Oats Flour Chocolate Chip Cookie- they are soft, gooey and loaded with delicious Belgian dark chocolate chunks! Made from pure oats flour, they contain zero all-purpose flour, making them much more healthier and gluten-free!!
I get many requests to post recipes that are gluten-free and vegan-friendly. I take these requests up with more attention as you only get a few good recipes online for these types of food.
Everyone loves classic chocolate chip cookies and wants to grab one every day. But what about people with specific dietary preferences or gluten allergies?! There has to be a great gluten-free and nut-free chocolate chip cookie recipe, and I’m bringing one for you.
Why You’ll Love This Recipe?
- Delicious: As always, chocolate chip cookies are utterly delicious, as are these oats flour version too. They have a subtle sweet taste of oats as well, which goes well with chocolate.
- Gluten-Free: these cookies are made with high-quality oats flour which makes them gluten-free. And since they have only chocolate chips, it also makes it nut-free (no almond flour as well). Hence it’s great for people with any sort of gluten or nut allergy.
- Simple to Make: just like your classic chocolate chip cookies, these oats flour cookies are also extremely easy to make. Follow the recipe step by step, and you will end up having a batch of freshly made warm chocolate chip cookies.
Important Ingredients Used In The Recipe
- Oats flour: It’s essential to use good quality oats flour to make the cookies as per the standards needed. The taste, texture and final structure depend on the oats flour. Use a fresh batch of oats flour either bought from the market or made at home.
- Eggs: Eggs will provide the structure along with the moisture the cookies need. They help emulsify all the ingredients together to get a smooth dough.
- Butter: I have used salted butter for the recipe. Hence there is no extra salt being added. If you like, you can use unsalted butter and add 1/8 tsp of salt to balance it out.
- Chocolate chips/chunks: I love the extra chunky chocolate in my cookies. There is a reason I added Chopped dark couverture chocolate along with small chocolate chip cookies. This is because it provides excellent chocolate flavour. Second, the chunks become gooey and melt in your mouth when eaten, giving you the best-tasting experience.
- Brown and Castor Sugar: I have added brown and caster sugar to maintain a good balance between crisp edges and soft centre. You can anytime adjust the quantity of the two as per your liking of the texture. I prefer my cookies more soft and gooey, so I add more brown sugar.
How To Make Oats Flour Chocolate Chip Cookies
Preparation: Collect all tools and ingredients needed to make the cookies. Line a baking tray with a silicon mat or butter paper. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan).
Creaming: In a large mixing bowl, take the butter and soften it a little. Add castor and brown sugar and start creaming. Beat until you get a light and fluffy mixture.
Add Wet Ingredients: After creaming, add the wet ingredients: eggs and vanilla essence. Give them a good mix until the egg gets incorporated well.
Add Dry Ingredients: Sieve and add the dry ingredients, which are oats flour and baking powder, into the butter-egg mixture. Fold them in and make a smooth dough.
Add Chopped Chocolate: Once the dough is made, add the chopped dark couverture chocolate chunks into it. Mix them thoroughly.
Shaping: Take 40g of dough and give it a ball shape. Place it on a lined baking tray and flatter it out a little. Do the same for the rest of the dough.
Garnish: Add some chocolate chips on top of each cookie as garnish. (don’t hold yourself back!)
Freezing: next step is to freeze these cookies for 15-20 minutes. It’s important for the butter to get hard a little so that the cookies don’t spread out too much while baking.
Bake: Place the tray into the oven and bake the cookies at 180C(OTG mode: upper rod + lower rod + fan) for 12-15 minutes or until you see slight golden colour on the edges.
Chef’s Tips For The Recipe
Do Not Overwork The Dough
It is always advisable not to mix the cookie dough for too long as it will make the dough sticky and wet. If mixing by hand, wear gloves and mix so that the heat of the past does not affect the dough directly.
Do not bake the cookies for too long as well. The cookies are meant to be soft and gooey from the centre. Just look for a slight change in colour on the edges, which will correspond with the given time for baking.
How To Store Oats Flour Chocolate Chip Cookies
Cool the cookies completely, then store them in an airtight container at room temperature. They should be good for 3-4 days.
You can also store leftover cookie dough in the freezer for up to 2 months.
More Easy Recipes
You must check some other oats dessert recipes-
Frequently Asked Questions
Yes. If you are out of oats flour or do not find one in the market, you can easily make some at home. Take rolled oats in a blender and grind them until you get a fine powder. You can sift and use this for your cookies.
Yes, you can replace the chopped couverture chocolate chunks with compound chocolate chunks in the cookies. The taste will vary slightly.
- 150g Oats Flour
- 75g Salted Butter
- 45g Brown Sugar
- 30g Castor Sugar
- 30g Egg
- 1/8 Tsp + pinch Baking Powder
- 1/4 + 1/8 Tsp Vanilla Essence
- 40g Chopped Dark Couverture Chocolate
- Darks Chocolate Chips As Required
- In a bowl, Soften the butter first. Now add both the sugars that are caster sugar and brown sugar, and beat until it’s pale and fluffy.
- Add egg and vanilla essence to the creamed butter and mix thoroughly.
- Sieve in the dry ingredients, oats flour and baking powder, and mix it. Make a smooth dough.
- Now add the chopped dark couverture chocolate and mix again.
- For shaping, make balls of dough weighing 40g each and Place them on a lined baking tray. Flatten them out with your fingers.
- Garnish the cookies with some chocolate chips on top.
- Put the tray into the freezer for about 15-20 minutes
- Bake the cookies at 180 C(OTG mode: upper rod + lower rod + fan) for about 12-15 minutes.
- Prep Time: 10 to 15 minutes
- Freezing Time: 15 to 20 minutes
- Cook Time: 12 to 15 minutes