Oat Flour Chocolate Chip Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
9 mins
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Additional Time
30 mins
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Total Time
9 mins
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Servings
15 cookies
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Calories
205 kcal
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Course
Baked Goods
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Cuisine
American
Oat Flour Chocolate Chip Cookies
Description
This recipe produces cookies using oat flour, which contributes to a tender yet chewy texture different from wheat flour cookies. The dough is made by creaming softened unsalted butter with brown sugar and vanilla extract, then incorporating an egg. Dry ingredients, including oat flour, optional cinnamon, baking powder, baking soda, and sea salt, are mixed separately and combined with the wet ingredients.
After preparing the dough, it is refrigerated for 30 minutes to improve baking results. The cookies are baked at 350°F on parchment-lined sheets for 9 to 11 minutes until the edges are lightly golden, indicating doneness with a soft center. Cooling on the baking sheet briefly before transferring to a rack helps them set without overbaking.
These cookies deliver gentle cinnamon warmth if included, contrasted with sweet bursts from the chocolate chips. The oat flour base offers a wholesome twist on traditional chocolate chip cookies suitable for casual snacking or dessert.
The notes advise using chilled butter for best results or substituting with ghee or coconut oil. If softened butter is used, chilling the dough before baking is necessary. Multiple sugar options are suggested. Cookies store well at room temperature, refrigerated, or frozen for longer freshness.
Ingredients
- 1 tick (½ cup) butter softened, unsalted
- ½ cup (100g) brown sugar
- 1 tsp vanilla extract pure
- 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
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
- Chilled butter is recommended for easier dough handling; if softened butter is used, chill dough for 30 minutes before baking.
- Butter can be substituted with ghee or coconut oil.
- Allowed sugar alternatives include granulated cane, coconut, or maple sugar.
- If using iodized salt, reduce to ¼ teaspoon for balance.
- Store cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for 1 week, or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 205 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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