No-Flour Vegan Cookies
🌱 No-Flour Vegan Cookies 🍪
These No-Flour Vegan Cookies are chewy oat cookies packed with chocolate chips, a little nut, and a pinch of sea salt. No wheat flour. No eggs. No dairy. The dough comes together in one bowl and tastes like a bakery oatmeal chocolate chip — just thicker and more rustic.
I love that you can see the oats in every bite. Don’t overbake them. Pull them when the edges look set and the centers still look soft. They firm on the rack. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Cookies 💚
- 🌱 Completely vegan
- 🚫 No wheat flour
- 🍫 Chocolate chips in every cookie
- 🥣 One-bowl dough
- 🧂 Flaky salt finish
- 🍪 Chewy oat texture
The Secret to Cookies That Don’t Crumble
The binder is nut butter plus a flax egg. If the dough looks dry, add a splash of plant milk. If it looks wet, add a spoon of oats. Chill 20 minutes so they don’t spread into lace.
Frequently Asked Questions ❓
Are oats gluten-free? 🌾
Use certified gluten-free oats if you need them GF. Regular oats can be cross-contaminated.
Can I skip the nuts? 🥜
Yes. Use extra oats or more chocolate chips.
Can I use almond butter? 🍪
Yes. Any thick nut or seed butter works. Runny butter makes flat cookies.
🌱 No-Flour Vegan Cookies
Ingredients 🛒
- 2 cups rolled oats
- ½ cup almond flour or extra blended oats
- ½ cup peanut butter or almond butter
- ⅓ cup maple syrup
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup vegan chocolate chips
- ¼ cup chopped walnuts or peanuts
- Flaky sea salt, for topping
Instructions 👩🍳
- Mix the flax and water. Rest 5 minutes.
- Stir together nut butter, maple, flax egg, and vanilla.
- Add oats, almond flour, baking soda, cinnamon, and salt. Fold in chocolate chips and nuts.
- Scoop 12 cookies. Press a few extra chips on top. Chill 20 minutes.
- Bake at 350°F (175°C) for 11–13 minutes. Sprinkle with flaky salt. Cool on the sheet 10 minutes.
Nutrition
| Nutrient | Per cookie (1/12) |
|---|---|
| Calories | 190 |
| Protein | 5g |
| Net carbohydrates | 16g |
| Total carbohydrates | 19g |
| Fiber | 3g |
| Total fat | 11g |
| Sodium | 120mg |
Estimates based on oats, nut butter, maple, and chocolate chips. Exact numbers may vary by nut butter brand.
Notes & Tips 💡
- Blend ½ cup of the oats if you want a slightly less rustic cookie.
- These taste even better the next day once the oats soften.
- Freeze scooped dough and bake from frozen, adding 2 minutes.
- A pinch of espresso powder makes the chocolate taste darker.
These No-Flour Vegan Cookies are chewy, salty-sweet, and loaded with oats and chocolate. A cookie that doesn’t need a bag of flour. 🍪🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!