Oat Flour Chocolate Chip Cookies
User Reviews
4.7
Oat Flour Chocolate Chip Cookies
Description
This recipe uses room temperature butter beaten with tightly packed brown sugar to dissolve smooth, then incorporates egg and vanilla for sweetness and moisture. Oat flour and baking soda are mixed in to form the dough, which is folded with dark chocolate chips to add bursts of bittersweet flavor.
Chilling the dough before baking is essential to prevent excessive spreading, promoting thicker cookies with a tender crumb. Baking at 350°F for 9 to 11 minutes yields cookies with lightly golden edges and set middles, balancing softness and structure.
Once baked, cookies should cool on the pan before transferring to a rack, as they are fragile and gooey. The oat flour adds a subtle nutty note and slightly denser texture compared to wheat flour cookies.
Storing them covered at room temperature preserves freshness up to three days; freezing extends storage to about one month.
Ingredients
- 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
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 for better creaming; soften by leaving at room temperature or microwaving briefly.
- Store-bought oat flour is preferred for a finer, more uniform texture than homemade oat flour.
- Chill dough for at least 30 minutes, up to 2 hours, to reduce cookie spreading and achieve thicker cookies.
- Handle cookies gently after baking as they are soft and fragile.
- Store at room temperature covered for up to 3 days or freeze up to 1 month.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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