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oat flour chocolate chip cookies

Irresistible Oat Flour Chocolate Chip Cookies.

These oat flour chocolate chip cookies have a delicious flavor from brown sugar, chocolate chips, and oats. This is a simple and tasty gluten free cookie recipe.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword chewy
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 22 minutes
Servings 30
Calories 130 kcal



  1. Place the vegan buttery spread and sugars in a mixing bowl and beat on medium speed until fluffy. Add the unsweetened applesauce and vanilla extract and mix on low speed until just combined.

  2. Place the gluten free oat flour, sea salt, and baking soda in a large bowl and whisk together.

  3. Add the dry ingredients to the wet ingredients and mix on medium speed until combined. Turn off the mixer, and add the dairy free chocolate chips. Stir by hand.

  4. Place the bowl of dough in the refrigerator to chill for one hour.
  5. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

  6. Scoop the dough into balls about an inch in diameter. Place the balls on the cookie sheet.

  7. Bake at 350 degrees for about 11-13 minutes. Allow these cookies to completely cool on the cookie sheet before moving to a platter or plate.

Recipe Notes

If you would like to keep some of this dough in the freezer, simply scoop it onto a cookie sheet, place the sheet in the freezer, and keep it there for one hour. Once the cookie dough balls are frozen, just place them in a freezer bag. Cookie dough can be frozen for up to three months.

If you aren't dairy free, go ahead and use regular dairy butter.

Nutrition facts are for one cookie.

Nutrition Facts
Irresistible Oat Flour Chocolate Chip Cookies.
Amount Per Serving
Calories 130 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 131mg6%
Potassium 79mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 195IU4%
Calcium 13mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.