Printable Oatmeal Flour Chocolate Chip Cookies Recipe Card

4.60 from 5 votes

Printable Oatmeal Flour Chocolate Chip Cookies Recipe Card

Soft and chewy in the center, these one-bowl oat flour chocolate chip cookies are gooey, tender, and crisp around the edges. Whip up these gluten-free, simple-to-make cookies in minutes. It’s impossible to stop at just one.

Prep Time20

Cook Time15

Refrigeration time3

Total Time3 35

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: cookies

Calories: 119kcal

Author: Tikare

Ingredients

2¼ oat flour about 275 grams
10 Tbsp. vegan butter
½ cup brown sugar about 50 grams
½ cup granulated sugar about 100 grams
1 large egg
1½ tsp vanilla extract
¾ tsp baking soda
¼ tsp salt
2 cups dairy-free chocolate chips about 250 grams

Instructions

Cream Fats & Sugars

In a mixer bowl, cream the butter with the sugars. Beat for at least 30 seconds to fully incorporate.

Add Eggs & Vanilla

Add the eggs and vanilla extract to the sugar mixture and beat for another 30 seconds, and mix.

Incorporate Flour

Place a sifter over the mixer bowl and add half the flour, baking soda, and salt. Sift into the butter mixture. Add remaining flour and sift again.

Mix more

Turn the mixer on low speed and mix for 20 seconds. Stop and scrape the sides down. Mix again for 2 minutes on medium and stir in the chocolate chips.

Chill the batter

Place the batter in an airtight container and refrigerate for at least 3 hours. This allows the oat flour to hydrate and the mixture to bind. If you bake it too early, the cookies will spread too much.

Prepare the oven

Line two cookie sheets with parchment paper and preheat the oven to 350 degrees. Portion the dough into 1.5 teaspoons using a cookie scoop.
Smooth the dough balls by rolling them between your palms. You can add more bits of chocolate on top if you'd like. To make them stand out as they come out of the oven, press them in a little.

Bake

Bake the cookies for ten to twelve minutes, or until the edges are golden. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Sift the flour for a super-smooth, soft cookie.
Make sure the butter is softened at room temperature for the best results. You can prepare ahead of time because butter softens at room temperature in around 30 to 45 minutes.
Anywhere weight is specified, use it to measure.
Use a mix of light brown sugar and granulated sugar for a well-rounded sweetness.
You can use dark chocolate or semi-sweet chocolate chips.
It is also advisable to refrigerate the butter to allow it to solidify before baking. The cookies could spread far too widely otherwise.
You can chill the cookie dough for 30 to 60 minutes after scooping it onto the baking pan for even nicer cookies.

Nutrition Estimate (Per 1 Cookie)

Calories: 119 kcal
Carbohydrate: 12.4 g
Protein: 1.85 g
Total Fat: 6.97 g
Saturated Fat: 7g
Polyunsaturated Fat:0.485 g
Monounsaturated Fat: 1.98 g
Trans Fat: 0.132 g
Cholesterol: 13 mg
Sodium: 151 mg
Potassium: 81 mg
Fiber: 1.3 g
Sugar: 5.83 g
Vitamin A: 108 IU
Calcium: 11 mg
Iron: 1.16 mg

Storage Notes

Allow oat flour chocolate chip cookies to cool completely. Place them in an airtight container and store them on the counter for up to 5 days.

For longer storage, freeze for up to 3 months.

Nutrition