Crispy oat cookies have been a go-to recipe for me even before going vegan. This recipe is a modified version of the vegan oat cookies I usually make, but instead of all-purpose flour, there’s chickpea flour used.

Despite chickpea flour having a strong taste, in this recipe the favour of the gluten-free flour doesn’t taste at all. The chickpea-flour makes sure that the cookies stay together instead of crumbling after the cookies are baked – and thus making this recipe a staple even if you prefer gluten-free goods!

What you’ll need:

150 g Melted vegan butter
4 dl Oats
2 tbsp Chickpea flour
1 dl White sugar
1 dl Brown sugar
2 tsp Baking soda

Making the cookies:

1. Pre heat your oven to 150 C. In the meantime, mix all the dry ingredients together in a bowl. To the dry ingredients, add the melted vegan butter and mix everything well.
2. Scoop 1 tbsp sized amounts of the cookie mixture and gently roll them to balls between your hands. Place the balls on to a lined baking sheet, placing 9 balls om to 1 sheet. The recipe gives you approximately 27 cookies (3 baking sheets) but the number of cookies may vary depending on the size of the cookies you want to bake.
3. Bake the cookies in the oven for 5-7 minutes until the edges of the cookies are well browned and the middle of the cookie is golden brown.
4. Let the cookies cool for at least 15 minutes before serving. Then ENJOY 💛