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+ servings
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.
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Prep Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 220 kcal


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


  • 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


  • 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.



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.


Calories: 220kcalCarbohydrates: 21gProtein: 4.2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 31mgPotassium: 82mgFiber: 2.5gSugar: 9g
Keyword dairy free, gluten free
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