Buttery, soft naturally Gluten-Free Oat Flour Chocolate Chip Cookies made with coconut and maple sugars.
Oat Flour Chocolate Chip Cookies
It's taken me this long to realize that my ideal chocolate chip cookie is chewy with a hint of crispness -- but really more chewy than anything else -- rather than cakey. This may actually apply all cookies. I've spent too much time making cookies that are puffy and fluffy; no more! I'm keeping to mostly baking soda going forward to give me that perfect texture I so crave. These oat flour chocolate chip cookies with maple and coconut sugars were utter perfection and hit all the right cookie notes for me.
A classic chocolate chip cookie is one to keep close at hand, even better if it's naturally gluten-free. This recipe will be familiar, as the ingredients and ratios are those you'll probably find in your own favorite chocolate chip cookie recipe. My relied upon recipe is the one from Good to the Grain and I do still make it if I'm not planning to eat them. This one is similar, but with oat flour instead of whole grain flour and I ditched the baking powder. I also swapped in an equal amount of coconut sugar and maple sugar and these combined with the oat flour give the cookies a wonderfully caramelized buttery flavor. Another difference is that I used room temperature butter and in fact warmed it for about 10-15 seconds in the microwave before creaming with the sugars. (Kim Boyce's recipe calls for cold butter.) In gluten-free baking it's important that the butter and sugar are properly aerated so I try not to use butter (or margarine/oil if that's your thing) that's too cool.
My girls ate these up so fast and had no idea that they were gluten-free -- they still have that lovely whole grain flavor and texture we all love, just with using a different, naturally gluten-free flour. If you can't do oat flour, sorghum flour would be a perfect substitution here as it has a lot of the same properties as oat flour. Hope you really enjoy these -- we certainly did!
Til next time – N x
Need substitutions? Swap sorghum flour for the oat flour. Swap granulated sugar for the maple sugar and brown sugar for the coconut sugar. If you don’t do eggs, try two flax eggs in place of the eggs. Use your favorite non-dairy butter for the butter.
What You'll Need for Oat Flour Chocolate Chip Cookies
- Oat flour: A versatile and delicious naturally gluten-free flour
- Baking powder and baking soda
- Fine sea salt
- Bittersweet chocolate chips
- Unsalted butter
- Eggs: large eggs are best
- Coconut sugar
Tips for Success
- Let batter rest for at least a few hours and ideally overnight for the best flavor and results.
- Sub sorghum flour if you don't eat oats.
How to Store
Cookies will keep in an air-tight container at room temperature for 5 days.
Gluten-Free Chocolate Chip Cookies
- 4 cups/375 g gluten-free oat flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, at room temperature and/or 15 seconds in the microwave
- 1 cup coconut sugar or brown sugar
- 1 cup maple sugar or sughar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1 ½ cups semisweet chocolate chips
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl using a hand or stand mixer, beat the butter and sugars on medium high until light and creamy, about 3 minutes. Add the eggs and vanilla and mix on low speed until evenly combined, scraping down the bowl as needed.
- Add the flour mixture all at once and mix on low until just combined.
- Stir in the chocolate chips on low or by hand.
- Place the bowl in the fridge for at least 20 minutes. Then preheat oven to 350° F and line two baking sheet with parchment paper.
- Use a tablespoon measure to scoop heaping tablespoons of the dough to make large-ish balls. I did about 10 cookies per sheet, leaving enough space between the dough so that the cookies can spread out.
- Place in the oven and bake for about 12 minutes. Remove sheets from oven and place on a rack. Let cookies cool on the sheets for 5 minutes then place cookies on rack until completely cooled. Repeat this process until all the dough is used up.
- Store cookies in an air-tight container at room temperature for up to 5 days.
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