Oat Flour Chocolate Chip Cookies

These oat flour chocolate chip cookies are perfectly crumbly, soft, and full of gooey chocolate chunks along with chunky pecans for an amazing cookie that’s so easy to make! Everyone will love these, maybe even more than an original oatmeal cookie!

First, preheat the oven to 350F. Mix together the oat flour, almond flour, baking soda, baking powder, and kosher salt. I make my own oat flour by blending oats in a food processor, you could also try store bought oat flour, but I’m not sure if it would change the texture.

Plus, blending oats is a lot easier and cheaper than going to the store and buying a new type of flour! The almond flour is also super important to these cookies, as it helps hold them together, adds moisture, and keeps them gluten free!

I promise these cookies aren’t mealy or overly nutty like other recipes that use almond flour! Baking soda and baking powder are used in this recipe to keep the cookies fluffy and tall, and help them brown and get that iconic cookie color!

You could use normal table salt instead of kosher salt in this recipe, I just had kosher salt on hand, and it helps the cookies to be a little saltier, complimenting the pecans and the sweet chocolate chips!

Next, beat together the vegan butter and brown sugar until light and fluffy. I beat them for about 4 minutes, to really incorporate air into them and help produce fluffy and soft cookies!

I use brown sugar in this recipe to keep the cookies soft, and add some of that classic cookie flavor that comes from chocolate chip cookies, which are often made with brown sugar. You can use any vegan butter you would like, I wouldn’t try to use a substitute like coconut oil, because it may effect the texture of the cookies!

Then, add in the applesauce and vanilla extract into the butter mixture. Applesauce may seem like an odd ingredient in this recipe, but it helps keep the cookies moist and helps them stick together, because unlike cookies using white flour, these cookies don’t have gluten to give them their chewy texture!

Don’t worry, you won’t taste the applesauce at all, but if you’re really opposed to it, or just don’t have it, you could try using 1/2 mashed banana or 1/4 cup pumpkin purée. The texture of the cookies should still be perfect, but I’m unsure on how it may affect the taste, so experiment at your own risk!

Then, just add in the dry ingredients into the wet ingredients and beat to combine! On the plus side, because these cookies are gluten free, you don’t need to worry too much about over mixing the dough!

Finally, fold in your chopped pecans and chocolate chips or chocolate chunks. Either will work amazingly in these cookies! If you don’t love nuts in your cookies, feel free to leave them out, or you can substitute them with any kind of chopped nut!

I bet walnuts or even macadamia nuts would be delicious in these cookies! Once folded in, scoop the cookies onto a baking sheet and bake for 10-12 minutes. Cool, and enjoy!

Oat Flour Chocolate Chip Cookies

  • 1.5 cups oat flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup softened vegan butter
  • 2/3 cup brown sugar
  • 1/4 cup applesauce
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup chocolate chunks

1. Preheat oven to 350F. In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, and kosher salt.

2. In a separate bowl, beat together the vegan butter and brown sugar until light and fluffy. Then beat in the applesauce and vanilla extract. Add in the oat flour mixture, and combine.

3. Fold in the chopped pecans and chocolate chunks, then scoop onto a baking sheet and bake for 10-12 minutes. Cool and enjoy!

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