Oat Flour Cookies

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.

Jump to:

• Why you'll love this recipe
• Key ingredients and substitutions
• Elo's tips
• How to make oat flour cookies (+ pictures)
• Frequently asked questions
• Join us!
• The recipe

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).

Elo's tips

1. 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.
2. 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
3. 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.
4. Do not overbake the cookies. They will harden as they cool down.
5. 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.
6. 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.

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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.

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Fold in the chocolate chips with a rubber spatula. The oat flour cookie dough should be thick but scoopable.

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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).

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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

The recipe