Vegan Double Chocolate Chip Oat Flour Cookies
Servings:12 small cookies
These vegan double chocolate oat flour cookies are rich and chocolate-y, secretly healthier than most cookie recipes, and so easy to make!
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.
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 57mg | Fiber: 2g | Sugar: 10g
