Oat Flour Chocolate Chip Cookies
This oat flour chocolate chip cookies recipe yields some of the softest, chewiest gluten-free cookies I have ever made. I use oat flour, brown sugar, and dark chocolate chips for a tender cookie, with that classic rich caramel sweetness that takes just 50 minutes to make.
Servings: 18 servings
Calories: 174kcal
Ingredients
- ¼ cup butter softened at room temperature
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1¾ cup oat flour
- 2 tbsp oat flour
- ¼ tsp baking powder
- ¾ cup chocolate chips reserve ¼ cup to top cookies
- sea salt flakes optional
Instructions
- Preheat the oven to 340 degrees F / 170 C. Line a baking sheet with parchment paper and set aside.
- In a stand mixer cream the softened butter and sugar.
- When light and fluffy add the egg and vanilla extract and continue to whisk until well incorporated.
- Add the remaining ingredients, except the salt flakes, and stir to form a dough.
- Place the dough in the fridge for 30 minutes.
- Scoop out a tablespoon size of dough and roll into balls. Place on the prepared baking sheet, gently press down and allow space for the cookies to spread. Press several chocolate chips into the top of the cookie and sprinkle with a pinch of salt flakes if using.
- Repeat with remaining cookie dough.
- Bake in the preheated oven for 8-10 minutes or until lightly golden.
- Remove and allow to cool completely on a cooling rack.
- Store cookies in an airtight container in a cool dry place for up to 5 days.
Notes
- My #1 Secret Tip for this oat flour chocolate chip cookie recipe is to chill the dough before baking. I never skip this step, as this gives the oat flour time to absorb moisture, which helps the cookies bake thicker with a softer center, instead of spreading.
- Space out cookies: When arranging the cookie dough on the baking tray, be sure to leave enough space between each cookie, as they do spread a little. If they are too close together, they may spread into each other and fuse as they bake.
- Room temperature: Before I start baking, I make sure my butter and eggs have reached room temperature. This allows them to blend into the other ingredients easily.
- Do not melt butter: The butter needs to be soft, but not melted, before it is creamed with the sugar. Never melt the butter in the microwave; instead, cut it up into smaller pieces and allow it to come to room temperature.
- Watch bake time: I remove the cookies when the centers still look slightly soft. They continue to firm up as they cool, and the centers will set to a soft texture.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 32mg | Potassium: 110mg | Fiber: 2g | Sugar: 9g