Oat Flour Double Chocolate Cookies
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These gluten-free Oat Flour Double Chocolate Cookies are a fudgy and decadent treat. They are the perfect treat to indulge your chocolate craving.
These Oat Flour Double Chocolate Cookies are adapted from my Oat Flour Chocolate Chip Cookies recipe. The difference is that cocoa powder is added to the cookie dough to make the chocolate-flavored cookie base.
They have crunchy edges and soft, fudgy centers, and melty chocolate chips that are so satisfying. Since the cookies are made with oat flour, they are naturally gluten-free and more nutritious because oat flour has a higher fiber, protein, and nutrient content than regular flour. The oat flavor is very subtle and it adds extra nuttiness to the cookies.
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.
- Cocoa powder. You can use natural unsweetened cocoa powder or Dutch cocoa powder.
- Baking soda. For leavening, to make the cookies chewy, and help the cookies spread.
- Salt. To taste.
- Instant coffee. To richen the flavor of chocolate in the cookie dough.
- 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.
Make in Advance
Make the dough ahead of time and store it in the refrigerator for up to 3 days until baking. Since the dough does not spread much when cold, you may need to slightly press the cookie dough slightly so that they do not come out too thick.
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. When ready to bake, remove the desired amount and place them on a prepared baking sheet to thaw for 30-45 minutes and resume baking.
More Chocolate Dessert Recipes
- Dairy-Free Chocolate Banana Bread
- Double Chocolate Butter Cookies
- Double Chocolate Sable Cookies
- Chocolate Cube Pound Cakes
- Sour Cream Double Chocolate Muffins
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 1/4 cups (150 gr) oat flour
- 1/2 cup (50 gr) cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp instant coffee
- 3/4 cup (130 gr) chocolate chips
- Sea salt flakes
Instructions
- Preheat the oven to 350F/180°C. Line baking sheets with parchment paper.
- In a large bowl, mix oat flour, cocoa powder, baking soda, salt, and instant coffee until well combined. Set aside.
- 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 the dry ingredients to the wet ingredients. Beat on low speed just until combined. Don't overmix.
- Add chocolate chips, leaving a little bit for decoration. Mix with a spatula until well combined.
- With a 1.6 inch/4 cm ice cream scoop (about 1.5 tablespoons), drop the dough on prepared baking sheets, leaving 2 inch 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.
