Maple oat flour chocolate chip cookies (soft & chewy) - Cooking video
These maple oat flour chocolate chip cookies are soft, chewy and dangerously good.
This recipe came about after buying maple flakes for a doughnut recipe and not knowing what to do with the leftovers. That combined with the fact that all I had was oat flour instead of the gluten-free flour blend I normally use in my baking. And I thought, maple and oat would taste good together right?… Yes. Yes they do. Oh and wait, I’ll probably need chocolate chips in that too!
Get the full recipe and instructions at or read on...
INGREDIENTS
2 cups oat flour
3/4 cup maple flakes (or maple sugar, brown sugar or cane sugar)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup melted coconut oil (or vegan butter)
1 1/2 tsp vanilla extract
2 eggs (or egg substitutes)
1/3 cup dairy free chocolate chips
INSTRUCTIONS
Preheat your oven to 350 Fahrenheit.
Mix all of your dry ingredients together in a stand mixer or large bowl.
Add all of your wet ingredients and mix thoroughly.
Finally, add your chocolate chips and stir until they are evenly mixed in.
Line a baking sheet with parchment paper.
Form your dough into 12 small balls and place evenly on the parchment lined baking sheet. Using your hand or a spoon/fork, press down slightly on each cookie to flatten it out a bit.
Bake your cookies at 350°F for 12 to 15 minutes, starting to check after 10. Your cookies will still appear a bit soft when you take them out, but will harden up once cooled.
Keep these cookies in the fridge for up to one week, or in the freezer for longer.
PRO TIPS FOR THIS RECIPE
Make sure you melt the coconut oil
For this recipe, it is super important that you melt the coconut oil (or butter) before adding it to your mixer. Otherwise, it can be hard to break down/mix in and it will change the consistency of the dough and make it more dry and crumbly.
Don’t overcook these cookies
The trick to a soft and chewy cookie is to not overcook them. Take them out when they start browning around the edges, even if they still appear a bit soft. They will firm up once cooled, but will still be soft and chewy. If you cook your cookies too long, they get hard and crumbly once cooled.
DIETARY MODIFICATIONS
Make this recipe vegan: Omit the egg and replace it with an egg substitute such as chia, flax or gelatin eggs.
Make this recipe lower sugar: instead of using maple flakes or sugar for this recipe, swap it out for a lower calorie/carb sweetener such as Swerve.
SUBSTITUTIONS & VARIATIONS
Oat flour substitutions: In this recipe I call for all oat flour, but you can split it between oat flour and rolled oats. For example, use 1 cup oat flour and 1 cup rolled oats.
Maple flakes substitutions: If you aren’t able to find maple flakes (I used the Rogers brand maple flakes), swap it out for granulated maple sugar or regular cane/brown sugar. I wouldn’t recommend swapping the maple flakes out for liquid maple syrup because that will change the wet to dry ingredient ratio and the recipe will not turn out as intended.
Coconut oil substitutions: Instead of using coconut oil, you can also use vegan butter, regular butter or any other cooking oil of choice. If you use coconut oil or butter, be sure to melt it for making this recipe.
Vanilla extract substitutions: Instead of liquid vanilla extract, you can also use vanilla bean paste or powdered vanilla bean.
Egg substitutions: Instead of using regular eggs, feel free to use an egg substitute such as chia, flax or gelatin eggs.
Brown Butter Oatmeal Chocolate Chip Cookies
These oatmeal choc chip cookies are dangerously easy to make. No creaming butter, no chilling cookie dough. Don’t pause to wonder if it’s worth the extra 3 minutes to brown the butter. I’m telling you it is! It makes them extra-buttery with a nutty edge.
PRINT RECIPE:
Soft Chewy Oatmeal Chocolate Chip Cookies
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Oatmeal Chocolate Chip cookies Gina young style make you some
INGREDIENTS
1-1/4 CUP ALL PURPOSE FLOUR
2 EGGS
1-1/2 CUP SEMI SWEET CHOC CHIPS
1 CUP CHOPPED WALNUTS
1/2 CUP RAISINS OPTIONAL
1 tsp BAKING POWDER
1/2 tsp SALT
2 STICKS UNSALTED BUTTER ROOM TEMP
1/2 tsp pumpkin pie spice or 1/2 tsp cinnamon
3/4 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
2 CUPS ROLLED OATS
COOK 350 11 MINUTES
STEP BY STEP TUTORIAL
GOD BLESS ENJOY ????
Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies have a touch of cinnamon and JUST the right amount of sweetness from the raisins. This classic cookie is a must make!
RECIPE:
Homemade oatmeal raisin cookies are so much better than ANY store-bought version. Even if you’re not a raisin fan they’re still amazing. Baking those raisins really wakes the flavor up and complements the oats, cinnamon, and brown sugar.
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