanks so much for brightening a gloomy, “there’s nothing good I can eat anymore”, winter Saturday afternoon here in Denmark. Better get back to baking another batch, these are going to disappear f.a.s.t!!!

    ★★★★★

    Reply

    • Demeter | Beaming Baker says

      Hi Lisa, I’m so happy to hear that! There’s really nothing quite like a fresh, home-baked good to brighten up a gloomy afternoon, is there? 🙂 It was such a treat to read your comment. Happy baking to you and your daughter! 🙂

      Reply

    • Demeter | Beaming Baker says

      Hi Peggy, did you use a 2-tablespoon measuring scoop? And how did the texture of the cookies come out?

      Reply

        • Demeter | Beaming Baker says

          That’s so odd! My cookies were medium-sized, they fit in my palm (and are actually smaller). Maybe the scoop was mislabeled? Try using your tablespoon measure to verify the volume in your scoop. Also, was the scoop rounded? That can lead to much larger cookies. Good luck! Glad to hear they tasted amazing! 🙂

          Reply

  40. Dawn says

    Boston is cold, wet, and just plain miserable today and I really needed a little pick-me-up. I’ve been searching for a truly delicious GF chocolate chip cookie for ages and I finally found it! Soooo yummy. Can’t thank you enough!

    ★★★★★

    Reply

    • Demeter | Beaming Baker says

      Dawn, I feel you!!! I’m in Boston too and I’m SO over this weather! However, on the upside, it is actually sunny today, so hopefully that lasts. 😉 I’m so pleased to hear that you found exactly what you were looking for. Enjoy!

      Reply

  41. Trinidad says

    Hello! I’m going to try this recipe!!
    I was wondering if I can replace the maple syrup? because I don’t have any liquid sweetener at the moment.

    Reply

    • Demeter | Beaming Baker says

      Hi Jane! Perhaps you meant to leave this comment on a different recipe? This one doesn’t include peanut or almond butter. Usually, you can substitute with sunflower seed butter. 🙂

      Reply

  44. Linda Jensen says

    I made these today and I placed M&M’s on the cookies for the kids, and put black walnuts in mine (my two toddlers don’t like walnuts yet). My food allergies make me feel deprived in the desert area so I love it when I find something this easy and fast! Best of all they tasted wonderful… so much better than anything you can buy in the store!

    ★★★★★

    Reply

    • Demeter | Beaming Baker says

      Hi Linda! Thank you so much for taking the time to leave such a wonderful comment. Words like yours motivate me to keep going. 🙂 It’s one of my biggest goals to make sure folks with food allergies do not feel deprived–so thank you for showing me it’s working! Btw, so clever of you to create a nutty version for yourself and a fun one for the kiddos. 🙂 Can’t wait to see what you try next!

      Reply

    • Demeter | Beaming Baker says

      Woohoo!!! I’m super happy that you enjoyed this recipe, Tate. 🙂 There’s nothing quite like convincing those who aren’t V+GF that V+GF treats are just as tasty! 😉 .

      Reply

    • Demeter | Beaming Baker says

      Hi Shannon, I get this question a lot, so here’s what I’ve answered before: I actually switch back and forth between tons of different vegan chocolates. Here are a few that I like, some that happen to be “accidentally” vegan and are totally affordable: Guittard Semisweet Chocolate Chips (or Extra Dark if you enjoy dark chocolate), Trader Joe’s Semisweet Chocolate Chips. But if you have a dairy allergy, I’d definitely recommend going for an allergy-friendly brand like Enjoy Life. Hope this helps! 🙂

      Reply

  49. John Eubank says

    cookies seems so crunchy and delicious, i will defiantly try this , thank you and lovely week ahead

    Reply

  51. Shashi at Savory Spin says

    Hahaha I love how your younger trouble maker self thought! I was thinking you were going to say you tried to bake scoops of ice cream – but your younger self was one smart cookie – pun intended there! 🙂
    For the record – trouble makers are a delightful bunch (I was and still am called one myself) – and speaking of delightful – these look amazingly scrumptious!
    Hope you have a wonderful week Demeter xoxo

    Reply

    • Demeter | Beaming Baker says

      Lolol–of course we’re on the same wavelength–we’re both troublemakers, Shashi! 😉 🙂 Thanks so much! Have an awesome week, Shashi! 🙂

