If you’re looking for a deliciously chewy cookie that satisfies your sweet tooth without the guilt, look no further than these Oat Flour Chocolate Chip Cookies. This recipe combines the wholesome goodness of oat flour with the classic delight of chocolate chips, creating a treat that’s not only tasty but also more nutritious than your standard cookie. Say goodbye to refined flours and hello to a cookie that’s simple to make and even simpler to enjoy!
What You’ll Love About This Recipe
These Oat Flour Chocolate Chip Cookies are incredibly easy to whip up and are naturally gluten-free. The oat flour gives them a unique, nutty flavor that pairs perfectly with the rich chocolate chips. Plus, this recipe requires minimal ingredients, so you can have freshly baked cookies in no time. Whether you’re baking for a special occasion or just treating yourself after a long day, these cookies are sure to hit the spot.
What You’ll Gather
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup (100g) brown sugar
- 1 tsp pure vanilla extract
- 1 large egg at room temperature
- 1 1/2 cups (175g) oat flour
- 1/2 tsp ground cinnamon (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup (170g) chocolate chips
Setup & Equipment
- Mixing bowls – for combining your ingredients.
- Measuring cups and spoons – precision is key in baking.
- Whisk or electric mixer – for creaming the butter and sugar.
- Baking sheet – lined with parchment paper for easy cleanup.
- Oven – preheated to 350°F (175°C).
Cooking Oat Flour Chocolate Chip Cookies: The Process
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden brown color.
2. Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and brown sugar. Using a whisk or electric mixer, beat them together until light and fluffy. This step is crucial for creating a tender cookie texture.
3. Add Vanilla and Egg
Next, mix in the pure vanilla extract and the large egg. Beat until well combined, ensuring that the egg is fully incorporated into the mixture.
4. Combine Dry Ingredients
In a separate bowl, whisk together the oat flour, baking powder, baking soda, sea salt, and ground cinnamon (if using). This will help evenly distribute the leavening agents throughout the dough.
5. Mix Dry Ingredients into Wet
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to denser cookies.
6. Fold in Chocolate Chips
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough. The more chocolate, the better!
7. Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Oat Flour Chocolate Chip Cookies with a glass of milk or your favorite beverage!
Seasonal Ingredient Swaps
- For a fall twist, try adding pumpkin puree to the dough.
- Substitute the chocolate chips with dried fruit, such as cranberries or raisins, for a fruity variation.
- Use coconut sugar instead of brown sugar for a lower glycemic index alternative.
- Incorporate chopped nuts like walnuts or pecans for added crunch and flavor.
Pro Perspective
As a food blogger, I’ve tried countless cookie recipes, and I can confidently say that these Oat Flour Chocolate Chip Cookies stand out. The oat flour not only adds a lovely texture but also enhances the flavor profile, making each bite more satisfying. If you’re looking to experiment, consider adding a pinch of sea salt on top before baking for that sweet-and-salty flavor explosion!
Refrigerate, Freeze, Reheat
These cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, you can refrigerate the cookie dough for up to 3 days before baking or freeze the unbaked dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. When you’re ready to bake, there’s no need to thaw; simply add a couple of extra minutes to the baking time!
Your Questions, Answered
Can I substitute oat flour with regular flour?
Yes, you can use all-purpose flour instead of oat flour. However, the texture and flavor will differ, and you may need to adjust the amount slightly as oat flour absorbs more moisture.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oat flour, these cookies will be gluten-free. Always check the label to ensure no cross-contamination has occurred.
Can I make these cookies vegan?
Absolutely! Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use vegan butter in place of the unsalted butter.
What if I don’t have brown sugar?
You can use white sugar, but to keep that rich flavor, you might want to try using coconut sugar or make your own brown sugar by mixing white sugar with molasses. For a quick fix, check out this recipe for Chocolate Chip Cookies Without Brown Sugar.
Before You Go
Indulging in these Oat Flour Chocolate Chip Cookies is a delightful experience. With their unique flavor and chewy texture, they’re bound to become a favorite in your household. Whether served warm from the oven or stored for later, each bite is a testament to the joy of homemade baking. So gather your ingredients, roll up your sleeves, and let’s make some cookies!
Oat Flour Chocolate Chip Cookies
Ingredients
Equipment
Method
- 1. Preheat the oven to 350°F (175°C).
- 2. Cream together the butter and brown sugar until light and fluffy.
- 3. Mix in the vanilla extract and egg until well combined.
- 4. In a separate bowl, whisk together the oat flour, baking powder, baking soda, sea salt, and cinnamon.
- 5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 6. Fold in the chocolate chips until evenly distributed.
- 7. Scoop rounded balls of dough onto a baking sheet, spacing about 2 inches apart, and bake for 10-12 minutes.
- 8. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to a week.
- Freeze unbaked dough for up to 3 months; no need to thaw before baking.
- Try adding a pinch of sea salt on top for a sweet-and-salty twist!
