My oat flour obsession continues! I’ve been testing gluten free versions of favorite baked goods- everything from banana bread muffins to peanut butter cookies. Gluten free oat flour has been my flour of choice because it’s readily available, moderately priced and can be used alone or in combination with other gluten free flours. Oat flour has a mild, nutty flavor and a smooth, fine grind. It’s not gritty like some gluten free flours. The fine texture of the flour is one reason it works so well in cookies, especially these chocolate chip cookies.To make these gluten free chocolate chip cookies, I started with a few of my favorite products. The gluten free oat flour I used is from Bob’s Red Mill. (Not all oat flour is gluten free, so be sure to read the label if you are baking gluten free.) I used organic virgin coconut oil, which results in a cookie with a mild coconut flavor. If you don’t want your cookies to have a coconut flavor, use neutral-flavored refined coconut oil. For the chocolate chips, I used Enjoy Life dark chocolate chips. If you need allergy friendly products, Enjoy Life has an extensive range.
Gluten Free Chocolate Chip Cookie Recipe (oat flour)
1/2 cup melted coconut oil, virgin or refined
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt or fine sea salt
1 large egg
1/2 teaspoon pure vanilla
1 3/4 cups gluten free oat flour
1 cup gluten free dark chocolate chips
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a large mixing bowl beat coconut oil, granulated sugar, brown sugar, baking soda and salt with an electric mixer until well mixed. Beat in the egg and vanilla until combined. Beat in the oat flour. Stir in the chocolate chips.Use a small cookie scoop or a rounded measuring tablespoon to drop cookie dough mounds 2 inches apart on parchment paper lined cookie sheet. Bake for 8 to 11 minutes or until cookies are light brown. Let cookies cool completely on cookie sheet. (Cookies are fragile when warm, so be sure to cool them on the baking sheet.)
Makes about 30 cookies
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.
-Be sure to let the baked cookies cool completely on the pan or they will crumble.
-To measure the oat flour, stir to break up any lumps and then heavily spoon and mound the flour into a measuring cup and use the back of a knife to level off the top.
-For gluten free cookies, be sure to use oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.