Thick Oat Flour Cookies (Vegan, Gluten-free)
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.
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Servings: 4 extra thick cookies
Ingredients
- 1 flax egg
- 2 tablespoons (30 g) vegan stick butter sub melted coconut oil
Dry ingredients
- 1 cup (100 g) almond flour
- 1 cup (110 g) gluten-free oat flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Remaining ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 446kcal | Carbohydrates: 42g | Protein: 12g | Fat: 27g | Saturated Fat: 6g | Fiber: 6g | Sugar: 12g
Equipment
- Kitchen scale
- Measuring spoons
- Cookie scoop or ice cream scoop with handle
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