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Oat Flour Chocolate Chip Cookies Recipe

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3.8 from 10 reviews

These Oat Flour Chocolate Chip Cookies are a delicious gluten-free treat made with wholesome oat flour, packed light brown sugar, and melty chocolate chips. They have a soft, chewy texture with a slightly crisp edge, perfect for satisfying your cookie cravings. The dough is chilled to develop flavor and texture before baking to golden perfection in the oven.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla bean paste

Dry Ingredients

  • 3 cups (360g) oat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

Add-ins

  • 1 1/2 cups chocolate chips

Instructions

  1. Cream Butter and Sugar: In a mixer fitted with a paddle attachment or using a hand mixer, cream the unsalted butter and packed light brown sugar together on medium speed for one minute until the mixture is light and fluffy.
  2. Add Eggs and Vanilla: Add the eggs and vanilla bean paste to the creamed mixture, mixing until fully incorporated and the batter is smooth.
  3. Combine Dry Ingredients: In a separate small bowl, mix together the oat flour, baking powder, baking soda, and salt until evenly combined.
  4. Add Dry Mix to Wet: Turn the mixer to low speed and gradually add the dry mixture about a quarter cup at a time, mixing slowly to incorporate all ingredients without overmixing.
  5. Fold in Chocolate Chips: Add the chocolate chips and mix slowly just until they are evenly distributed throughout the dough.
  6. Chill the Dough: Scoop the dough into a bowl, cover it tightly, and place it in the refrigerator for at least 4 hours or overnight to chill and firm up, which enhances flavor and texture.
  7. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  8. Shape Cookies: Scoop rounded tablespoons of the chilled dough and roll them into balls with your hands. Optionally, press a few extra chocolate chips on top of each cookie ball before baking.
  9. Arrange and Bake: Place the cookie dough balls on the prepared baking sheet at least 2 inches apart to allow spreading.
  10. Bake Cookies: Bake one tray at a time for 11-12 minutes, or until the cookie edges are golden brown. Allow the tray to cool before baking subsequent batches or use a second baking tray to save time.

Notes

  • Chilling the dough is essential for better flavor development and cookie texture.
  • Use parchment paper to prevent the cookies from sticking and for easy cleanup.
  • Spacing cookies adequately prevents them from merging together while baking.
  • For even baking, allow the cookie sheet to cool between batches or use multiple baking sheets.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • Make sure butter is at room temperature for proper creaming with sugar.
  • This recipe yields 24-30 cookies depending on cookie size.

Find it online: https://recipeplenty.com/oat-flour-chocolate-chip-cookies-recipe/