Oat Flour Chocolate Chip Cookies

Name: Oat Flour Chocolate Chip Cookies
Prep time: 15 min
Cook time: 9 min
Total time: 9 min
Yield: 15 cookies
Ingredients: 1 stick (½ cup) unsalted butter; ½ cup (100g) brown sugar**; 1 tsp pure vanilla extract; 1 large egg; 1 1/2 cups (175g ) oat flour; ¼ tsp ground cinnamon; 1 tsp baking powder; ¼ tsp baking soda; 1/2 tsp sea salt***; 1 cup (170g) chocolate chips

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
9 mins
Servings
15 cookies
Calories
205 kcal
Course
Baked Goods
Cuisine
American

Oat Flour Chocolate Chip Cookies

Tyler Espinosa

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Oat Flour Chocolate Chip Cookies that taste just like traditional chocolate chip cookies made with all purpose flour! A delicious treat made gluten-free.

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Ingredients

Servings

1 stick (½ cup) unsalted butter softened*
½ cup (100g) brown sugar**
1 tsp pure vanilla extract
1 large egg at room temperature
1 1/2 cups (175g ) oat flour
¼ tsp ground cinnamon optional
1 tsp baking powder
¼ tsp baking soda
1/2 tsp sea salt***
1 cup (170g) chocolate chips

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Instructions

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, and vanilla extract until well-combined and fluffy. Note: you can also mix the ingredients by hand in a large mixing bowl, or you can use an electric hand mixer. Scrape the sides of the bowl with a rubber spatula and add the egg. Beat until the wet ingredients are completely combined.
In a separate medium bowl, stir together the oat flour, ground cinnamon, baking powder, baking soda, and sea salt.
Cover the bowl with plastic wrap and refrigerate the cookie dough for 30 minutes.
When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Bake cookies for 9 to 11 minutes or until the edges are slightly golden brown and they reach your desired level of doneness.
Allow the cookies to cool for at least 10 minutes before serving. If you have a cooling rack, feel free to move the cookies over after 10 minutes of cooling.

Notes

*Use chilled butter so that you don’t have to chill the dough in the refrigerator. You can replace the butter with ghee or coconut oil. If you use softened butter, refrigerate the dough for 30 minutes before baking.
**or granulated cane sugar, coconut sugar, or maple sugar
***If using iodized salt (also known as table salt), use ¼ tsp instead of ½ tsp
Store cookies in a zip lock bag or airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Freeze cookies for up to 3 months.

Nutrition Information

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Serving 1cookie (of 15) Calories 205kcal (10%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 34mg (11%) Sodium 180mg (8%) Fiber 2g (8%) Sugar 15g (30%)