Oat Flour Chocolate Chip Cookies | Naturally Gluten Free
- 1 ¾ cups (210 g) certified gluten free oat flour (I grind my own from GF rolled oats)
- 1 cup (140 g) cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- 7 tablespoons (96 g) unsalted butter melted and cooled
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 tablespoon pure vanilla extract
- 6 ounces chocolate chips semi-sweet, dark, or milk chocolate
- Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the oat flour, cornstarch, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and mix to combine, working out any lumps.
- Create a well in the center of the dry ingredients and add the butter, eggs, and vanilla, and mix to combine. The dough will be very thick, but just keep mixing, pressing the dough down with the bowl of the spoon sometimes while mixing.
- Add the chocolate chips and mix until they’re evenly distributed throughout the cookie dough.
- Divide the dough into pieces of about 1 1/2 tablespoons each, roll each tightly into a ball and then place about 1 1/2-inches apart on the prepared baking sheets. Do not flatten the balls of dough at all.
- Chill the dough in the freezer for about 10 minutes or the refrigerator for about 30 minutes, until firm.
- Place the baking sheets, one at a time, in the center of the preheated oven and bake just until the balls of dough have melted and spread, and the cookies are brown around the edges (10 to 12 minutes). Be careful not to overbake them.
- Remove the cookies from the oven and allow them to cool for at least 10 minutes on the baking sheet or until firm.