These gluten free oat flour chocolate chip cookies have a nutty chewy texture and are packed with chocolate chips. Oh and there are none of those annoying raisins that trick you into thinking you’re having a chocolate chip cookie!
However, they are gluten free and cookies with oat flour are slightly better for you than white flour. Again, not claiming these to be healthy cookies! Let’s just say they are healthy-ish desserts. Ok?
How Do You Make Cookies with Oat Flour?
I’ve been wanting to experiment with a pure oatmeal cookie for a while now. Normally oatmeal cookies are made with all purpose flour with added whole oats for taste and texture.
Making pure oatmeal cookies is a bit challenging because oatmeal contains no gluten which makes it hard for the cookie to rise and keep itself together.
If you undercook these, oat flour will definitely fall apart on you. This is what happened to the first batch that went into the oven. (I ate them all of course.) I let the second batch cook a few minutes longer. Basically, you want to wait until the middle looks just done. Let them cool completely on the cookie sheet. Do not try to transfer them to a wire rack.
Once they are completely cooled you will have a delicious cookie with a soft inside and chewy outside. I just love the way the texture turned out on these cookies. I never thought I’d say it, but I kind of like them just as much as a regular chocolate chip cookie!
If you are looking for a pure oat flour cookie, go ahead and give these a try. Or if you are still hesitant about 100% oats and would rather go for a blend, try these oatmeal butterscotch cookies first. They’re one of my all time favorites too.
- 200 g oat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 112 g unsalted butter, room temperature
- 100 g brown sugar
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 225 g mini chocolate chips, or more if you prefer
- Combine the oat flour, salt and baking soda in a small bowl and set aside
- In an electric mixer, combine the butter and the sugar and mix until lights and fluffy on high speed. Scrape down the edges.
- Add the vanilla and then eggs one at at a time while mixing on medium speed until the eggs are incorporated.
- Add the dry ingredients and mix until just combined. Stir in the chocolate chips.
- Chill the dough for at least 1 hour.
- Preheat the oven to 350F. Scoop into tablespoon sized mounds and place on a parchment covered cookie sheets. Bake for 5-7 minutes or until golden.
- Let the cookies cool directly on the sheet pan.
1. You can grind your own oat flour in a food processor. 200g of oat flour is about 2 cups of whole oats before grinding. 2. If space allows it, scoop the dough into tablespoon sized balls first and then chill the dough. This will make it quicker to pop into the oven when you are ready to bake.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 135Saturated Fat: 4gCholesterol: 25mgSodium: 108mgCarbohydrates: 16gSugar: 10gProtein: 2g