Double Chocolate Chip Cookies with Oat Flour
These double chocolate chip cookies with oat flour are soft, chewy, and brownie-like, thanks to melted butter and cocoa powder. Naturally gluten-free and full of rich chocolate flavor, they bake into thick cookies with gooey centers and crisp edges.
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.
- Microwave the butter in a microwave-safe bowl in 10–15 second bursts until just melted. Whisk in the cocoa powder until well combined.
- 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.
- 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.
- 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.
- 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.