Oat Flour Chocolate Chip Cookies
Ingredients
- 3 cups/360 g gluten-free oat flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar or coconut sugar
- ½ cup sugar or maple sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1-1½ cups semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt
- In a large bowl, using a handheld mixer or stand mixer, cream together the butter and sugars, about 3 minutes. Add the eggs one at a time and beat well to incorporate. Scrape down the bowl and beat in the vanilla.
- Add the flour mix in 2 additions, beating on low speed until incorporated. Mix in the chocolate chips. Place dough in the fridge for at least 1 hour or up to three days.
- When ready to bake, line two baking sheets with parchment paper. Preheat oven to 375°F. Using a tablespoon measure, scoop out 1-2 tablespoons (or more!) of dough, depending on size preference. Space them out about 2-inches apart on the baking sheet. Place in the oven and bake for 8-12 minutes (shorter for soft cookies, longer for crispy cookies).
- Let cookies cool for a few minutes on the pan, then place on a rack to cool completely. Cookies can be stored in an air-tight container at room temperature for 5 days.
Nutrition
Serving: 1 cookieCalories: 177kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 98mgPotassium: 134mgFiber: 2gSugar: 17gVitamin A: 6IUCalcium: 23mgIron: 1mg
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