      Reply

  52. Natalie | Feasting on Fruit says

    Best. BB Storytime. Ever. Because a) awwwwww b) I always wondered if that dough would really bake c) you had a yellow daisy cup which sounds mega cute d) trouble is what makes life fun, so I fully support the moral of this story! Also If You Give a Mouse A Cookie (and friends: moose + muffin, pig + pancake–I love the whole dang collection!) is my favorite children’s book of all time❤️ It makes me very happy to know that cookie dough bits do in fact have cookie-making power, but I think I might still need one or three of these full-size fluffyamazing oat flour choco-chip guys to go with the minis. Because they are killing it on the chunky-meets-chip-meltiness and just begging for a glass of milk on the side. Happy monday.. xo

    Reply

    • Demeter | Beaming Baker says

      Aw, I’m so glad you enjoyed it, Nat! <3 Haha. It totally baked like a real cookie! Also, I'm so missing that cup right now! And friends??? Tell me more! 😉 I just loved that book--could've read it a thousand times and it was still amazing. Chunky-meets-chip-meltiness <-- LOVE it!! Happy Monday my dear! xoxo

      Reply

  53. Jessica M says

    Demeter- These look fabulous! I am definitely going to be making these for my family! Question- I don’t usually like the texture that oats create in baked goods ( oat flour is fine!)- can I replace the rolled oats with more oat flour, or do the oats just disappear when baked?

    Thanks!! And thanks for providing this GF, dairy free, refined sugar free, and egg allergic household with so many wonderful recipes- I love that my daughter never feels that she is deprived of treats due to her diet!!

    Reply

    • Demeter | Beaming Baker says

      Hi Jessica! Thank you so much! The oats basically just disappear–I had a few folks try them and not even notice the oats! But it’s really up to your personal preference. Maybe give them a try as is, then we can brainstorm a substitute if need be? 🙂

      Aw, it’s my absolute pleasure! It warms my heart to know that your daughter no longer feels deprived of treats. My mom went through a similar phase–it felt like she couldn’t eat anything. Now she’s happy eating all the treats I bring over–so I’m going to tell her that another mother and daughter duo are figuring it out, just like we did. <3 Big hugs.

      Reply

  54. Cheyanne @ No Spoon Necessary says

    My dad used to call me a troublemaker!! Why am I not surprised AT ALL that we share this nickname? I mean BESTIES. Plus I swear we are sisters from another mister! 😉 And I’m totally NOT shocked about the food trouble-making you caused! I do seem to remember a story about candy and an Easter basket! bahahaha!! Anyways, I need to stop coming here before I eat, because I leave here drooling all over my keyboard and super hangry, D to the Meter! These cookies look INCREDIBLE!! I mean, who doesn’t love a classic CCC? But you went and jazzed it up in only that fabulous way my beaming baker can do! Gimme all da cookies! Pinned of course! Cheers, sweetie pie! xoxoxo

    ★★★★★

    Reply

    • Demeter | Beaming Baker says

      Oh wow!! Now it’s my turn: why am *I* not surprised that you were also called a troublemaker?? 😉 Besties, sisters from another mister–any way you look at it, we’re one set of kindred troublemakers! 😉 I just KNEW you were gonna bring up that Easter basket!! Hahaha. Thank you so much for your sweet words! Now come over here so I can make you a batch of white chocolate chip cookies. 😉 xoxoxo

      Reply

  56. Gayle @ Pumpkin 'N Spice says

    I can totally picture you as a cute little troublemaker kid, Demeter! 🙂 But that’s good, because you kept your mom on your toes, right? Never a dull a moment, and that’s how it should be! These cookies are calling my name! I need this entire batch, especially because it’s Monday, an Monday is, well, Monday haha. I love that this is made in just two bowls and with oat flour. You definitely can’t go wrong with chocolate chip cookies, and these look perfect! Pinned, of course! Hope your Monday is off to a great start!

    Reply

    • Demeter | Beaming Baker says

      Haha. I got into way too much trouble! (Turns out, my mom was right!) 😉 Yeah, dull moments just aren’t as fun. Monday–that’s all you have to say about that! Thank you for pinning. Have a wonderful week, Gayle. 🙂

      Reply

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