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Why You’ll Love This Recipe

Portion Control Built-In: It yields exactly 6 cookies perfect for satisfying a solo sweet tooth or sharing with a partner.
100% Oat Profile: By combining hearty rolled oats with fine oat flour, these cookies have a beautifully chewy texture without using any wheat flour.
Guilt-Free Swaps: Naturally sweetened with applesauce and a touch of pure maple syrup, making them clean enough to enjoy for breakfast!
Fast No-Chill Dough: From bowl to oven in under 10 minutes.

What You’ll Need for This Recipe

Rolled Oats: Old fashioned rolled oats work best. I prefer to use gluten free oats.
Maple Syrup: Adds a natural sweetness and helps to create the perfect crunch.
Oat Flour: Pre-blended oats or you can create your own oat flour using this how-to guide.
Vanilla Extract: To add a nice hint of vanilla – I typically use Rodelle brand extract.
Sea Salt: A quality sea salt adds the perfect balance of flavors. I typically use pink Himalayan sea salt.
Dark Chocolate Chips: Quality chocolate chips or dairy-free chips works best. I prefer dark chocolate of at least 60%.
Baking Soda: To help the cookies have a soft, chewy texture.

Please see recipe card at the bottom of this post for the full recipe details.

Whisk the Wet Ingredients: In a medium bowl, thoroughly stir together the unsweetened applesauce, pure maple syrup, and vanilla extract.
Combine the Dry Ingredients: Add the rolled oats, oat flour, baking soda, and sea salt directly into the wet ingredients. Mix until a uniform, soft dough forms.
The 5-Minute Rest: Let the dough rest on your counter for 5 minutes to allow the oats to fully absorb the liquids.
Fold & Shape: Gently fold in the dark chocolate chips. Divide the dough into 6 equal mounds on your prepared baking sheet. Use the back of a spoon or your fingers to gently flatten and shape them into round discs.
Bake to Perfection: Bake for 10 to 12 minutes until the edges are golden and set.
Cool Safely: These cookies are incredibly tender when hot! Let them cool on the warm baking sheet for 5 minutes to firm up completely before transferring them to a wire rack or enjoying.

Because this recipe is oil-free and relies on oat flour, the dough can feel a little wetter than standard cookie dough at first. Do not skip the 5-minute rest step! Letting the dough sit for just five minutes allows the oat flour to fully hydrate and absorb the liquids, turning it into the perfect scoopable consistency.
Additionally, because there is no butter to melt, these cookies will not spread in the oven. Make sure to use the back of a spoon to gently press them down and shape them into your desired cookie thickness before baking!
Because these cookies are packed with moisture from the applesauce, store any leftovers in an airtight container in the fridge for up to 4 days, or pop them in the freezer.

½ cup old-fashioned rolled oats
⅓ cup oat flour If you don't have store-bought, create oat flour with this how-to guide.
½ cup unsweetened applesauce
2 tbsp pure maple syrup
¼ cup dark chocolate chips
½ tsp pure vanilla extract
⅛ tsp baking soda
⅛ tsp sea salt

Preheat & Prep: Heat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
Whisk the Wet: In a medium bowl, thoroughly stir together the unsweetened applesauce, pure maple syrup, and vanilla extract.
Combine the Dry: Add the rolled oats, oat flour, baking soda, and sea salt directly into the wet ingredients. Mix until a uniform, soft dough forms.
The 5-Minute Rest: Let the dough rest on your counter for 5 minutes to allow the oats to fully absorb the liquids.
Fold & Shape: Gently fold in the dark chocolate chips. Divide the dough into 6 equal mounds on your prepared baking sheet. Use the back of a spoon or your fingers to gently flatten and shape them into round discs.
Bake to Perfection: Bake for 10 to 12 minutes until the edges are golden and set.
Cool Safely: These cookies are incredibly tender when hot! Let them cool on the warm baking sheet for 5 minutes to firm up completely before transferring them to a wire rack or enjoying.

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