An easy recipe for oat flour chocolate chip cookies. These oat flour cookies are gluten-free and nut-free. They’re loaded with chocolate chips so you get some in every bite.
Prep Time15 minutesmins
Cook Time14 minutesmins
Chilling Time1 hourhr15 minutesmins
Total Time1 hourhr44 minutesmins
Course: Dessert
Cuisine: American
Keyword: oat flour chocolate chip cookies, oat flour cookies
Line a large baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the oat flour, cornstarch, baking soda, baking powder, and salt.
In a separate large bowl, beat together the butter, light brown sugar, and granulated sugar together on high speed until well combined, about 1 minute.
Beat the eggs and vanilla extract into the butter mixture on high speed until fluffy, about 1 minute.
On low speed, beat the dry ingredients into the wet ingredients until combined. Do not overmix or the cookies will bake up dry and flat.
Use a spatula to stir in 1 ¾ cups of the semi-sweet chocolate chips. Set the remaining ¼ cup aside for now. Cover the bowl with plastic wrap and place the cookie dough into the fridge for 1 hour.
Use a 2 tablespoon-sized cookie scoop to scoop cookie dough balls. Place them on the parchment-lined baking sheet. The cookie dough balls can be close to each other for now, but not touching. Use your hands to roll these cookie dough balls until smooth. Handle them gently. If the cookie dough is sticking to your hands, lightly spray your hands with non-stick cooking spray.
Gently press a few of the remaining ¼ cup of chocolate chips into the top of each ball. Place tray of raw cookies into the freezer for 15 minutes before baking.
Preheat the oven to 350°F.
Line a second baking sheet with parchment paper. Place cookies at least 2 inches apart on the new baking sheet (you won’t be able to bake all of the cookies on one tray).
Bake the cookies for 14 minutes. Bake one tray of cookies at a time. Keep any remaining cookies in the freezer until you’re ready to bake them.
Let the cookies rest on the hot tray for at least 10 minutes before removing and placing on a wire rack to cool completely.
Repeat the baking steps above for the remaining cookies in the freezer.
Notes
Both granulated and light brown sugars are needed in this recipe if you want the cookies to turn out soft and chewy.
Room temperature ingredients are key! This helps everything to blend together properly. Forgot to set your eggs out ahead of time? No problem! Place the eggs in a cup of warm (not hot) water for 10 minutes before adding them into the cookie dough. Butter still cold from the fridge? Soften this quickly by warming it in the microwave for about 30 seconds (just be careful not to fully melt the butter).
Do not overmix the dough. Once the dry ingredients are added, beat them in on low speed just until the dry ingredients are fully mixed in. Stir the chocolate chips in with a spatula instead of beating in the ingredients.
Chilling the dough is super important in this recipe. Otherwise, the cookies will spread too much.
Bake only one tray of cookies at a time to ensure an even baking time and temperature.
Resist the urge to over bake the cookies. The cookie tops will look slightly under baked when you remove them from the oven. This is okay as the cookies will finish baking on the hot tray.
To store: Let the cookies cool completely before transferring to a sealed food-safe container. They can be left at room temperature for up to 5 days.
To freeze: Scoop the dough into cookie dough balls and set them in a flat layer on a parchment-lined baking sheet. Let them sit in the freezer for 30 minutes before transferring to a sealed food-safe container or zip-top bag.
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