These oat flour chocolate chip cookies have gooey chocolate chips, a soft buttery texture, and crisp edges. Thanks to oat flour, they are gluten free, high in fiber and protein. Make them fast in 20 minutes or less.
These oat flour chocolate chip cookies are crunchy, soft and delicious. The oat flour not only keeps these cookies gluten-free, but lends a soft crunch so these cookies are perfect to dunk in cold milk or hot coffee or cocoa.
If you are interested in another version, try my applesauce chocolate chip cookies are chewy and smaller in size, like a healthier Entenmann's small chocolate chip cookie. And if you need something faster, how about a chocolate chip cookie cake? Just mix up the batter, press into a pan and bake a giant cookie cake.
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Ingredients
oat flour. You can buy oat flour, or make it by using a blender to grind rolled oats to a powder.
butter. The butter needs to be room temperature. Set it out on the counter 2 hours ahead, or microwave at 10 seconds. To keep the cookies dairy free, I used vegan butter in sticks.
brown sugar. Or use coconut sugar to keep them refined sugar free. Necessary for caramel flavor.
applesauce. Unsweetened at room temperature.
baking soda, vanilla, salt
chocolate chips. I used mini chips because they allow space for the cookie batter to bake.
Equipment Needed
- measuring cups, spoons
- bowl, spatula
- baking pans, parchment paper
Steps to Make
You can find the detailed recipe for these oat flour chocolate chip cookies at the bottom of this post or by using the Jump to Recipe button at the top. But here I summarize the quick steps to make them.
Step 1. Prep by preheating your oven to 350 F, and lining your cookie sheet with parchment paper. For this small batch of 12 cookies, I use a quarter-sized cookie sheet. Make sure your butter is a room temperature.
Step 2. Cream the butter, sugar, apple sauce and vanilla in a bowl with a spoon or hand mixer.
Step 3. Add in the oat flour and baking soda. I used a hand mixer. Once combined, fold in chocolate chips.
Step 4. Chill the dough about 15 minutes in the bowl in the freezer, covered. Don't freeze beyond 30 minutes or the cookies will be too fat because chilling prevents spreading.
Step 4. Use a small cookie scoop to put 12 cookies on pan, and top with chips.
Step 5. Bake for 10-12 minutes, sprinkle top with a few more chips, and cool for 10 minutes in the pan.
Recipe Tips
Here are a few tips to help your cookies become a great success:
1. Measure the flour correctly. You can weigh it but I have great success using the spoon and leveling method. Just loosen the flour in the bag with a fork. Use the fork to fill measuring cups and use a knife to level the cups.
2. Make sure you do not chill this dough beyond 30 minutes.
Substitutions
1. Flour. You can use almond flour instead of oat flour, just reduce the amount (see recipe notes) since almond flour is much heavier.
2. Applesauce. This is an egg replacer. Instead use 2 flax seed eggs, 2 tablespoons of ground flax seed stirred into 5 tablespoons of water.
FAQS
Oat flour is highly nutritious. It is naturally gluten-free and contributes fiber, protein, as well as iron, calcium, potassium and more essential minerals. It's also packed with antioxidants that protect your heart.
Yes! Overall, oat flour offers significantly more nutritional benefits than white flour. Made from ground rolled oats, oat flour is high in fiber, protein, vitamins as well as iron, zinc and magnesium. Oat flour also has a lower glycemic index than all-purpose flour which means oat flour doesn't raise blood sugar levels as fast as white flour.
Yes! However, be sure to choose brands that specifically say their oat flour is processed in a gluten-free facility so you don't use a flour that has some cross-contamination.
Yes, these cookies can be frozen after baking, or the dough frozen before baking. Both last three months in the freezer.
More Delicious Cookies
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📖 Recipe
Oat Flour Chocolate Chip Cookies
Ingredients
- 1 ½ cup oat flour
- ½ cup butter (I use Earth Balance sticks)
- ⅔ cup brown sugar
- ¼ cup applesauce
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- pinch of salt
Mix-in
- ½ cup mini chocolate chips
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Instructions
Prep
- Preheat the oven to 350°F.
- Add parchment paper to a cookie sheet.
- Soften butter in microwave for 10 seconds.
Make Cookies
- In a mixing bowl, cream the butter with the applesauce, sugar and vanilla.⅔ cup brown sugar, ¼ cup applesauce, 1 teaspoon vanilla, ½ cup butter
- Add oat flour, baking soda, and salt to a strainer or sifter and sift into the mixture.1 ½ cup oat flour, 1 teaspoon baking soda, pinch of salt
- Fold in the chocolate chips.½ cup mini chocolate chips
- Freeze the dough in the bowl for about 15 minutes, but no longer than 30 minutes.
- Using a small cookie scoop, scoop 1-2 inch round balls on to cookie sheet. Press the top gently with a spoon or spatula
- Bake for 10-12 minutes until cookies are set on top and browned on edges. Remove pan from oven.
- Quickly dot each warm cookie top with chocolate chips so they melt. Let cookies cool on the pan for 10 minutes before removing to a container or dish.
Storage
- Oat flour will cause the cookies to dry out fast, so keep them in a seal container at room temperature. They can keep about a week at room temperature. After that, freeze them. Refrigerating oat flour cookies will only dry them out.
- Both dough and baked cookies freeze beautifully for up to 3 months.
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