These vegan oat flour cookies are chewy with crispy edges. Give them a try if you’re looking for gluten-free recipes made with oat flour, like this simple chocolate oat flour cake, which is another delicious option.
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 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 ready-made oat flour.
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 cinnamon and vanilla extract. I sometimes like to add a pinch of nutmeg as well.
I like to use sultana raisins in these cookies, but any type of raisin is fine. Or you can substitute vegan chocolate chips.
How to Make Vegan Oat Flour Cookies
Prepare the flax egg by mixing 1 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. Mix to combine.
Add the gluten-free oat flour and baking soda, then mix to combine.
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 dough balls into circle shapes.
Bake for 10-12 minutes or until golden brown, then allow the cookies to cool to room temperature before removing from the pan and serving.
Vegan Oat Flour Cookies Recipe
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 (or substitute vegan chocolate chips)
- 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 1 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, then mix to combine.
- Add the gluten-free oat flour and baking soda, then mix to combine.
- 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 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 three months.
- Optional addition: 1 pinch of nutmeg
Nutrition Estimates
Another Oat Flour Recipe
This sweet, moist, oat flour banana bread is another one of my favorite easy oat flour recipes.
More Gluten-Free Vegan Cookie Recipes
These vegan walnut cookies are easy to make delicious. Or try these chewy corn flour cookies. They’re subtly sweet and taste like cornbread.