Tag Archives: oat flour cookie

Gluten Free Oatmeal Chocolate Chip Cookie Recipe

Gluten Free Oatmeal Chocolate Chip CookieI couldn’t resist posting one more oat flour cookie recipe. This time, I doubled down on the oats by using both oat flour and old fashioned rolled oats in these chocolate chip cookies.

Gluten Free Oatmeal Chocolate Chip Cookie Recipe (oat flour)
1/2 cup butter, softened
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 1/2 cups gluten free oat flour (I used Bob’s Red Mill)
1 cup gluten free old fashioned rolled oats
1 cup gluten free dark chocolate chips (I used Enjoy Life)

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a large mixing bowl beat butter, 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 rolled oats and 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 9 to 11 minutes or until cookies are light brown. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Makes about 30 cookies

Tips:
-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.
-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.
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.
Gluten Free Oatmeal Chocolate Chip CookiesMore oat flour cookie recipes:
Oat Flour Chocolate Chip Cookies
Oat Flour Peanut Cookies

Gluten Free Chocolate Chip Cookie Recipe (oat flour)

Gluten Free Chocolate Chip CookieMy 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.Gluten Free Allergy Friendly Cookie IngredientsTo 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 Cookies
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.Gluten Free Chocolate Chip Cookie DoughUse 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

Tips:
-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.

Oat Flour Chocolate Chip Cookies
More Oat Flour Recipes:
Gluten Free Chocolate Banana Muffin
Oat Flour Peanut Butter Cookies

Oat Flour Peanut Butter Cookie Recipe

Oat Flour Peanut Butter CookieA few weeks back I posted a banana muffin recipe made with oat flour. I really like the flavor and texture of baked goods made with oat flour, so I’ve been doing all sorts or recipe testing. (Hint: oat flour banana bread, chocolate chip cookies and chocolate brownies coming soon!)
Oat Flour PB Cookie DoughBut for now, let’s focus on these peanut butter cookies. They taste very much like a traditional peanut butter cookie made with all-purpose wheat flour, but are a bit heartier and slightly less sweet. They are also a bit more difficult to shape than traditional wheat flour cookies. The dough is soft, and needs to be refrigerated before rolling into balls and flattening with a fork. The key is to use enough flour (don’t be a wimpy measurer!) and have patience. A delicious peanut butter cookie will be your reward.
Oat Flour Peanut Butter Cookie
Oat Flour Peanut Butter Cookie Recipe
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg
1 1/2 cups oat flour (gluten free, if needed)
Granulated sugar

In a large mixing bowl beat butter and peanut butter with an electric mixer until well mixed. Add the 1/3 cup granulated sugar, brown sugar, baking powder, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg until combined. Beat in the oat flour. (Dough will be soft.)

Use a small cookie scoop or a rounded measuring tablespoon to portion cookie dough mounds onto a parchment paper lined baking pan or tray. Cover with plastic wrap and chill dough at least 1 hour or until easy to handle.

Preheat oven to 350 degrees F. Roll chilled cookie dough mounds into balls. Working in batches, dip tops in additional granulated sugar. Place balls 2 inches apart on a parchment paper lined cookie sheet. Using the tines of a fork dipped in additional granulated sugar, flatten balls by making crisscross marks on top. Bake for 10 to 12 minutes or until cookies are light brown. Let cookies cool completely on cookie sheet. (Cookies are fragile when warm, so be sure to let them cool on the cookie sheet.)

Makes about 30 cookies

Tips:
-The dough is soft and needs to be refrigerated. If you have problems making a crisscross pattern with a fork, you can flatten the cookies with the bottom of a glass dipped in sugar.
-Pop the cookie dough balls back into the refrigerator between baking batches of 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 and you will be sad :(
-I’ve made these cookies several times, testing oat flour amounts ranging from 1 1/4 cups to 1 3/4 cups. With less flour the cookies are chewy, and the dough is very difficult to work with. With more flour, the cookies are crisper and are easier to shape but they can eat slightly dry. I found that I preferred the texture of the baked cookie when I used 1 1/2 cups flour. To measure, I stir the oat flour 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.
-I used a no-stir natural creamy peanut butter. Peanut butter that has oil that separates may not work as well in these cookies.
-The cookies can be made gluten free by using 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.

Gluten Free Peanut Butter Cookies