Let's make Gluten Free Oat Flour Chocolate Chip Cookies. Perfect cookies with chewy centers and crispy edges, made with gluten free oat flour that you can even make yourself.
A perfect chocolate chip cookie for me needs to be chewy in the middle with a slight crispy crunch along the edges. And of course they need to taste great with a good amount of chocolate chips in each bite.
These oat flour chocolate chip cookies deliver on all there fronts, and all without the gluten! You'll want to add this recipe to your gluten free baking repertoire.
How to Make Oat Flour Chocolate Chip Cookies
- Start by creaming together butter and white & brown sugar. Then mix in the egg and vanilla.
- Add your dry ingredients on top: oat flour, flaxmeal, baking powder, and salt. Combine the wet and dry ingredients.
- Fold in dark chocolate chips or chunks.
- Chill the finished cookie dough for 1 - 72 hours.
- Use a cookie scoop to shape the cookie dough.
- Place dough balls on a lined baking sheet, top with more chocolate chips, flatten slightly. Then bake.
Does the dough HAVE to be chilled?
Yes, the cookie dough needs to be chilled before baking. I've tried baking a batch right after making the dough, but the cookies spread too much and ended up too flat, dry and crispy.
Chilling the dough allows the oat flour to hydrate making for a better cookies texture and flavor. Refrigeration also partially solidifies the fats again, so they won't melt too fast once in the oven.
If you are really short on time, you can short cut this step, by placing the dough in the freezer for ½ an hour. But slow refrigeration has better results. You can even make the dough way ahead of time (up to 3 days) and bake when you are ready.
Oat flour: make your own from rolled oats (see below) or use store bought oat flour. Be sure to use certified gluten free oats, if required
Butter: for dairy-free cookies, use vegan butter; or coconut oil also works in this cookie recipe but will give a slight coconutty flavor
White & brown sugar: cane sugar, unrefined brown sugar (like muscovado) or coconut sugar
Egg: a flax egg substitute can be used. The cookies will be softer
Flax meal: it gives the cookies a slight chewiness similarly to gluten. If you can't or don't have it, use 2 more tablespoons oat flour instead
Chocolate chips: I prefer dark, but semi-sweet is good too. Chocolate chunks, a chopped chocolate bar, or other add-ins like cranberries, walnuts, pecans are great too
How to Store these Gluten Free Oat Flour Chocolate Chip Cookies
After baking, let the cookies cool, first for 10 minutes on the baking sheet. Then transfer to a cooling rack and let them cool completely at room temperature.
Once fully cooled, store the cookies in an airtight container for 3-5 days at room temperature.
For longer storage use a freezer safe bag or container and freeze for about 3 months.
How does oat flour affect baking?
While oats are a grain similar to wheat, they don't have gluten. Gluten is an important structural component in most traditional wheat flour recipes. So gluten-free oat flour cannot simply be substituted in standard recipes to make gluten free treats.
In most cases, the result will be flat. In my first attempts at this oat flour cookie recipe, the cookies would puff up in the oven, and then deflate, spread out and finish with a super crispy texture.
I ended up tweaking my classic chocolate chip cookie recipe quite a bit to end up with this recipe for amazing cookies made with oat flour. Most notedly, I added flaxmeal to give the cookies structure, reduced the leavening, and increased the flour amount.
So I highly recommend looking for recipes specifically developed for oat flour, instead of simply swapping it for wheat flour and then ending up with a flat or sunken disappointment.
Can I Make my own Oat Flour?
Absolutely, yes you can!
Simply add rolled oats (certified gluten free) to a food processor or high speed blender and blend until it turns into a powdery flour.
You can also sift the blended oats, to ensure the oat flour is even finer. Personally, I don't bother.
Is it cheaper to make your own oat flour?
Yes, making your own oat flour is very economical. In my grocery store 1 kilo of oat flour costs 3 times more than 1 kilo of rolled oats.
Considering, it takes only about a minute of blending, I gladly spend a little time on making my own oat flour versus spending the extra money at the store.
More Gluten Free Chocolate Chip Cookie Recipes:
- Almond Flour Cookies Recipe
- Coconut Flour Cookies
- Tigernut Flour Cookies
- Coconut Flour Double Chocolate Cookies
Gluten Free Oat Flour Chocolate Chip Cookies
- 1 bowl
- 1 whisk
- 1 spatula or wooden spoon
- 1 cookie scoop
- 1 cookie sheet
- parchment paper
- cooling rack
- ⅓ cup butter softened (or coconut oil)
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-¾ cups oat flour
- 2 tablespoons flax meal or more oat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips dark or semi-sweet (or chocolate chunks)
- If making your own oat flour, blend 2 ¾ cups rolled oats (218 grams) in a food processor or high speed blender until pulverized.
- In a large mixing bowl, cream together the softened butter, white, and brown sugar until light and creamy. I used a whisk, but you can also use a hand mixer or stand mixer with paddle attachment.
- Add the egg and vanilla extract and mix again to incorporated.
- On top of the wet mixture, add the oat flour, flax meal, baking powder, and salt. With a spatula or wooden spoon stir together the wet and dry ingredients until a uniform cookie dough forms.
- Finally fold in the chocolate chips. Then cover the bowl with the cookie and chill for at least 1 hour (up to 72 hours).
- When ready to bake preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the cookie dough into 20 small dough balls (1 tablespoon size cookie scoop). Place the dough bowls on the lines baking sheet 2-3 inches apart.
- If desired, top each cookie with a few more chocolate chips and slightly flatten the cookies dough balls.
- Bake the cookies for 8-10 minutes just until the edges are set and starting to brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.