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Baking cookies with my grandma is one of my favorite memories. We’d mix up batches of warm, gooey chocolate chip cookies, filling the house with that sweet, comforting smell. Now, I love making these Oat Flour Chocolate Chip Cookies. They’re gluten-free and just as delicious, with a tender crumb and rich chocolate in every bite. Plus, using oat flour adds a wholesome twist that makes me feel good about sharing them with my family.
Tips
- Oat Flour: You can make your own oat flour by blending certified gluten-free oats in a food processor until they reach a fine, powdery consistency.
- Butter: Using softened butter helps in achieving a smooth and creamy mixture when beaten with sugars.
- Room Temperature Eggs: Bringing eggs to room temperature before baking ensures they mix more easily into the batter, resulting in a more uniform texture.
Variations
- Nutty Twist: Fold in 1 cup of chopped nuts, like walnuts or pecans, for added crunch and flavor.
- Dried Fruits: Add 1/2 cup of dried cranberries or raisins to the dough for a sweet and chewy contrast.
- Dairy-Free Option: Substitute the butter with a plant-based alternative and use dairy-free chocolate chips to make the cookies dairy-free.
Serving Suggestions
- Enjoy these cookies warm with a glass of cold milk or your favorite dairy-free alternative.
- For a delightful dessert, sandwich a scoop of vanilla ice cream between two cookies.
- Pack them in lunchboxes or serve them at gatherings—they’re sure to be a hit!
Oat Flour Chocolate Chip Cookies (GF)
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
Soft and chewy gluten-free chocolate chip cookies made with wholesome oat flour, offering a delightful twist on a classic favorite.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups oat flour (certified gluten-free)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat and Prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the oat flour, baking soda, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Gently stir in the chocolate chips until they’re evenly distributed throughout the dough.
- Scoop Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure all ingredients are certified gluten-free if serving to individuals with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 11g
- Sodium: 122mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg
