Are oats gluten free?

Oats do not contain gluten . However, they can become cross contaminated with gluten in processing facilities. If you want gluten free oats or oat flour, make sure to look for one that is manufactured in a certified gluten free facility.

Do I need to chill the cookie dough?

Yes! Chilling the dough solidifies the fat in the dough and prevents the cookies from spreading too much while baking in the oven. This will give you loftier cookies that are soft and chewy.

Is oat flour good for baking?

Oat flour is a great gluten free flour to use for baking. It has a mildly sweet and nutty flavor, and gives a soft and fluffy texture to baked goods.

Can I make cookies with homemade oat flour?

While you can make your own oat flour at home using a blender or food processor, I recommend using store bought oat flour when making cookies. Store bought oat flour is ultra fine, which gives the cookies a soft and gooey texture.

Oat Flour Chocolate Chip Cookies

Name: Oat Flour Chocolate Chip Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 16
Cuisine: American
Ingredients: ½ cup organic light brown sugar, packed; ½ cup butter or ghee, room temperature; 1 large egg; 2 teaspoons vanilla extract; 1 ½ cups oat flour; ½ teaspoon fine sea salt; ½ teaspoon baking soda; ½ cup dark chocolate chip

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

★★★★★ 5 from 11 reviews

Oat Flour Chocolate Chip Cookies

These oat flour chocolate chip cookies are soft, gooey, and insanely delicious! They are easy to make, and everything mixes up in one bowl. A staple gluten free cookie recipe the whole family will love!

Prep: 40Cook: 12Total: 52 minutes

Servings: 16 1x

Ingredients

½ cup organic light brown sugar, packed
½ cup butter or ghee, room temperature
1 large egg
2 teaspoons vanilla extract
1 ½ cups oat flour
½ teaspoon fine sea salt
½ teaspoon baking soda
½ cup dark chocolate chip

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Instructions

Cream: Add the brown sugar and butter to a stand mixer fitted with the beater attachment. Cream the butter and sugar together for 3-4 minutes, or until it’s light in color and fluffy.
Combine: Add the egg and vanilla to the mixing bowl and mix until incorporated. Add the oat flour, sea salt, and baking soda and mix until a uniform dough is formed. The dough will be thick. Fold in the chocolate chips. Chill the dough for 30 minutes (or up to 24 hours if making in advance).
Scoop: Preheat the oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop, scoop the dough into two tablespoon dough balls about two inches apart. Make sure to give plenty of room for the cookies to spread.
Bake: Bake the cookies for 9-12 minutes until the edges are slightly golden and the middle is set (9 minutes for soft and 12 minutes for slightly crispy). Transfer the cookies to a cooling rack.

Notes

This recipe works best if you use two large cookie sheets and bake 8 cookies on each sheet.
I use this 2 tablespoon cookie scoop. It works perfectly for this recipe!
Lay your butter out 1.5-2 hours before you plan to bake your cookies so that it is room temperature. If the butter is cold, it will not cream into the sugar, which will change the texture of the cookies.
While chilling the dough is an extra step, it prevents the cookies from spreading too thin when baking.
In my many recipe tests, I found that you do NOT need to chill the dough if you’re using ghee. Butter makes the cookies spread more, while ghee is a bit more stable since the milk solids are removed.
I recommend using store bought oat flour since the texture is more fine. I prefer Bob’s Red Mill Gluten Free Oat Flour.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/oat-flour-chocolate-chip-cookies/