Oat Flour Chocolate Chip Cookies
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These Oat Flour Chocolate Chip Cookies are lightly crisp on the outside with a perfectly soft and chewy center, every bite is full of melty chocolatey goodness. You would never know that they are actually gluten-free and made with oat flour instead of regular flour.
If you are looking for gluten-free chocolate chip cookies that taste just like the classic chocolate chip cookies, you must try out this Oat Flour Chocolate Chip Cookies recipe! These oat flour cookies are soft, chewy, and goey with a slightly crisp exterior and melty chocolate chips. The oat flavor is very subtle and it adds extra nuttiness to the cookies.
These Oat Flour Chocolate Chip Cookies are very easy to make with simple ingredients and have a quick chill time. Plus, oat flour is a healthier option for baking than regular flour because it has a higher fiber, protein, and nutrient content.
Ingredients You Need
- Unsalted butter. Both unsalted and salted butter will work well with this recipe.
- Brown sugar. To provide sweetness, deep flavor, and moisture.
- Granulated sugar. To provide sweetness, help the cookies spread, as well as give the cookies a crisp exterior.
- Egg. It acts as a binder and holds everything together, while also adding moisture and chewiness.
- Vanilla extract. To enhance the flavor.
- Oat flour. It provides structure and binds the cookies together without adding gluten.
- Baking soda. For leavening, to make the cookies chewy, and help the cookies spread.
- Salt. To taste.
- Chocolate Chips. You can use chocolate chunks if you don’t have chocolate chips. Dark, milk, and white chocolates work well in this recipe.
- Sea salt flakes. A pinch of sea salt added on top of chocolate chip cookies can help to bring out the flavors of the other ingredients and make them taste more complex and interesting.
Can You Use Homemade Oat Flour?
Yes, you can make oat flour at home. Simply put oats in a food processor or high-speed blender and pulse until they turn into a fine powder. It’s super simple to make and only takes a few minutes to whip up.
Please note that there will be a slight difference between the cookies when made using homemade oat flour and store-bought oat flour. Homemade oat flour is more coarse than store-bought.
For a really fine texture, I recommend using store-bought than homemade oat flour. However, if the slightly coarse texture does not matter to you, you can use homemade instead.
Don’t Skip Chilling the Dough
Chilling cookie dough prior to baking makes a huge difference. Chilling before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt and makes the cookies spread less during baking. A 30-minute rest allows the flour to hydrate and absorb all the wet ingredients. If you skip this step, your cookies may spread and have a more gritty texture.
Make in Advance
Make the dough ahead of time and store it in the refrigerator for up to 3 days until baking. If you plan to freeze it, portion the dough into balls and freeze them for 1-2 hours on a parchment-lined baking sheet. Once frozen, transfer the dough to an airtight container or ziplock bag. It will last for up to 3 months in the freezer.
Frozen cookie dough saves you time when you need a cookie or two to satisfy a craving. No need to thaw before baking, although you will need additional 1-2 minutes of baking time.
More Soft Cookies Recipes
- Black Sesame Chocolate Chip Cookies
- Biscoff Stuffed Cookies
- Eggless Oatmeal Chocolate Chip Cookies
- Almond White Chocolate Matcha Cookies
- Alton Brown’s The Chewy Chocolate Chip Cookies
Oat Flour Chocolate Chip Cookies
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Ingredients
- 1/2 cup (113 gr) unsalted butter, room temperature
- 1/2 cup (100 gr) brown sugar
- 1/4 cup (50 gr) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups (210 gr) oat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (130 gr) chocolate chips
- Sea salt flakes, optional
Instructions
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar on high speed until pale and fluffy.
- Scrape the sides of the bowl with a spatula. Add egg and vanilla. Beat the mixture until well combined.
- Add oat flour, baking soda, and salt. Beat on low speed just until combined. Don't overmix.
- Add chocolate chips, leaving a little bit to decorate on top. Mix with a spatula until well combined.
- Chill for at least 30 minutes or up to 3 days in the fridge. Don't skip or the cookies will spread during baking.
- When ready to bake, preheat the oven to 350F/180°C. Line baking sheets with parchment paper.
- With a 1.6 inch/4 cm ice cream scoop (about 1.5 tablespoons), drop the dough on prepared baking sheets, leaving 2 inches apart.
- Place some chocolate chips on top of each cookie to decorate.
- Bake for 9-11 minutes.
- Immediately after removing the cookies from the oven, sprinkle sea salt flakes on top of the cookies.
- Let cookies cool on the pan for 5 minutes before transferring them to a cooling rack to cool completely.
