Oat Flour Cookies
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!
Equipment
- Mixer (Handheld or Standing)
Ingredients
- ¾ cup butter, softened (regular or dairy free)
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 Tbsp real vanilla extract
- 2¼ cup oat flour
- ¾ tsp salt
- ¾ tsp baking soda
- ¾ cup semisweet chocolate chips (regular or dairy free)
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 chips 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. Note that if you use chopped chocolate instead of chocolate chips, the cookies will spread more than if you use 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
Calories: 202kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 212mg | Potassium: 113mg | Fiber: 2g | Sugar: 13g | Vitamin A: 377IU | Calcium: 20mg | Iron: 1mg