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Oat Flour Chocolate Chip Cookies


  • Author: Erin
  • Total Time: 20mins + chill and cool
  • Yield: 36 cookies 1x

Description

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!


Ingredients

Scale
  • 1 stick unsalted butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup white granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon almond extract, optional
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups oat flour
  • 1 12-ounce bag semisweet chocolate chips, divided

Instructions

  1. In a large bowl, cream butter with both sugars. Add egg, egg yolk, vanilla extract, and almond extract. Mix until combined.
  2. 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.
  3. Reserve 1/2 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.
  4. 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.
  5. 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.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Method: Oven
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