Oat Flour Cookies
Servings 16 cookies
These oat flour cookies have the perfect texture with chewy centers and crisp edges. There’s no chilling involved, and they’re naturally gluten-free. They can also easily be made dairy-free and vegan.
Ingredients
- 1 cup (225 grams) unsalted butter softened; or 15 tablespoons (210 grams) refined coconut oil, softened but not melted for dairy-free/vegan, see notes
- 1 cup (200 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs 50 grams each out of shell, room temperature; or 1/2 cup (120 grams) unsweetened applesauce for vegan
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 3/4 cups + 2 tablespoons (350 grams) store-bought gluten-free oat flour see notes
- 2 1/4 cups (383 grams) semi-sweet chocolate chips divided, see notes
Instructions
- Preheat the oven to 350 °F (175 °C). Line a baking sheet with a piece of parchment paper.
- In a large mixing bowl with a stand mixer or electric hand mixer, beat together the fat, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs or applesauce and vanilla until well combined.1 cup (225 grams) unsalted butter, 1 cup (200 grams) brown sugar, 1/2 cup (100 grams) granulated sugar, 2 large eggs, 1 tablespoon vanilla extract
- Sprinkle the baking soda and salt on top, beat until combined, and then add in the oat flour on low speed.1 teaspoon baking soda, 3 3/4 cups + 2 tablespoons (350 grams) store-bought gluten-free oat flour, 1 teaspoon salt
- Stir in 1 3/4 cups (300 grams) of chocolate chips until combined (ignore the quantity listed below - it's a technical error I can't change).2 1/4 cups (383 grams) semi-sweet chocolate chips
- Form 1/4 cup (75-gram) balls and press the remaining chocolate chips on top (ignore the quantity listed below - it's a technical error I can't change).2 1/4 cups (383 grams) semi-sweet chocolate chips
- Place 4" apart on the prepared baking sheet.
- Bake for 12-16 minutes or until lightly browned around the edge.
- Let cool completely on the baking sheet. Store cooled cookies in an airtight container for up to 5 days.
Notes
- I used refined coconut oil because I didn't want any coconut flavor. If you're okay with coconut taste, then you can use unrefined coconut oil.
- The coconut oil should be soft enough that it can be blended in with the other ingredients but should not be melted or even melty because then the dough will be very greasy.
- If you don't have a scale, make sure to measure your oat flour properly. 1 cup = 90 grams. You need 3 3/4 cups plus 2 tablespoons, which is the same as 4 cups MINUS 2 tablespoons. Use a spoon to fluff up the flour in the bag or container. Then use that spoon to scoop the flour into your measuring cup. Use something with a straight edge to level the flour across the top of the measuring cup.
- Gold Medal Gluten-free Oat Flour was used in the photos, but I usually make them with Bob's Red Mill Gluten-free Oat Flour and the result is thicker cookies! I don't recommend homemade oat flour, as it's not fine enough and your cookies will spread a lot and be greasy.
- Make sure to use dairy-free/vegan chocolate chips, if needed.
- Recipe adapted heavily from this Epicurious recipe.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 442kcalCarbohydrates: 52gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 52mgSodium: 231mgPotassium: 255mgFiber: 4gSugar: 29gVitamin A: 398IUCalcium: 45mgIron: 3mgNet Carbs: 48
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