These oat flour cookies have crisp edges, gooey middles, and oozing with chocolate chips. They bake in minutes and need just a handful of pantry staples.
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl or a bowl with a mixer attached, add your butter and brown sugar. Cream together, until smooth, before adding the egg.
Slowly add the dry ingredients into the wet and mix until just combined. Fold through the chocolate chips. Cover the bowl and chill for 30 minutes.
Using a spoon, scoop out 12 heaped tablespoons of cookie dough and place them on the lined baking tray. Bake the cookies for 10 minutes, or until they begin to go golden around the edges.
Let the cookies cool on the baking tray for 10 minutes, before transferring to a wire rack to cool completely.
Notes
TO STORE: Cookies can be stored at room temperature, in a sealed container. They will keep fresh for up to 1 week. If you'd like them to keep longer, store them in the refrigerator, for up to 2 weeks.TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.