Oat Flour Cookies

Course: Dessert

Cuisine: Universal

Diet: Gluten Free

Prep Time: 10

Cook Time: 15

Chill Time: 1

Total Time: 1 25

Servings: cookies

Calories: 209kcal

Author: Lauren

These Oat Flour Cookies are tender, chewy and packed with rich, melty chocolate chips in every bite. The oat flour brings a subtle nutty flavor and a soft, chewy texture that just can’t be beat! These gluten-free cookies are sure to be a winner with everyone!

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Ingredients

Dry ingredients:

1.75 cups oat flour (210g)
1 Tbsp cornstarch (8g)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semi sweet chocolate chips (80g)

Wet ingredients:

1/2 cup unsalted butter (112g) room temperature
1/2 cup packed brown sugar (96g) light or dark
1/4 cup granulated sugar (48g)
1 large egg
1 tsp vanilla extract

Instructions

In a small bowl, whisk together the oat flour, cornstarch, baking soda and salt. Set aside.
Secure paddle attachment to a stand mixer (or use a hand mixer here). Add the butter and beat on low speed for 1-2 minutes or until creamy.
Add the brown sugar and sugar; continue beating on low until combined. Scrape down the sides with a rubber spatula as needed. Once fully combined, increase to medium speed and cream for 2 minutes. Scrape down the sides completely and beat for another 1-2 minutes or until butter is light in color, fluffy and doubled in size.
Add the egg and vanilla. Beat until combined.
Mix in the dry ingredients and then the chocolate chips.
Cover and place in the fridge. Chill for an hour (or overnight).
Preheat the oven to 325 degrees F.
Line a baking sheet with parchment paper. Scoop dough into balls about 2-3 Tbsp (about 45g) in size and place 2 inches apart on the baking sheet. Press some more chocolate chips into the tops if desired.
Bake for 10-12 minutes or until they are just starting to show golden brown along the edges. Keep a close eye on the end! Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

Notes

Make your own oat flour. If you don't want to buy a whole bag of oat flour for this recipe, you can easily make your own oat flour by blending oats in a blender or food processor until they are a flour-like consistency. You can blend quick oats or old-fashioned rolled oats. I do not recommend using steel cut oats to make oat flour.
Do not overbake. Be careful not to overbake these cookies! Bake these cookies until they are starting to just show golden brown along the edges. They may seem slightly underdone but will continue backing on the hot pan when removed from the oven.
Let ingredients come to room temperature. Make sure your butter and egg are room temperature. I typically like to let my ingredients sit out about 30 minutes to an hour before baking.
Use a stand mixer or electric mixer to beat the butter and sugars. This makes sure that the batter is nice and smooth. If you try to mix these cookies by hand, they may turn out gritty.

Nutrition