Cookie cookie cookie tiiiiime. Wouldya lookie here! We’re making chocolatey oat flour cookies, my pals. This delish recipe inspired by my friend Angela’s cookies was originally posted way back when in 2016 in honor of Hummusapien’s fifth birthday. There are so many vegan cookies to love on this blog (hello, Chocolate Chip Pomegranate Cookies!) and my Almond Flour Chocolate Chip Cookies are the bomb. But these are double chocolate…with salt. Need I say more?
Ingredients
Oat flour: A favorite gluten free flour of mine, I love the flavor it adds. Be sure to use certified gluten free if you have a gluten intolerance. You can also make your own by grinding old fashioned oats in the Nutribullet or food processor. Coconut sugar: For yummy caramel flavor and moisture. Brown sugar would also work here. Almond butter: For extra fat and nutty flavor. I tried these with peanut butter and they were too dry so I’d stick to drippy, unrefrigerated almond butter. Flax eggs: To bind everything together, add moisture, and contribute to rising. Coconut oil: You want your coconut oil nice and solid when creaming everything together. If it’s too soft, the cookies will be flat. Use virgin for no coconut flavor. Cocoa powder: Helllllo, chocolate! You can also use raw cacao for an extra antioxidant boost. Vanilla extract: To enhance the chocolate flavor even more. Sea salt: For flavor in the cookies and then flaky salt on top.
Baking with oat flour
Oat flour is wonderful, but it can be a bit tricky. It’s super easy to use in no bake recipes like these cookie bites and it lends a cookie-like taste. The flavor is nutty and neutral and just yummy. When baking with oat flour, I usually pair it with almond flour because I find oat flour on its own can be dry. With this cookie recipe however, I wanted to keep it simple. As tempted as I was to replace a half cup of the oat flour with almond flour, I indeed steered clear of an extra ingredient! Messing with the oil, flax eggs, and sugar helped create a perfectly moist cookie. That said, the texture of these bad boys is definitely a little different than its all purpose flour counterpart. Delish in its own right, but a wee bit different.
How to make homemade oat flour
I like oat flour because although it’s not your everyday all purpose or whole wheat flour, it’s super easy to make at home. That means hopefully you don’t have to make an extra grocery trip! You can totally buy oat flour at the store if that’s your jam, too. To make oat flour, simply place old fashioned oats (not steel cut or instant as the volume is different) in the blender and blend until a very fine, flour-like powder forms. You’ll need a bit more oats than the quantity of flour called for in the recipe. Oat flour weighs less than all purpose flour, which is why you usually can’t swap them out in recipes one to one. Your goodies wouldn’t rise as much. Oat flour is also more delicate than regular flour, which is why there are two flax eggs in this recipe.
Can I freeze the dough and bake later?
Yes! To freeze, scoop the dough onto the cookie sheet, roll into balls, and place the pan in the freezer. Once frozen, transfer the balls of dough to a freezer baggie. Bake from frozen and simply add a couple minutes to the cooking time.
How to store
If you have extras, you can store the leftover cookies on the counter in an air tight container for up to four days or freeze for later.
Craving more healthy cookie goodness? I gotchu!
Healthy Monster Cookies Healthy Snickerdoodles Vegan Ginger Molasses Cookies Vegan Peanut Butter Cup Cookies
Please let me know if you love these cookies by leaving a star rating and/or comment! I hope you adore them as much as I do! Now get your cookie on. TO MAKE HOMEMADE OAT FLOUR: Grind 1 ½ cups old fashioned oats (use certified gluten free if needed) in the blender or Nutribullet until it resembles a very fine flour. The measure out 1 ½ cups of flour. This recipe has only been tested with oat flour; other flours are not 1:1 substitutes. The almond butter should be liquidy and not refrigerated. I would not recommend using peanut butter here as it is more dry than almond butter. Inspired and adapted from Oh She Glows.
