Delish Oat Flour Chocolate Chip Cookies
Chewy, bakery-style chocolate chip cookies made with wholesome oat flour. Crisp edges, soft centers, and loads of melty chocolate—naturally nutty flavor without wheat flour.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cup oat flour use certified gluten-free if needed
- 0.5 tsp baking soda
- 1 tsp cornstarch for extra softness
- 0.5 tsp fine sea salt
- 0.25 tsp ground cinnamon optional
- 0.5 cup unsalted butter, melted and cooled
- 0.5 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 1 count large egg room temperature
- 1.5 tsp vanilla extract
- 1 tbsp milk add only if dough seems dry
- 1.25 cup semisweet chocolate chips
- 0.5 cup chopped walnuts or pecans optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk oat flour, baking soda, cornstarch, salt, and cinnamon until evenly combined.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg and vanilla until glossy.
- Add dry ingredients to wet and stir just until a soft dough forms. If the dough looks dry or crumbly, stir in milk a little at a time until it comes together.
- Fold in chocolate chips and nuts (if using).
- Scoop dough into 1.5 tablespoon portions and place 2 inches apart on prepared sheets. For thicker cookies, chill scooped dough for 20 minutes.
- Bake 9 to 11 minutes, until edges are set and centers look slightly soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For gluten-free cookies, confirm your oat flour is certified gluten-free. Store in an airtight container at room temperature for up to 4 days or freeze up to 2 months.