Oat Flour Chocolate Chip Cookies
These one-bowl oat flour chocolate chip cookies are gooey, tender, and crisp on the edges. A gluten-free, vegan treat for every cookie lover!
Servings: 24 cookies
Calories: 123kcal
Ingredients
- 2 cups oat flour use gluten-free certified if necessary
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted, use vegan butter or melted coconut oil if necessary
- ½ cup brown sugar or coconut sugar
- ¼ cup maple syrup or honey if not vegan
- 1 teaspoon vanilla extract
- ¼ cup milk dairy or non-dairy
- ½ cup chocolate chips of choice I like to use dark chocolate chips
- flaked sea salt optional, for a finishing touch
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the oat flour, baking soda, and salt. Mix well.
- To the same bowl, add the butter, sugar, maple syrup, vanilla, and milk. Mix until a smooth batter forms.
- Fold in the chocolate chips.
- Drop tablespoon-sized scoops of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 11 minutes, or until the edges are firm and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before serving.
- Optionally, sprinkle with a little flaked sea salt before serving. Enjoy!
Video
Notes
Storing These Gluten-Free Cookies
Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a single slice of white bread (GF or not) to the container, which can help prevent the cookies from becoming stale. For longer storage, keep them in the refrigerator for up to 7 days or in a freezer-safe bag before freezing the cookies for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 56mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 123IU | Vitamin C: 0.02mg | Calcium: 29mg | Iron: 0.5mg
