Vegan Thick Chewy Oat Flour Chocolate Chip Cookies
These thick, chewy cookies are made with finely ground oat flour and coconut oil for a tender texture. The flax egg and maple syrup add binding and subtle sweetness, while vegan chocolate chips provide rich chocolate flavor throughout. Perfect for those avoiding gluten and dairy, these cookies have the classic taste and satisfying chew of traditional chocolate chip cookies. The chilling step ensures they hold their shape while baking and develop the ideal thick texture.
Ingredients
- 1 ¾ cups gluten free oat flour, very finely ground
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- ½ cup coconut oil, melted
- ½ cup + 2 tablespoons coconut sugar
- 1 flax egg, 1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minuteschia egg1:1veganbinding
similar binding power
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
- 1 ¼ cups vegan chocolate chips
- 2 tablespoons vegan chocolate chips, for topping(optional)
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper or greased foil
- 2
Whisk together all dry ingredients in a medium bowl
- 3
Whisk together all wet ingredients in a large bowl until well mixed
- 4
Add dry mixture to wet mixture and whisk as long as possible, then stir and fold with rubber spatula until no flour patches remain
- 5
Fold in chocolate chips
- 6
Cover bowl and chill in freezer for about 20 minutes until firm throughout
- 7
If needed, thaw at room temperature just until soft enough to scoop but still very firm and chilled
- 8
Using medium cookie scoop, drop cookie dough balls onto prepared baking sheet with even spacing
- 9
Flatten cookies about halfway with spoon for thick cookies
- 10
Bake for 12-16 minutes
- 11
Optionally press additional chocolate chips into tops of cookies
- 12
Cool on baking sheet for about 10 minutes, then transfer to cooling rack to cool completely
Tips
Ensure oat flour is very finely ground for best texture - coarse flour will make cookies gritty
Don't skip the chilling step as it prevents spreading and creates the thick texture
Press extra chocolate chips on top before baking for a bakery-style appearance
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made and chilled up to 2 days ahead, or frozen for up to 3 months
Best served at room temperature within first few days of baking
Common Mistakes
Use finely ground oat flour to avoid gritty texture
Don't skip chilling to prevent excessive spreading
Don't overbake as cookies continue cooking on hot pan
Substitutions
Vegan Options
similar binding power
Gluten-Free Swaps
General Alternatives
FAQ
Can I make my own oat flour?
Yes, blend rolled oats in a high-powered blender or food processor until very fine. Make sure there are no coarse pieces remaining.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature, or freeze for up to 3 months.
Can I freeze the cookie dough?
Yes, scoop dough balls and freeze on baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes.