Chocolate Chip Cookies With Oat Flour Recipe
Chocolate Chip Cookies with oat flour offer a gluten-free alternative while maintaining a soft, chewy texture. Made with oat flour, butter, sugar, and chocolate chips, these cookies provide a wholesome, slightly nutty flavor. They are perfect for those seeking a healthier, delicious treat.
Servings 18 cookies
Calories 150kcal
Equipment
- Baking sheet
- Mixing bowls
- Whisk
- Spatula
- Measuring Cups
- Spoons
Ingredients
- 1 ½ cups oat flour gluten-free if needed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon optional, for added flavor
- ¾ cup coconut sugar or brown sugar
- ½ cup butter softened, or you can use coconut oil for a dairy-free option
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips dairy-free or regular, depending on preference
Instructions
Preheat the Oven
- First, preheat your oven to 350°F (175°C). This ensures it’s nice and hot when the cookies go in.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the oat flour, baking soda, salt, and cinnamon. These are your dry ingredients. Set them aside.
Cream the Butter and Sugar
- In another bowl, cream together the butter (or coconut oil) and coconut sugar. You can use an electric mixer or a wooden spoon to combine these until they become light and fluffy. This process helps to create a softer, chewier cookie.
Add the Wet Ingredients
- To the butter and sugar mixture, add the egg and vanilla extract. Beat the mixture until it’s smooth and fully incorporated.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until everything is well combined. Be careful not to overmix.
Stir in Chocolate Chips
- Once your dough is ready, fold in the chocolate chips. Make sure they’re evenly distributed throughout the dough.
Scoop and Bake
- Using a cookie scoop or spoon, drop the cookie dough onto a baking sheet lined with parchment paper. Space the cookies about 2 inches apart to allow for spreading. Bake for about 12-15 minutes or until the edges are golden brown and the centers are set.
Cool and Enjoy
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without falling apart. Then, they’re ready to be devoured!
Notes
Make sure to use certified gluten-free oat flour if you're avoiding gluten. You can also make oat flour by blending rolled oats in a food processor.
These cookies stay fresh at room temperature for 3-4 days or can be frozen for up to 3 months.