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.
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.
Video
Notes
1. Flour. Although these are called oat flour cookies, you can substitute almond flour instead of oat flour - just reduce the amount to 1 ¼ cup since almond flour is much heavier.2. Applesauce. This is an egg replacer. Or use 2 flax seed eggs, 2 tablespoons of ground flax seed stirred into 5 tablespoons of water.