Gluten Free Vegan Oat Flour Chocolate Chip Cookies (V, GF): an easy recipe for simply delicious, soft, chewy chocolate chip cookies made with oat flour. Vegan, Gluten-Free, Dairy-Free, Oat Flour.
When I was a little kid, I would get into all kinds of trouble. In fact, my mom used to (okay, still) calls me “troublemaker.” I used to totally get offended by this—especially as I grew older and was very determined to make less trouble. But then I started hearing her call her grandson, Dylan, “troublemaker” over and over again. Then, smothering him in all the kisses and hugs.
While he kinda is a troublemaker (facts are facts), I felt much better about being labeled that way. Perhaps she called/calls me this because she loves me (duh). Better yet, she calls me a troublemaker because she simply loves trouble. 😉
If I could tell you all about the mischief my mom gets into with her very curious mind, she might actually start insisting on “proofreading” (i.e. censoring) all of my posts. So let’s just leave it at that. Also, between you and me, I’ll be spilling the beans on her shenanigans a few posts down the line. Ahem. 😉
Anywho, what and how does this relate to gluten free vegan oat flour chocolate chip cookies? Besides the very obvious fact that the length of this recipe title is a bit of trouble in and of itself? Heh heh. Well… when I was a wee one, I would get into all kinds of trouble when it came to food. Okay, fine, by “food” I really mean COOKIES!! Specifically, chocolate chip cookies. Who is even surprised by that?
Anyway, when I was about 7 years old, I loved ice cream and cookies. But if those two could be combined, then it was basically my birthday. So when I tried my first scoop of cookie dough ice cream, I was in heaven. Nothing could be better.
Except maybe an ice cream birthday party with a bouncy house and a pizza buffet. With balloons and Sailor Moon sticker goodie bags. Of course.
After eating countless bowls of cookie dough ice cream, I started to think. <–Cue the “Uh-oh!!” My mom’s resident troublemaker was on the loose! I thought, if these little chunks of yumminess were really cookie dough… then they could be baked, right?
So while my mom was busy washing/folding clothes/working/being a supermom, I decided to sneak into the freezer for an innocent bowl of chocolate chip cookie dough ice cream. I scooped the most ice cream I thought I could get away with experimenting without anyone noticing… then got to work.
I used my sparkly purple plastic bowl to hold the ice cream. Then, I grabbed my yellow daisy cup to hold my findings. One by one, I plucked out little bits of cookie dough. I kept at it for what felt like 3 whole days (adult time: 15 minutes). After I was done harvesting all the tasty cookie dough bits, I “smartly” and thoughtfully put the vanilla ice cream back into the carton.
I turned on the mini toaster oven, put a sheet of foil onto the baking sheet, and carefully put each tasty cookie morsel onto the sheet. Spaced evenly apart, of course. 😉 After about 500 hours (real adult time: 6 minutes), I knew the cookies were ready.
The whole kitchen smelled like fresh baked chocolate chip cookies. I was beside myself with excitement! This would be my very first batch of homemade cookies, EVER!! I couldn’t wait to show my mom. I put oven mitts on, slowly opened the toaster oven, and peeped inside.
What did I find but 23 super mini chocolate chip cookies. All puffed up, with teeny, tiny mini chips… all ready for my dolls (and me) to eat. Sure, most of them were burned, but the ones that weren’t were just perfect. Better than the cookies in my favorite book, If You Give a Mouse a Cookie!
I ran to my toy box and rooted around until I found this miniature metal spatula my mom got me in this baking set. I ran back into the kitchen and gently lifted each tiny chocolate chip cookie onto a plate from the plastic rose tea set my mom got me for my birthday.
I walked slowly for about 2 weeks (real adult time: 8 minutes) to the living room and showed my mom what I did. I was covered in head to toe in mini chocolate chips, my hands and face were sticky with vanilla ice cream. And of course, I forgot to comb my hair that morning. But I still smiled brightly, I beamed when I showed my mom what I made.
And you know what she said?
“Come here, my little troublemaker!!! What trouble did you make.”
