Oat Flour Chocolate Chip Cookies
Delightful gluten-free cookies made with oat flour and filled with gooey chocolate chips for a healthier treat.
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil or vegan butter Melted
- 1/4 cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup dairy-free chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine oat flour, baking soda, and salt.
- In another bowl, melt the coconut oil or vegan butter and mix it with brown sugar until smooth.
- Stir in maple syrup and vanilla extract until combined.
- Gradually add the dry oat flour mixture to the wet ingredients, mixing until a slightly sticky dough forms.
- Fold in the dairy-free chocolate chips.
Baking
- Scoop out portions of dough onto the prepared baking sheet, leaving space between each mound.
- Bake in preheated oven for about 10-12 minutes until the edges are golden brown and centers are soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. Cookie dough can also be frozen before baking.