Oat Flour Cookies (one bowl)

Oat flour chocolate chip cookie with a bite taken out.

Soft and chewy oat flour chocolate chip cookies. Satisfy your sweet tooth with these easy one-bowl cookies! No chilling required and ready in less than 30 minutes. Gluten free, refined sugar free, and an option for dairy free.

Course cookies, Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 186kcal

Author Sara

Equipment

1 Mixing bowl
1 hand-held mixer
2 Baking sheets

Ingredients

¾ cup unsalted butter, room temp
⅔ cup coconut sugar
1 egg plus 1 egg yolk
2 tsp. pure vanilla extract
2 cups oat flour (spooned and leveled)
¼ cup tapioca flour (also tapioca starch)
1 tsp. baking soda
¼ tsp. fine sea salt
¾ cup chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper, or a silicone baking mat, and set aside.
In a large bowl, cream together the butter and coconut sugar for about 1 minute. You can either use a hand mixer with double beaters, or an electric stand mixer fitted with the paddle attachment.
Add the egg, egg yolk and vanilla extract and mix on medium-low speed until eggs and vanilla are fully mixed in with butter/sugar mix.
Add 1 cup of the oat flour, tapioca flour, baking soda, and salt. Mix on low until almost combined. Next, add remaining 1 cup of oat flour and continue to mix until all flour is incorporated.
Fold the chocolate chips into the dough.
Scoop roughly 2 tablespoons of dough into individual balls and place on prepared cookie sheets about 2 inches apart. I recommend using a spring-loaded cookie scoop as the dough will be a little bit sticky.
Bake for 8-10 minutes, or until edges of cookies are just set/lightly browned (they will continue to set as they cool).
Allow to cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Enjoy!

Notes

When measuring oat flour, scoop oat flour into measuring cup and level with a knife. If you overpack the measuring cup you'll end up with too much oat flour and your cookies could be too dry, or not spread properly.
Add additional chocolate chips on top of cookie dough balls prior to baking if desired.
Do not overbake. Bake until the edges are set - the centers will still look slightly underdone. They will continue to set as they cool on the cookie sheet (my oven takes 8 minutes).
These oat flour chocolate chip cookies should be stored in an airtight container for up to 3 days or can be frozen for up to 3 months.

Lastly, if you enjoyed this recipe, please leave a star rating and comment. I love hearing from you!

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