Oat Flour Chocolate Chip Cookies
Oat Flour Chocolate Chip Cookies are soft, chewy, and made with simple ingredients for a wholesome spin on a classic cookie.
Ingredients
- ½ cup butter, softened
- ½ cup coconut palm sugar
- 2 eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and coconut palm sugar until smooth.
- Add the eggs, honey, and vanilla extract. Mix until combined.
- Add the oat flour, baking soda, and salt to the bowl. Stir until a soft dough forms.
- Fold in the semi-sweet chocolate chips.
- Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Nutrition
Notes
- Use softened butter: Softened butter mixes more easily with the coconut palm sugar and helps create a smoother cookie dough.
- Measure the oat flour carefully: Too much oat flour can make the cookies dry, so spoon it into the measuring cup and level it off.
- Do not overbake: Pull the cookies when the edges are lightly golden and the centers look just set. They will continue to firm up as they cool.
- Let them cool on the baking sheet: Oat flour cookies are soft when they first come out of the oven, so let them sit for a few minutes before moving them.
- Use certified gluten-free oat flour if needed: Oats can be cross-contaminated with wheat, so certified gluten-free oat flour is best for a fully gluten-free cookie.
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