Oat Flour Cookies - Chewy with Chocolate Chips

close up of oat flour cookie with chocolate chips and sea salt broken in half

Oat Flour Cookies - Chewy with Chocolate Chips

Oat flour cookies with chocolate chips that are rich and buttery with a gooey soft chewy center and crisp edges baked to golden perfection. They're easily gluten-free with an underlying oat flavor and so delicious! These cookies taste like the best of your childhood memories.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 10

Refrigeration 30

Servings cookies

Calories 183kcal

Author Christy Gurin

Equipment

1 Electric Mixer or mixing bowl and hand mixer
1 Rubber spatula
1 Medium Cookie Scoop or spoon
1 Sheet Parchment Paper or just grease the baking pan
1 Baking sheet

Ingredients

½ cup unsalted butter room temperature (salted butter is fine, just see note on adding less salt)
¾ cup packed coconut sugar or light brown sugar
1 egg
1 Tablespoon vanilla extract
2 cups oat flour
½ teaspoon salt if using salted butter, just use ¼ teaspoon additional salt
3/4 teaspoon baking soda
2/3 cup semi-sweet chocolate chips reduce if you want less chocolatey, increase for more chocolatey
Fleur de sel optional for sprinkling on top

US Customary - Metric

Instructions

Beat 1/2 cup (1 stick) butter and 3/4 cup sugar for about 2 minutes in the bowl of a standing mixer with the paddle attachment or in a mixing bowl with a hand mixer and beaters.
Add in 1 egg and 1 Tablespoon vanilla and pulse several times until just mixed in but don't overmix.
Add 2 cups oat flour, 1/2 teaspoon salt, and 3/4 teaspoon baking soda and mix until everything is combined. Fold in 2/3 cup chocolate chips.
Cover and refrigerate for 20-30 minutes, up to 48 hour maximum.
Preheat oven to 350° F (175° C). Line cookie sheets or baking pans with parchment paper and set aside.
Remove dough from refrigerator. Use a medium cookie scoop or spoon to create balls that are roughly 1 inch in size (about 1 ½ Tablespoons of dough) and place on the prepared baking sheet, at least 2 inches apart.
Bake for 8-11 minutes until edges are firm but center is still soft (Slightly underbaked is best!). Remove from oven and if using, sprinkle with fleur de sel immediately.
Let cookies cool on the baking sheet for 10 minutes before removing and letting fully cook on a cooling rack. They’re delicious warm but for longer storage, cool completely and store at room temperature in an airtight container. Cookies are best eaten in the first 3 days.

Notes

To freeze dough use a cookie scoop to form balls and place on a parchment lined baking sheet in the freezer for 2-3 hours. Once dough balls are firm, transfer to a freezer safe container or bag, label, and put back in the freezer for up to 3 months. Thaw on the countertop before baking or bake frozen, adding 1-2 minutes to the bake time.

To freeze baked cookies, freeze in an airtight container in the refrigerator for up to 2 months. Let the cookies thaw on the countertop before eating or on the defrost setting in the microwave.

To warm butter quickly, microwave a cup of water on high for several minutes. Remove the cup from the microwave and place the butter in the microwave, close the door and let it sit for 10 minutes.

Don’t add dough to a hot baking sheet. Either use two baking sheets or make sure to cool the sheet completely between batches.

Place the bowl of cookie dough or pre-formed balls back into the refrigerator between batches.

Make sure your oat flour is very fine.

Spoon and level oat flour or weigh the oat flour to 100 grams per cup.

For picture perfect cookies, reserve about 1/3 of the chocolate chips and manually add to the top of each cookie after scooping and placing on the baking sheet.

Let cookies rest on the baking sheet for 10 minutes before removing to a cooling rack to fully cool for the best texture.

Nutrition