Vegan Double Chocolate Chip Oat Flour Cookies

Name: Vegan Double Chocolate Chip Oat Flour Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 small cookies
Ingredients: ½ cup oat flour plus 1 Tbsp; ¼ cup cocoa powder; ½ teaspoon baking powder; ¼ teaspoon fine sea salt; ⅓ cup runny, smooth almond butter, raw or roasted; 1 teaspoon vanilla extract; ¼ cup maple syrup; 3 tablespoons coconut sugar; scant ½ cup dairy-free chocolate chips (about 75 g)

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4.9

99 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
12 small cookies
Calories
122 kcal
Course
Dessert
Cuisine
American

Vegan Double Chocolate Chip Oat Flour Cookies

Finn Russell

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These vegan double chocolate oat flour cookies are rich and chocolate-y, secretly healthier than most cookie recipes, and so easy to make!

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Ingredients

Servings

½ cup oat flour plus 1 Tbsp see Notes
¼ cup cocoa powder
½ teaspoon baking powder
¼ teaspoon fine sea salt
⅓ cup runny, smooth almond butter, raw or roasted Sub other nut or seed butter, if desired. Will alter flavor.
1 teaspoon vanilla extract
¼ cup maple syrup
3 tablespoons coconut sugar Sub light brown sugar if desired.
scant ½ cup dairy-free chocolate chips (about 75 g)

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Instructions

Preheat oven to 350 degrees F (176 C), and line a baking sheet with parchment or a silicone mat.
In a large mixing bowl whisk together the oat flour, cocoa powder, baking powder, and salt.
In a small/medium bowl, whisk together the nut butter, vanilla, maple syrup, and sugar. Pour into the dry ingredients, and stir until a dough forms. Stir in the chocolate chips.
Use a cookie scoop or a tablespoon to scoop approximately 1.5 tablespoons of dough into your hand. Roll the dough betwen your palms to form a smooth ball, and place on cookie sheet about 2 inches apart.
Bake 10 to 12 minutes or until the cookies have spread and are lightly golden on the bottoms. Cookies will be very soft straight out of the oven. Let stand 5 to 10 minutes before transferring to a cooling rack.

Notes

Measuring flour: If not using a scale to weigh 60 grams of flour, be sure to whisk it first, then scoop it up, and level off the top.
Store cookies in a container at room temperature for a few days or refrigerated for up to 5 days. Can be frozen for longer storage.
The raw cookie dough can be frozen, as well. Place rolled cookie dough balls on a baking sheet and freeze for about 30 minutes. Then transfer the dough to an airtight container and freeze until ready to bake. Bake from frozen, adding 1 to 2 minutes to the bake time.

Nutrition Information

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Serving 1cookie Calories 122kcal (6%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 0mg (0%) Sodium 57mg (2%) Fiber 2g (8%) Sugar 10g (20%)