These oat flour chocolate chip cookies have evenly crisp edges and tremendous chewy insides. They’re naturally gluten free, too!
These oat flour chocolate chip cookies are made with “common” grocery retailer elements—and so they’re gluten free even with none rice flour in any respect. They’ve evenly crispy edges, and oat flour makes them tremendous chewy and satisfying.
Why I really like these oat flour chocolate chip cookies
- Preferrred texture: The combination of oat flour and a little bit of cornstarch makes a crisp-edged, chewy chocolate chip cookie.
- Straightforward-to-find elements: Not like our traditional gluten free chocolate chip cookies, which require a gf flour mix, these cookies rely solely on oat flour and cornstarch. A single journey to the grocery retailer and you’ve got every thing you want.
- One bowl: There isn’t any want to combine the dry elements separate from the moist and mix them. Simply whisk collectively the moist elements, add the dry, and blend.
- Naturally gluten free: Should you’re not gluten free however you’ve got a visitor who’s, simply select gluten free oat flour and you can also make a deal with that everybody can get pleasure from, simply!
Key elements & substitution strategies
- Oat flour: The bottom of those cookies, finely floor oat flour (make sure that it is gluten free in case you’re GF!) creates a chewy, hearty texture and provides taste.
- Cornstarch: Helps stabilize the cookies and brings some extra construction. To make these corn-free, attempt utilizing potato starch, arrowroot, and even tapioca starch as a substitute.
- Baking soda: Helps the cookies brown within the oven.
- Salt: Brings out the opposite flavors.
- Sugars: Each add sweetness and tenderness; brown sugar provides depth of taste and a few moisture; granulated white sugar helps create these crisp edges.
- Butter: Provides taste, tenderness and chewiness. Should you’re dairy-free, attempt utilizing vegan butter as a replacement. For the reason that butter is melted, virgin coconut oil can also work.
- Eggs: Add construction and thickness, assist bind the cookies collectively. Should you’re egg-free, attempt 2 “chia eggs” instead of the two eggs (combine 2 tablespoons floor white chia seeds + 2 tablespoons lukewarm water and permit them to sit down till the combination gels).
- Vanilla: Provides depth of taste and aroma.
- Chocolate chips: I often use Ghirardelli darkish or semi-sweet chocolate chips, however you should use no matter chips are your favourite.
The way to make oat flour chocolate chip cookies
Mix the moist elements & cornstarch
Start by whisking collectively melted butter, brown sugar, white sugar, vanilla and eggs till easy. Add the cornstarch, and whisk till easy.
Add the oat flour & chocolate chips
Add the oat flour, baking soda, and salt, and blend to mix. The cookie dough can be very smooth and sticky. Combine within the chocolate chips till they’re evenly scattered by the smooth cookie dough.
Chill, form, and bake
Cowl the blending bowl and refrigerate it for not less than 45 minutes and as much as 4 days (or much more). Scoop the dough into 2 tablespoon mounds, place them not less than 2 inches aside on a ready baking sheet, and bake at 350°F for about 12 minutes. Let the cookies set on the baking sheet till agency.
Recipe ideas & tips
Use finely floor oat flour
I often grind my very own oat flour, however I like these cookies higher with commercially-prepared finely floor oat flour. Bob’s Purple Mill has finely floor oat flour, and so does nuts.com. Should you’re gluten free, be sure you purchase the Bob’s Purple Mill bag that claims “gluten free” on the label.
Chill the uncooked cookie dough
We make this cookie dough with melted butter to make chewy cookies, so the dough may be very smooth. Should you bake it with out chilling it, your cookies will unfold manner an excessive amount of within the oven.
You probably have the time, attempt chilling the ready oat flour cookie dough for a couple of days. That may assist the flours take in moisture, making the dough simpler to deal with. It’s going to additionally assist the cookies brown within the oven and deepens their taste.
Do not skip the cornstarch
You is likely to be tempted to make these with all oat flour and to skip the cornstarch, nevertheless it actually helps the cookies develop good crisp edges and helps forestall the chips from sinking to the underside of the cookies. The starch additionally helps make the cookie dough firmer and a bit simpler to deal with.
Use a #40 cookie scoop
A #40 ice cream/cookie scoop has a quantity of about 2 tablespoons, which is the right dimension for these cookies. I’ve this #40 cookie scoop (affiliate hyperlink; store round!).
