Oat Flour Cookies

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www.theconsciousplantkitchen.com

These Oat Flour Cookies are simple and healthy breakfast cookies made with no refined sugar, no gluten, no eggs, and no dairy, ready in under 20 minutes, and rich in fiber.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/oat-flour-cookies/ or scan the QR code here ➡️

Prep Time5

Cook Time15

Total Time20

Servings: cookies

Calories: 135kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Homemade Oat Flour (note 1)
½ teaspoon Baking Soda
3 tablespoons Coconut Oil melted, cooled, use refined to avoid coconut flavor! (note 2)
¼ cup Maple Syrup (note 3)
¼ cup Almond Milk (note 4)
½ cup Mini Chocolate Chips (note 5)

Optional

1 teaspoon Vanilla Extract
¼ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
In a mixing bowl, add oat flour, baking soda, melted coconut oil, maple syrup, almond milk, and vanilla extract. Stir with a rubber spatula until it forms a sticky and thick cookie dough.
Fold in the chocolate chips, and stir to evenly incorporate them.
If your cookie dough is dry, crumbly, or won't stick into a dough ball when pressed in your hand, then add a bit more milk and stir to evenly incorporate.
Divide the dough into 8 even cookie dough balls, pressing the cookie dough in a cookie dough scoop to pack it well.
Release each cookie dough ball on the baking sheet and leave an inch of space between each. They will grow a little in height but won't spread that much.
Press the top of each cookie with a lightly oiled hand palm, and if the sides of the cookies crack, pat with your oiled fingers to reshape.
Bake the cookies for 15-16 minutes at 350°F (180°C) until golden brown.
Cool down for 10 minutes on the baking sheet then transfer to a cooling rack for an hour.

Notes

Note 1: Use homemade oat flour. Place oats in a high-speed blender and blend 30 seconds on high speed to form a fine powder with few larger pieces. Don't make it too fine or the cookie dough won't come together. Use gluten-free certified oats if needed.

Note 2: Or light olive oil, or any oil with a low flavor.

Note 3: You can also use agave syrup or coconut nectar.

Note 4: Oat milk, soy milk, or coconut milk also work. Add more milk if your dough is crumbly and won't form cookie dough balls.

Note 5: Use mini chips or the dough is hard to form. You can swap for shredded coconut, finely chopped pecans, or walnuts.

Storage: Store in an airtight container in the fridge for up to 4 days, or freeze it shaped in balls, in airtight Ziploc bags. Thaw in the fridge the day before.

Nutrition