Oat Flour Chocolate Chip Cookies (GF) (Tested 10+ Times)

Cooking and Serving: 27 minutes | 20 cookies

Ingredients

Why you’ll love this recipe | Ingredient Substitutions | How to make oat flour chocolate chip cookies

Description

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 20 cookies

Ingredients

Why you’ll love this recipe

Ingredient Substitutions

How to make oat flour chocolate chip cookies

Expert Tips

Flavor Variations

Frequently Asked Questions

Instructions

RECIPE INGREDIENTS

Oat flour: The base of these cookies, finely ground oat flour (make sure it’s.

gluten free if you’re GF!) creates a chewy, hearty texture and adds a lightly.

Cornstarch: Helps stabilize the cookies and brings some more structure.

Baking soda: Helps the cookies brown in the oven.

Salt: Brings out the other flavors.

Sugars: Both add sweetness and tenderness; brown sugar adds depth of flavor.

and some moisture; granulated white sugar helps create those crisp edges.

Butter: Adds flavor, tenderness and chewiness.

Eggs: Add structure and thickness, help bind the cookies together.

Vanilla: Adds depth of flavor and aroma.

Chocolate chips: I usually use Ghirardelli dark or semi-sweet chocolate.

chips, but you can use whatever chips are your favorite.

DAIRY FREE

Try using vegan butter in place of dairy butter. Since the butter is melted,.

virgin coconut oil may also work. Be sure your chocolate chips are also dairy.

In place of the 2 eggs, try 2 “chia eggs” (mix 2 tablespoons ground white chia.

seeds + 2 tablespoons lukewarm water and allow them to sit until the mixture.

gels). Flax eggs may also work but they have a strong flavor.

Instead of cornstarch, try using potato starch, arrowroot, or even tapioca.

Oat flour is the basis of these cookies, along with some cornstarch. If you’d.

like to try replacing it, you may be able to use quinoa flakes as a substitute.

Sometimes, finely ground blanched almond flour and oat flour are.

interchangeable, but I’d recommend using our almond flour chocolate chip cookies.

instead of trying to use this one with that replacement.

HOW TO MAKE OAT FLOUR CHOCOLATE CHIP COOKIES

COMBINE THE WET INGREDIENTS & CORNSTARCH.

Begin eggs until smooth. Add the cornstarch, and whisk until smooth.

round metal mixing bowl with sugars, 2 raw eggs and melted butter.

metal mixing bowl with sugars, 2 raw eggs and melted butter.

same mixing bowl with ingredients whisked and wire balloon whisk in bowl.

mixing bowl with ingredients whisked and wire balloon whisk in bowl.

same metal mixing bowl with white powdered cornstarch on top.

metal mixing bowl with white powdered cornstarch on top.

same bowl with light brown mixture after cornstarch was whisked in.

bowl with light brown mixture after cornstarch was whisked in.

ADD THE OAT FLOUR & CHOCOLATE CHIPS.

Add the oat flour, baking soda, and salt, and mix to combine. The cookie dough.

will be very soft and sticky. Mix in the chocolate chips until they’re evenly.

scattered through the soft cookie dough.

tan oat flour on top of wet ingredients in mixing bowl.

oat flour on top of wet ingredients in mixing bowl.

light brown cookie dough with oat flour mixed in.

brown cookie dough with oat flour mixed in.

chocolate chips on top of light brown cookie dough.

chips on top of light brown cookie dough.

chocolate chips mixed in to light brown cookie dough in mixing bowl.

chips mixed in to light brown cookie dough in mixing bowl.

CHILL, SHAPE, AND BAKE.

Cover the mixing bowl and refrigerate it for at least 45 minutes and up to 4.

days (or even more). Scoop the dough into 2 tablespoon mounds, place them at.

least 2 inches apart on a prepared baking sheet, and bake at 350°F for about 12.

minutes. Let the cookies set on the baking sheet until firm.

6 balls of raw cookie dough with chocolate chips on paper lined gold baking.

balls of raw cookie dough with chocolate chips on paper lined gold baking sheet.

6 oat flour chocolate chip cookies baked on tray.

oat flour chocolate chip cookies baked on tray.

USE FINELY GROUND OAT FLOUR

I usually grind my own oat flour.

cookies like in our oat flour brownies.

commercially-prepared finely ground oat flour for the smooth texture and.

superior performance. Bob’s Red Mill has finely ground oat flour, and so does.

nuts.com . If you’re gluten free, be sure to buy the Bob’s Red.

Mill bag that says “gluten free” on the label.

CHILL THE RAW COOKIE DOUGH

We make this cookie dough with melted butter to make chewy cookies, so the dough.

is very soft. If you bake it without chilling it, your cookies will spread way.

too much in the oven.

If you have the time, try chilling the prepared oat flour cookie dough for a few.

days. That will help the flours absorb moisture, making the dough easier to.

handle. It will also help the cookies brown in the oven and deepens their.

DON’T SKIP THE CORNSTARCH.

You might be tempted to make these with all oat flour and to skip the.

cornstarch, but it really helps the cookies develop nice crisp edges and helps.

prevent the chips from sinking to the bottom of the cookies. The starch also.

helps make the cookie dough firmer and a bit easier to handle.

USE A #40 COOKIE SCOOP.

A #40 ice cream/cookie scoop has a volume of about 2 tablespoons, which is the.

perfect size for these cookies. I have this #40 cookie scoop.

(affiliate link; shop around!).

