Gluten-Free Thin Oat Flour Oatmeal Chocolate Chip Cookies
Chewy and rich cookies made with oat flour, almond flour and oats.
Servings 28
Cost 5
Ingredients
- ¼ cup oat flour (you can make it in a spice grinder) (30 grams)
- ¼ cup blanched fine almond flour (20 grams)
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon optional
- 1 stick unsalted butter, softened (114 grams)
- ½ cup dark brown sugar, firmly packed (120 grams)
- ¼ cup sugar (50 grams)
- 1 large egg
- ¾ teaspoon vanilla or vanilla paste
- 1 ⅓ cups old fashioned oats quick might work too
- ½ cup chopped walnuts or chopped toasted pecans
- ⅔ cup chocolate chips or as many as you like
Instructions
- Preheat oven to 375°F. or 350 F if using convection.
- Mix together the oat flour, almond flour, baking soda, baking powder and salt. If using cinnamon, add it too.
- In a separate bowl, cream butter and sugars with a handheld mixer. Add the egg and vanilla and beat until blended, then add flour mixture and stir until blended. Add the oats, nuts and chocolate chips.
- Using a small cookie scoop, scoop out about 26 to 28 balls of dough. At this point they might not hold together so well, so scoop them onto a foil lined tray (or a couple of plates -- whatever can fit in your refrigerator) and chill for about 30 minutes.
- Once chilled, roll the dough balls so they are tighter and more compact. Arrange on baking sheets spacing 2 inches apart and press them flat so they'll bake evenly. Bake for about 10-12 minutes or until they appear browned and set. Time will vary depending on whether you are baking at 375 conventional or 350 convection.
- For soft cookies, let them cool on the parchment and then peel off. For crisper cookies, carefully transfer to a wire rack and let cool completely on the rack.
Notes
If you really want crisper cookies and the baking temps above aren't working for you, try lowering the heat to 325 degrees F. and cooking for a longer time.