Get the Recipe: Oat Flour Chocolate Chip Cookies

Name: Get the Recipe: Oat Flour Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 18 cookies
Ingredients: ½ cup butter; ¾ cup light brown sugar; 1 egg; 2 tsp vanilla extract; 2 cups oat flour; ½ tsp baking soda; ⅔ cup dark chocolate chips

User Reviews

4.7

204 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings
18 cookies
Calories
175 kcal
Course
Dessert
Cuisine
American

Get the Recipe: Oat Flour Chocolate Chip Cookies

Valerie Flores

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These oat flour chocolate chip cookies are buttery, gooey and so delicious! They are easy to make and have the best texture. These oat flour cookies are naturally gluten free!

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Ingredients

Servings

½ cup butter room temperature
¾ cup light brown sugar tightly packed, or coconut sugar
1 egg
2 tsp vanilla extract
2 cups oat flour see note
½ tsp baking soda
⅔ cup dark chocolate chips

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Instructions

First, add room temperature butter and brown sugar to a stand mixer. Beat for 2 minutes or until no clumps of butter remain.
Add egg and vanilla extract to bowl. Stir to combine.
Then, add oat flour and baking soda to bowl. Stir until dough forms.
Fold in dark chocolate chips. Place mixing bowl in fridge to chill for 30 minutes.
After 30 minutes, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Use a cookie scoop to scoop 1 inch round balls of dough onto lined pan. Place each ball of dough at least 2 inches apart. These cookies spread while baking!
Bake for 9 to 11 minutes or until edges are slightly golden and the middles are set.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack.

Notes

Use room temperature butter. About an hour or two before baking, place butter on countertop to soften.
If you forget to place butter out to soften, microwave butter for 7 seconds to slightly soften it.
I have tried this recipe with both homemade oat flour and store bought. I highly recommend store bought since it is finer and more uniform. I used Gold Medal Oat Flour.
Do not skip the chilling dough step. Without chilling the dough, these cookies spread way too thin.
If you have time, I suggest chilling them up to 2 hours. This will yield thicker cookies.
These cookies are gooey and fragile! Handle gently after baking.
Store cookies covered at room temperature for up to 3 days or in the freezer for up to 1 month.

Nutrition Information

Show Details

Calories 175kcal (9%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 23mg (8%) Sodium 122mg (5%) Potassium 109mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 171IU (3%) Vitamin C 1mg (1%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 18cookies

Amount Per Serving

Calories 175 kcal

% Daily Value*

Calories	175kcal	9%
Carbohydrates	22g	7%
Protein	3g	6%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	23mg	8%
Sodium	122mg	5%
Potassium	109mg	2%
Fiber	1g	4%
Sugar	11g	22%
Vitamin A	171IU	3%
Vitamin C	1mg	1%
Calcium	38mg	4%
Iron	1mg	6%