I did muffins. I did cake. So it seemed only natural that I experiment with my beloved "flour free" baking method with cookies. Success!
These Oat Chocolate Chip Cookies (I used chocolate chunks) are quite fabulous. If you love rustic-textured, nutty, oat-y cookies these babies are for you. (Just thought-read that in an SNL Stephan voice. anyone?) Cookies: Right out of the oven they are moist and super chewy with melty bits of semi-sweet/vegan chocolate. (Still Stephan voice-ing! And giggling.) I used silky-rich virgin coconut oil as my "oil/fat" so when they cool they firm up a bit. These lovely cookies are reminiscent of oat-y granola bars. (Actually I crumbled a few over top my smoothies as a sort of cookie-infused granola topping!)
You can keep the homemade oat flour very thick and textured like I did for a more "nutty" cookie. Or you can blend your oats into a superfine powder for a less textured cookie. Either way, these lovelies are flour-free (and gluten-free if you are OK with rolled oats). OK, OK enough chatter, here is the recipe for your weekend baking!..
Cookie crumbled over top my Spirulina Shake ... yum!
Dough balls using chilled dough:
Vegan Flour-Free Oat Chocolate Chip Cookies
vegan, makes about 24 cookies
dry:
3 ¼ cups oat flour
5 tablespoon ground seeds (flax, chia, pumpkin.. - I used flax and raw pumpkin seeds)
1 tablespoon baking powder
3 tablespoon chopped walnuts (optional)
¾ teaspoon cinnamon
wet:
¾ cup virgin coconut oil, melted
¾ cup organic sugar
1 mashed banana (or sub another ¼ cup of non-dairy milk)
1 teaspoon lemon juice
⅓ cup warmed non-dairy milk
1 teaspoon vanilla extract (optional)
fold in:
6 oz. vegan chocolate chips or chunks (semi-sweet chocolate)
Directions:
1. Preheat oven to 350 degrees, grease baking sheet with coconut oil.
2. Process enough rolled oats (in high speed blender or food processor) until soft and silky like a roughly textured flour - this is your homemade oat flour.
3. Combine all dry ingredients in a large bowl.
4. In a small bowl, add the coconut oil and non-dairy milk. Warm in microwave until coconut oil melts and is warmed along with vegan milk. Stir in the sugar, vanilla, lemon and mashed banana.
5. Fold the wet into the dry and then fold in the chocolate.
6. Place this bowl in the freezer for about 5-7 minutes - just until the dough begins to firm up a tiny bit but still stays fluffy.
7. Using your hands, grab the dough and press gently into balls. Tips: If you want "ball shaped" cookies that hold their shape make sure your dough is very chilled going into the oven. If you want cookies that spread, make sure your dough is still pretty soft and just chilled just enough so you can handle it. Warmer dough makes for more spread cookies.
8. Bake at 350 degrees for 12-14 minutes or until the edges brown.
9. Cool for a few minutes before trying to move these cookies. They are very delicate coming out of the oven and will fall apart if you grab one when still steamy hot. (Still delish, but delicate.)
10. Serve warm after cooling a bit. Store in the fridge (they will become quite firm when fully chilled) and warm in the microwave to serve - or served cold - your choice. You can also store on the countertop for up to a few days. These cookies freeze very well too for long term storage if necessary.
Using chilled dough the cookies turn out more round:
Kathy Patalsky says
Yes! I might add in some sort of additional binding/fiber ingredient though. Ground flax seeds or even some whole oats to supplement that fiber.
Guest says
Could I use gluten free oat flour from Bob's Red Mill for these cookies? I don't have a blender strong enough to make flour..
Laughfrodisiac says
Glad I bookmarked this; I wanted cookies but ran out of flour yesterday! These are really good. But mine turned out cakier and more sturdy than yours seem in the pics. I wonder what I did differently. They are still yummy though!
Lala says
Thanks for this recipe!! I can't wait to try it. I dont have a seed grinder, do you know if using whole chias would significantly affect the quality of the cookie?
Amanda Louise LaCour Boles says
Would you recommend cooking them and storing the baked cookies in the freezer, or leaving the dough as is to store in the freezer? Thanks & can't wait to try this recipe tonight!
Charke says
I tried this recipe over the weekend and I must say it was a hit. Notice i say WAS because it's all done! My friends and family were raving over it, they couldn't believe it was flour-less. It was so delicious and the texture was out of this world. By the way I actually used part coconut and part canola oil and it turned out great! Please continue posting these delicious recipes! 🙂
Kaitlin says
I made these today for a Memorial Day picnic tomorrow. They're awesome! Can't wait to share them.
disqus_rL6ZOP0cUB says
I just made these today and they were fabulous! Great recipe! I found that the cookies turned out more "cookie like" when the dough was left in the freezer for 20+ minutes. My last batch of cookies (whose dough I kept in the longest) turned out the best! Thanks again!
Kathy Patalsky says
awesome! So happy to hear your kids loved them! Thanks for reporting back!
Kathy Patalsky says
Go for it! sweet treats make life a little bit happier 🙂
Kathy Patalsky says
This recipe is tricky... so much of the texture is in the oil. I'm sure I will do a similar recipe with less oil in the future though so keep reading HHL!
Kathy Patalsky says
yaya! That makes me so happy!
Kathy Patalsky says
I do not post calories very often. You can use caloriecount.com to calculate though. It is a great website.
Kathy Patalsky says
You need to have dry oats to process into flour .. however if you want to soak before making into cookign you MAY be able to try that. But you will have to do some creative tweaking to get the cookies to a "dough" state... interesting idea though
Kathy Patalsky says
yay!
Kathy Patalsky says
super!!! Thanks for reporting back
Kathy Patalsky says
The cookies are quite filing so you will eat one instead of three 🙂 that is how I like to bake. Lower fat cookies always make me want to eat more than one. You can try applesauce .. but I don't know the result! If you do let me know!! 🙂
Kathy Patalsky says
You are welcome!
Kathy Patalsky says
haha yay glad I am not the only stephan fan out there 🙂 sad he is leaving SNL!
Kathy Patalsky says
Hope they went well!! yum
Melissa says
Yummmmm! I just made these for my young kids and they gobbled them up with rave reviews! Thank you!
Chocolate and Beyond says
Ohhh that melty bit of chocolate inside the cookie has really got my stomach rumbling! Not made anything sweet for a while and I'm starting to think it's about time I do...
Trisha says
These look great!! What can I sub for the Coconut Oil? Thanks!
Elizabeth Mirro Pece says
I just made these tonight! Huge hit! Ahhhh. Perfection. 🙂
Sophia Metzner says
Wondering if you have calorie count on these?
And how about the last post? Do you have the calories for that one?
Hanaynay Ralph says
Mmmmm definitely want to try this!
I have a silly question - if I soak my oats beforehand, can i just pat them dry before I make my oat flour or do I need to dehydrate them? Thank you. 🙂
John Hartil says
Look so delicious I will be trying this tomorrow
Melody says
I just made these !! they turned out great ! thank u <3
Jess Loring says
Wondering how you think these would work with replacing or reducing the coconut oil? With applesauce, for example. There's a lot of oil in these cookies!
Zoe says
OMG they look delicous! Thanks for that recipie! 🙂
xo Zoe
rebelgrrrlraechel says
Ha! Love the Stephan voice! He's the best SNL character!
Also, these cookies look amazing. Right up my alley, thanks for the great recipe! : )
brittany bolerjack says
Yay! I was just saying to my husband that i miss chocolate chip cookies since going GF! And i have a lot of GF oats on hand, hooray! Love the look of the texture too! I shall report back!