Easy Oat Flour Chocolate Chip Cookies Recipe
When it comes to baking, oat-flour chocolate chip cookies are extremely delicious and easy to make and have a quick chill time. You can prepare them in less than 20 minutes. These cookies are soft, chewy, gooey with crispy edges and filled with melted chocolate chips from inside which make them a hit for any occasion.
I love this classic dessert because of oat flour, which adds a nutty flavor and boosts fiber, and protein. Oat flour make these cookies extra chewy and gluten-free. So, if you have a sweet tooth and is looking for a delicious treat that is healthy as well, and also contains chocolate chips then oat flour chocolate chip cookies and chocolate banana bread will truly impress you.
WHY YOU’LL LOVE THIS RECIPE
- This recipe requires simple ingredients and is quick & easy, unlike most cookie recipes that require hours of chilling.
- These cookies use oat flour, which is way healthier than white flour because it is enriched in micronutrients.
- These are, without a doubt, some of the best chocolate chip cookies I’ve ever had. The oat flour gives a delightful texture to this classic treat.
- Oat flour is naturally gluten-free (During processing, oats may have been contaminated with products that contained gluten If you have allergies you should use “certified gluten free” Oat flour.)
Recipe Ingredients:
- These cookies require a few basic ingredients that are easily available in your pantry
- Butter: Feel free to use your preferred type of butter, whether vegan, dairy, or salted. Just remember to omit the added salt in case of using salted butter and ensure the butter is softened at room temperature.
- SUGAR: The combination of regular and brown sugar creates the perfect balance of sweetness and texture, which will give cookies crispy edges and gooey center.
- Salt: Add fine sea salt as it will brings out the sweetness but remember to skip it if you are using salted butter.
- OAT FLOUR: Oat flour is the foundation of these cookies. Both homemade and store-made oat flour can be used in this recipe. (if you are allergic double check that your oat flour is certified gluten-free)
- Cornstarch: Cornstarch is essential in this recipe as it allows shorter chill time while maintaining its shape without spreading too much.
- EGG: Use one regular egg as it binds everything together. For a vegan option, replace the egg with a flax egg.
- Vanilla: Use vanilla extract as it gives the classic cookie flavor.
- Baking Soda: Use fresh baking soda to ensure perfect cookies as it helps them to rise while baking.
- Chocolate Chips: I like using dark chocolate chips but you can choose your favorite chocolate chips or bars to customize these oat-flour cookies just as you like them. In case you want to use vegan option you can use diary free chocolate.
METHOD
Mix dough:
- Add oat flour, baking soda, cornstarch and salt in a large mixing bowl until thoroughly combined.
- Add the softened butter and sugar (white sugar and brown sugar) together in a large bowl or standing mixer and beat them for about 30 seconds until the color turns golden brown. Then, add the vanilla extract and egg until the mixture becomes smooth.
- Now, add the mixture to the dry ingredients gently and beat until it is combined. Stir in the chocolate chips gently with a rubber spatula. Place the dough in fridge for chilling for 30-40 minutes.
- Preheat the oven to 350°F and prepare two cookie trays by greasing them and lining them with parchment paper.
- Scoop 1.5-2 tablespoons of dough per cookie by cookie scoop and shape into balls, then flattening them slightly to about 0.5 inch/1 cm tall. You can add extra chocolate chunks on top, pressing them in. Place these cookies on the prepared cookie sheets with a distance of 2 inches between them.
- Bake the cookies for 8-11 minutes until the edges are light brown. For a chewier cookie, bake at a higher temperature for a shorter amount of time. Baking the cookies at 375°F for 8-9 minutes will give you a chewier cookie than baking them at 350°F for 10-12 minutes.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations or Make Ahead Tips
- Before baking, let the dough chill in the fridge for an hour and make sure it is uncovered. If you prefer, you can leave it overnight – seal it with plastic wrap.
- It is recommended to use a stand or stick mixer to beat the butter and sugar together. Mixing by hand can lead to cookies that are chewy and gritty.
- To ensure your cookies turn out perfectly, make sure not to overbake them. Remember that they will continue to cook as they cool down, so it’s best to take them out of the oven before they look fully done.
- You can use white sugar, but your cookies will be less soft in the center and lighter in color.
- Properly measure your flour for consistent results. Invest in a kitchen scale or use the scoop and level method.
- Add extra chocolate chips on top of each dough ball for pools of chocolate in your cookies.
