These gluten free chocolate chip cookies are soft and chewy, and rich in fiber and protein thanks to oat flour. Make them fast in 20 minutes or less. These delicious cookies use few ingredients yet are gluten-free and vegan, but all eaters will love them!
These gluten-free chocolate chip cookie are crunchy, soft and delicious. The oat flour not only keeps these cookies gluten-free, but lends a soft crunch so these cookies are perfect to dunk in cold milk or hot coffee or cocoa. If you are interested in another version, try my giant chocolate chip cookies, made chewier and using either all purpose flour or a gluten-free mix. And if you need something faster, how about a cookie cake? Just mix up the batter, press into a pan and bake a giant cookie cake.
Ingredients for these cookies are similar to the ingredients of classic chocolate chip cookies only with a few healthy swaps. The simple ingredient list is:
- oat flour (or almond flour)
- butter (I used vegan butter)
- brown & organic sugar (I used coconut palm sugar and organic cane)
- aquafaba (aquafaba is the liquid from a can of UNSALTED chickpeas, OR use unsweetened apple sauce)
- baking soda, vanilla, salt
- chocolate chips
Steps to Make
You can find the detailed recipe for Gluten Free Chocolate Chip Cookies at the bottom of this post or by using the Jump to Recipe button at the top. But here I summarize the quick steps to make them.
Step 2. Cream butter with sugars and add in aquafaba, liquid from a can of chickpeas or applesauce, and vanilla.
Step 3. Add oat flour, baking soda and salt to creamed mixture and stir or mix. Fold in chocolate chips. I used mini chips.
Step 4. Use a small cookie scoop to put 12 cookies on pan, and top with chips.
Step 5. Bake for 12 minutes, sprinkle top with a few more chips, and cool and eat!
My recipe is hard to mess up, but here are a few tips to help your cookies become a great success:
1. Measure the flour correctly. You can weigh it but I have great success using the spoon and leveling method. Just loosen the flour in the bag with a fork. Use the fork to fill measuring cups and use a knife to level the cups.
2. Make sure you do not chill this dough. Not having to chill the dough thanks to the oat flour is one reason this recipe moves along so quickly.
3. Test your Baking Soda. Sometimes baking soda (and baking powder) go bad and then your baking recipe fails and you don't know why. So I always use baking soda and baking powder that is no older than a month, or I test them. Here is the test for both, although this recipe ONLY calls for baking soda:
To test if baking powder is still working, pour ¼ cup boiled water over ½ teaspoon baking powder. If it bubbles up, it's still active, if it doesn't, it isn't and you it won't work to raise your baked goods.
To test if baking SODA is still working, put ¼ teaspoon of lemon juice or ACV over ½ teaspoon baking SODA. If it bubbles up, it's still active, if it doesn't, it isn't and you it won't work to raise your baked goods.
Is Oat Flour Healthy?
One reason I love this recipe is because oat flour is so healthy. It is naturally gluten-free and adds so much nutrition to a cookie!
Each cookie holds about half a serving of oat flour and thus contributes 2 gms of fiber, 2 grams of protein, as well as iron, calcium, potassium and more essential minerals. It's also packed with antioxidants that protect your heart.
Is oat flour healthier than white flour?
Yes! Overall, oat flour offers significantly more nutritional benefits than white flour.[source]
Is oat flour gluten-free?
Yes! However, be sure to choose brands that specifically say their oat flour is processed in a gluten-free facility so you don't use a flour that has some cross-contamination. Bob's Red Mill specifically puts out an Oat Flour that is certified to be processed in a GF-safe facility. There are other brands too. You can also just blend or food-process to powder gluten-free-labeled rolled oats to make flour.
Is oat flour good for weight loss?
Oat flour is one of the best flours for weight loss because it is high in fiber, makes you feel full longer and less likely to snack.
Some people have asked me why I don't just always use gluten-free baking flours to make desserts? I do, sometimes, but a lot of those gluten-free flours are mixes of all kinds of flours and ingredients. Often then include rice and tapioca, both of which we have an allergy to in my family. So I am happy to know that oat flour is a GF option, and it adds so much nutrition to a mere cookie.
1. The Flour. You can use almond flour instead of oat flour, just reduce the amount since almond flour is much heavier.
2. Aquafaba. This is an egg replacer. I use 3 tablespoon of aquafaba here which is the liquid from a can of unsalted chickpeas. You can use 3 tablespoon of apple sauce instead or even a flax seed egg which is 1 tablespoon of flax seed dissolved for 10 minutes in 3 tablespoon of water.
3 Sugar. Use half the amount of sugar to reduce sugar per cookie to 4-5 gms.
Can You Freeze These Cookies?
Yes, these cookies can be frozen after baking, or the dough frozen before baking. Both last three months in the freezer.
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Gluten Free Chocolate Chip Cookies
- 1 ½ cup oat flour (or 1 ¼ cup almond flour or GF flour)
- ¼ cup butter (I use Earth Balance vegan brand)
- ¼ cup brown sugar Use half the amount of sugar to reduce sugar (see notes)
- ¼ cup organic cane sugar Use half the amount of sugar to reduce sugar (see notes)
- 3 tablespoon aquafaba
(Liquid from a can of chickpeas, or use unsweetened apple sauce or egg replacer for 1 egg)
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- pinch of salt
- ½ cup mini chocolate chips I use vegan chips by EnjoyLife or HU for no refined sugar
- Preheat the oven to 350°F.
- Add parchment paper to a cookie sheet.
- Soften butter in microwave for 30 seconds. Measure ingredients.
- In a mixing bowl, cream the butter with the sugars, then add in aquafaba and vanilla.
- Add oat flour, baking soda and salt to a sifter and sift the mixture into the creamed butter. Or just stir the dry ingredients in a bowl, and add to the creamed butter.
- Stir the mixture until creamy. You can use a mixer. The dough will be sticky. I don't chill this dough - it dries out the oat flour and makes cookies crumble.
- Fold in the chocolate chips.
- Using a small cookie scoop, scoop 12 cookies on to the cookie sheet. Press the top gently with a spoon or spatula
- Bake for 12 minutes until brown around the ages. Remove pan from oven.
- Quickly dot each warm cookie top with chocolate chips so they melt.
- Allow them to cool before putting them in a container. Oat flour will cause the cookies to dry out fast, so keep them contained.
- Both dough and baked cookies freeze beautifully up to 3 months.