Description
These gluten-free Oat Flour Chocolate Chip Cookies are crispy around the edges, chewy in the center with pockets of gooey melted chocolate in every bite. They are quick and easy to make, store well and perfect to dip into a glass of cold milk.
Ingredients
Units
Scale
- 2 cups (18.6 oz. or 243 grams) oat flour *see note
- 1 Tbsp. cornstarch or tapioca starch
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (3.8 oz. or 107 grams) light brown sugar
- 1/4 cup (2 oz. or 56 grams) granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup chocolate chips *see note
Instructions
- Whisk together the oat flour, cornstarch (or tapioca starch), baking soda and salt in a medium mixing bowl until well combined.
- Cream the butter, light brown sugar and granulated sugar in the base of a stand mixer fitted with a paddle attachment or in a medium bowl if using an electric hand-held mixer until light and fluffy, 2-3 minutes on medium. Be sure to scrape the edges of the bowl and cream until the mixture is slightly pale. Add the egg and vanilla and continue mixing until well combined and light and fluffy. Add half the oat flour mixture and stir to combine, scraping the edges of the bowl, then add the remaining oat flour and continue to mix until well combined. Be sure to scrape the edges of the bowl to avoid streaks of flour or butter. Add the chocolate chips and mix with a spatula.
- Portion the dough into 2-talbespoon balls using a cookie scoop or spoons. Place six on a parchment-lined baking sheet at least 2-inches apart. Place the other cookie dough balls on another parchment-lined baking sheet or a plate. Refrigerate for about 30 minutes, until the cookie dough balls are solidified.
- When ready to bake, preheat the oven to 350F. Bake the cookies (six cookies per baking sheet) for 8 minutes then left the sheet a couple inches off the wire rack in the oven and drop on the rack to help flatten the cookies. Continue cooking until the edges are starting to turn golden brown and the tops are still a bit pale, another 2-4 minutes (total of 10-12 minute). Remove from the oven and cool for 10 minutes before transferring to a wire rack to cool completely. Repeat with remaining cookies. Enjoy warm or room temperature.
Notes
- To make your own oat flour, measure out 2 1/4 cups rolled oats or quick-cooking oats and add to a high speed blender or food processor. Pulse a few times then blend on high until finely ground, about 30 seconds. The mixture will not be as fine as store-bought oat flour but will work well for this recipe.Â
- In all my tests, I’ve found you need about 1 cup plus 2 tablespoons rolled oats to yield 1 cup oat flour.
- Use cornstarch or tapioca starch to help absorb moisture in the cookies and to take the place of stabilizers found in store-bought gluten free flour blends.
- Use your favorite chocolate, including semi-sweet or bittersweet chips, dark or milk morsels, or even white chocolate. You can even use chocolate chunks or roughly chop a bar of baker’s chocolate.
- Store leftovers in an airtight container for up to 3 days or 4 days in the refrigerator. Or, freeze the cookies for up to 1 month.
- You can make the dough ahead and store portions of cookie dough balls in the refrigerator in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: cookies
- Method: baking
- Cuisine: American