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!
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
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.
This recipe works best if you use two large cookie sheets and bake 8 cookies on each sheet.
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.