Chewy and gooey oat flour chocolate chip cookies that taste just like the classic recipe! They are so easy to make, gluten free and made with healthy whole grain oatmeal flour!
1cupchocolate chipsI prefer Enjoy Life mini dark chocolate chips
flaky sea saltfor topping, optional
Instructions
Whisk together flour, baking soda, arrowroot and sea salt in a large bowl and set aside.
3 cups oat flour, 1 teaspoon baking soda, 1 ½ teaspoon arrowroot, ½ teaspoon sea salt
Whisk together sugars and butter in a medium bowl until no lumps remain. Add remaining wet ingredients in the order listed.
¾ cup butter, ¾ cup brown sugar, ½ cup raw cane sugar, 1 large egg, 1 large egg yolk, 2 teaspoon vanilla extract
Pour the dry ingredients into the wet ingredients and stir until incorporated and the dough forms. Fold in the chocolate chips and chill the dough for 2 hours.
1 cup chocolate chips
Remove chilled dough from the fridge and allow it to soften for about 10 minutes while the oven preheats to 350F.
Place a piece of parchment paper on a baking sheet and scoop 2-3 tablespoons-sized scoops using a standard ice cream scoop. Roll scoops into a ball and place on the cookie sheet, 2 inches apart.
Bake cookies for 8-12 minutes (refer to notes for baking time suggestions). Remove from the oven and let them cool on the pan for about 5 minutes. Transfer cookies to a cooling rack and allow them to cool. Top with flaky sea salt if desired.
flaky sea salt
Notes
Bake Time Notes
Set bake time according to size. Be sure to adjust baking time accordingly if using a smaller or larger scoop - less time for smaller cookies and more time for larger ones.
Set bake time according to the texture desired. Adjust baking time down for soft cookies with gooey middles. Adjust baking time up for crispy cookies.
Storage and Freezing
Storage: Store baked cookies in an airtight container with a piece of bread for moisture for up to 4 days at room temperature.
Freezer storage: Freeze baked cookies in a freezer-safe container for up to 3 months. Store frozen cookie dough balls in a freezer-safe container for up to 3 months. Add 2-3 minutes when baking cookie dough from frozen.
Other Important Tips
Use Anthony's Organic oat flour and sift it using a fine mesh strainer. There is a lot of variety between brands and this is the brand I recommend.
Flour measurement: Use the spoon to scoop and level measurement method or a digital kitchen scale to prevent cookies from spreading.
Don't skip the chill! This helps to eliminate spreading and baking flat cookies.