Then she smothered me in all the kisses and hugs. 🙂
Just a week ago, I made these for my mom and I could just tell it was on the tip of her tongue to ask me what her little troublemaker had made. But then Dylan aka “PB” dropped something with a clang and her attention was quickly averted to the new troublemaker. 😉 Thanks, PB! I knew you had my back!
I hope you get to try this recipe with your little one, or your momma, and you two get into all the trouble creating/making/enjoying mischief that obviously comes with chocolate chip cookies. 🙂 Heck, you can even skip the baking part and maybe roll up little balls of cookie dough to put into your ice cream…
While I wait to hear what you think of this recipe, let me tell you all about it. These Gluten Free Vegan Oat Flour Chocolate Chip Cookies are:
- made in just two bowls
- vegan, gluten free, dairy-free, refined sugar-free
- soft, chewy, decadent
- packed with healthy ingredients you can feel good about
- easy to make
- deliciously customizable
- soooo delish paired with: Gluten Free Vegan Brownies, Big Sesame Tahini Cookies and my Best Gluten Free Oatmeal Chocolate Chip Cookies
- bursting with whole grain oat goodness
- just perfect to go on a vegan gluten free cookie platter along with: Chewy Healthy Oatmeal Chocolate Chip Cookies, Easy Vegan Peanut Butter Cookies, Vegan Double Chocolate Chip Chewy Oatmeal Cookies, Ultimate Chewy Paleo Coconut Cookies
- inspired by a wonderful woman
Are you ready to get your troublemaking on? 😉 I’m planning on making a big batch with my 3 year-old nephew PB. Think he’ll try to pick all the chocolate chip out?? <– Duh!! I’m so grateful to be here with you, creating all of the delicious and healthy treats our loved ones deserve. I can’t wait to hear what you think of these! While I wait, tell me:
When was the first time you had a chocolate chip cookie?
Sending you all my love and maybe even a dove, xo Demeter ❤
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SHOP THE RECIPE
Here are a few items I used to make these irresistible gluten free chocolate chip cookies. 🙂
Vegan Chocolate Chips | Gluten Free Oat Flour | Maple Syrup | Coconut Oil | Medium Cookie Scoop | Coconut Sugar | Cookie Sheet | Cooling Rack | Gluten Free Rolled Oats | OXO Mixing Bowls
Gluten Free Vegan Oat Flour Chocolate Chip Cookies (V, GF, Dairy-Free)
- Yield: 20-30 cookies 1x
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Gluten Free Vegan Oat Flour Chocolate Chip Cookies (V, GF): an easy recipe for simply delicious, soft, chewy chocolate chip cookies made with oat flour. Vegan, Gluten Free, Dairy Free, Oat Flour.
Ingredients
Dry Ingredients
- 1 ½ cups gluten free oat flour
- ½ cup gluten free rolled oats
- 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 15 minutes)
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- 1 cup vegan chocolate chips
Optional Topping
- ¼ cup vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
- In a medium bowl, whisk together all the dry ingredients: oat flour, oats, baking soda, baking powder and salt.
- 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.
- Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips.
- 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.*
- Scoop about 2 tablespoons of 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.
- Bake for 8-12 minutes. Mine took 9 minutes. 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.
Notes
– Adapted from my Maple Pecan Chocolate Chip Cookies and my Cranberry Chocolate Chip Cookies.
– *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.
– Store in an airtight container at room temperature for up to 1 week.
– 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 20-second increments until warm.
– More cookie recipes (all V + GF): Peanut Butter Chocolate Chip Oatmeal Cookies, Oatmeal Raisin Cookies, Double Chocolate Chip Cookies.
- Category: Cookies, Vegan, Gluten-Free, Dairy-Free, Whole Grain
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
If you love these Gluten Free Vegan Oat Flour Chocolate Chip Cookies, you’ll just fall head over heels for these gluten free vegan cookie recipes:
☀︎ Gluten Free Vegan Cookie Recipes
- Chewy Healthy Oatmeal Chocolate Chip Cookies
- Paleo Chocolate Chip Cookie Dough Truffles
- 4 Ingredient Gluten Free Soft Peanut Butter Cookies
- Easy Vegan Cinnamon Pecan Cookies
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Angelica says
April 24, 2019 at 4:28 pmHi, I was wondering if I could use liquid stevia in place of the coconut sugar?
