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When I say "Soft & Chewy" cookies, just like I did for my pumpkin spice cookies, I really mean it! However, I didn't nail this recipe on the first try. A few weeks ago I made them and they were so rubbery you could bounce them off the hard wood floor (haha!). The second time I made them, I mastered just the right amount of fat to oat flour ratio and I think you'll agree, they have just right amount of softness and chewiness!!
My goal was to create an egg and dairy-free, soft and chewy cookie which is no easy feat if you really want that perfect chocolate chip cookie texture.
The reason I wanted to create an egg-free recipe is because the number of people who write to me or comment on social media asking me for recipes without eggs. Since we are a family who eats eggs many of my recipes include eggs, especially baked goods. However, if you ever want to sub out the eggs for an egg-free alternative, my Egg-Free Substitution Chart would be super helpful for you!
Now this recipe isn't earth shattering or rocket science, aside from the fact that there are NO EGGS and NO DAIRY which can come as a challenge when it comes to making cookies. But in fact, you probably have all the ingredients for these cookies in your kitchen right now!
I think you'll appreciate how easy this recipe is; so easy, a toddler can help you make them! Vienna's happy place is definitely helping me in the kitchen. I took the photo below on my phone of her making the oat flour.
Plus, you've got the added benefit of these cookies being a wonderful source of fiber from the oats and good fat from the coconut oil.
Makes more than 2 dozen cookies 2.5 inch cookies or 14 large cookies.
*You can use 1 cup of shredded coconut and 2 cups oats instead.
If you are using really ripe bananas, you may not need to add the maple syrup. However, if you omit it, you'll need to add some moisture to the batter, so add either rice milk or nut milk in place of the maple syrup.
If the batter seems dry, add another half a banana or add a touch more maple syrup.
You'll see that this recipes requires making oat flour from oats, but you can most certainly buy oat flour already ground. The only caution is that I don't grind the flour to a fine texture like how you'd find the packaged stuff so that consistency of the cookies may change.
So if you're using store-bought oat flour, you may need to adjust the ratio of liquid (coconut oil + maple syrup) and flour. If you are an experienced baker, I have no doubt you'll be able to figure it out, but just wanted to mention that in case you don't make your own and they aren't as chewy as mine.
They also freeze well and you can refrigerate them for up to 10 days. But if your home is like mine, they won't last that long!
I have also made these into bars which I shared on my instagram. Basically you just flatten them out on to a cookie sheet. The batter doesn't fill up the entire cookie sheet, but that's okay! I added 1/4 cup chopped walnuts too.
Any questions? Please post below!
ps. I haven't tried them with oat bran , but they would probably work just fine.