Secretly healthy vegan oat flour cookies rich with cocoa powder and chocolate chips. These Double Chocolate Chip Cookies are lightly crisp on the outside, soft in the middle, and the perfect answer to any chocolate craving! Ready in just 25 minutes.
I'm a huge fan of baking with oat flour. From muffins to cake to brownies, oat flour has a way of giving baked goods a lovely, whole-grain texture but without an overpowering flavor (I'm looking at you, whole-wheat).
----> Stay tuned for an Oat Flour Banana Bread recipe coming later this week!
And even better? Oats are cheap, widely available, and since they're naturally gluten-free, you don't have to worry so much about over-working the dough. Note: be sure to check labels for "certified gluten-free" oats, if needed.
These chocolate oat flour cookies are very similar to my favorite Vegan Peanut Butter Cookies, but with just a few tweaks.
- Almond butter replaces peanut butter, and we use half as much.
- Cocoa powder is added for an irresistibly rich and chocolatey cookie dough.
- The sweetener is reduced slightly, and we're adding heaps of chocolate chips!
Step by Step Process
If you make cookies very often, you know they're one of the easiest things in the world to bake! The basic process looks like this:
- Preheat the oven and line a baking sheet with parchment or a silicone mat.
- Whisk together the oat flour, cocoa powder, baking powder, and salt in a large bowl.
- In a smaller bowl combine the nut butter, vanilla, maple syrup, and coconut sugar. Stir really well to make sure everything is combined.
- Add the wet ingredients to the dry, and stir to combine. Fold in the chocolate chips.
- If you have a cookie scoop use that to scoop 1.5 tablespoons of dough into your hand. Roll dough between your palms to create a smooth ball, and place on the cookie sheet. No need to flatten or shape the cookies.
- Bake for 10 to 12 minutes or until the cookies have spread and cracked a bit on the surface. They'll be very soft when pulled from the oven, so be sure to let them stand for about 5 minutes before moving to a cooling rack.
Variations and Tips
Oat Flour
I tested this recipe three times, varying the amount of oat flour each time to get it just right. But what I found is that there really wasn't a just right! They were all delicious, and I would say it really depends on what you want. For example...
See how the cookies below didn't spread quite as much and they look thicker in the center? That was the result of using less oat flour than in the first test batch (reflected in most of the other photos).
- Using ¾ cup (70 grams) oat flour will produce a very stiff, dry dough and a crinkly cookie.
- Using ½ cup + 1 Tbsp oat flour (about 50 g) produces a moist dough (pictured above) and a less crinkly-looking cookie.
- For a safe middle ground, I recommend ⅔ cup oat flour (60 grams).
If you don't yet own a kitchen scale, I can't recommend it highly enough! A scale makes baking SO much easier. Instead of worrying about fluffing up the flour with a whisk, then accurately scooping it up with a measuring cup, you'll simply place your mixing bowl on the scale, hit the tare button to reset it to zero, and pour in the correct amount of flour. Such a breeze, with consistent results every time!
Amount of Chocolate Chips
Using the full amount of chocolate chips listed in the recipe creates a super chocolatey, decadent, sweet cookie. If you prefer your desserts on the less sweet side, feel free to reduce the chocolate chips to ¼ cup.
I haven't tested these yet without any chocolate added, but I'm sure it would still produce a tasty cookie! In that case it would be a 100% refined sugar-free cookie and less sweet overall.
Nut Butter
Feel free to use a different nut or seed butter in this recipe. Almond butter adds a nice, nutty richness, but you can also use peanut, cashew, pecan, or even coconut butter if you're a fan!
For a nut-free cookie try sunflower seed butter or tahini for a light sesame flavor that pairs really well with chocolate.
I love hearing from you! If you try the recipe be sure to leave a comment and a star rating below to let us know how it turned out.
You might also like:
Vegan Peanut Butter Brownies
Spelt Cookies With Nuts and Chocolate
Vegan Protein Cookies
Oil-Free Banana Brownies
Oil-Free Sunbutter Cookies
Vanilla-Maple Oat Milk Ice Cream
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Vegan Double Chocolate Chip Cookies (Oat Flour; Oil-Free)
Ingredients
- ⅔ cup oat flour
- 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)
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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
Alison
Lori these look Deeeeelish. Can I completely omit the nut or seed butter? Or substitute it with something? thanks so much! 😊
Lori
Hi Alison,
Sorry about the delay in getting back to you! For some reason your comment landed in the spam folder. I'm not sure how the texture will be without any added fat, but you could always give it a try! Maybe a little mashed banana or sweet potato would be helpful to replace the lost moisture. If you give it a try let us know how it goes!
Aimee
Thank you for sharing your recipe. I love the convenience of baking these vegan cookie treats!! It’s delicious!!! However, I’m not sure what went wrong but my dough didn’t flatten out and it remained rolled. I had to flatten them in the middle of the cooking. Also when I mixed the wet + dry ingredients, it was so dry that I have to scrape the wet ingredients as it was hard mixing them together being dry and I see leftover of dry ingredients that I just couldn’t mix anymore as I don’t have enough of the wet. I used half of the recipes (6 cookies)
Lori
Hi Aimee,
It sounds like you may have had too much flour. By chance did you make any substitutions? Did you weigh the flour or use measuring cups? It can be very easy to scoop up too much flour if it's compacted from sitting in storage.
Hope they turn out better next time!
Paulette
I just made these for the first time and the cookies didn’t change from the ball shape and spread at all. Any suggestions? The only change I made was I used date paste instead of maple syrup. Thanks for the help!
Lori
Hi Paulette,
Sounds like date paste is the culprit. Since it's thicker than maple syrup that would impact the consistency. Hope they still tasted great!
Karen Ricketts
What a perfect chocolate fix! The chocolate chips make the inside soft and chocolatey and the outside is a bit crispy. Love these!
Lori
Oh yay, I'm so glad you love them, Karen!
Kaitlyn
These cookies were absolutely delicious! Love how they taste amazing AND are healthy. I substitued maple syrup for monk fruit since I didn't have any maple syrup on hand, and added some almond milk to make up for the liquid. It turned out great! Thanks for sharing this recipe:)
Lori
You're very welcome! That was a smart ingredient swap, Kaitlyn. So happy you enjoyed the cookies!
FOODHEAL
They are inviting, I love that they're gluten-free and vegan. Please could you however, help me know why you add both syrup and sugar? I'd like to make these cookies but I'd like to avoid too much sugar, due to health issues, what's the role of each please, can I do with syrup alone or vice versa?
Lori
I find maple syrup to be sweeter and I like the moisture and flavor it provides to baked goods, so I use it pretty often. However, too much can lead to having too much moisture. So I often find that a balance of the two works well.
These are very much a "dessert" cookie and are very sweet. So feel free to use both but reduce them slightly, or omit the coconut sugar. That will cause the dough to be a bit more wet, but I think they'll still turn out fine!
Emily
Just tried making these with my daughter and she loved them! Okay I don’t know where I went wrong but they only made like 10 small/ medium cookies. So worth it though!!! So soft and warm!! Making a second batch tomorrow. 🙂
Tara
Love these, rich, sweet, soft. I think these will become a staple with mix and match flavors and fillings.
Lori
Woohoo! 😀 Thanks for the feedback, Tara.