Oat Flour Cookies
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Oat Flour Cookies
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These oat flour cookies have the perfect taste and texture! They are made with wholesome ingredients but taste indulgent and delicious. This quick and easy recipe requires just one mixing bowl and no dough chilling. Great for any occasion!
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Ingredients
- ½ cup cold unsalted butter cut into small cubes
- ¾ cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups oat flour
- 2 tsp tapioca flour
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips or chunks
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Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Add the cold butter cubes and coconut sugar to the bowl of a stand mixer. Beat for 2 minutes, until no specks of butter remain and mixture is creamy.
- Then, add in the egg and vanilla. Beat to combine.
- Add in the oat flour, tapioca flour, baking soda, and sea salt. Stir by hand until just combined. Do not overmix.
- Fold in the chocolate chips.
- Use an ice cream scooper to scoop the dough onto the parchment lined baking pan. Space at least 3 inches apart.
- Bake for 10 to 11 minutes or until the edges look set.
- Finally, remove the oat flour cookies from the oven. Allow them to cool on the pan for 10 minutes. Then, carefully move to a wire rack.
Notes
- Nutrition Facts
- Nutrition Facts Oat Flour Cookies Amount Per Serving Calories 317 Calories from Fat 153 % Daily Value* Fat 17g26%Saturated Fat 11g69%Trans Fat 0.4gPolyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 25mg8%Sodium 220mg10%Potassium 206mg6%Carbohydrates 37g12%Fiber 2g8%Sugar 14g16%Protein 5g10% Vitamin A 285IU6%Vitamin C 0.1mg0%Calcium 71mg7%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 317
- Calories from Fat 153
- % Daily Value*
- Fat 17g
- 26%
- Saturated Fat 11g
- 69%
- Trans Fat 0.4g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3g
- Cholesterol 25mg
- 8%
- Sodium 220mg
- 10%
- Potassium 206mg
- 6%
- Carbohydrates 37g
- 12%
- Fiber 2g
- 8%
- Sugar 14g
- 16%
- Protein 5g
- 10%
- Vitamin A 285IU
- 6%
- Vitamin C 0.1mg
- 0%
- Calcium 71mg
- 7%
- Iron 1mg
- 6%
- Use a stand mixer or electric mixer to beat the butter and coconut sugar. Do not mix this by hand. Cold butter needs a high powered mixer to become creamy.
- Beat the butter and coconut sugar until fully creamy and no specks of butter remain.
- Do not overmix the cookie dough.
- Use a cookie scooper or ice cream scooper to scoop the dough. This creates round, evenly sized cookies.
- Ours were perfect at 10 minutes. The edges should look lightly golden brown.
- Store in an airtight container for up to 4 days. Freeze for up to 2 months.
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