Oat Flour Chocolate Chip Cookies
My Oat Flour Chocolate Chip Cookies are the ideal balance of thin, delicately crisp, buttery, salty-sweet, and chocolatey, making it nearly impossible to stop at just one. These "accidentally gluten-free" oat flour cookies are a favorite in my family, and I think they'll become one in yours, too!
Equipment
Ingredients
- 2 sticks Butter or swap in vegan butter!
- 1 C Sugar
- 1 C Brown Sugar
- 2 Eggs room temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract optional
- 3 C Oat Flour Bob's Red Mill is a favorite here
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 ½ C Chocolate Chips
- Chopped Pecans optional
- Flaky Sea Salt optional
Instructions
- Cream butter and sugars until light, fluffy, and pale yellow, about 7-8 minutes.
- Add eggs and extracts, scraping down bowl and mixing until well-incorporated.
- Mix dry ingredients in a bowl, then add to butter mixture in stages. Scrape down the bowl as necessary to ensure all ingredients are incorporated.
- Fold in chocolate chips (and chopped pecans, if using).
- Cover and refrigerate dough for a minimum of 2 hours and up to overnight.
- Preheat oven to 350F. Line a sheet pan with parchment paper. Pull out a cooling rack.
- Scoop cookie dough into your preferred size (I like about 1.5 tablespoons per scoop) and drop on prepared baking sheet, leaving about 2 inches between cookies — they'll spread a lot during baking! Top with a sprinkle of flaky sea salt (if using)
- Bake for 12-15 minutes, until golden on the edges and as set as you like. I prefer a thin, crispy cookie, so I usually go the full 14-15 minutes!
- Let cool for 3-4 minutes on the baking sheet before removing to a cooling rack.
Notes
Optional Variations:
- Different Chips - Try white, milk, or dark chocolate chips, or use mini chocolate chips, large oval feves, or chocolate chunks. You can also experiment with other types of baking chips like peanut butter, butterscotch, or mint.
- Different Nuts - I love chocolate and pecans together, but feel free to swap in walnuts, macadamia nuts, pistachios, almonds, or cashews instead. You can also make them nut-free if you prefer!
- Gluten-Free - While oats are naturally gluten-free, you'll want to look for a prominent certification on the label of your oat flour to make sure they are safe from cross-contamination for your celiac friends.
- Dairy-Free - Swap in your favorite vegan butter (I like Miyoko's brand).
- Vegan - Follow the dairy-free instructions and use your favorite vegan egg replacer.
- Edible Cookie Dough - If you prefer eating the dough to homemade cookies, bully to you! Simply swap in pasteurized eggs or a vegan egg replacement and you're good to go. Oat flour doesn't need to be heat-treated like wheat flour!
- Optional Add-Ins - Feel free to add the kitchen sink! Here are a few ideas:
- Toffee Chips
- Chopped Candy Bars
- Crushed Potato Chips or Pretzels
- Rest your dough. This gives the oat flour time to soak up the hydration from the other ingredients, ensuring a more even bake.
- Pre-scoop and freeze balls of cookie dough for cookies on demand. Freeze them in a single layer on a baking sheet until firm, then transfer to a zip-top bag or freezer-friendly container for up to 3 months. Feel free to bake directly from frozen, adding 1-3 minutes to the bake time as needed.
- Use a disher for easy portioning.
- Don't skimp on the creaming step. Creaming butter and sugar together is as much about creating air pockets in the butter as it is mixing the ingredients. Make sure you let it get really light and fluffy before adding the eggs so you end up with the perfect consistency.
- Save a few nuts and chips to press on top before baking to give them professional bakery looks.
Nutrition
Calories: 171kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 143mgPotassium: 72mgFiber: 1gSugar: 16gVitamin A: 170IUCalcium: 19mgIron: 0.5mg
Tried this recipe?Let us know how it was!