Oat Flour Cookies Recipe

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Oat flour cookies with melty chocolate chips are soft, chewy, and gooey. They taste like chocolate chip cookies but are nut- and gluten-free.

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Ingredient

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Direction

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Combine the cornstarch, baking soda, oat flour, and salt in a big bowl and stir until thoroughly mixed.

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Mix butter, light brown sugar, and granulated sugar in a stand mixer with paddle attachment or electric mixer for 3 minutes on medium speed.

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Once smooth and thoroughly blended, beat in the egg and vanilla extract.

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Mix dry and wet ingredients just until mixed. Mix in chocolate chips. Cover and refrigerate dough for 30-60 minutes.

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Adjust oven temperature to 375 F (190 C). Apply parchment paper to the edges of two large baking sheets.

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Bake for eight to nine minutes. Lightly golden brown edges will be set. The cores will appear rather inflated.

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Place baked cookies on a cooling rack or stovetop. Hit the pan on the stove or cooling rack. Cookies deflate faster. Add flaky salt.

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Oat Flour Cookies Recipe

Oat flour cookies with melty chocolate chips are soft, chewy, and gooey. They taste like chocolate chip cookies but are nut- and gluten-free.

Ingredient

Direction

Combine the cornstarch, baking soda, oat flour, and salt in a big bowl and stir until thoroughly mixed.

Mix butter, light brown sugar, and granulated sugar in a stand mixer with paddle attachment or electric mixer for 3 minutes on medium speed.

Once smooth and thoroughly blended, beat in the egg and vanilla extract.

Mix dry and wet ingredients just until mixed. Mix in chocolate chips. Cover and refrigerate dough for 30-60 minutes.

Adjust oven temperature to 375 F (190 C). Apply parchment paper to the edges of two large baking sheets.

Bake for eight to nine minutes. Lightly golden brown edges will be set. The cores will appear rather inflated.

Place baked cookies on a cooling rack or stovetop. Hit the pan on the stove or cooling rack. Cookies deflate faster. Add flaky salt.

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