Soft and decadent Salted Double Chocolate Cookies made in one bowl with whole grain oat flour! A vegan and gluten free treat everyone will love.

Cookie cookie cookie tiiiiime.

Wouldya lookie here! We’re making chocolatey oat flour cookies, my pals. This delish recipe inspired by my friend Angela’s cookies was originally posted way back when in 2016 in honor of Hummusapien’s fifth birthday.

Can you believe this blog is now eleven years old? I surely can’t.

I remade these cookies recently and felt they could be jazzed up a bit. After some tweaking, we now have some mighty fine double chocolate cookies that are divine for a few reasons.

First, they’re made in one bowl. I’m not mad about washing fewer dishes these days, ya dig? Second, they’re made with 100% whole grain oat flour. Shall we call them breakfast cookies? Shall we call them lactation cookies? ALL OF THE AVOVE.

Third, they’re gluten and dairy free for all my pals with special diets! Cookies for the people, truly. If you’re on the hunt for a grain free cookie, these almond flour chocolate chip cookies are the bomb.

Fourth, they’re double chocolate…with salt. Need I say more?

Baking with oat flour

Oat flour is wonderful, but it can be a bit tricky. It’s super easy to use in no bake recipes like these cookie bites and it lends a cookie-like taste. The flavor is nutty and neutral and just yummy.

When baking with oat flour, I usually pair it with almond flour because I find oat flour on its own can be dry. With this cookie recipe however, I wanted to keep it simple. As tempted as I was to replace a half cup of the oat flour with almond flour, I indeed steered clear of an extra ingredient!

Messing with the oil, flax eggs, and sugar helped create a perfectly moist cookie. That said, the texture of these bad boys is definitely a little different than its all purpose flour counterpart. Delish in its own right, but a wee bit different.

How to make homemade oat flour

I like oat flour because although it’s not your everyday all purpose or whole wheat flour, it’s super easy to make at home. That means hopefully you don’t have to make an extra grocery trip! You can totally buy oat flour at the store if that’s your jam, too.

To make oat flour, simply place old fashioned oats (not steel cut or instant as the volume is different) in the blender and blend until a very fine, flour-like powder forms. You’ll need a bit more oats than the quantity of flour called for in the recipe.

Be sure to use certified gluten free oats if you need this recipe to be gluten free.

I learned from Cookie and Kate that oat flour weighs less than all purpose flour, which is why you usually can’t swap them out in recipes one to one. Your goodies wouldn’t rise as much. Oat flour is also more delicate than regular flour, which is why there are two flax eggs in this recipe.

I even provided a weight measurement here, something I normally don’t do, just to provide some extra precision.

Key ingredients and tips

Oat flour: A favorite gluten free flour of mine, I love the flavor it adds. Be sure to use certified gluten free if you have a gluten intolerance. You can also make your own by grinding old fashioned oats in the Nutribullet or food processor.

Coconut sugar: For yummy caramel flavor and moisture. Brown sugar would also work here.

Almond butter: For extra fat and nutty flavor. I tried these with peanut butter and they were too dry so I’d stick to drippy, unrefrigerated almond butter.

Flax eggs: To bind everything together, add moisture, and contribute to rising.

Coconut oil: You want your coconut oil nice and solid when creaming everything together. If it’s too soft, the cookies will be flat. Use virgin for no coconut flavor.

Cocoa powder: Helllllo, chocolate!

Vanilla extract: To enhance the chocolate flavor even more.

Sea salt: For flavor in the cookies and then flaky salt on top.

Can I freeze the dough and bake later?

Yes! Scoop the dough onto the cookie sheet, roll into balls, and place the pan in the freezer. Once frozen, transfer the balls of dough to a freezer baggie. Bake from frozen and simply add a couple minutes to the cooking time.

How to store leftover cookies

If you have extras, you can store the leftover cookies on the counter in an air tight container for up to four days or freeze for later.

Craving more cookie goodness? I gotchu!

Please let me know if you love these cookies by leaving a star rating and/or comment! I hope you adore them as much as I do!

Now getcha cookie on.

One Bowl Vegan Double Chocolate Cookies

★★★★★ 4.8 from 20 reviews

Author: Alexis Joseph | Hummusapien
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Yield: 14 cookies 1x
Category: Dessert
Method: Oven
Cuisine: American

Print Recipe

Description

Soft and decadent Salted Double Chocolate Cookies made in one bowl with whole grain oat flour! A vegan and gluten free treat everyone will love.

Ingredients

Scale

2 tbsp ground flaxseed + 1/3 cup warm water
1/3 cup solid coconut oil* (do not melt)
1/4 cup drippy almond butter
3/4 cup coconut sugar
1 tsp vanilla extract
1 1/2 cups oat flour, spooned and leveled (142g)
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/3 cup chocolate chips

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper or spray with cooking spray.
Place flax and water in a large mixing bowl, stirring to combine. Set aside and let mixture gel for 5 minutes.
To bowl with flax mixture, add coconut oil, almond butter, coconut sugar, and vanilla extract. Beat with a handheld mixer or stand mixer on medium speed until it turns light and fluffy, about 1-2 minutes.
Add oat flour, cocoa powder, baking soda, and sea salt. Beat until a soft and moist dough is formed. Fold in chocolate chips.
Roll dough into 14 balls about the size of a golf ball and place evenly on baking sheet two inches apart. If desired, you can gently flatten cookies with the palm of your hand. Top with flaky salt. Bake for 8-9 minutes. Be careful not to over-bake! Err on the side of under-baking them.

Notes

*If your coconut oil is soft or liquidy, refrigerate it until firm. The cookies will be thin and spread a lot if oil is too soft.

TO MAKE HOMEMADE OAT FLOUR: Grind 1 1/2 cups old fashioned oats (use certified gluten free if needed) in the blender or Nutribullet until it resembles a very fine flour. The measure out 1 1/2 cups of flour. This recipe has only been tested with oat flour; other flours are not 1:1 substitutes.

The almond butter should be liquidy and not refrigerated. I would not recommend using peanut butter here as it is more dry than almond butter.

Inspired and adapted from Oh She Glows.

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