Place some chips on the backside of the inside track
If you scoop the cookie dough, attempt to ensure that there are some chocolate chips on the underside of the inside track first, in order that they’ll find yourself on the high of the cookie.
Taste Add-In Concepts
Attempt customizing the style of those cookies with just some tweaks to the flavoring extract and the mix-ins. Listed here are a few of my favourite variations:
- Chopped walnuts or pecans instead of some or all the chocolate chips.
- Peanut butter, butterscotch, or white chocolate morsels instead of some or all the chocolate chips. Should you’re gluten free, although, be sure you verify labels since some chips will not be GF.
- Almond extract or butter flavoring instead of some or all the vanilla extract.
Storage directions
These cookies are steady at room temperature and have the very best crisp-tender edges and chewy middle that manner. Place them in a sealed glass container and so they’ll keep contemporary for as much as 5 days. If any of your cookies have been underbaked within the middle, although, they might stick collectively, so eat these first!
For longer storage, I wish to hold them within the freezer. I place them in a single layer on a baking sheet and within the freezer for about 1 hour, then pile them right into a zip-top freezer-safe bag. They’re going to hold rather well frozen for as much as 3 months.
Defrost at room temperature for half-hour. For a fresh-baked style and to revive these crispy edges, sprinkle very evenly with water and place within the toaster oven at 300°F for 1 to 2 minutes earlier than serving.
Continuously Requested Questions
You’ll be able to attempt utilizing coconut palm sugar instead of mild brown sugar in these cookies. Because it tends to have a really coarse grind, simply pulse it in your blender or meals processor earlier than including it to the blending bowl.
Sure! Use both vegan butter (Miyoko’s Creamy model is my favourite) or virgin coconut oil, the kind that is stable at cool room temperature, instead of butter in these cookies. And ensure your chocolate chips are dairy-free, too.
I have not tried making these cookies with an egg-replacer, however I believe you may be capable to make them with 2 “chia eggs” (combine 2 tablespoons floor white chia seeds with 2 tablespoons lukewarm water).
In case your cookies have a grainy texture, your oat flour might not be finely-ground sufficient. Attempt grinding it once more earlier than baking with it, or buy superfine oat flour, already floor.
In case your cookies did not maintain their form throughout baking, the cookie dough could have been too heat. You might want to chill the cookie dough for not less than 45 minutes earlier than shaping and baking it. You probably have any cookie dough nonetheless left to bake, attempt chilling it both already formed or in a bowl earlier than baking it.
For the very best formed cookies, roll the chilled parts of dough into spherical between your palms earlier than baking. If the cookies have misplaced their form in any respect throughout baking, instantly place a big spherical cookie cutter, not less than 1/4-inch bigger than the cookie itself, round every cookie and transfer it round in concentric circles to coax the nonetheless sizzling cookie into form.
Oat Flour Chocolate Chip Cookies | Naturally Gluten Free
These oat flour chocolate chip cookies have evenly crisp edges and tremendous chewy insides. They’re naturally gluten free, too!
Yield: 20 cookies
Stop your display screen from going darkish
Elements
- 8 tablespoons (112 g) unsalted butter melted and cooled
- ¼ cup (50 g) granulated sugar
- ¾ cup (164 g) packed mild brown sugar
- 1 tablespoon pure vanilla extract
- 2 (100 g (weighed out of shell)) eggs at room temperature
- ⅜ cup (54 g) cornstarch
- 2 cups (240 g) oat flour gluten free if mandatory
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 ounces chocolate chips semi-sweet, darkish, or milk chocolate
Directions
-
In a big mixing bowl, place the melted butter, granulated sugar, brown sugar, vanilla extract, and eggs, and whisk to mix nicely.
-
Add the cornstarch, and whisk to mix. Then add the oat flour, baking soda, and salt, and blend to mix. The cookie dough can be very sticky and smooth.
-
Add the chocolate chips and blend till they’re evenly distributed all through the dough.
-
Cowl the blending bowl and place it within the fridge to relax for not less than 45 minutes or till very agency. The longer you chill the dough, the better it is going to be to portion and deal with. I've chilled it for so long as 4 days with nice outcomes.
-
When you find yourself almost able to bake the cookies, preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them apart.
