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. They are absolutely divine. The sweetened condensed coconut milk makes an addicting cookie that it is very hard to describe. It has a sort of caramelized quality. It’s delicious, hard to describe, and really something you have to try.
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.
All of the desserts I make are on the less sweet side of the spectrum, this one included. If you’re craving a really sugary dessert you may want to add more sugar. If you do, please let me know how they turn out! I’d love to know.
These cookies taste even better the next day! By then the flavors have really set and the chewy caramel quality is at its best.
Have you tried this recipe? What did you think of it? Let me know in the comments below!
Oat Flour Crack Cookies (Vegan, Gluten Free, Oil Free):
- 2 cups certified gluten free oats ground into flour
- 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 vegan dark chocolate bar roughly chopped, 3.5 ounces or 100 grams
- Preheat oven to 375 F.
- Line your baking sheets with parchment paper or reusable silicone baking mats.
Grind your gluten free old fashioned oats into flour using a blender.
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 sheets (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 (since coconut oil it more solid the cooler it is). It's definitely worth giving them a few minutes to cool before eating them.
*I used Let’s Do Organic Sweetened Condensed Coconut Milk.