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!

Recipes substitutions and 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.

Dietary modifications for this recipe

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.

How to make these chewy oat flour cookies 

  1. Add all of your dry ingredients into a stand mixer or large bowl.

Dry cookie ingredients in metal mixing bowl

Mix all of your dry ingredients together.

mixed dry ingredients in metal mixing bowl

Add all of your wet ingredients to your dry ingredients.

Mix the wet and dry ingredients thoroughly. The dough will be a sticky consistency.

egg mixed into dry ingredients starting to form dough

Finally, add your chocolate chips and stir until they are evenly mixed in. Use a spatula to scrape the dough down from the sides into the bottom of the bowl, if needed.

chocolate chips added to cookie dough

Line a baking sheet with parchment paper.

mixed dough in metal bowl sitting beside baking sheet with parchment

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.

shaped cookie dough evenly placed across cookie sheet

Bake your cookies at 350°F for 12 to 15 minutes, starting to check after 10. They should be done once they start browning around the edges. Your cookies may 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.

cookies fresh out the oven still sitting on baking sheet

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.

Recipe FAQs

How long do these cookies last in the fridge?

I recommend eating these cookies up within 1 week if you are storing them in the fridge. If you need them to keep longer, freeze them in a sealed container or bag for up to three months.

Can I freeze these cookies?

These cookies freeze really well. Store them in a sealed container or bag for up to three months.

Pin this recipe for later

If you can’t make my gluten free oat flour chocolate chip cookies now, make sure to pin the recipe for later so you have it handy!

chunky oat flour cookies sitting on wire cooling rack

Tried my recipe for maple oat chocolate chip cookies?

Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌

You might also like: 

If you liked my oat flour chocolate chip cookies recipe, you might also like my other cookie recipes:

Chocolate chip cookies piled high on a white plate

Maple Oat Flour Chocolate Chip Cookies

Tara Klippert
These maple oat flour chocolate chip cookies are soft, chewy and dangerously good.
No ratings yet
Prep Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 220 kcal

Equipment

  • Stand mixer or large bowl
  • Spatula
  • Parchment paper
  • Baking sheet
  • Oven
  • Measuring cups and spoons

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.

Video

Notes

Above in the blog post I provide recipe ingredient substitutions as well as dietary modifications. I also provide step-by-step instructions with photos to make this recipe.

Nutrition

Calories: 220kcalCarbohydrates: 21gProtein: 4.2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 31mgPotassium: 82mgFiber: 2.5gSugar: 9g
Keyword dairy free, gluten free
Tried this recipe?Let us know how it was!
Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.