PLACE SOME CHIPS AT THE BOTTOM OF THE SCOOP

When you scoop the cookie dough, try to make sure that there are some chocolate.

chips on the bottom of the scoop first, so they’ll end up at the top of the.

one light brown cookie with chocolate chips on small gray plate with glass of.

milk and larger plate with more cookies on white cloth.

light brown cookie with chocolate chips on small gray plate with glass of milk.

and larger plate with more cookies on white cloth.

FLAVOR VARIATIONS

Try customizing the taste of these cookies with just a few tweaks to the.

flavoring extract and the mix-ins. Here are some of my favorite variations:.

Chopped walnuts or pecans in place of some or all of the chocolate chips.

Peanut butter, butterscotch, or white chocolate morsels in place of some or.

all of the chocolate chips. If you’re gluten free, though, be sure to check.

labels since some chips are not GF.

Almond extract or butter flavoring in place of some or all of the vanilla.

FREQUENTLY ASKED QUESTIONS

Can I use coconut sugar instead of brown sugar in these cookies?

You can try using coconut palm sugar in place of light brown sugar in these.

cookies. Since it tends to have a very coarse grind, just pulse it in your.

blender or food processor before adding it to the mixing bowl.

Why are my cookies grainy?

If your cookies have a grainy texture, your oat flour may not be finely-ground.

enough. Try grinding it again before baking with it, or purchase superfine oat.

flour, already ground.

Why did my cookies spread so much?

If your cookies didn’t hold their shape during baking, the cookie dough may have.

been too warm. You need to chill the cookie dough for at least 45 minutes before.

shaping and baking it. If you have any cookie dough still left to bake, try.

chilling it either already shaped or in a bowl before baking it.

How do I get perfectly round cookies?

For the best shaped cookies, roll the chilled portions of dough into round.

between your palms before baking. If the cookies have lost their shape at all.

during baking, immediately place a large round cookie cutter, at least 1/4-inch.

larger than the cookie itself, around each cookie and move it around in.

concentric circles to coax the still hot cookie into shape.

small stack of brown cookies with chocolate chips with one broken cookie showing.

stack of brown cookies with chocolate chips with one broken cookie showing the.

These cookies are stable at room temperature and have the best crisp-tender.

edges and chewy center that way. Place them in a sealed glass container and.

they’ll stay fresh for up to 5 days. If any of your cookies were underbaked in.

the center, though, they may stick together, so eat those first!

For longer storage, I like to keep them in the freezer. I place them in a single.

layer on a baking sheet and in the freezer for about 1 hour, then pile them into.

a zip-top freezer-safe bag. They’ll keep really well frozen for up to 3 months.

Defrost at room temperature for 30 minutes. For a fresh-baked taste and to.

restore those crispy edges, sprinkle very lightly with water and place in the.

toaster oven at 300°F for 1 to 2 minutes before serving.

OAT FLOUR CHOCOLATE CHIP COOKIES | NATURALLY GLUTEN FREE.

Prep Time: 15 minutes mins.

Cook Time: 12 minutes mins.

Chilling time: 45 minutes mins.

Total Time: 1 hour hr 12 minutes mins.

oat flour chocolate chip cookies.

flour chocolate chip cookies.

These oat flour chocolate chip cookies have lightly crisp edges and super chewy.

insides. They’re naturally gluten free, too!

INGREDIENTS

8 tablespoons (112 g) unsalted butter, melted and cooled.

¼ cup (50 g) granulated sugar.

¾ cup (164 g) packed light brown sugar.

1 tablespoon pure vanilla extract.

2 (100 g (weighed out of shell)) eggs, at room temperature.

⅜ cup (54 g) cornstarch.

2 cups (240 g) oat flour, gluten free if necessary.

¾ teaspoon baking soda.

¼ teaspoon kosher salt.

6 ounces chocolate chips, semi-sweet, dark, or milk chocolate.

In a large mixing bowl, place the melted butter, granulated sugar, brown.

sugar, vanilla extract, and eggs, and whisk to combine well.

Add the cornstarch, and whisk to combine. Then add the oat flour, baking.

soda, and salt, and mix to combine. The cookie dough will be very sticky and.

Add the chocolate chips and mix until they’re evenly distributed throughout.

Cover the mixing bowl and place it in the refrigerator to chill for at least.

45 minutes or until very firm. The longer you chill the dough, the easier it.

will be to portion and handle. I have chilled it for as long as 4 days with.

When you are nearly ready to bake the cookies, preheat your oven to 350°F.

Line rimmed baking sheets with unbleached parchment paper and set them aside.

Once the dough is chilled, scoop the dough into pieces of about 2 tablespoons.

each. A #40 spring loaded cookie/ice cream scoop is ideal for this purpose.

For more uniform cookies, roll each tightly into a ball between your palms.

Place the pieces of cookie dough about 2-inches apart on the prepared baking.

sheets. For slightly thicker cookies, roll the cookie dough into balls.

between your palms and return them to the baking sheet.

Place the baking sheets, one at a time, in the center of the preheated oven.

Bake just until the balls of dough have melted and spread, the cookies are.

brown around the edges and are mostly set in the center (about 12 minutes).

Remove the baking sheet from the oven.

If any of the cookies have lost their shape during baking, as soon as you.

take them out of the oven place a large round cookie cutter, at least.

1/4-inch larger than the cookie itself, around each cookie and move it around.

in concentric circles to coax the still hot cookie into shape.

Allow the cookies to cool completely on the baking sheet so they are stable.

before you move them. It should take 10 to 15 minutes.