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
- 1 ½ cups gluten free oat flour
- ½ cup gluten free rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 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
- 1 cup vegan chocolate chips
- ¼ cup vegan chocolate chips
- 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.
- *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.
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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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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!
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!
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.
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.
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
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!
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.
Avalon says
Hi, Just wondering if I could leave out the coconut oil or use something else.
Demeter | Beaming Baker says
Hi Avalon, try substituting with melted vegan butter or your favorite flavorless oil.
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!
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. 🙂