Soft Batch Chocolate Chip Oat Flour Cookies

It will be love (and astonishment!) at first bite with this easy peasy oat flour cookies recipe. Just like a classic chocolate chip cookie, they are soft, chewy, and gooey. Better yet, they are flourless, naturally gluten-free, and made with oatmeal blended quickly into flour for an easy, affordable cookie that tastes just like the ones mom made!

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Author Melissa Erdelac

Ingredients

2 ½ cups (250 g) rolled oats (certified GF) see recipe notes for using ready-made oat flour
8 tablespoons (113 g) unsalted butter softened
½ cup (117 g) packed light brown sugar
½ cup (100 g) sugar
1 large egg
1 teaspoon vanilla extract
¾ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups (144 g) semisweet chocolate chips

Instructions

Preheat oven to 350°F. First, make your oat flour if you don't have some on hand. Place 2 ½ cups old fashioned rolled oats into a food processor or high-powered blender. Blend until the oats until it turns into a fine, powdery flour (about 1 minute). The finer the flour is, the better the cookie's texture. Set aside.
2 ½ cups rolled 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 packed light brown sugar, ½ cup sugar, 1 large 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.
¾ teaspoon baking soda, ¼ teaspoon salt, 1 ¼ cups semisweet chocolate chips
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.

Notes

Substituting store-bought oat flour

If you'd like to use ready-made oat flour instead of grinding your own, I suggest weighing it to get 250 g. Packing the oat flour down in the measuring cup versus lightly spooning it in will yield different amounts, so weighing gives a more accurate amount.

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 250 grams or 2 ½ 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

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