Oat flour chocolate chip cookies will quickly become a staple in your home if you love the affordability and convenience of oat flour. They have a hint of oatmeal flavor, with a tender chewy center. If you don’t keep oat flour in your pantry, you can make homemade oat flour by blending rolled oats in a blender or food processor. Once it has a fine texture, it’s ready to use in this recipe. Use any leftover oat flour to make oat flour pancakes, banana bread, or sugar cookies.
Ingredients You’ll Need
Inspired by classic chocolate chip cookies, this recipe swaps white flour for oat flour and white sugar for coconut sugar. You can also use brown sugar if that’s what you have on hand. They taste amazing, either way! If you need a dairy-free cookie, use your favorite vegan butter as an easy swap. (I like Miyoko’s brand.) Make sure your dark chocolate chips are dairy-free in that case, too. If you need a vegan recipe, you can use a flax egg, too! (See the substitution notes below the recipe for tips.) Allergy Note: Oats are naturally gluten-free, but they may be contaminated with gluten-containing products during processing. Look for a “certified gluten-free” label on the packaging when shopping for gluten-free oats or oat flour.
How to Make Oat Flour Cookies
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large mixing bowl, mix the softened butter and sugar. Add in the egg and vanilla extract, and stir again. Next, add in the dry ingredients, including oat flour, baking soda, and salt. Stir well until the cookie dough looks thick, then fold in the chocolate chips. Now add in the dry ingredients, including baking soda, salt, and the oat flour. Use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared pan. Just like regular cookies, they will spread as they bake, so arrange them 2 inches apart from each other. Bake at 350ºF for 8 to 11 minutes, depending on how crispy you like cookies. The shorter the cooking time, the more gooey the centers will be. These oat flour cookies will be very fragile while they are hot, so let them cool on the pan for at least 15 minutes before you transfer them to a cooling rack. Leftovers can be stored on a plate at room temperature for up to 48 hours, but if you place them in a bag they will soften significantly. For the longest shelf life, store these cookies in an airtight container to chill in the fridge or freezer. (They are even tasty when you eat them frozen!) Looking for more cookie recipes? Try Almond Flour Cookies, Peanut Butter Cookies, or Chickpea Flour Cookies. If you try these oat flour chocolate chip cookies, please leave a comment and star rating letting me know how you like them.
