Oat flour chocolate chip cookies
Chewy on the inside and crispy on the edges, these oat flour chocolate chip cookies are made with brown butter which makes them extremely flavorful. These cookies are gluten-free and they can be made with just one whisk and a mixing bowl.
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Servings: 14 cookies
Calories: 197kcal
Equipment
- Digital kitchen scale
- Rubber spatula
- Saucepan
- Whisk
- Mixing bowl
Ingredients
- 200 g oat flour store-bought or homemade
- ½ teaspoon baking soda
- 1 teaspoon salt
- 120 g unsalted butter can be cold
- 80 g white granulated sugar
- 80 g light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 70 g semi-sweet chocolate chips
Instructions
- In a bowl, whisk together the oat flour baking soda, and salt until well combined.
- Melt the butter in a saucepan over medium heat. Once melted and foamy, reduce the heat to medium-low and cook the butter, whisking frequently until you can see golden specks floating in the mixture and the butter have a nutty aroma.
- Remove from the heat and pour the brown butter into a heat-proof mixing bowl. Let it cool for 10 minutes at room temperature.
- Add the white and brown sugar and whisk well. The mixture should be just warm to the touch after this step. If not, allow it cool more.
- Add the egg and vanilla and whisk well to emulsify.
- Add the dry ingredients mixture to the butter and egg mixture and mix until just combined. Fold in the chocolate chips and place the bowl with the cookie dough in the freezer for 15 minutes.
- Meanwhile, preheat the oven to 355°F (180°C) and line two baking sheets with parchment paper.
- Form 14 dough balls (approximately 40g each) using your hands or a cookie scoop and place them on the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake the cookies in two batches for 10-11 minutes or until the edges are lightly golden, the cookies are puffy, and they have finished spreading.
- Remove the cookies from the oven and tap the baking sheet a couple of times on a flat surface to deflate the cookies. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Store the cookies in an air-tight container for up to 10 days.
Store the dough in the fridge for up to 4 days.
Freeze the cookies or the cookie dough for up to 2 months.
Nutrition
Nutrition Facts
Oat flour chocolate chip cookies
Serving Size
1 cookie
Amount per Serving
Calories
197
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
30
mg
10
%
Sodium
215
mg
9
%
Potassium
96
mg
3
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
3
g
6
%
Vitamin A
234
IU
5
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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