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Oat Chocolate Chip Cookies

Name: Oat Chocolate Chip Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 servings
Cuisine: Plant-Based
Ingredients: 2.25 cup gluten free oat flour; 0.5 tsp baking soda; 0.5 tsp baking powder; 1 pinch sea salt; 0.25 cup brown sugar; 2 tbsp maple syrup; 1 tsp vanilla extract; 0.25 cup unsweetened apple sauce; 0.25 cup coconut oil; 0.24 cup chocolate chips; 1 pinch flaky sea salt

Soft, chewy and filled with melty dark chocolate, these gluten-free oat flour cookies are the perfect sweet treat that also supports your gut health. They’re generously sized, lightly crisp around the edges and perfectly soft in the center.

Prep

45m

Cook

15m

Serves

Difficulty

easy

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Ingredients

Serves8

For the dry ingredients

2 1/4 cup gluten free oat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 pinch sea salt

For the wet ingredients

1/4 cup brown sugar
2 tbsp maple syrup
1 tsp vanilla extract
1/4 cup unsweetened apple sauce
1/4 cup coconut oil

For the topping

0.2 cup chocolate chips
1 pinch flaky sea salt

Instructions

To a large medium bowl add the oat flour, baking powder, baking soda and sea salt. Whisk until evenly combined.
In a separate large bowl, whisk together the brown sugar, maple syrup, melted coconut oil, applesauce and vanilla extract until smooth.
Add the dry ingredients to the wet mixture. Fold everything together with a spatula until a thick cookie dough forms. Avoid overmixing
Fold in the dark chocolate chips, reserving a small handful for topping the cookies.
Refrigerate the cookie dough for 20–30 minutes. This gives the oat flour time to hydrate and helps the cookies hold their shape.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Use an ice cream scoop to divide the dough into eight large portions. Place them on the prepared baking sheet, leaving space between each cookie. Keep the dough mounded and do not press it down. Press in some more chocolate chips on top of the cookies.
Bake for approximately 15 minutes, until the edges are set but the centers still look slightly soft.
Leave the cookies on the baking sheet for at least 10 minutes before transferring them to a cooling rack. They will continue to firm up as they cool while staying soft and chewy in the center.
Sprinkle with flaky sea salt, if desired.

Oat Chocolate Chip Cookies

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