Oat Flour Chocolate Chip Cookies Recipe

Oat flour has always been one of my go-to pantry staples. It’s naturally gluten-free, mildly sweet, and gives baked goods acosyy, homemade texture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by preheating the oven to 350°F (175°C). This step is essential for even baking and a perfect cookie texture. A fully heated oven helps the oat flour chocolate chip cookies set quickly, creating soft centres and lightly crisp edges.

Step 2

In a medium mixing bowl, add 2 cups (240 g) oat flour, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. These dry ingredients create the foundation of soft, chewy oat flour chocolate chip cookies and ensure even structure in every bite.

Step 3

In a large mixing bowl, add ½ cup (113 g) unsalted butter, softened, ¾ cup (150 g) brown sugar, and ¼ cup (50 g) granulated sugar. This combination is key to achieving soft centres, chewy texture, and rich cookie flavour.

Step 4

Once the butter and sugars are light and creamy, add 1 large egg (room temperature) and 1 teaspoon vanilla extract to the bowl. These wet ingredients bind the dough and enhance the rich, classic cookie flavour.

Step 5

Gradually add the prepared dry mixture, 2 cups (240 g) oat flour, ½ teaspoon baking soda, and ½ teaspoon fine sea salt, into the bowl of wet ingredients. Mix on low speed or gently fold with a spatula until just combined. This careful blending prevents overworking the dough and keeps the cookies soft and tender.

Step 6

Using a cookie scoop or tablespoon, portion 1½ tablespoons of cookie dough per scoop. This size ensures even baking and a consistent cookie texture across the entire batch. Uniform portions help the oat flour chocolate chip cookies spread evenly and finish at the same time.

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