Oat Flour Chocolate Chip Cookies Recipe

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Oat Flour Chocolate Chip Cookies Recipe

These oat flour chocolate chip cookies are the perfect blend of sweet and chewy. They're also gluten-free and nut-free. So easy to make!

Prep Time15

Cook Time14

Chilling Time1 15

Total Time1 44

Course: Dessert

Cuisine: American

Keyword: oat flour chocolate chip cookies, oat flour cookies

Servings: cookies

Author: Cheryl Johnson

Ingredients

3½ cups oat flour, super fine We recommend store bought super fine oat flour. If gluten-free please check the label.
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter room temperature
¾ cup light brown sugar packed
¼ cup granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chips divided

US Customary - Metric

Instructions

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

To store: Allow cookies to cool completely, then transfer to a sealed container. They can be kept at room temperature for up to 5 days.
To freeze: Scoop the dough into balls and arrange in a single layer on a parchment-lined baking sheet. Freeze for 30 minutes before moving to a sealed container or zip-top bag for up to 3 months.
Mama says, “Make sure to always check your labels!"

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