These Oat flour chocolate chip cookies are a great gluten free option that have no weird aftertaste or funny texture.
Oat Flour Chocolate Chip Cookies:
Chocolate chip cookies are a timeless classic, and when you introduce the wholesome goodness of oat flour into the mix, you elevate this beloved treat to a whole new level.
In this blog post, we’ll explore the magic of oat flour chocolate chip cookies, a delightful twist on the traditional recipe that promises a perfect balance of chewiness, sweetness, and nutty goodness.
Why Oat Flour?
Oat flour, made by grinding whole oats, adds a nutrient-rich dimension to your chocolate chip cookies. It brings a hearty texture, a subtle nutty flavor, and a boost of fiber, making your sweet indulgence a tad healthier.
Plus, oat flour is naturally gluten-free, making these cookies an excellent option for those with gluten sensitivities.
Oat flour chocolate chip cookies are a testament to the fact that indulgence can be paired with wholesome goodness. With their hearty texture, rich flavor, and the added nutritional benefits of oat flour, these cookies are sure to become a staple in your baking repertoire.
So, gather your ingredients, preheat the oven, and get ready to savor the decadence in every bite of these delightful treats.
How To Make Oat Flour:
The best part about this recipe is you can easily make your own oat flour. Oat flour is easy to make by simply blending oats in a blender or food processor until it resembles a flour.
You can also buy oat flour, but I prefer just making it myself. Most people have oats on hand so there is no need to go out and buy another flour.
Making your own oat flour will also keep extend the shelf life. You can simply make it when you need it for a recipe.
Here are the ingredients you need to make oat flour chocolate chip cookies.
Coconut Oil: I like to use refined liquified coconut oil.
Almond or Cashew Butter: Either nut butter works for this. You can even use sunflower seed oil if you have a nut allergy.
Vanilla Extract: Use vanilla extract for vanilla bean paste.
Chia Seeds: Chia seeds work for a great egg substitute, plus adds great fiber.
Oats: I use organic rolled oats and blend them to make my own oat flour.
Almond Flour: I like to use a blanched almond flour.
Flax Meal: This adds some extra fiber.
Brown Sugar: This adds a delicious sweet flavor. You can also use coconut sugar if you would like.
Turbinado Sugar: This adds a great crunchy texture to the cookies.
Chocolate Chips: I use semisweet chocolate chips. You can use dark chocolate chips or milk chocolate chips as well.
Baking Powder and Baking Soda: Used for leavening.
Salt: The salt balances out all the flavors.
How To Make Oat Flour Chocolate Chip Cookies:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Oat Flour:
- If you don’t have store-bought oat flour, you can easily make it at home by grinding rolled oats in a magic bullet, food processor or blender until you achieve a fine, flour-like consistency.
Combine the Chia Seed and Water:
Combine the chia seed with water until the chia seeds have absorbed the water.
Add the Sugar and Wet Ingredients:
Add the sugars, nut butter, coconut oil and vanilla extract and mix until well combined.
Combine the Dry Ingredients:
In a separate bowl, whisk together the flax meal, oat flour, rolled oats, baking soda, baking powder and salt.
Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.
Fold in Chocolate Chips:
Gently fold in the chocolate chips until evenly distributed throughout the dough. Be generous – it’s all about that decadent chocolate goodness!
Refrigerate The Dough:
Refrigerate for at least 30 minutes.
Scoop and Bake:
Using a cookie scoop or a tablespoon, drop rounded dough portions onto the prepared baking sheet, spacing them about 2 inches apart.
Bake to Perfection:
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The center may appear slightly undercooked, but it will continue to set as the cookies cool.
Cool and Enjoy:
Allow the cookies to cool. Once cooled, indulge in the irresistible combination of chewy oat flour goodness and melty chocolate chips.
- Nutty Crunch: Add a cup of chopped nuts, such as walnuts or pecans, for an extra crunch and nutty flavor.
- Dried Fruit Twist: Experiment with the addition of dried fruits like cranberries or raisins to add a sweet and chewy element.
- Sea Salt Sprinkle: Before baking, sprinkle a pinch of sea salt on top of each cookie for a delightful sweet and salty contrast.
Other Delicious Gluten Free Desserts:
Try these other delicious gluten free dessert recipes.
Oat Flour Chocolate Chip Cookie Recipe:
These delicious oat flour chocolate chip cookies are gluten free and easy to make.
- 1 tablespoon chia seeds mixed with 3 tablespoons water
- 1/4 cup almond or cashew butter
- 1/4 cup coconut oil
- 1/2 cup brown sugar
- 1/4 cup turbinado sugar
- 1 teaspoon vanilla extract
- 2 tablespoons flax meal
- 1 cup rolled oat flour
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- Place the chia seeds into a mixing bowl and add water. Let sit for 2 minutes.
- Add the almond butter, coconut oil, brown sugar, turbinado sugar and vanilla and stir to combine.
- Then add the flax meal, oat flour, almond flour, baking soda, baking powder and salt and stir to combine.
- Fold in the chocolate chips.
- Chill the dough for a minimum of 30 minutes.
- When you are ready to make the cookies preheat the oven to 350 F.
- Scoop about 2 tablespoons of dough and form a ball. Place on a parchment lined baking sheet. Evenly space the cookies on the cookie sheet leaving about 2 inches in betweek each cookie.
- Bake for 10-12 minutes.
- Let cool. The cookies will be fragile so be careful handeling them.
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Amount Per Serving: Calories: 161Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 123mgCarbohydrates: 17gFiber: 2gSugar: 11gProtein: 3g