Oat Flour Cookies Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
24
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Calories
119 kcal
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Course
Dessert
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Cuisine
gluten-free
Oat Flour Cookies Recipe
Description
Oat Flour Cookies Recipe features a mix of butter, coconut sugar, and oat flour, creating a cookie dough that is thick and uniform with dark chocolate chips folded in. The baking soda and salt enhance the flavors while the vanilla extract adds aroma. Baking at 350ºF for 8 to 11 minutes results in cookies that are tender but can crisp slightly based on baking time preference. Cooling on the pan is important as the cookies are fragile when hot. The oat flour provides a mild, gentle texture compared to regular flour, offering an alternative grain profile. These cookies are best enjoyed warm or at room temperature shortly after baking; they soften overnight if stored at room temperature but can maintain firmness if refrigerated.
The recipe highlights the use of coconut sugar, which contributes a subtle caramel note, and uses a scoop-and-swipe method for measuring oat flour, recommending a food scale for best results. Variations to make the recipe gluten-free by selecting certified oats and vegan by substituting flax egg and vegan butter are suggested, reflecting flexibility based on dietary needs.
Ingredients
- ½ cup butter I use salted butter, softened
- ¾ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cup oat flour (see notes)
- ½ teaspoon baking soda
- ½ teaspoon salt I use Real Salt brand, fine sea salt
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF. In a large bowl, mix together the softened butter and coconut sugar until they look relatively creamy.
- Add in the egg and vanilla and mix again. Then add in the dry ingredients, including the oat flour, baking soda, and salt. Mix well, until the batter looks thick and uniform. Fold in the chocolate chips.
- Use a 1-ounce cookie scoop, or heaping tablespoon, to scoop the dough and drop it onto a large baking sheet lined with parchment paper. Arrange the mounds of dough about 2 inches apart from each other, to allow for spreading as they bake. Bake at 350ºF for 8 to 11 minutes, depending on how crispy you like your cookies.
- Let the cookies cool on the pan for at least 20 minutes; they will be very fragile when hot from the oven. These cookies can be served warm or at room temperature after that, but they will soften and start to crumble if you store them in a bag at room temperature overnight. For a firmer texture, store them in the fridge for up to a week.
Notes
- Measure oat flour using a food scale for accuracy to prevent spreading issues.
- Use certified gluten-free oats if gluten sensitivity is a concern.
- To make vegan, replace the egg with a flax egg and use vegan butter alternatives.
- Cookies are fragile when fresh; allow at least 20 minutes cooling on the baking tray before handling.
- Store cookies in the fridge if you prefer a firmer texture as they soften quickly at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 125mg | 5% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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