Oat Flour Chocolate Chip Cookies
With a classic flavor, oat flour chocolate chip cookies are the best allergy-friendly treat. They're quick to make and perfectly crispy-chewy!
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Servings: 16 cookies
Calories: 172kcal
Equipment
Ingredients
- 2 cups oat flour
- 3/4 cup chocolate chips
- 1/2 cup coconut oil softened
- 1/3 cup coconut sugar
- 1 chia egg 1 tablespoon chia seeds mixed with 3 tablespoons water, left to sit for 5 minutes
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together the oat flour, baking soda, and salt.2 cups oat flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- Add the coconut oil, coconut sugar, vanilla, and chia egg to the dry ingredients and stir until they're just combined.1/2 cup coconut oil, 1/3 cup coconut sugar, 1 teaspoon vanilla, 1 chia egg
- Fold in the chocolate chips.3/4 cup chocolate chips
- Divide the dough into 16 balls (or 12 balls for larger cookies), and place them on an ungreased cookie sheet
- Smash the balls slightly, and place them in the oven for 11-13 minutes until they're starting to turn golden.
- Let the cookies cool for a few minutes on the baking sheet before transferring to a cooling rack to finish cooling.
Notes
Substitutions
- Can substitute butter for the coconut oil
- Can substitute 50% brown sugar and 50% white sugar for the coconut sugar
- Can substitute a flax egg for the chia egg
Store
- Store cookies at room temperature for 3 days or in the fridge for up to 5 days.
- You can also freeze the cookies baked or unbaked for 2-3 months.
Nutrition
Serving: 1cookie | Calories: 172kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Sodium: 115mg | Fiber: 2g | Sugar: 9g
