Oat Flour Cookies
Chocolate chip cookies are one of those easy go to baked goods that everyone tends to enjoy. I’ve been on a mission to only bake healthy goodies. So when I came across oat flour cookies on Beaming Baker, I made them. A lot. I was obsessed. My friends were obsessed. It was a total success. But I wanted to make my own version, so I started messing around with em.
My first alteration was changing up chocolate chips for mini eggs. My mom always makes these mini eggs cookies that my friends and I absolutely ate up as kids (and still do from time to time). But with my goal to eat healthier, I decided to switch in an oat flour cookie paired with mini eggs. It has the healthy with a little bit of unhealthy that we were looking for!
Next, I decided to get more adventurous with my experimenting. Let me introduce to you… oat flour peanut butter stuffed cookies. Slices of almonds, chunks of dark chocolate, a sprinkle of sea salt, and a gooey peanut butter center. Hot out of the oven, I ran downstairs to share a couple cookies with my neighbours. One of them shot me a text afterwards declaring they were “FIRE.” His words, not mine.
Dry Ingredients
1 1/2 cups oat flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 tsp baking soda
Pinch of salt
Wet Ingredients
1/4 cup of coconut oil melted
2 flax eggs
2 tbsp maple syrup
2 tbsp honey
1/4 cup coconut sugar
1 tsp pure vanilla extract
Additional ingredients / Different options for cookies:
Mini Egg Cookies
1/4 cup mini eggs
1/4 cup chocolate cihips
Peanut Butter Stuffed Cookies
Natural peanut butter (save for the last step)
Sea salt for sprinkling on top
1/4 cup almond slices
1/2 cup dark chocolate chunks
Instructions:
To start, set the oven to 350 degrees. I tend to place the cookies straight onto the baking sheet, but feel free to line with parchment paper.
First, make your flax egg - mix together ground flax and water, then let set for 10 minutes. In a medium bowl, whisk all dry ingredients together. Grab another bowl and mix the wet ingredients together.
Once the wet ingredients are combined, add the dry ingredients to the wet. When thoroughly combined add in chocolate chips and almond slices (or mini eggs, depending on which cookies you’ve chosen). Cover and let the dough sit for 10 minutes.
If you’re doing the mini egg cookies, scoop into balls and place on baking tray. If you’ve chosen the peanut butter stuffed cookies, get ready to get a little messy. Grab a ball of cookie dough, make a dent and add a small spoon of peanut butter. Cover with cookie dough and place on tray. Repeat until all the dough is gone!
Flatten with a fork and bake for 10-12 minutes. Once baked, sprinkle with a small amount of sea salt (if you’re doing the peanut butter cookies). Let them cool and enjoy!
Notes:
*If you're looking to make this completely vegan, omit honey and opt for 1/3 cup of maple syrup. If gluten free, make sure to grab gluten free oat flour and rolled oats!