Oat Flour Cookies
These oat flour cookies have a thick center and chewy edges—making them the ideal cookie for both soft and crispy cookie lovers. They're gluten-free, nut-free and easy to make! And they're easy to freeze, so you can have warm and gooey oat flour cookies on demand.
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Servings: 16 cookies
INGREDIENTS
- 1/2 cup unsalted butter or vegan butter room temperature
- 1 cup light brown sugar packed (can sub coconut sugar)
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups oat flour (I used Bob’s Red Mill gluten-free oat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi sweet chocolate chips (chopped chocolate chunks, or both)
INSTRUCTIONS
- Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
- Place the butter in a medium microwave-safe bowl and heat in 30 second increments on high until it's melted. Whisk in the brown sugar, vanilla and egg until no streaks of yellow from the eggs are left.1/2 cup unsalted butter or vegan butter, 1 cup light brown sugar, 1 egg, 1 teaspoon vanilla
- Add the dry ingredients including, oat flour, baking soda and salt to the wet ingredients and stir with a rubber spatula until combined.2 1/4 cups oat flour, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
- Fold in the chocolate chips. Cover the dough and chill it in the fridge for at least 1 hour or up to 3 days. If you're like me and forget about this step and need them quickly, place the dough in the freezer to shorten the chill time.1 cup semi sweet chocolate chips
- Scoop the chilled cookie dough out onto a baking sheet using a medium cookie scoop, or a heaping tablespoon, land bake in the pre-heated oven for 8-10 minutes. Allow the cookies to cool on the pan for 2-3 minutes then carefully transfer them to a wire cooling rack to cool completely.
Notes
Dairy free: swap the butter for vegan butter and use dark chocolate chips/chunks
Vegan: follow the same instructions as above, but swap the egg for a flax egg or 3 tbsp of Just Egg.
Storage: store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Freeze the dough: scoop the cookie dough out into balls then place on a baking sheet and flash freeze for 15 minutes and transfer to a bag or container and freeze for up to 3 months. Bake right from frozen, adding 1-2 minutes of bake time.
Nutrition
Serving: 1cookie | Calories: 111kcal | Carbohydrates: 21.9g | Protein: 2.6g | Fat: 1.6g | Cholesterol: 11.6mg | Sodium: 49.5mg | Fiber: 1g | Sugar: 12.3g | Vitamin A: 5IU | Vitamin C: 0mg
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