These double chocolate chip cookies bake up thick, chewy, and brownie-soft in the center with just the right crackly edges. Unlike most gluten-free cookies that rely on a blend of flours and starches, this one keeps it simple with just oat flour which you can make from rolled oats in 30 seconds in a food processor!
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Skill Level: Beginner
Shortcut Central: Freeze the dough balls and bake straight from frozen when the chocolate craving hits.
Flavor Remix: Add a up to a teaspoon of instant espresso powder for a richer flavor.
Allergy Watch: Gluten Free, Dairy Free Option, Oats (certified GF if needed), Nut-Free
These cookies are inspired by my eternal love of brownies, and my desire to make something rich and fudgy that doesn't rely on a gluten-free flour blend. Oat flour gives a nutty flavor that plays perfectly with deep cocoa. I often bake cookies with oat flour because they provide a unique texture that is just a little something special.
Using melted butter instead of creamed butter (a trick borrowed from brownie recipes) makes them ultra-moist and rich.
If you've ever struggled with gluten-free cookies that spread too much or turn crisp instead of chewy, this one fixes all of that. Melted butter plus a chill in the freezer results in soft, fudgy, bakery-style chocolate bliss.
Ingredient Notes
- Oat Flour: Certified gluten-free oat flour gives these cookies a tender, chewy texture and subtle nuttiness. You can make your own by blending rolled oats until powdery - just measure after blending for accuracy.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon. Use dairy-fre baking sticks if needed.
- Cocoa Powder: Dutch-process cocoa gives the sauce a deep, bold dark chocolate flavor. Regular cocoa will work, but with a lighter taste similar to milk chocolate.
- Levener: This recipe uses baking soda, Just enough lift without making the cookies cakey. Do not use baking powder.
- Sugar: Like with all chocolate chip cookies, I use a mix of light brown sugar and white sugar.
- Eggs: Your eggs absolutely have to be room temperature to propely mix with the butter.
- Vanilla Extract: Or use an equal amount of vanilla paste.
- Chocolate Chips: I prefer semi-sweet or dark chocolate chips, you can also use chopped chocolate for a more rustic, bakery look.
How to Make Double Chocolate Chip Cookies
A step-by-step visual guide for making oat flour chocolate cookies. You can skip to the recipe for the full written instructions.
Melt the Butter
Microwave the butter until just melted. Whisk in cocoa powder until smooth and glossy. This "blooms" the cocoa, intensifying the flavor.
Make the Dough
Cream the suggar into the butter before adding the eggs and the dry ingredients.
Chill
You can scoop before or after the chill time but I think before is easier.
Bake
Bake for 12 to 14 minutes. The cookies won't brown so pull them when they're puffed and set at the edges.
Recipe Tips
- Overmixing can toughen oat flour. Mix until just combined and stir in the chocolate chips by hand.
- Measure oat flour after blending, measuring before blending can throw off the ratio.
- The combo of light brown and granulated sugar adds moisture and chew. Don't skimp, the sugar affects structure here as much as sweetness.
- Ovens vary in temperature so bake a test cookie to see if you should be closer to the 12 or 14 minute mark.
More Cookie Recipes
Make Ahead and Storing
Make Ahead: Portion and freeze the dough balls on a tray. Once solid, transfer to a zip-top bag and freeze for up to 1 month. Bake from frozen at the same temp but add 2-3 minutes to the baking time.
Storing: Keep cookies in an airtight container at room temperature for up to 4 days.
Freezing: Baked cookies freeze beautifully for up to 2 months. Thaw at room temp or microwave for 10 seconds for that fresh-from-the-oven softness.
📖 Recipe
Double Chocolate Chip Cookies with Oat Flour
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Ingredients
- 3 cups oat flour certified gluten free
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter dairy free can be substituted
- ¾ cup cocoa powder
- ⅔ cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Instructions
- In a small bowl, whisk together the oat flour, salt, and baking soda. Set aside.3 cups oat flour, 1 teaspoon kosher salt, ¼ teaspoon baking soda
- Microwave the butter in a microwave-safe bowl in 10-15 second bursts until just melted. Whisk in the cocoa powder until well combined.1 cup unsalted butter, ¾ cup cocoa powder
- Using a stand mixer with the paddle attachment or a hand mixer, cream together the melted butter and cocoa powder mixture with the light brown sugar and granulated sugar on medium speed until light and fluffy.⅔ cup light brown sugar, ⅔ cup granulated sugar
- Scrape down the bowl and add the eggs, one at a time, scraping down the bowl between each addition. Add the vanilla extract and beat just until combined.2 eggs, 1 tablespoon vanilla extract
- Add the dry ingredients to the butter mixture, mixing on low speed until just combined. Scrape down the sides of the bowl to ensure the flour is well incorporated. Fold in the chocolate chips by hand.1 ½ cups semi-sweet chocolate chips
- Using a 1 ½-tablespoon scoop, portion the cookie dough onto a baking sheet, with the dough balls touching slightly. Freeze for at least 30 minutes.
- While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place the dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart.
- Bake for 12-14 minutes, rotating the baking sheet halfway through baking. Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Equipment
- Small mixing bowl
- electric mixer or stand mixer
Notes
- You can make oat flour from oats in a food processor (or blender) and pulse until they reach a powder-like consistency. This should take about 60 to 90 seconds. Measure the oat flour after processing, not before.
- Chill the dough to ensure the cookies maintain their shape and chewy texture.
- You can use chopped chocolate for a bakery-style look.
- If you use an insulated cookie sheet, you don't need to use parchment paper.
- Add flaky salt on top for a sophisticated finish.
- The cookie dough can be made ahead of time. Simply place the dough balls in the freezer to chill for one hour. Once the dough balls are firm, place them in a zip-top bag and store them in the freezer for up to 1 month.
Nutrition
Recipe Questions
They were likely overbaked. Oat flour cookies can go from soft to dry fast so pull them when the edges are set, even if the centers look underdone.
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