Demeter | Beaming Baker says
April 26, 2019 at 5:29 pmHi Angelica! Unfortunately, that swap won’t work. You can use this sugar-free alternative instead, at a 1:1 ratio: Lakanto Monkfruit Natural Sugar Substitute. Let me know how it goes! 🙂
Ondina says
March 29, 2019 at 2:55 pmI 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.
Demeter | Beaming Baker says
April 1, 2019 at 1:18 pmWoohoo! I’m so happy you enjoyed them Ondina! Thanks for taking the time to let me know! 😊
Stephanie says
February 13, 2019 at 6:58 pmI 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!
Demeter | Beaming Baker says
February 15, 2019 at 2:46 pmYay!! 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. 🙂
Avalon says
November 24, 2018 at 12:29 amHi, Just wondering if I could leave out the coconut oil or use something else.
Demeter | Beaming Baker says
November 26, 2018 at 4:08 pmHi Avalon, try substituting with melted vegan butter or your favorite flavorless oil.
Angie PH says
October 1, 2018 at 8:10 pmThanks 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.
★★★
Loris Ayoub says
September 24, 2018 at 1:03 pmI 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
Demeter | Beaming Baker says
September 24, 2018 at 2:06 pmHi 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!
Zarra says
August 12, 2018 at 1:59 pmHi. 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!
Demeter | Beaming Baker says
August 13, 2018 at 1:03 pmHi 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!
Zarra says
August 16, 2018 at 9:09 pmHi. 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.
Demeter | Beaming Baker says
August 17, 2018 at 11:56 amYes, 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.
Shawna says
July 16, 2018 at 7:22 pmHello, 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
Demeter | Beaming Baker says
July 20, 2018 at 12:50 pmHi 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! .
Rishi says
July 15, 2018 at 11:13 pmI 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?
★★★★
Demeter | Beaming Baker says
July 17, 2018 at 4:39 pmHi Rishi! This recipe’s definitely more of a soft-baked cookie. You could try decreasing the temperature and baking much longer. Enjoy!
Nina says
July 5, 2018 at 2:29 pmHi, 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?
Demeter | Beaming Baker says
July 9, 2018 at 6:30 pmHi Nina! Sorry to hear about this. Did you use homemade oat flour, by chance?
CToth says
June 12, 2018 at 6:33 pmThese 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.
Demeter | Beaming Baker says
June 14, 2018 at 1:17 pmI’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! 🙂
Payal says
June 1, 2018 at 3:50 pmI 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?
Erin says
February 4, 2018 at 4:20 amLove this recipe- made it twice and had to sub mollasses in. If it still tasted amazing. Thank you for this keeper!
Erin says
February 4, 2018 at 4:22 amPardon my typos in my previous comment! I meant to say I subbed mollasses and it worked great. I just love this recipe, thank you!
Demeter | Beaming Baker says
February 5, 2018 at 8:44 amHi 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!
Lisa says
February 3, 2018 at 11:04 amThese 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!!!
★★★★★
Demeter | Beaming Baker says
February 5, 2018 at 8:36 amHi 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! 🙂
Peggy says
February 1, 2018 at 6:32 pmI only got 6 cookies out of this recipe, what did I o wrong?
Demeter | Beaming Baker says
February 2, 2018 at 11:35 amHi Peggy, did you use a 2-tablespoon measuring scoop? And how did the texture of the cookies come out?
Peggy Brown says
February 2, 2018 at 11:58 amI used 2 tbsp, the cookies were huge. But the texture was fine and they tasted amazing.
Demeter | Beaming Baker says
February 2, 2018 at 12:27 pmThat’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! 🙂
Dawn says
January 23, 2018 at 1:43 pmBoston 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!
★★★★★
Demeter | Beaming Baker says
January 24, 2018 at 2:17 pmDawn, 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!
Trinidad says
December 11, 2017 at 8:39 pmHello! 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.
Demeter | Beaming Baker says
December 12, 2017 at 9:11 amHi Trinidad! Try subbing the maple syrup with more coconut sugar. Good luck!
Trinidad says
December 12, 2017 at 1:10 pmI cooked them! I used only sugar and they’re absolutely delicious. Thank you so much for this recipe!!!
