Oat Flour Chocolate Chip Cookies

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These oat flour chocolate chip cookies have gooey centers with chewy edges and tons of flavor. Oat Flour cookies are naturally gluten-free!

Prep Time5

Cook Time10

Cooling10

Total Time25

Course: cookies, Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: cookies

Author: Laura

Cost: $5

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
In a medium bowl, combine oat flour, baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add egg and vanilla and beat until combined.
Then, add the dry ingredient mixture and beat until combined.
Beat in the chocolate chips on low speed until evenly distributed throughout the dough.
Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool.

Ingredient Substitution Notes

Salted Butter. Unsalted butter, vegan butter sticks (like Earth's Balance) and coconut oil are good substitutes.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
Oat flour. If you want a gluten-free version, be sure to use oat flour (or oatmeal made into flour) that is certified gluten-free.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

Store

Once cooled, store chocolate chip oat flour cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

I suggest freezing the dough by rolling it into balls and freezing in an airtight container. Thaw to room temperature before baking.

You can also freeze baked cookies in an airtight contianer for up to 1 month.