-
As soon as the dough is chilled, scoop the dough into items of about 2 tablespoons every. A #40 spring loaded cookie/ice cream scoop is right for this objective. For extra uniform cookies, roll every tightly right into a ball between your palms.
-
Place the items of cookie dough about 2-inches aside on the ready baking sheets. For barely thicker cookies, roll the cookie dough into balls between your palms and return them to the baking sheet.
-
Place the baking sheets, one after the other, within the middle of the preheated oven. Bake simply till the balls of dough have melted and unfold, the cookies are brown across the edges and are largely set within the middle (about 12 minutes).
-
Take away the baking sheet from the oven.
-
If any of the cookies have misplaced their form throughout baking, as quickly as you are taking them out of the oven place a big spherical cookie cutter, not less than 1/4-inch bigger than the cookie itself, round every cookie and transfer it round in concentric circles to coax the nonetheless sizzling cookie into form.
-
Enable the cookies to chill utterly on the baking sheet so they're steady earlier than you progress them. It ought to take 10 to fifteen minutes.
Notes
Diet data is an estimate, per cookie, and shouldn't be relied upon.
Diet
Serving: 1cookie | Energy: 189kcal | Carbohydrates: 26g | Protein: 2g | Fats: 8g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 28mg | Sodium: 82mg | Potassium: 88mg | Fiber: 1g | Sugar: 16g | Vitamin A: 164IU | Calcium: 23mg | Iron: 1mg
Oat Flour Chocolate Chip Cookies | Naturally Gluten Free
These oat flour chocolate chip cookies have evenly crisp edges and tremendous chewy insides. They're naturally gluten free, too!
Yield: 20 cookies
Stop your display screen from going darkish
Elements
- 8 tablespoons (112 g) unsalted butter melted and cooled
- ¼ cup (50 g) granulated sugar
- ¾ cup (164 g) packed mild brown sugar
- 1 tablespoon pure vanilla extract
- 2 (100 g (weighed out of shell)) eggs at room temperature
- ⅜ cup (54 g) cornstarch
- 2 cups (240 g) oat flour gluten free if mandatory
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 ounces chocolate chips semi-sweet, darkish, or milk chocolate
Directions
-
In a big mixing bowl, place the melted butter, granulated sugar, brown sugar, vanilla extract, and eggs, and whisk to mix nicely.
-
Add the cornstarch, and whisk to mix. Then add the oat flour, baking soda, and salt, and blend to mix. The cookie dough can be very sticky and smooth.
-
Add the chocolate chips and blend till they’re evenly distributed all through the dough.
-
Cowl the blending bowl and place it within the fridge to relax for not less than 45 minutes or till very agency. The longer you chill the dough, the better it is going to be to portion and deal with. I've chilled it for so long as 4 days with nice outcomes.
-
When you find yourself almost able to bake the cookies, preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them apart.
-
As soon as the dough is chilled, scoop the dough into items of about 2 tablespoons every. A #40 spring loaded cookie/ice cream scoop is right for this objective. For extra uniform cookies, roll every tightly right into a ball between your palms.
-
Place the items of cookie dough about 2-inches aside on the ready baking sheets. For barely thicker cookies, roll the cookie dough into balls between your palms and return them to the baking sheet.
-
Place the baking sheets, one after the other, within the middle of the preheated oven. Bake simply till the balls of dough have melted and unfold, the cookies are brown across the edges and are largely set within the middle (about 12 minutes).
-
Take away the baking sheet from the oven.
-
If any of the cookies have misplaced their form throughout baking, as quickly as you are taking them out of the oven place a big spherical cookie cutter, not less than 1/4-inch bigger than the cookie itself, round every cookie and transfer it round in concentric circles to coax the nonetheless sizzling cookie into form.
-
Enable the cookies to chill utterly on the baking sheet so they're steady earlier than you progress them. It ought to take 10 to fifteen minutes.
Notes
Diet data is an estimate, per cookie, and shouldn't be relied upon.
Diet
Serving: 1cookie | Energy: 189kcal | Carbohydrates: 26g | Protein: 2g | Fats: 8g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 28mg | Sodium: 82mg | Potassium: 88mg | Fiber: 1g | Sugar: 16g | Vitamin A: 164IU | Calcium: 23mg | Iron: 1mg
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Hello, I’m Nicole. I create gluten free recipes that actually work and style pretty much as good as you keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate! Come go to my bio!
