These thick oat flour cookies are extra chewy and crispy on the edges. They are eggless, made with almond flour and lots of chocolate chips. All you need is a few simple ingredients, one bowl and 20 minutes of time (ONLY!). We are convinced that these are the best thick vegan and gluten-free chocolate chip cookies you'll ever try. You may also like these vegan protein cookies.
Why you'll love this recipe
- These are not your traditional chocolate chip cookies. This recipe was specifically made for people that love extra-thick and chewy cookies. In fact, one cookie equals 2 regular-sized cookies as it's made with approximately 4 tablespoons of oat flour cookie dough.
- You don't need an electric mixer or a stand mixer to make this cookie recipe. It comes together in one bowl with just a whisk and a spatula.
- These oat flour cookies are not overly sweet compared to many other chocolate chip cookie recipes (especially the thin and crispy ones).
- These cookies are allergen-friendly as they are dairy-free, egg-free and gluten-free. They are a great alternative to gluten-free cookies made with a gluten-free flour blend (or regular cookies made with all-purpose flour).
Key ingredients and substitutions
Flax eggs have a gelatinous texture that has binding properties and can replace eggs in vegan baking. It is obtained by mixing flaxseed meal with water and letting it sit for 5 minutes.
Oat flour provides a soft, fluffy texture and crispy edges. Use certified gluten-free oat flour if necessary. You can buy oat flour (e.g., from Bob's red mill) or make your own by blending rolled oats in a food processor or high-speed blender until a powder forms. We do not recommend substituting the oat flour in this recipe.
Almond flour provides moisture and a gooey texture. We do not recommend substituting the almond flour either.
Vegan butter adds fat, which improves the texture. It also improves the flavor. Make sure to use vegan stick butter (or block butter) and not a vegan spread. You can substitute it with coconut oil if necessary.
Coconut sugar is used to lightly sweeten the cookies. You can use an equal amount of brown sugar or white sugar instead.
Plant-based milk, such as soy milk is added to the dough to reach a perfectly scoopable consistency.
Dark chocolate chips bring these cookies to the next level. Check the labels to verify that the chocolate chips you use are vegan (most dark chocolate chips are).
- Weigh your ingredients with a kitchen scale for more accurate measurements and best results. An accumulation of small weight variations can drastically modify the texture of the cookies (especially with such a drying flour as oat flour). Simply place your mixing bowl on the scale, tare it (zero out the weight) and measure the ingredients.
- Use melted and cooled butter. If you added relatively hot butter and the batter is too wet to be scooped, place the bowl in the fridge or freezer for 10 to 15 minutes
- Use an ice cream scoop to form the cookies. It allows you to press two loaded scoops of cookie dough on top of each other. It is very difficult to form these extra thick cookies with simple tablespoons because the dough is still a little wet.
- Do not overbake the cookies. They will harden as they cool down.
- Let them cool down once you took them out of the oven. The texture and the flavor improve a lot as they cool down. Let them sit on the baking sheet for 10 minutes. Then, move them onto a cooling grid for the base of the cookies to become crispy. They should be perfect after 2 hours.
- Top them with some flaky sea salt.
How to make oat flour cookies (+ pictures)
Make the flax egg by mixing a tablespoon of flaxseed meal and 2 (or 3) tablespoons with water in a small bowl. Let the mixture sit for 5 minutes while you combine the dry ingredients.
Combine all the ingredients in a large bowl. Start by whisking together the oat flour, almond flour, baking soda and salt. Form a well in the middle and add in the melted and cooled vegan butter, coconut sugar, vanilla extract and flax egg. Whisk until it starts to form a dough (see picture). Pour in the plant milk and combine using a spatula (the cookie dough will get too thick to use a whisk).
To melt the vegan butter without it getting too warm, place it in the microwave for 15 seconds on defrost function. Repeat if necessary. It's important that the butter isn't too hot when you add it to the dry ingredients to prevent the batter from being too runny.
