Oat Flour Chocolate Chip Cookies Recipe – Step by Step Guide: These oat flour chocolate chunk cookies are somewhere between a chocolate chip cookie and an oatmeal cookie. They are very chewy and taste great like oatmeal.
Oat Flour Chocolate Chip Cookies Recipe – Step by Step Guide
Ingredients
- 113g or ½ cup butter cold is fine
- 200g or 1 cup dark brown sugar
- 1Â large egg
- 250 g oat flour about two cups
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla
- 150 g dark chocolate chopped
Method
- In a heatproof bowl melt the butter fully. Add the sugar, baking soda, salt and vanilla and whisk really well – at least 2 full minutes.
- Add the egg and whisk for another 2 minutes. You’ll see the mixture turn shiny and smooth.
- Add the flour (measuring it with a scale is preferred) and whisk to combine. Fold in the chunks of chocolate.
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Cover the bowl with plastic wrap and set aside for 2 hours, at room temperature. This is to allow the oat flour to hydrate and the mixture to bind. If you bake it too early the cookies will spread too much.
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Preheat the oven to 350 F and line two cookie sheets with parchment paper. Using a cookie scoop, portion the dough into 1.5 tablespoons. Roll the dough balls between your palms to smooth them over. If you like you can stick some extra chunks of chocolate on top (press them in a little) so they are prominent when they come out of the oven.
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Bake the cookies for 10 minutes.
FAQ
Q. Can I use light brown sugar instead of dark brown?Â
You can but I think dark brown adds more flavor to the dough because it has more molasses. For this reason it also makes it chewier!Â
Q. Can I use granulated sugar to make oat flour chocolate chip cookies?Â
Nope! Granulated encourages cookies to 1. Spread more and 2. Be crunchy rather than chewy. It would not work for this recipe.Â
Q. Do I need to use a special butter here, or can I if I want to?Â
You don’t need it but you are welcome to use a higher butter-fat percentage like most European butters for these. I used American-style which is about 80% butterfat in the photos shown but have also used Kerrygold Irish to make these and liked them just as much.Â
