These oat flour cookies are THE BEST! They’ve lovingly been dubbed crack cookies because you can’t stop eating them. They’re so easy to make and they need only 6 ingredients!
Sometimes random kitchen creations made with what you happen to have in your pantry turn into your favorite recipes. These oat flour cookies are the perfect example of one of those times.
Born in the middle of a snow storm in a cabin 40 minutes from town with hardly anything in the pantry. I made what I thought would be something kind of weird, but hopefully good. To my delight, nobody could stop eating them!
Something magical happened with the condensed coconut milk and the chocolate chunks to make the most incredible oat flour chocolate chip cookies. The condensed coconut milk made an amazing almost caramel flavor and the chocolate chunks turned into pools of rich chocolate goodness.
These cookies use only 6 ingredients, one bowl, and are ready in less than 30 minutes from the time you turn the oven on to the time you’re enjoying them.
How to make vegan condensed milk chocolate chip cookies:
Use chopped chocolate and not chocolate chips. The chocolate chunks make these cookies extra special. Chocolate chips typically have a baking resistant coating that helps them hold their shape, but chocolate chunks from an actual chocolate bar give you those amazing gooey bites of dark chocolate.
Don’t chop the chocolate too small. Leaving them in nice large chunks is what gives you the amazing massive pools of chocolate. I chop mine to about 1/4″ chunks.
The condensed coconut milk is really thick – this is especially true if you’re making these cookies in a colder house. You’ll need to really scrape it along the bottom of the bowl using the back of your spoon to break it up and get it fully mixed into the dough.
These cookies will spread! The condensed coconut milk will melt in the oven, so they will spread. Be sure to leave enough room around the cookie dough balls to allow for this.
The above batch is the soft version. To make this style, I use heaping Tablespoon scoops and bake them for 14 minutes. This leaves you with cookies that are still soft in the center with pools of melted warm chocolate.
The batch below is the crispy version (similar to a gingersnap texture). To make this style, I use level Tablespoon scoops and bake them for 17 minutes. This gives you crisp cookies with areas of hardened chocolate.
My favorite are the chewy, but my husband prefers the crispy. It’s totally up to you when to pull them out of the oven, they’re delicious either way.
The directions are written to give you chewy cookies. If you’d like crispy ones, check the note section for the alternate directions.
These cookies taste even better the next day! By then the flavors have really set and the chewy caramel quality is at its best.
Baking with oat flour only:
Have you ever wondered if you could bake with only oat flour? The answer is Yes! It won’t work for every recipe, but I’ve had great success using only oat flour in recipes that I wouldn’t consider delicate.
That means that it’s worked for me with some cookies, healthy muffins, brownies, and even veggie burgers. I wouldn’t try baking with oat flour only for things like cake, madeleines, cinnamon rolls, croissants, etc.
Oat flour will naturally be more dense, so a good rule of thumb is to ask yourself whether or not the recipe would taste good if it was chewy. If the answer is yes, then you can probably bake with oat flour only. If not, I wouldn’t try on that particular recipe.
An important trick to remember is to let the batter rest for 10 minutes before baking (for most recipes). When you’re adding true liquid ingredients (water, milk, etc.), the oat flour needs the 10 minutes of resting time to absorb some of the liquid. Note* This recipe doesn’t to rest because the liquid in the recipe is already so thick.
Looking for more vegan and gluten free cookie recipes?
Are you making this recipe for someone that eats gluten free?
Oats are something that can frequently be cross contaminated with gluten. Be sure to use certified gluten free oats to keep this recipe safe for gluten free people.
What you’ll need:
You’ll need one ingredient and one tool for these cookies to turn out perfectly.
The ingredient you’ll need is sweetened condensed coconut milk. This is the brand I use and I definitely recommend it. I haven’t tried this brand, but it is more affordable. The can is a different size though, so you’d have to use about 2/3 of a can for this recipe.
I highly recommend using an air insulated baking sheet. I use these for all of my cookies because they create a more even baking environment for the cookies, which helps with the dreaded problem of a burned bottom with a doughy middle. Using these baking sheets allows your entire cookie to cook evenly.
These cookies are much easier to make when you have an extra large mixing bowl. I have a mixing bowl this size, and it comes in handy all the time. It’s perfect for meal prep, salads, and it makes baking so much easier.
Using silicone mat baking mats improves all your baking (especially if you like crispy edges!). They create a crispier and drier bottom edge than parchment paper does, so it’s great for cookies like this.
- 2 cups old fashioned oats (ground into flour, certified gluten free if necessary)
- 1/2 Tablespoon baking powder
- Pinch fine sea salt
- 1/2 cup granulated sugar
- 1 can sweetened condensed coconut milk (7.4 ounces or 210 grams)
- 1 dairy-free dark chocolate bar (roughly chopped, 3.5 ounces or 100 grams)
- Preheat oven to 375 F.
- Line your baking sheet with parchment paper or a reusable silicone baking mat.
- In a large bowl, whisk together the oat flour, baking powder, sugar, and salt. Be sure to use a bowl larger than you think you'll need. The next step requires a lot of movement in the mixing to get the solidified condensed coconut milk mixed in. Using a larger bowl than you think you'll need will give you the space to mix it in more easily.
- Add in the sweetened condensed coconut milk and stir to combine. The sweetened condensed coconut milk will likely be thick and mostly solid at first (this is largely dependent on the time of year and temperature - the colder it is, the more solid it will be). To mix it in, you'll need to slowly break it up by using the back of a spoon and scraping it against the condensed coconut milk on the bottom of the bowl. After you do this for a few minutes, it will soften enough to completely mix in to the dry ingredients. Alternatively, you could mix this with an electric hand mixer or a stand mixer.
- Add in the roughly chopped chocolate and stir to combine.
- Using a Tablespoon measurer, scoop out cookie dough 1 heaping Tablespoon at a time, make 1.5” sized cookie dough balls and place them spaced 2” apart on the lined baking sheet (these cookies spread during baking). These taste better if you make them with a heaping Tablespoon rather than a level Tablespoon sized dough ball. The center is the best part, so making them a little bigger makes them all the yummier.
- Bake for 13-15 minutes, or until the edges are slightly golden.
- Cool before eating. Since these cookies are using the thickness of the condensed coconut milk as the binder, they need to come back to closer to room temperature to hold together (because coconut oil is more solid the cooler it is). It's definitely worth giving them a few minutes to cool before eating them.
If you'd prefer crisp cookies (similar to a gingersnap texture), measure them to a level Tablespoon and bake them for 15-18 minutes.
I used this Sweetened Condensed Coconut Milk.
Serving Size:1 cookie
Amount Per Serving: Calories: 136 Total Fat: 6.2g Carbohydrates: 18.6g Fiber: 1.5g Sugar: 11.5g Protein: 2.3g
Let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Don’t have any condensed coconut milk on hand or want to make your own? Loving it Vegan has a great recipe that shows you how to make your own plant based condensed milk.