Fold in the chocolate chips with a rubber spatula. The oat flour cookie dough should be thick but scoopable.
Form the cookies. Line a cookie sheet with parchment paper. Scoop a first ball of cookie dough onto the baking sheet using a 2-tablespoon cookie scoop (#24 or #30). Then, scoop another ball of dough onto the first one while pressing it down. The first cookie ball should become flat before you release the handle. Finally, wet your hands and slightly press down the second cookie dough ball (see final picture).
Bake the cookies. Place the baking sheet on the middle rack of your pre-heated oven and bake them for 10 minutes. Let oat flour chocolate chip cookies cool on the baking sheet for 10 minutes and on a cooling rack for 2 hours.
Frequently asked questions
Store these thick chocolate chip cookies on the counter for up to one day. Then, transfer them to an airtight container or Ziploc bag. They will stay fresh for 3 days.
You can't substitute oat flour for regular flour because oat flour does not contain gluten. The development of gluten would result in a completely different consistency and would require different proportions. You also cannot substitute the oat flour for rice flour.
You can freeze the cookie dough balls but not the baked cookies. They would become too brittle as they thaw. To freeze the cookie dough, scoop it onto a parchment-lined baking sheet as described above and freeze the cookies. Once they are completely hardened, transfer them to an air-tight freezer bag or freezer-safe container and store them in the freezer for up to 3 months. To bake the cookie, you don't have to thaw them. Simply bake them for an extra 2 or 3 minutes.
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Thick Oat Flour Cookies (Vegan, Gluten-free)
- Kitchen scale
- Measuring spoons
- Mixing bowl
- Cookie scoop or ice cream scoop with handle
- 1 flax egg
- 2 tablespoons (30 g) vegan stick butter sub melted coconut oil
- 1 cup (100 g) almond flour
- 1 cup (110 g) gluten-free oat flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup (40 g) coconut sugar sub brown sugar
- ¼ teaspoon vanilla extract
- 4 tablespoons plant-based milk
- ¼ cup (49 g) dark chocolate chips
- Flaky sea salt for topping
- Preheat the oven to 350°F (180°C).
- Make the flax egg by mixing the flaxseed meal with the water. Let it sit for 5 minutes.
- Melt the vegan butter. It should be melted but cooled. To do so, microwave it for 15 second on defrost function (repeat if necessary). If melting it on the stove, let it cool down for 10 to 15 minutes.
- In a large mixing bowl, combine the oat flour, almond flour, baking soda and salt with a whisk.
- Form a well in the middle and add in the flax egg, melted and cooled vegan butter, coconut sugar and vanilla extract. Start mixing with a whisk.
- Pour in the plant-based milk and continue mixing with a rubber spatula.
- Fold in the chocolate chips.
- Scoop 4 balls of cookie dough with a 2-tablespoon cookie scoop onto a parchment-lined baking sheet. Add another ball of cookie dough onto the first while pressing it flat. Wet your hands with water and slightly press down the second ball of dough (see step-by-step pictures in post above).
- Bake the cookies for 10 minutes.
- Sprinkle some flaky sea salt on top. Let them cool on the baking sheet for 10 minutes. Then, transfer them to a cooling rack and let them cool for 2 hours. The texture improves tremendously as the cookies cool down.
- Use a kitchen scale for best results. Small weight variations can drastically modify the texture of the cookies (especially with such a drying flour as oat flour).
- Use melted and cooled butter. If you added relatively hot butter and the batter is too wet to be scooped, place the mixing bowl in the fridge or freezer for 10 to 15 minutes
- Use an ice cream scoop to form the cookies. It allows you to press two loaded scoops of cookie dough on top of each other. It is very difficult to form these extra thick cookies with simple tablespoons.
- Do not overbake the cookies. They will harden and the texture will continue to improve as they cool down.
- Let the oat flour cookies cool down once you took them out of the oven.
- Top them with some flaky sea salt.
More vegan and gluten-free snacks
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