Oat Flour Chocolate Chip Cookies

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Soft, buttery, chewy chocolate chip cookies made with whole grain oat flour for a healthier twist on your favorite cookie.

Prep Time10

Cook Time10

Refrigeration Time1 15

Course: Dessert, Snack

Cuisine: American

Servings:

To a large bowl add brown sugar, white sugar and melted butter. Whisk until fully combined.
Add egg and vanilla extract, whisk until combined.
Next, add oat flour to the bowl. Sprinkle cornstarch, baking soda, and salt evenly on top of the oat flour. Mix with a wooden spoon to combine.
Fold in chocolate chips.
Cover bowl with plastic wrap, chill in the refrigerator for 1 hour and 15 minutes.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Using a large cookie scoop, scoop chilled dough into 12 equal sized balls onto the baking sheet spaced evenly apart.
Bake for 10-12 minutes until edges are lightly golden brown. Note: start checking around 10 minutes as all ovens will slightly vary (11 minutes is perfect in my oven). Edges and bottom of cookies will be golden brown and tops will be soft and a little puffy, cookies will set as they cool.
Let cool for at least 10 minutes before transferring to a wire rack to cool completely. (this is important, otherwise the cookies will be very soft and fall apart).

Don't skip the chill time. You absolutely must chill the dough before baking. Baking without chilling will result in very, very flat (still delicious, but flat) cookies.
Don't skip the cooling time. After baking, allow the cookies to cool for 10 minutes before moving them. Oat flour is very delicate and the cookies will fall apart fresh out of the oven. They're perfect to eat warm but will continue to set even more over several hours into the perfect chewy texture.
If you chill too long. If you chill your dough for more than an hour and 15 minutes, you'll need to keep it at room temp for a few minutes so that it's scoop-able!