- Bake one cookie sheet at a time for even baking.
- To get big, melty pools of chocolate in your baked goods, use chopped dark chocolate instead of chocolate chips and add extra pieces to the dough before baking.
- Get creative with mix-ins like chopped walnuts, pecans, or cranberries. Try to stick to no more than ¾ cup of mix-ins, including chocolate chips.
- For soft and chewy cookies, make sure to bring all cold ingredients to room temperature before mixing.
- For perfect ingredient measurement every time, use a food scale to measure flour accurately.
- When baking cookies, it’s best to slightly under-bake them until the edges turn a light golden brown. Even if the centers look a little underbake, they will continue to cook on the hot cookie sheet.
FAQs
Do I have to chill the dough?
Yes, the dough must be chilled; otherwise, cookies will spread too much while baking.
How much oat flour does 1 cup of oats make?
If you want to make your own oat flour, 1 cup of regular oats will give you about 3/4 cup of oat flour.
Why didn’t my cookies spread?
When you use too much flour, your cookies may not spread properly. To avoid this, make sure to measure your flour correctly.
Does oat flour need a binder?
Yes! Oat flour is naturally crumbly, so adding an egg is necessary to hold everything together.
Can I make these vegan?
Instead of using an egg, you can use a flax or chia egg and chill the dough for an hour. You can also use vegan butter to keep it dairy-free.
Easy Oat Flour Chocolate Chip Cookies Recipe
Oat flour cookies are soft, chewy, gooey with crispy edges, and filled with melted chocolate chips from the inside. Plus, they're gluten-free and can be ready in under 20 minutes.
Equipment
- 1 Stand mixer with paddle attachment or electric hand mixer with beaters
- 2 Baking sheets
- 1 Parchment paper
- 1 medium (2 tbsp) cookie scoop
Ingredients
- 1/2 cup butter softened (at room temperature)
- 1/2 cup brown sugar
- 1 large egg (at room temperature)
- 1 tablespoon Vanilla
- 1/4 cup granulated sugar
- 2 cup(250 g) oat flour
- 1/2 teaspoon baking soda
- 1 cup chocolate chips or chunks
Instructions
- Preheat the oven to 350°F and prepare two cookie sheets by lining them with parchment paper.
- Take a Large mixingbowl and add all the dry ingredients (oat flour, baking soda, cornstarch andsalt) in it and mix them until combined.
- In a separatebowl, or a bowl of standing mixer with the handheld mixer or paddle attachment,add the butter and both sugars (brown sugar and granulated sugar) and whiskthem about 2-minutes.
- Add vanillaextract and egg into mixture and whisk again for 2 another minutes until themixture just turns smooth or shinny remember don’t over mix it.
- Add slowly intothe dry ingredients until the dough is formed then add the chocolate and stir tocombine.
- Coverthe bowl with food wrap or plastic and let it sit at roomtemperature. This will help the mixture bind and prevent the cookiesfrom spreading too much.
- Using a medium cookie scoop, form balls of doughthat are 1.5 tablespoons in size. Place them on a baking sheet, leaving 3-4inches of space between each ball.
- Bakethe cookies one sheet at a time for even baking. Bake for 8-11 minutes untilthe edges become golden, and the center might still look under-baked. If you wish to, you cansprinkle some sea salt flakes on top of the cookies.
- Let them cool on the baking sheet for 10-15minutes, and then transfer to a cooling rack to cool completely.
Notes
Storage instructions
If you want to store cookies for up to 1 week, keep them in an air-tight container at room temperature. Even after 1 week, they will still remain fresh.
If you want to store cookies for up to three months, follow these simple steps: First, chill the dough for an hour. Next, place the dough on a tray lined with parchment paper and freeze for 15 minutes until the cookies become solid. Lastly, transfer the frozen cookies to a zip-lock bag and freeze them.
(If you prefer, you can freeze the dough by forming it into individual balls before freezing. This will make baking only what you need at a time easier.)
If you want to store cookies for up to 1 week, keep them in an air-tight container at room temperature. Even after 1 week, they will still remain fresh.
If you want to store cookies for up to three months, follow these simple steps: First, chill the dough for an hour. Next, place the dough on a tray lined with parchment paper and freeze for 15 minutes until the cookies become solid. Lastly, transfer the frozen cookies to a zip-lock bag and freeze them.
(If you prefer, you can freeze the dough by forming it into individual balls before freezing. This will make baking only what you need at a time easier.)
