These oat flour chocolate chip cookies are chewy, buttery, and packed with chocolate chips in every bite.
Are you guys ready for the best healthier chocolate chip cookie recipe ever? We went through three batches of these delicious cookies, and I can’t stop, won’t stop making them, eating them, freezing them (aka hoarding them), all the things.
I wanted a cookie made with healthier ingredients that still tasted like a chewy, buttery, real cookie. Ya know? Healthier ingredients, but a real cookie, and not to toot my own horn, but I NAILED IT! TOOT TOOT!
You know I love using oat flour in pretty much everything, but I’ve never made any cookies using it until now, and I can’t believe I waited this long! Unlike my PMS chocolate chip cookies that are crunchy and filling, these cookies are light and chewy, so watch out because they disappear fast! You should probably just commit to making a second batch now.
If you have extras, you can always freeze them for up to 3 months in a freezer bag or freezer-safe container. We froze one batch, but they quickly came out of the freezer for everyone to nosh on. KJ especially liked them, and I gave them to him as a snack, as part of his meal, and as a dessert. Not every day, but randomly. I’m working hard not to make a big deal about treats, but instead make treats just like any other food group.
As a Dietitian, I know that hyper-focusing on treats can lead to an unhealthy relationship with them. So, I’m trying hard to normalize them for KJ and make them like no big deal. So far, it seems to be working, I’ve caught him with veggies in one hand and cookies in the other going back and forth. It’s pretty hysterical and adorable. He knows he only gets one cookie as part of his meal, and signs all done when he is done with his cookie.
So needless to say, everyone is a fan of these chocolate chip cookies in our house! And, if you’re looking for more dessert recipes to make wit oat flour, check out this collection!
How to Make Chocolate Chip Oat Flour Cookies
This is your classic cookie recipe, so you’ll start by creaming your butter and sugar together. That means you need softened butter. There are two ways to get softened butter, leave it on the counter until it’ soft or cheat by microwaving it like I did. I usually pull one stick of butter out of the freezer and place it in a small glass bowl, microwave it for 30 seconds, flip it over and microwave again for 30 seconds, and then I have perfectly soft butter.
The microwave method obviously comes with the downside of potentially melting too much, but I can’t leave butter on my counter because the dog or cat would for sure get it. Also, I don’t plan that far ahead.
Next, you’ll add in your egg, maple syrup, and vanilla extract and beat it until mixed. Then, finally, your pre-mixed dry ingredients go in, and then you have cookie dough batter!
Then you stir in your chocolate chips! I used semi-sweet, but you can use whatever you want, milk or dark chocolate would be lovely too!
To refrigerate the batter or not? I tried it both ways, straight into the oven and chilling the dough for an hour or two. The cookies that were NOT refrigerated came out a little more chewy and flat than the refrigerated ones. I preferred the result of not refrigerating over refrigerating, plus it cuts an extra step!
Let’s talk ingredients:
Salted butter, softened – feel free to use vegan butter, but I wouldn’t use coconut oil. You specifically need it to be softened for these cookies to turn out with the delicious chewy texture.
Coconut sugar – I use coconut sugar because it’s has a lower glycemic index, but you could use brown sugar or white sugar instead.
Egg – A flax egg might work, but I haven’t tried it. If you do, let us know in the comments!
Maple Syrup – do not omit, do not sub.
Vanilla Extract – cookies will work without it, but they won’t be as delicious!
Oat Flour – do not sub
Baking soda – do not omit, do not sub
Salt – optional, I like my cookies a little on the saltier side.
Enjoy! And let me know if you try these! Leave a comment or tag me on the gram @hungryhobbyRD!
Oat Flour Chocolate Chip Cookies
- Preheat 350F and line a baking sheet with parchment paper.
- Cream together butter and sugar. Add in the egg, maple syrup, and vanilla extract and mix. Mix the dry ingredients (oat flour, baking soda, and salt.) Add dry ingredients to the wet ingredients and mix until just combined.
- Fold in chocolate chips. Using a cooking scoop, place two tablespoons cookie dough at a time on a cookie sheet two inches apart. Bake for 10-12 minutes or until cookies are lightly golden brown around the edges. Leave the cookies on the sheet until they are completely cooled.