Oat Flour Cookies

oat flour chocolate chip cookies on a baking sheet with chocolate chips around them

These oat flour cookies are soft and chewy on the insides, with slightly crisp edges and a ton of gooey chocolatey chunks inside. Easy to make, with just 9 simple ingredients and no chill time!

Course Dessert

Cuisine American

Prep Time 10

Bake 8

Total Time 18

Servings cookies

Calories 202kcal

Author Gabby

Equipment

Mixing Bowl
Mixer (Handheld or Standing)
Baking Sheet

Ingredients

¾ cup butter, softened (regular or dairy free)
½ cup light brown sugar
⅓ cup granulated sugar
1 egg
1 tablespoon real vanilla extract
2¼ cup oat flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup semisweet chocolate chips or chopped chocolate (regular or dairy free)

US Customary - Metric

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, beat butter, brown sugar, and granulated sugar, mixing until light and fluffy (1-2 minutes).
Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
Add in the dry ingredients (oat flour, baking soda, and salt) until a dough forms. Stir in the chocolate and mix until just combined.
Use a medium cookie scoop to make 1.5 Tablespoon sized balls and place them on the baking sheet around 3-4 inches apart, leaving the cookies some room to spread.
Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Sprinkle flaked sea salt over the cookies if desired. Let the cookies cool on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

MEASURING FLOUR: Properly measure your oat flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

CHOCOLATE CHIPS: You can use any kind of chocolate chips here. I like to use semisweet or dark. You can also use a chopped up chocolate bar or even white chocolate chips.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Freezing the cookie dough: To freeze the dough and bake later, use a cookie scoop to scoop the dough onto a baking sheet and place in the freezer. Once they are firm but not frozen completely, transfer to a plastic freezer bag if desired, then freeze up to 2 months.

Nutrition