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.
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.
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 10-12 minutes, turning and rotating pans halfway through. Cool on the baking sheets for 5 minutes before transferring to cooling rack.
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can I make oat flour ahead of time?
Yes. Either make the oat flour as needed, or if you want to have a batch ready for other baked goods, make it ahead of time.Store in an airtight container in the pantry up to 3 months. For longer storage, freeze up to 6 months.
dairy free / vegan adaptation
Although I personally haven't tried it with this recipe, readers have had success replacing the egg with a flax egg in my other gluten free cookie recipes. Based on that, I believe it would work with these cookies as well, especially since it's only one egg.The butter can also be replaced with an equal amount of vegan / dairy free substitute, such as Earth Balance vegan buttery sticks.
storing / freezing
Oat flour cookies are best within a day or two of baking. They loss moisture faster than traditional chocolate chip cookies, so do not make them too far in advance.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