Vegan Double Chocolate Chip Oat Flour Cookies

For a less sweet cookie, use 1/4 cup chocolate chips instead of 1/2 cup

Molly’s Tip: Measure dry ingredients over wax paper so any spills can easily be poured back into the container - nothing wasted!

Before putting in the oven, rolling the dough balls in cocoa powder, chopped nuts, or shredded coconut can add extra texture and flavor

For the freshest taste, make your own oat flour by blending oats in a high-powered blender (like a Vitamix) for about 30 seconds

Use gluten-free oats if needed

Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together oat flour, cocoa powder, baking powder, and salt.
In a separate small to medium bowl, whisk together almond butter, vanilla extract, maple syrup, and coconut sugar.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the chocolate chips. (Don’t worry if it seems very thick, you’re doing it right.)
Scoop a heaping tablespoon of dough and roll it between your palms to form a smooth ball. Place on the baking sheet about 2 inches apart.
Bake for 8-10 minutes. At the 6-minute mark, remove the cookies briefly and gently press them down with a fork if they have not spread. Return to the oven to finish baking. (Or keep them as soft cookieballs—your choice!)

For a less sweet cookie, use 1/4 cup chocolate chips instead of 1/2 cup

Molly’s Tip: Measure dry ingredients over wax paper so any spills can easily be poured back into the container - nothing wasted!

Before putting in the oven, rolling the dough balls in cocoa powder, chopped nuts, or shredded coconut can add extra texture and flavor

For the freshest taste, make your own oat flour by blending oats in a high-powered blender (like a Vitamix) for about 30 seconds

Use gluten-free oats if needed

Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together oat flour, cocoa powder, baking powder, and salt.
In a separate small to medium bowl, whisk together almond butter, vanilla extract, maple syrup, and coconut sugar.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the chocolate chips. (Don’t worry if it seems very thick, you’re doing it right.)
Scoop a heaping tablespoon of dough and roll it between your palms to form a smooth ball. Place on the baking sheet about 2 inches apart.
Bake for 8-10 minutes. At the 6-minute mark, remove the cookies briefly and gently press them down with a fork if they have not spread. Return to the oven to finish baking. (Or keep them as soft cookieballs—your choice!)