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Chocolate Oats & Maple Cut-Out Cookies (Vegan+GF)

These simple, delicious chocolate covered cookies are made with minimal ingredients. Gluten free, vegan, and perfect for dipping in your morning coffee.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 16 cookies


  • 1/2 cup coconut oil melted
  • 3/4 cup coconut palm sugar or raw turbinado sugar
  • 1/2 cup pure maple syrup
  • 2 tablespoons arrowroot powder or cornstarch
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 4 cups oat flour
  • 2 teaspoons coconut oil
  • 2/3 cup about 120g dairy free semi-sweet dark chocolate, roughly chopped


  1. Preheat oven to 350 degrees F (190 C) and line a few cookie sheets with parchment or silicone mats. Cream coconut oil and sugar in a large bowl, then scrape sides and beat in maple syrup, arrowroot, vanilla, baking powder, and salt. Add oat flour a cup at a time and beat until dough is well mixed.

  2. Divide dough into halves and roll out each portion, one at time, on a lightly floured surface in a layer about 1/4 inch thick. Use cookie cutters to cut desired shapes or just a sharp knife to cut squares. Place cookies side by side (no need for much spacing because these don't spread very much) and bake for 7 to 9 minutes until edges are lightly golden. Remove and cool completely before frosting.