These vegan oat flour cookies are soft and chewy on the inside with crispy, golden brown edges. These gluten-free, dairy-free, nut-free cookies are perfect as a school snack or nutritious dessert. They’re easy to make and delicious.
Main ingredients and substitutions
Oat flour gives these cookies a traditional oatmeal cookie flavor, but with a soft, chewy texture. You can make oat flour easily and inexpensively at home simply by blending up some rolled oats in a high powered blender or food processor. Be sure to use oats that are labelled gluten free if that’s a requirement for you. Or you can purchase oat flour ready made from many grocery stores or order it online.
I used a combination of maple syrup and coconut sugar as the sweeteners in this vegan oat cookies recipe. The combination of the liquid maple syrup and the solid, grainy coconut sugar helps these cookies stay crispy on the outside and soft and chewy on the inside.
These cookies are spiced with a bit of cinnamon and vanilla extract. You could add a dash of nutmeg if you like for an extra layer of flavor.
I used sultana raisins in these cookies but you can use any type of raisin you like in this recipe. Or substitute dairy-free dark chocolate chips instead of raisins if you prefer.
This recipe makes 14 cookies, so you can scale up or down as needed to make as many cookies as you want.
How to make them
These cookies are quick and easy to make. Prepare the flax egg by mixing one tablespoon of ground flax seeds with 3 tablespoons of cold water, then let that mixture chill in the fridge for 10 minutes.
Next you’ll preheat the oven to 375 degrees Fahrenheit, then add the melted coconut oil, coconut sugar, maple syrup, flax egg, vanilla extract, salt, and cinnamon to a large mixing bowl. Stir until combined.
Add the gluten-free oat flour and baking soda and stir again until all the ingredients are incorporated and a dough like consistency is achieved.
Use your hands to roll the dough into 12 evenly sized balls, then place them, evenly spaced, on a baking sheet lined with parchment paper.
The next step is to use your fingers to press the dough balls into a flat, round, uniform cookie shape.
Bake at 375 degrees Fahrenheit for 10-12 minutes or until golden brown, then allow the cookies to cool to room temperature before removing from the pan and serving.
Storage and freezing
Store these cookies in an airtight container in the fridge for up to five days or freeze them for up to six months. Then thaw at room temperature before serving.
More gluten-free cookie recipes
- These vegan walnut cookies are easy to make delicious.
- These chewy corn flour cookies are soft and subtly sweet.
Vegan Oat Flour Cookies
Equipment
- Baking Sheet
- Parchment paper
Ingredients
- 1 flax egg (to make a flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of cold water and let chill in the fridge for 10 minutes)
- 1 cup gluten-free oat flour
- 1/2 cup raisins
- 1/4 cup coconut oil (melted)
- 1/4 cup coconut sugar
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Instructions
- Prepare the flax egg by mixing one tablespoon of ground flax seeds with 3 tablespoons of cold water, then let that mixture chill in the fridge for 10 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- In a large mixing bowl, add the melted coconut oil, coconut sugar, maple syrup, flax egg, vanilla extract, salt, and cinnamon and stir until combined.
- Add the gluten-free oat flour and baking soda and stir again until all the ingredients are incorporated and a dough like consistency is achieved.
- Use your hands to roll the dough into 12 evenly sized balls, then place them, evenly spaced, on a baking sheet lined with parchment paper.
- Use your fingers to flatten the cookie dough balls into circle shapes.
- Bake at 375 degrees Fahrenheit for 10-12 minutes or until golden brown.
- Allow the cookies to cool before removing from the pan and serving.
Notes
- Store the cookies in an airtight container in the fridge for up to five days or in the freezer for up to six months.