Oat Flour Chocolate Chip Cookies

Name: Oat Flour Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 cup softened butter ((4 oz; I use salted butter)); 3/4 cup coconut sugar ((125 grams)); 1 large egg ((50 grams)); 1 teaspoon vanilla extract ((5 grams)); 1 3/4 cup oat flour ((225 grams; certified gluten-free, if needed)); 1/2 teaspoon baking soda ((3 grams)); 1/2 teaspoon fine sea salt ((3 grams; I use Real Salt brand)); 3/4 cup dark chocolate chips ((130 grams)); coarse sea salt (, for topping (optional))

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 24

Cost: $1.18 /serving

Author : Megan Gilmore

oat flour cookies

Ingredients

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1/2 cup softened butter ((4 oz; I use salted butter))3/4 cup coconut sugar ((125 grams))1 large egg ((50 grams))1 teaspoon vanilla extract ((5 grams))1 3/4 cup oat flour ((225 grams; certified gluten-free, if needed))1/2 teaspoon baking soda ((3 grams))1/2 teaspoon fine sea salt ((3 grams; I use Real Salt brand))3/4 cup dark chocolate chips ((130 grams))coarse sea salt (, for topping (optional))

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Instructions

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Step 1

Preheat the oven to 350ºF. In a large bowl, mix together the softened butter and coconut sugar until they look relatively creamy.

Step 2

Add in the egg and vanilla and mix again. Then add in the dry ingredients, including the oat flour, baking soda, and salt. Mix well, until the batter looks thick and uniform. Fold in the chocolate chips.

Step 3

Use a 1-ounce cookie scoop, or heaping tablespoon, to scoop the dough and drop it onto a large baking sheet lined with parchment paper. Arrange the mounds of dough about 2 inches apart from each other, to allow for spreading as they bake. Bake at 350ºF for 8 to 11 minutes, depending on how crispy you like your cookies. (I remove mine at 8 or 9 minutes, for soft and gooey centers.)

Step 4

Let the cookies cool completely on the pan, as they will be fragile when warm. These cookies taste best when they are fresh from the oven, but they will also keep well at room temperature for up to 48 hours in an airtight container. I recommend storing them in the fridge for a longer shelf life, though! They will keep well in an airtight container for up to 5 days. Oat flour tends to dry out over time, so keep them tightly sealed to prevent that.