Chewy Oat Flour Cookies
These oat flour cookies check all the boxes - they have a chewy center, crispy golden brown edges, and big chunks of chocolate chips. They're made with no flour, no oil, and no butter, and are naturally vegan and gluten-free!
Servings 16 cookies
Calories 200kcal
Ingredients
- 1 cup natural creamy peanut butter room temperature
- ⅔ cup packed light brown sugar
- 1 tablespoon ground flax seed mixed with 3 tablespoons water
- 3 tablespoons almond milk or another non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup oat flour store-bought is best
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350ºF (180ºC). If you haven't already, mix the ground flax seeds with the water in a small bowl. Let it sit for 5 minutes, or until it thickens and becomes gel-like.1 tablespoon ground flax seed
- To a large bowl, add the peanut butter and light brown sugar. Either using a whisk, an electric mixer, or a stand mixer, beat them together for 2-3 minutes, or until smooth.1 cup natural creamy peanut butter, ⅔ cup packed light brown sugar
- Add the wet ingredients - almond milk, flax egg, and vanilla extract, and mix until well combined.3 tablespoons almond milk, 1 teaspoon vanilla extract
- Then, add the dry ingredients - oat flour, baking soda, and salt. Fold them in using a silicone spatula until you have a smooth dough.1 cup oat flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Add the chocolate chips and mix once again, until they're evenly distributed. Using a cookie scoop or a heaping tablespoon, scoop out some of the dough and roll it between your hand until you have a smooth ball.⅔ cup dairy-free chocolate chips
- Press it lightly to flatten it out and add it to a cookie sheet layered with parchment paper. Add a few more chocolate chips on top if desired. Make sure to leave enough space between each cookie so the edges can crisp up.
- Bake on the middle rack for 10-12 minutes, or until the edges are golden brown, but the center is still soft. Let the oat flour cookies cool on the baking sheet for 10 minutes, then carefully transfer them to a wire rack, and let them cool completely.
Notes
Storage
Let the cookies cool to room temperature, then transfer them to an airtight container or a cookie jar. Store at room temperature for 4-5 days, or for up to 2 weeks in the fridge.
Freezing cookies
Freeze the dough: This is the best way to freeze cookies. Scoop out the dough into balls and place them onto a plate or a baking sheet layered with parchment paper. Freeze for 2 hours. Once solid, transfer the cookie dough balls into a zip lock bag or an airtight container and store them in the freezer for up to 3 months. When ready to bake, let them thaw at room temperature first.
Freeze the baked cookies: Bake as directed, then allow the cookies to cool to room temperature. Transfer to a sealable bag or an airtight container in a single layer then freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 200kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 133mg | Fiber: 2g | Sugar: 14g | Vitamin C: 0.003mg | Calcium: 33mg | Iron: 1mg