Oat Flour Chocolate Chip Cookies

These Oat Flour Chocolate Chip Cookies are the ULTIMATE gluten-free, healthy cookie recipe! With a lightly crisp edge on the outside, but a perfectly soft and chewy center, every bite is full of melty chocolatey goodness. Mix up a batch of these delicious cookies in less than 30 minutes for a sweet treat you'll want again and again!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings Cookies

Calories 255kcal

Author Christine McMichael

Ingredients

1/2 cup butter, room temperature
1/2 cup brown sugar, packed light or dark
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 cups oat flour
2 teaspoons tapioca starch
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Add the softened butter to a large bowl or bowl of a stand mixer. Add in the brown and granulated sugar, then beat together for about 1 minute.
Beat in the egg and vanilla until well combined.
Add in the oat flour, tapioca starch, baking soda, and salt, then beat until combined.
Fold in the chocolate chips. The batter will be thick.
Use a two tablespoon cookie scoop (or large spoon) and scoop into balls. Place on the baking sheet, keeping enough space for spreading. I recommend no more than 6 cookies per sheet.
If desired, place a few extra chocolate chips and a sprinkle of flaky salt on top of each cookie!
Bake for 12-16 minutes, depending on your oven and how soft you like them. They will continue to harden as they cool.
Remove from the oven and let cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!

Video

Notes

This recipe can make 12 large cookies or 16-18 small cookies.

Nutrition