Oat Flour Chocolate Chip Cookies (V, GF)
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.
Servings: 20 -30 cookies
Ingredients
Dry Ingredients
- 1 ½ cups GF oat flour or try homemade 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 flaxseed + 6 tablespoons water, whisked together, set for 15 minutes
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- 1 cup chocolate chips vegan | allergy-friendly | sugar-free keto
Optional Topping
- ¼ cup chocolate chips vegan | allergy-friendly | sugar-free keto
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.*
- 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.
- 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.
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.