Healthy Practically Flourless Chocolate Chip Cookies

Yields: 12 cookies

My family said these chocolate chip cookies just might be the best they’ve ever had—and that’s really high praise coming from them! They’re really soft and chewy, exactly the way we prefer our cookies, and full of rich chocolate chips. Leftovers will keep for at least one week if stored in an airtight container… If they last that long! (And they freeze well, too!)

1 cup (120g) oat flour (gluten-free if needed and measured like this)
1 ½ tsp cornstarch
½ tsp baking soda
¼ tsp salt
2 tbsp (28g) unsalted butter or coconut oil, melted
2 tbsp (30mL) unsweetened cashew milk, room temperature
2 tsp vanilla extract
½ cup (96g) coconut sugar
2 ½ tbsp (35g) miniature chocolate chips, divided

In a medium bowl, whisk together the oat flour, cornstarch, baking soda, and salt. In a separate bowl, stir together the butter, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread if there isn’t too much oat flour in the dough!) Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 10-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes: You can actually make your own oat flour at home! I show you how here. It doesn’t always turn out as fine and powdery as store-bought versions (I’m obsessed with this one from Bob’s Red Mill!), but it’s a great trick to have when you want to make these cookies and don’t feel like driving to the grocery store!

It’s extremely important to measure the oat flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much oat flour will make your cookies turn out dry and crumbly, instead of soft and chewy, because oats act like sponges and soak up more moisture from your cookie dough compared to traditional flour.

White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the oat flour.

For a NON-oat-flour gluten-free option, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

The cornstarch helps keep the cookies soft and chewy.

Any milk may be substituted for the unsweetened cashew milk.

Light brown sugar may be substituted for the coconut sugar.

This recipe is easily doubled!

{gluten-free, vegan, clean eating, low fat}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/01/10/practically-flourless-chocolate-chip-cookies/