Oat Flour Chocolate Chip Cookies
The best oat flour chocolate chip cookies with crisp edges, soft gooey centers, and plenty of chocolate chips. You won't be able to stop at just one.
Equipment
- Stand Mixer with the Paddle Attachment
- baker's half sheet pan
- Silicone baking mats or parchment paper
Ingredients
- ½ cup unsalted butter room temperature
- ⅔ cup sugar
- ¼ cup brown sugar
- 1 egg + 1 yolk
- 1 teaspoon vanilla extract
- 1¾ cup + 2 tablespoons oat flour I used Gold Medal brand
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips plus more for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a sheet pan with a silicone baking mat or a sheet of parchment paper.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, brown sugar, and sugar until light and fluffy, about 3 minutes.
- Add the egg, yolk, and vanilla extract to the butter mixture. Beat until incorporated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated.
- Add the oat flour, baking soda, and kosher salt to the mixture. Beat until a cookie dough forms.
- Add the chocolate chips and stir until well dispersed throughout the dough.
- Use a small cookie scoop to scoop 6 cookies onto the sheet pan, giving them each space to spread. Place a few extra chocolate chips on the top of each cookie dough ball.
- Place the sheet pan in the oven and bake for 11 minutes, or until the edges look golden brown but the middles still look underbaked.
- Carefully remove the sheet pan from the oven and let the cookies cool on the sheet pan.
- Repeat with the remaining cookie dough. Enjoy!
Nutrition
Calories: 234kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 22mgSodium: 70mgPotassium: 149mgFiber: 2gSugar: 14gVitamin A: 167IUCalcium: 24mgIron: 2mg
Tried this recipe?Let us know how it was!