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  • Rachel

Vegan Double Chocolate Chip Cookies (Oat Flour)

This has quickly become my new favorite cookie recipe.

They are very similar to other cookies I have posted about in the past, but they seem less sweet and are significantly easier to make.

Not only does it call for oat flour (my favorite!!), but these cookies are sweetened mainly with maple syrup.

I usually double the recipe because it's tough to get a full dozen from the batter as is.


  • ⅔ cup oat flour

  • ¼ cup cocoa powder

  • ½ teaspoon baking powder

  • ¼ teaspoon fine sea salt

  • ⅓ cup runny, smooth almond butter, raw or roasted Sub other nut or seed butter, if desired. Will alter flavor.

  • 1 teaspoon vanilla extract

  • ¼ cup maple syrup

  • 3 tablespoons coconut sugar Sub light brown sugar if desired.

  • scant ½ cup dairy-free chocolate chips


  1. Preheat oven to 350 degrees F (176 C), and line a baking sheet with parchment or a silicone mat.

  2. In a large mixing bowl whisk together the oat flour, cocoa powder, baking powder, and salt.

  3. In a small/medium bowl, whisk together the nut butter, vanilla, maple syrup, and sugar. Pour into the dry ingredients, and stir until a dough forms. Stir in the chocolate chips.

  4. Use a cookie scoop or a tablespoon to scoop approximately 1.5 tablespoons of dough into your hand. Roll the dough betwen your palms to form a smooth ball, and place on cookie sheet about 2 inches apart.

  5. Bake 10 to 12 minutes or until the cookies have spread and are lightly golden on the bottoms. Cookies will be very soft straight out of the oven. Let stand 5 to 10 minutes before transferring to a cooling rack.

NOTES: **Oat Flour: add the oats to a bullet or high-speed blender and process on high for 20 to 30 seconds, until a fine powder form.

I don't create these recipes. For original recipe click link below ⬇️

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