Oat Flour Chocolate Chip Cookies

Just as good as Tollhouse, these Oat Flour Chocolate Chip Cookies are all golden brown crispy edges and gooey soft centers. They're gluten-free and whole grain as well thanks to the oat flour. This recipe is based on the chocolate chip cookies my mom always made for us growing up and they're every bit as good as my memory of them!

Prep Time10

Cook Time10

Resting Time30

Total Time50

Author : Kari Peters

Cuisine: Amercian

Servings: cookies

Calories: 144kcal

Ingredients

1 cup salted butter softened, 2 sticks, 16 tbsp, 8 oz, or 227 grams
3/4 cup cane sugar
3/4 cup brown sugar packed
2 large eggs
2 tsp vanilla extract
3 cups oat flour 14.5 oz, 412 grams, see notes
1 tbsp tapioca starch or cornstarch
1 tsp baking soda
1/2 tsp sea salt we like to add 1 tsp for more flavor, see notes
9 ounces chocolate chips I used Enjoy Life, 1 pkg = 1.5 cups

Instructions

Add the softened butter, cane sugar, and brown sugar to the bowl of an electric stand mixer. Using the paddle attachment, beat until light and fluffy, about 1 minute.
Next add the eggs one at a time with the mixer running, pausing to allow them to incorporate. Add the vanilla extract and beat again until fluffy, about 1 minute.
In a medium-sized bowl mix the oat flour, tapioca starch, baking soda, and sea salt together.
Add the oat flour mixture to the mixer and mix just to combine. Stir in the chocolate chips, then cover the bowl and let the cookie dough rest for 30 minutes.
When the resting time is almost up, preheat the oven to 375ºF.
Using a cookie scoop, portion the cookie dough onto a parchment-lined baking sheet. I use a size 40 cookie scoop which is 1.5 tbsp.
Bake the cookies until they're golden brown and crispy on the edges with soft gooey centers, 9-11 minutes.
Cool the cookies on the cookie sheet for a couple of minutes be to lightly set up fore transferring them to a cooling rack. Repeat the baking process until all the cookie dough is used up.

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Notes

For these cookies to be gluten-free, make sure the oat flour you use is certified gluten-free. Also, these cookies are lightly adapted from the original Toll House recipe which calls for 2 1/4 cups of all-purpose flour. So if you want to use gluten-free flour in place of oat flour, I recommend using 2 1/4 cups gluten-free flour for a 1:1 substitution ratio.

I use the full 1 tsp of sea salt which is the way the original Toll House recipe is written, but if you prefer less salt, try 1/2 tsp or to taste.

Nutrition