Oat chocolate chip cookies

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1 tbsp. ground flaxseed
30 ml. coconut oil, melted
50 g. coconut sugar
60 g. gluten-free oat flour 
50 g. gluten-free oat flakes 
1 tsp. baking soda or baking powder
15 g. unsweetened shredded coconut 
dairy-free chocolate chips

These healthy gluten-free cookies are our family's favorite cookies prepared just for a few minutes. Outrageously delicious and preferred by my kids.

Cookies are made with plant-based ingredients, with no refined sugar and no gluten. Chocolate chip is optional, although it is more delicious! Shredded coconut gives a light tropical aroma. 

To make a healthier vegan egg substitute, I use flaxseed. It must be ground and soaked in water until it gets a gelatinous egg-like consistency. Cookies are definitely more delicious with all ingredients being plant-based. It is tried and tested! 




In a small bowl mix together ground flaxseeds with 3 tbsp. of water. Let it sit for 15 minutes. If you have only flax seeds, blend them in a blender or food processor to get ground flaxseeds.  


Preheat oven to 180 degrees. Line a baking tray with parchment paper. 


Combine the "flaxegg" with coconut oil and coconut sugar. Whisk together. Add oat flour, oats flakes, baking soda, and shredded coconut. Mix until well combined. Fold in chocolate chips. 


Scoop up the dough and place 1 tablespoon of dough on the prepared baking sheet. Arrange cookies on the tray with little distance. Slightly thinner the cookies with your wet palms. 


Bake cookies for 10 minutes until the edges are just slightly golden brown.


Allow cookies to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. 

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