Oat Flour Chocolate Chip Cookies

No ratings yet

Oat Flour Chocolate Chip Cookies

These 9-ingredient chewy & gluten free Oat Flour Chocolate Chip Cookies are the perfect sweet treat! Make the cookie dough in 15 minutes, refrigerate and bake.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Inactive time 30

Total Time 55

Servings cookies

Calories 189kcal

Author Dalya Rubin

Ingredients

½ cup unsalted butter 1 stick (230 grams), melted (dairy or vegan)
1 cup light brown sugar packed (213 grams)
¼ cup granulated sugar (60 grams)
2 large eggs at room temperature
2 teaspoons pure vanilla extract
2 ½ cups oat flour
spooned & leveled (240 grams)
1 teaspoon baking soda
1 teaspoon Kosher salt I recommend Diamond Crystals
2 cups semi-sweet chocolate chips

Instructions

In a bowl of an electric mixer fitted with the paddle attachment, beat the melted ½ cup unsalted butter, 1 cup light brown sugar and ¼ cup granulated sugar for 3 minutes on medium speed until light and fluffy. You can also make these cookies in a large mixing bowl with a whisk, and beat for 5 minutes instead.
Add the 2 large eggs, one at a time, and beat in between each addition just until incorporated. Mix in the 2 teaspoons pure vanilla extract.
In a separate medium bowl, whisk the 2 ½ cups oat flour
, 1 tsp baking soda and 1 tsp Kosher salt.
Add the dry ingredients to the liquid ingredients and beat on medium-low speed until it begins to incorporate, then increase to medium speed and mix just until a dough forms. If using a regular bowl, switch to a rubber spatula once the cookie dough starts to get thick.
Mix in the 2 cups semi-sweet chocolate chips on medium speed for 10 seconds or fold together with a rubber spatula. Scrape down the sides of the bowl to ensure everything is well incorporated.
Cover the bowl with plastic wrap and chill cookie dough bowl in the fridge for 30 minutes if time allows.
Preheat the oven to 350°F. Line two rimmed cookie sheets with parchment paper.
Scoop 1 ½ tablespoons of cookie dough and place onto the baking sheets at least 2 inches apart. Bake for 10-12 minutes. The cookies will look puffy right after baking and deflate causing beautiful cracks once set.
Let cookies cool on the baking sheet on a wire rack for 10 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Swap the chocolate chips for peanut butter chips, butterscotch chips or even white chocolate chips if you prefer. You can also do a combo of two types!
Prep the cookie dough in advance and leave it in the fridge overnight. If the cookie dough is too firm to scoop, let it sit at room temperature 5-10 minutes just so it softened a tad to become scoopable. Since the cookie dough is extra cold, it will take an extra 2-3 minutes to cook in the oven
Store cookies in a container or ziplock on the counter or in the fridge for 4-5 days. You can also freeze these cookies in a freezer-safe ziplock!

Nutrition