Oat Flour Chocolate Chip Cookies
These oat flour chocolate chip cookies are soft, and chewy are made with 100% oat flour. The cookie dough mixes up in minutes and makes for the best gluten-free chocolate chip cookies!
Servings: 36 cookies
Calories: 144kcal
Ingredients
- 3 cups (280 g) oat flour *see note
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ stick, 170 g) unsalted butter melted and slightly cooled
- ½ cup (100 g) granulated white sugar
- ¾ cup (160 g) packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ cups (255 g) semi-sweet chocolate chips
Instructions
- Combine dry ingredients. Whisk together oat flour, baking soda, baking powder and salt in a small bowl. 3 cups (280 g) oat flour 2 teaspoons cornstarch 1 teaspoon baking soda ½ teaspoon salt
- Combine butter and sugars. In a large bowl Whisk butter, granulated sugar, and brown sugar until combined. ¾ cup (1 ½ stick, 170 g) unsalted butter ½ cup (100 g) granulated white sugar ¾ cup (160 g) packed light brown sugar
- Add vanilla and eggs. Add egg and egg yolk, one at a time whisking to combine. Add vanilla and mix just until combined. 1 large egg 1 large egg yolk 2 teaspoons vanilla extract
- Add dry ingredients. Gradually stir in flour mixture so they wouldn’t spoon or spatula. Stir in chocolate chips. Cover and chill cookie dough for at least 2 hours, ideally overnight for best texture. 1 ½ cups (255 g) semi-sweet chocolate chips
- Preheat and prepare cookie sheets. When ready to bake, preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper (or a silicone baking mat). Take cookie dough out of the fridge and let soften for several minutes to allow for easier scooping.
- Scoop the cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookies into 1 ½ inch balls onto prepared cookie sheets about 2 inches apart.
- Bake and cool cookies. Bake the cookie sheet on the middle rack for 9-11 minutes, until lightly browned on the sides. The centers will still look soft. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: You can store these cookies at room temperature for up to 3 days. However, they will be best if eaten within the first day or two. Place the cookies in an airtight container at room temperature. This will help to keep them fresh and prevent them from drying out.
- Freezing: You can freeze these cookies for up to 3 months. To freeze them, place them in an airtight freezer-safe container or freezer bag and freeze for at least 3 hours. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving. You can also freeze the cookie dough. Scoop the cookie dough and then freeze for up to 3 months in a ziplock bag. When ready to bake, there's no need to thaw. But you will want to add on a few extra minutes of baking time.
- Oat flour - For best results I recommend using a store-bought oat flour as it's finer in texture than making your own oat flour. I used Bob's Red Mill. If making gluten free, make sure you use a certified gluten-free oat flour.
Nutrition
Calories: 144kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 132IU | Calcium: 17mg | Iron: 0.5mg