Oat Flour Chocolate Chip Cookies
User Reviews
5
Oat Flour Chocolate Chip Cookies
Description
This recipe begins by browning butter until golden and aromatic, then cooling it before mixing with coconut sugar, eggs, and vanilla extract. Separately, oat flour, baking soda, and kosher salt are whisked to ensure even distribution without clumps. The wet ingredients are combined with the dry, and chocolate chips are gently folded in, forming a soft dough that benefits from chilling in the refrigerator to solidify and hydrate the oat flour.
Baking at 350°F after chilling produces cookies with a chewy texture and a rich, nutty flavor from the browned butter and coconut sugar. The oat flour lends a slightly different crumb compared to wheat flour and may have a denser feel but still yields a satisfying cookie. Chocolate chips add melty sweetness and texture contrast. The cookies can be stored at room temperature or frozen, and the dough itself freezes well, allowing for baking fresh batches later.
Ingredients
- 2 ¼ cups oat flour spooned & leveled, homemade or store-bought
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large egg room temperature
- 1 teaspoon vanilla extract pure
- ¾ cup coconut sugar
- 8 tablespoon butter (1 stick)
- 1 cup chocolate chips I like to buy a Ghirardelli bar or 2 and chop them up, or chunks
Instructions
- First, brown your butter. Add butter to a large saucepan and heat to medium. As the butter melts, it will crackly and foam (that is normal!). Whisk constantly, and after 1 - 3 minutes, the butter will begin to brown and turn golden. Immediately remove from heat and transfer the browned butter to a medium bowl to avoid burning. Let it cool for 10 minutes.
- Whisk the oat flour, baking soda, and salt together in a medium mixing bowl and set to the side. Make sure there are no clumps.
- Once the browned butter is cooled, whisk the melted butter with the coconut sugar. Then add the eggs and vanilla.
- Add the wet ingredients to the mixing bowl with the flour, baking soda, and salt. Fold in the chocolate chips with a spatula. It will be soft! We will chill the cookie dough.
- Chill for 30 - 45 minutes in the fridge so that the cookie dough solidifies and is scoopable. You must chill, so the oat flour soaks up any extra liquid.
- While the cookie dough chills, preheat oven to 350°F and line 2 rimmed baking trays with parchment paper.
- Using a cooking scooper, portion out about 2 Tablespoons of dough for each cookie. Use your hands to roll them into balls and evenly space them out on your lined cookie sheets, and press a few extra chocolate chips on top of each dough ball. Do not flatten the cookie dough balls! This recipe makes around 26 cookies.
- Bake for 8 - 10 minutes until the edges are golden. They will look slightly underdone (don’t worry, that is normal)! Let them cool on the baking tray for 5 - 10 minutes, and then transfer them to a wire rack to finish cooling.
Notes
- For homemade oat flour, blend rolled oats until finely ground for best texture; store-bought oat flour is denser.
- Light or dark brown sugar can substitute for coconut sugar if preferred.
- Use certified gluten-free oats if gluten sensitivity is a concern.
- Dairy-free butter substitutes are suitable, such as vegan butter sticks like Earth Balance.
- Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 5 days.
- Freeze baked cookies for up to 3 months and dough balls for up to 2 months; bake dough directly from frozen, adding 1-2 minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 127mg | 5% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 128IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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