Step 1

In a large bowl, whisk the oat flour, baking soda, cornstarch and salt together until well combined.

Step 2

In a stand mixer with paddle attachment or with an electric mixer, beat the butter, light brown sugar and granulated sugar until well combined, about 3 minutes on medium speed.

Step 3

Beat in the egg and vanilla extract until smooth and well combined.

Step 4

Mix the dry ingredients into the wet until just combined. Fold in the chocolate chips. Cover and chill the dough in the fridge for 30-60 minutes.

Step 5

Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper.Scoop about 2 tablespoons (30 ml) of oat flour chocolate chip cookie dough onto the lined baking sheets. I like to use a medium cookie scoop to get perfectly portioned cookies. Place 5-6 balls of oat cookie dough on the baking sheet about 3 inches apart. Top with more chocolate chips if you like.

Step 6

Bake the cookies for 8-9 minutes. The edges will be set and lightly golden brown. The centers will look slightly puffed.

Step 7

Remove the cookies from the oven onto a cooling rack or stove top. Firmly bang the pan onto the cooling rack (or stove top). This helps to deflate the cookies quickly. Top with flaky salt if you like. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!