Craving a batch of delectable cookies but can't tolerate gluten? Try this recipe for oat flour chocolate chip cookies! You'll never miss the white flour in these chocolatey gems that taste remarkably similar to the original. The oat flour does an excellent job of emboldening the flavor of this easy treat.
What Do Gluten Free Cookies Taste Like?
Looking through the recipe below, you'll notice that the ingredients list looks largely similar to a regular ol' favorite chocolate chip cookie recipe. So it can't be as easy as just swapping in oat flour for white flour, right?
Turns out... it kind of is.
The oat flour adds a nice nuttiness to the flavor. Not quite as oat-y as a full on oatmeal cookie, but the use of the flour adds a little extra somethin', you get what I'm saying?
Now what about the texture? You'll notice that oat flour creates a dough that's a smidge more stiff than classic cookie dough. These cookies are packed with chocolate. When baked for just the right amount of time, you'll find oat flour chocolate chip cookies just as chewy as the classic.
Does The Cookie Dough Need To Chill?
I recommend chilling the cookie dough for best results. A couple of hours at absolute minimum, or you can prepare the dough at night and chill overnight.
I found that this recipe for oat flour chocolate chip cookies doesn't spread as readily in the oven as typical cookies. So, if you've found yourself frustrated by flat cookies in the past, this may be the recipe for you!
What Is Oat Flour?
Oat flour and oatmeal are identical as far as nutritional content. The only difference between oat flour and whole oats is the texture. That's right, oat flour is just a whole lotta oats that have been ground and processed into a fine powder.
It's a nutty, delicious substitute for those who don't want to or can't ingest wheat-based flour. Oat flour is easy to integrate into baking recipes - you'll love the result!
Can I Make My Own Oat Flour?
Yes, you can. When making your own oat flour by processing whole oats, you'll want to use old-fashioned oats and make sure to grind the oats extremely fine. You don't want any large pieces of oats as that will affect the dough and finished cookie textures. It should look like regular flour.
Can I Use Other Gluten Free Flours?
Every type of flour has different liquid requirements and will behave differently in recipes. I have not tested this particular recipe with anything other than oat flour, so I can't say for certain whether a straight substitution will work out well.
Why Add Extra Chocolate Chips On Top?
When reading through this cookie recipe, you may notice that I reserve some of the chocolate chips and place them onto the unbaked dough balls before they go into the oven.
Why do I do this? It's purely an aesthetic thing. If you want to have nice visible chocolate chips on top of your cookies, adding extra chips before baking will ensure that dough doesn't cover those chips. They'll stay perched on top of the cookies.
You don't have to do this, of course. You can go ahead and mix all of the chips into the dough and the cookies will still taste exactly the same.
Do I Need Any Special Equipment?
Not really, no! This is a pretty standard cookie recipe, so your basic collection of mixing bowls, a hand or stand mixer, and baking sheets will do you fine. Here are some helpful tools:
Variations To This Recipe
This recipe is a great base for gluten free chocolate chip cookies, but you can change them up to create a new and different batch each time you make them. Try these ideas:
- Chocolate Chips: You can use dark, semi-sweet, milk, or white chocolate chips. You can also try butterscotch or peanut butter chips - or any combination of these.
- Sprinkles: Roll the raw dough balls in your favorite seasonal sprinkles to match any holiday or event.
- Nuts: Replace some of the chocolate chips with your favorite chopped nuts. Try pecans, walnuts, pistachios, or peanuts.
Freezing and Storage Instructions
If you want to bake up your oat flour chocolate chip cookies in advance, you'll want to store them properly or freeze them to maintain the best quality.
For simply storing your leftovers, place them into an airtight container or zip top bag and seal tightly. Place half of a slice of bread in the container to keep your cookies extra soft after they are baked.
Freezing instructions: For baked cookies, simply place in a freezer-safe zip top bag, squeeze out the air, and freeze. The cookies will thaw quickly on a countertop when you are ready to enjoy. For unbaked cookies, place dough balls (already pressed) on a cookie sheet and place in the freezer for one hour. Transfer dough to a freezer-safe zip top bag and freeze. When ready to bake, place frozen dough balls on a parchment-lined baking sheet and set the oven for 20 degrees cooler than stated in the recipe. Bake cookies for 2 or 3 minutes more.
Print
Oat Flour Chocolate Chip Cookies
Look no further for a gluten free chocolate chip cookie! This easy recipe makes perfectly-sized cookies that don't spread too much in the oven. An ideal solution when you need your cookie fix!
- Total Time: 20mins + chill and cool
- Yield: 36 cookies 1x
Ingredients
- 1 stick unsalted butter, room temperature
- ½ cup light brown sugar, packed
- ½ cup white granulated sugar
- 1 large egg plus 1 egg yolk
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon almond extract, optional
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ cups oat flour
- 1 12-ounce bag semisweet chocolate chips, divided
Instructions
- In a large bowl, cream butter with both sugars. Add egg, egg yolk, vanilla extract, and almond extract. Mix until combined.
- In a medium bowl, stir together bakng soda, salt, and oat flour. Add dry ingredients to wet in 3 additions, mixing on low until just combined.
- Reserve ½ cup of chocolate chips. Fold remaining chips into dough. Scrape down sides of bowl and gather dough into a ball in the center of the bowl. Cover bowl with plastic wrap and refrigerate 4 hours or overnight.
- Preheat oven to 350F. Cover a large baking sheet with parchment paper. Roll small walnut-sized balls of dough and place onto baking sheet 2 inches apart. Press down slightly with the back of a spoon, but do not fully flatten them out. Place a few of the reserved chocolate chips on each dough ball.
- Bake 10-11 minutes or until very lightly golden on the edges (cookies won't flatten too much in the oven). Let cool on baking sheet 5 minutes, then transfer to cooling rack. Repeat baking steps with remaining dough and a cooled baking sheet. You may not use all of the reserved chocolate chips.
Notes
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Oven
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