I have a huge sweet tooth, but at the same time I like my desserts to be a little healthier. Otherwise, I don't feel great after eating them. These Vegan Oat Flour Chocolate Chip Cookies with Coconut Sugar are great when you want a cookie that is healthier, but still delicious.
Don't judge these cookies just because they are made with healthier ingredients, try them first. In addition to being healthier, these chocolate chip cookies are extremely easy to make - no mixer is required.
I love a good cookie recipe. For more yummy cookie recipes try my matcha chocolate chip cookies or my sweet potato oatmeal chocolate chip cookies.
Let's get into the recipe.
Why you'll love this recipe
- It is made with healthy ingredients like oat flour and full of healthy fats.
- Thanks to the coconut sugar it is refined sugar free.
- It is super easy to make and made in one bowl.
Instructions to make vegan oat flour almond butter chocolate chip cookie
- Make your flax egg by mixing flax seeds and water. Let sit refrigerated for at least 10 minutes.
- Preheat oven to 350 degrees.
- Add all of your wet ingredients to a box and mix until just combined. Add in oat flour and baking soda. Mix again until just combined. Lastly, fold in your chocolate chips.
- Add parchment paper to a silicone liner to a sheet pan.
- Form 7-9 cookies on the sheet pan.
- Bake for 12-14 minutes. The cookies should be golden on the edges.
- Let cookies cool for at least 10 minutes. Then enjoy.
Storage instructions for coconut sugar chocolate chip cookies with almond butter
The extra cookies can be stored in a sealed container in your fridge for around 5 days, or in your freezer for up to 3 months.
Ingredients for vegan and healthy chocolate chip cookies
- flax seeds
- coconut sugar
- almond butter
- vanilla extract
- coconut oil
- oat flour
- baking soda
- chocolate chips
Substitutions
- DO NOT SUB THE OAT FLOUR !
- Almond butter - can be subbed for another thick nut butter like peanut, cashew or sunbutter. Do not use tahini as it is too liquidy.
- Coconut sugar - can be subbed for brown sugar.
Recipe FAQ
When I call these cookies healthy I do not mean that they are as healthy as vegetables. However, they are much healthier than your standard cookie. They have a fraction of the sugar called for in most recipes. They are also made with blood sugar stabilizing ingredients like oat flour and almond flour. I also like to use coconut sugar because it has a lower glycemic index and is unrefined. Personally, I notice a huge difference in my blood sugar when I use coconut sugar vs table sugar.
Recipe Pro-Tips
A good quality chocolate chip will really make this recipe. I love Hu Gems.
Please do not sub out the oat flour, other flours will not work the same.
Other healthy and vegan chocolate chip cookies
If you make these Vegan Oat Flour Chocolate Chip Cookies with Coconut Sugar, please leave me a rating and review on this blog post. This is the best way to support me!
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vegan oat flour chocolate chip cookies with coconut sugar
Ingredients
Wet
- 1 flax egg 1 tablespoon ground flax + 3 tablespoon water
- ½ cup coconut sugar
- ½ cup chilled almond butter I store mine in the fridge
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil
Dry
- ½ teaspoon baking soda
- ¼ cup oat flour
- ¾ cup chocolate chips adjust to your preference
Instructions
- Make your flax egg by mixing flax seeds and water. Let sit refrigerated for at least 10 minutes.
- Preheat oven to 350 degrees.
- Add all of your wet ingredients to a box and mix until just combined. Add in oat flour and baking soda. Mix again until just combined. Lastly, fold in your chocolate chips.
- Add parchment paper to a silicone liner to a sheet pan.
- Form 7-9 cookies on the sheet pan.
- Bake for 12-14 minutes. The cookies should be golden on the edges.
- Let cookies cool for at least 10 minutes. Then enjoy.
Fieke says
Can the oat flower be replaced by gluten free oat flower?
Kristi says
Yes any oat flour works.
Candice says
Am I suppose to make dough balls or flatten them ?
Kristi says
Hi, the dough is kind of sticky, you can just plop it on, no need to manipulate it.
Madeline says
OOOH these are so good! I love the flavor. I used a salted almond butter, and then I didn't quite have enough so I added in a little bit of thick tahini to fill the half cup. I will definitely be making these again, thanks for this great recipe!