Oat Flour Cookies

These oat flour cookies have crisp edges, gooey middles, and are oozing with chocolate chips. They bake in minutes and need just a handful of pantry staples. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 164kcal

Author Arman Liew

Ingredients

2 cups Oat flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Butter softened
1/2 cup brown sugar or coconut sugar
1/4 cup white sugar
1 large egg
1/2 cup chocolate chips

Instructions

Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a mixing bowl, combine the oat flour, baking soda, and salt, and mix well. In a separate bowl or a bowl with a mixer attached, add the 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. If you prefer thicker cookies, 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: Store the cookies in an airtight container at room temperature for 1 week or in the refrigerator for 2 weeks.

TO FREEZE: Place the cookies in a freezer bag and freeze them for up to 3 months.

Recipe variations

Vegan. Use vegan butter (from a block, NOT a tub), and swap the egg for flax egg, which you can make by mixing 1 tablespoon of ground flaxseed and 3 tablespoons of water.
Refined sugar-free. Use keto brown sugar, granulated sweetener (I like allulose), and sugar-free chocolate chips.
Swap the mix-ins. Instead of chocolate chips, try dried cranberries, raisins, or chopped nuts.

Nutrition