Oat Flour Cookies recipe makes chewy, soft chocolate chip cookies using homemade oat flour. These naturally gluten free, flourless treats use oatmeal blended quickly into flour for an easy, affordable cookie that tastes just like the ones mom made!
First, make your oat flour if you don't have some on hand. Place 2 ½ cups old fashioned or quick-cooking oats into a food processor or high-powered blender. Blend until the oats until it turns into a fine, powdery flour (about 1 minute). Check to make sure you don't have any larger flecks of oats, and if so, blend again. Set aside.
2 ½ cups quick oats (certified GF)
In a large mixing bowl or stand-mixer, mix together on medium high speed the softened butter, brown sugar, and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and combine well.
8 tablespoons unsalted butter, ½ cup light brown sugar, ½ cup sugar, 1 egg, 1 teaspoon vanilla extract
On low speed mix in the oat flour, baking soda, and salt until well combined. Add the chocolate chips and stir to combine.
Drop the cookie dough onto ungreased or parchment-lined baking sheets. Use a medium cookie scoop or drop 1 ½ - 2 tablespoons onto the sheets about 2 inches apart. Bake for 9-11 minutes, turning and rotating pans halfway through. Cool on the baking sheets for 5 minutes before transferring to cooling rack.
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Notes
Substituting store-bought oat flour
If you'd like to use ready-made oat flour instead of grinding your own, you will need 2 2/3 cups or 240 grams.
Issues with spreading
If the cookies spread too much the butter could have been too soft or warm. If that is the case, you can always chill the dough before scooping and baking.Another reason could be there was too little or too much oat flour. You will need 240 grams or 2 2/3 cup measured oat flour.Also be sure the homemade oat flour is very fine and powdery. If it is not ground fine enough, the cookies will still taste good, but will be more round than flat.
storing / freezing
These are best within a day or two of baking. Store cooled cookies in an airtight container at room temperature. For storing longer than two days I recommend freezing cooled cookies up to 3 months.You may also portion out the cookie dough on a baking sheet and freeze until firm. Transfer the frozen cookie dough into an airtight container, or freezer bag, and freeze up to 3 months.When ready to bake, take your frozen oat flour cookies directly from the freezer to bake on ungreased cookie sheets. You may need to add 1-2 minutes to the baking time.Recipe adapted from Kitchen Bellecious