Vegan Double Chocolate Chip Oat Flour Cookies
User Reviews
4.9
Vegan Double Chocolate Chip Oat Flour Cookies
Description
The Vegan Double Chocolate Chip Oat Flour Cookies blend oat flour and cocoa powder with baking powder and fine sea salt for their base dry ingredients. Almond butter provides fat and binding, while maple syrup and coconut sugar offer sweetness and moisture. Vanilla extract adds aroma and flavor complexity. The dough combines these elements until cohesive, then is formed into balls and baked at moderate heat.
Baking for 10 to 12 minutes yields cookies with soft, spread edges and a lightly golden bottom, with a very soft texture upon removal from the oven. Allowing the cookies to rest after baking improves their cohesion and texture. The oat flour and almond butter combination gives them a subtly nutty profile and chewy bite, balanced by cocoa and chocolate chips.
These cookies can be stored a few days at room temperature or refrigerated for longer freshness. The dough is also freezable, allowing preparation in advance. Slight adjustments to flour measurement and rolling technique can affect cookie size and texture.
Ingredients
- ½ cup oat flour see Notes, plus 1 Tbsp
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt fine sea salt
- ⅓ cup almond butter Sub other nut or seed butter, if desired. Will alter flavor, runny, smooth, raw or roasted
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- 3 tablespoons coconut sugar Sub light brown sugar if desired.
- scant ½ cup chocolate chips dairy-free, about 75 g
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
- Whisk and level the oat flour carefully if weighing is not convenient to ensure accurate measurement.
- Store baked cookies in a container at room temperature for a few days or refrigerate for up to five days to maintain freshness.
- Cookie dough balls can be frozen on a sheet tray before transferring to an airtight container for long-term storage and baked from frozen with a slightly longer baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12small cookies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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