Oat Flour Cookies- Chocolate Chip

A Red Spatula
by A Red Spatula
18 servings
27 min

Chocolate chip cookies are king in our house. Are they in yours? If you are looking for a gluten-free option, let me share this Oat Flour Cookies- Chocolate Chip with you. These are also nut-free cookies, and so delicious! This is a dessert you need to add to your baking list soon.


What Makes This Recipe Work?

Oats and chocolate chips just work. I am not sure why, but I will never turn down a baked good with this dynamic duo. These cookies showcase both ingredients to their fullest!

These cookies are simple to make. Most people can knock these out within about 30 minutes. I will say, they are best chilled before baking, but the work is pretty easy.

These freeze really well. I like to make this recipe ahead of time, scoop them into balls, and freeze them on a baking sheet. Once they are frozen, transfer them to a ziplock bag or container. They will hold in the freezer for up to a month. When you are ready, thaw and bake.


Oat Flour Cookies- Chocolate Chip
Recipe details
  • 18  servings
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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Ingredients
Oat Flour Chocolate Chip Cookies
  • 2 cups + 2 tablespoons oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup softened butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2-1 cup chocolate chips
Instructions
Start by combining the oat flour, baking soda, and salt in a small bowl. Mix well and set it aside.
In your mixing bowl, add the softened butter, brown sugar, and granulated sugar. Mix this on medium speed for 2-3 minutes until the mixture is fluffy and lighter. This can also be done by hand as well.
Add in the egg and vanilla and mix these to combine them. Next is the flour mixture. Again, only mix this in to combine.
Last, add in the chocolate chips and mix until it all comes together. Cover and chill the dough for at least an hour. I actually prefer to scoop my cookies onto the baking sheets first then chill.
Preheat the oven and bake each pan, I like to do one pan at a time, for 12-15 minutes.
Remove them from the oven and let them cool on the pan for at least 5 minutes, they are VERY soft when they are hot.
Once they have cooled slightly, they are ready to be eaten or moved to a cooling rack.
A Red Spatula
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