Name: Vegan Double Chocolate Chip Oat Flour Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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)

These double chocolate vegan oat flour cookies are rich and chocolate-y, crisp on the outside, wonderfully soft in the middle, and the perfect answer to any chocolate craving! Made without oil or butter, these secretly healthy double chocolate chip cookies are ready in just 25 minutes!

overhead shot of cookies on a parchment-lined pan.

Why You'll Love Oat Flour Cookies

I'm a huge fan of baking with oat flour. From muffins to cake and brownies to banana bread, 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).

And even better? Oats are inexpensive, 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!

Jump to:

Why You'll Love Oat Flour Cookies
Ingredient Notes
How to Make Chocolate Oat Flour Cookies
Variations and Tips
Equipment
Storage
Can I freeze the cookie dough?
More Vegan Cookie Recipes
Recipe
💬 Comments

6 chocolate oat flour cookies stacked and resting on a parchment-lined baking sheet.

Ingredient Notes

oat flour - you can make oat flour at home by blending rolled oats in a blender, or use store-bought oat flour (look for certified gluten-free oats, if needed).
cocoa powder - regular, unsweetened. You can also use raw cacao powder if that's what you have on hand.
almond butter - for a neutral flavor that pairs well with chocolate, I chose smooth almond butter; sub a different nut or seed butter if needed, but keep in mind it will alter the flavor.
sweeteners - we're using a combination of maple syrup and coconut sugar for the best flavor and added moisture.
chocolate chips - look for dairy-free, semi-sweet chocolate chips, either regular or mini. For a less sweet cookie, use 72% dark chocolate chips or grain-sweetened carob chips!

See the recipe card below for amounts and full instructions.

stirring chocolate chips into the cookie dough in a large bowl.

How to Make Chocolate Oat Flour Cookies

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.

balls of cookie dough ready to be baked.

Variations and Tips

Oat Flour

I tested this recipe several 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...

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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 ⅔ cup (70 grams) oat flour will produce a very stiff, dry dough and a crinkly cookie.
Using ½ cup oat flour (about 55 g) produces a more moist dough (pictured above) and a less crinkly-looking cookie.

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!

bite taken showing the moist inside of the cookie.

Amount of Chocolate Chips

Using the full amount of chocolate chips listed in the recipe creates a very chocolate-y, decadent, and 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 chocolate chips, but I'm sure it would still produce a delicious cookie! In that case it would be 100% refined sugar-free 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.

Equipment

I love that these cookies are so simple you don't even need any fancy equipment. No stand mixer or food processor required!

Although, if you plan to make your own oat flour you will need a blender, but if you're starting with oats already ground into flour, then all you need are a couple of bowls, a baking sheet, and parchment paper.

Storage

Store the cookies in a container at room temperature for a few days or refrigerated for up to 5 days. These chocolate cookies can also be frozen. Be sure they're well-protected from air.

Yes! Unbaked oat flour cookie dough can be frozen so it's ready anytime a cookie craving strikes.

To freeze the dough, 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.

I hope you enjoy these vegan double chocolate chip cookies. If you try the recipe be sure to comment below and let us know!

Recipe

Vegan Double Chocolate Chip Oat Flour Cookies

Author: Lori Rasmussen, My Quiet Kitchen

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

4.9 from 35 votes

Servings: small cookies

Prep:15

Cook:10

Total Time:25

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Equipment

Ingredients

▢ 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)

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.