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Oatmeal Chocolate Chip Almond Butter Cookies with Maple, Buckwheat, and Flaky Salt {Vegan and Gluten-Free}

These delicious cookies are vegan AND gluten-free!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 32 2 1/2" cookies.
Author: The Bojon Gourmet


  • 1/2 cup sweet rice flour (mochiko), (2.75 ounces / 80 grams)
  • 1/2 cup buckwheat flour, (2.5 ounces / 70 grams)
  • 1/2 cup old-fashioned rolled oats, plus an extra handful for the tops, (1.75 ounces / 50 grams)
  • 1/2 cup quick (baby)oats, (1.5 ounces / 40 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt , (or 1/4 teaspoon if your almond butter is salted)
  • 1 cup smooth, unsalted almond butter, (8 ounces / 225 grams)
  • 3/4 cup plus 2 tablespoons maple syrup, (8.5 ounces / 240 grams)
  • 6 tablespoons melted but cool coconut oil, (2.5 ounces / 70 grams)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups coarsely chopped bittersweet chocolate (preferably 65-70% cacao mass), plus some extra chunks for the tops, (8 ounces / 225 grams)
  • flaky salt such as Maldon, for the tops , (optional)


  • Position a rack in the upper and lower thirds of the oven and preheat to 375ºLine two or three cookie sheets with parchment paper.
  • In a medium bowl, whisk together the sweet rice and buckwheat flours with the old-fashioned and quick oats, baking soda, and sea salt.
  • In a large bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla. Add the flour mixture and stir until combined, then stir vigorously for 20 seconds. (This helps create a chewy texture.) Stir in the chocolate.
  • Form the dough into 1 1/2-inch balls (either with two teaspoons or with a #40 spring-loaded ice cream scooand place at least 2 inches apart on the lined baking sheets. If you like, top each cookie with a few flakes of flaky salt, a few oats, and a chocolate chunk or two.
  • Bake the cookies, rotating the pans from front to back and top to bottom after five minutes, until the cookies are puffed and slightly cracked on top, and set around the sides, 8-10 minutes. (They will seem underdone, soft, and fragile at first, but will firm up as they cool.) Let the cookies cool completely, then store airtight at room temperature. They will stay soft and chewy for up to 3 days.


A few tips for cookie success:
These cookies are a bit sensitive to temperature; cold ingredients and a too hot oven can equal cookies that don't spread, while warm ingredients and a cool oven can result in excess spreadage. For the best results, have your ingredients at room temperature (I usually store my maple syrup and almond butter in the fridge, so I pull them out and stick them on top of the warming oven for half an hour or so before mixing up the dough).
I recommend using an oven thermometer since most ovens don't run exactly true to temperature, and this can affect cookies more dramatically than other baked goods. Ideally the temperature here is 375ºF or a little cooler.
I recommend baking off a test cookie or two to make sure they spread correctly; if you want more spread, flatten the scooped cookies a bit before baking and lower the oven temperature by 25 or 50 degrees. If they spread too much, chill the dough for fifteen minutes or so before scooping and turn the oven up by 25 degrees.
I do recommend making this recipe with the ingredients listed for the best results. I tried a simplified version using only buckwheat flour and old-fashioned rolled oats, but they weren't as thick and chewy as this version. I tried using a darker chocolate (85% cacao mass) which I found too bitter and overpowering. But I wouldn't want a sweeter chocolate here, nor would I want to decrease the maple syrup in the dough as it will make for less spready cookies.
I find the sweetness here just right. I do think you could successfully substitute a gluten-free all-purpose flour blend for the buckwheat and sweet rice flours, however, or a gluten-full flour (AP, whole wheat, spelt, or rye - in this case, skip the step of beating the dough for 20 seconds).
To measure the flours by volume, dip your dry measuring cup into the bag or jar, fluff up the flour a bit, and sweep the excess flour off with a knife or your finger, leaving it flush with the cup.
Be sure to use oats that are certified gluten-free, and chocolate that is certified vegan, if those are concerns for you or your cookie-eating helpers.
All ounce measurements are by weight.
Nutritional values are based on one of thirty two cookies.


Calories: 164kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 144mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5IU | Calcium: 42mg | Iron: 1mg
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