★★★★★
Demeter | Beaming Baker says
December 13, 2017 at 7:01 amYay!!! So happy to hear they worked out. Thank you for reporting back! Hugs!
Jane says
November 6, 2017 at 9:03 pmMy son can’t eat peanut or almond butter. Substitutions?
Demeter | Beaming Baker says
November 9, 2017 at 7:25 amHi 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. 🙂
Nicole says
October 30, 2017 at 12:28 amThese look SOOO good! I love how oats are the only base, no processed/white flours!
★★★★★
Demeter | Beaming Baker says
October 30, 2017 at 9:50 amThey’re incredible! No processed stuff here! 🙂
Linda Jensen says
October 1, 2017 at 4:47 pmI 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!
★★★★★
Demeter | Beaming Baker says
October 2, 2017 at 2:39 pmHi 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!
Sharon says
July 25, 2017 at 10:34 amHi. What brand of peanut butter do you use?
Demeter | Beaming Baker says
July 26, 2017 at 7:08 amHi Sharon, I like to switch between Crazy Richard’s, Trader Joe’s brand, and Whole Foods brand PB. 🙂
Tamy says
August 12, 2018 at 8:14 pmHi Demeter
I’m confused. Is there suppose to be peanut butter in this recipe? Thank you
Demeter | Beaming Baker says
August 13, 2018 at 1:07 pmHi Tammy! No, this recipe doesn’t have any peanut butter in it. 🙂
Tate says
June 27, 2017 at 3:32 pmSuper easy recipe, and super yummy! My non-vegan, non-gluten free brother even loves them!!
Demeter | Beaming Baker says
June 29, 2017 at 11:18 amWoohoo!!! 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! 😉 .
Shannon says
June 22, 2017 at 5:25 pmWhat brand of vegan chocolate chips do you like to use?
Demeter | Beaming Baker says
June 26, 2017 at 7:39 amHi 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! 🙂
Rebecca says
June 8, 2017 at 12:02 pmWould it be possible to use regular eggs somehow?
Demeter | Beaming Baker says
June 9, 2017 at 7:55 amHi Rebecca, yes! Just use two regular room temperature eggs. 🙂 Enjoy!
John Eubank says
June 1, 2017 at 1:06 pmcookies seems so crunchy and delicious, i will defiantly try this , thank you and lovely week ahead
Marsha | Marsha's Baking Addiction says
May 23, 2017 at 5:07 pmOh wow, Demeter, these cookies look absolutely scrumptious! They look so soft and chewy, and full of chocolate – just how chocolate chip cookies should be! Hope you’re having a fab week! xo
★★★★★
Demeter | Beaming Baker says
May 24, 2017 at 8:00 amThank you, Marsha! Hope you’re having a fab week too! xo
Shashi at Savory Spin says
May 23, 2017 at 12:05 pmHahaha 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
Demeter | Beaming Baker says
May 24, 2017 at 7:50 amLolol–of course we’re on the same wavelength–we’re both troublemakers, Shashi! 😉 🙂 Thanks so much! Have an awesome week, Shashi! 🙂
Natalie | Feasting on Fruit says
May 22, 2017 at 1:02 pmBest. 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
Demeter | Beaming Baker says
May 22, 2017 at 4:20 pmAw, 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
Jessica M says
May 22, 2017 at 12:34 pmDemeter- 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!!
Demeter | Beaming Baker says
May 22, 2017 at 3:50 pmHi 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.
Cheyanne @ No Spoon Necessary says
May 22, 2017 at 9:42 amMy 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
★★★★★
Demeter | Beaming Baker says
May 22, 2017 at 9:59 amOh 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
[email protected] says
May 22, 2017 at 8:41 amThese looks great! I love oat flour and use it everywhere, it works so well in cookies ! Flax eggs are my favorite vegan egg substitute !
Demeter | Beaming Baker says
May 22, 2017 at 9:53 amOat flour is the BEST!! So are flax eggs! Thank you, Patrick. 🙂
Gayle @ Pumpkin 'N Spice says
May 22, 2017 at 8:10 amI 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!
Demeter | Beaming Baker says
May 22, 2017 at 9:52 amHaha. 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. 🙂