Oat Flour Chocolate Chip Cookies
These chocolate chip oat flour cookies have crisp edges, chewy centers, and a toasty flavor thanks to fresh oat flour. These oat flour cookies have the perfect shape and texture every time, and they’re ready for the oven in just 15 minutes of prep.
Ingredients
- 2 ¾ cups (330 g) oat flour certified gluten free (see notes)
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup (227 g) unsalted butter room temperature
- ⅔ cup (147 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 eggs room temperature
- 1 Tablespoon vanilla extract
- 1 ½ cups (270 g) semi-sweet chocolate chips
Instructions
- In a small bowl, mix together the oat flour, baking soda, and salt. Set aside.
- Using a stand mixer with the paddle attachment, or a hand mixer, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl, then 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 fully incorporated.
- Add the semi-sweet chocolate chips, mixing on low (or by hand) until just combined.
- 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 12–15 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 to a wire rack to cool completely.
Equipment
- Small mixing bowl
- electric mixer or stand mixer
- cookie sheet
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.