This gluten free chocolate chip cookie recipe uses oat flour. The cookies are a little crispy on the outside with a soft, chewy mouth feel on the inside, all punctuated by melt-in-your-mouth chocolate chips! You can be biting into one in half an hour!
Since these oat flour chocolate chip cookies are made with a single flour, gluten free oat flour, you don't need to combine multiple flours to make them. Nor do you need to take a chance on a gluten free flour mix that hasn't been tested for this particular recipe!
What You'll Need for GF Chocolate Chip Cookies
- Oat Flour - For the cookies to be gluten free, we must use oat flour that is specifically labeled as gluten free oat flour.
- Chocolate Chips - Use pure chocolate chips for the best melting potential.
- Raw Sugar - I'm sure any sugar would work in this recipe, but I've only tested it with raw sugar. I like raw sugar because it's less processed, less refined, than regular white or brown sugar.
How to Make Gluten Free Chocolate Chip Cookies
In one bowl, cream, or beat, the butter. Then beat in the sugar, eggs, and vanilla.
In another bowl, whisk together the dry ingredients.
Then, stir the two mixtures together. Stir in the chocolate chips, and drop balls of dough onto a parchment-lined baking sheet.
Flatten the dough balls out a little.
Bake the cookies for a few minutes until they start to brown around the edges.
Set the baked cookies on a wire rack for cooling. And if you want to eat some while they're still warm, that would be just fine, too!
Gluten Free Choc Chip Cookies FAQ's
Yes, you certainly can use oat flour in cookies! I love that this is one of the gluten free recipes for which I would recommend a single flour. Sorghum pancakes is another one. In most cases, a combination of flours works best in gluten free recipes. You might know that I don't like to recommend a general all-purpose gluten free flour that may not have been tested for a particular recipe. The gluten free flour combination that works best depends on what you're making with it. In this case, oat flour will do the job on its own!
Oat flour is higher in protein and lower in carbs than all purpose flour. Oat flour is also much higher in fibre. Of course, for people who are gluten intolerant or celiac, gluten free oat flour is the obvious choice. All purpose wheat flour, which contains gluten, is not an option for us.
To cream butter, beat room-temperature butter with either a stand mixer or an electric hand mixer to work air into it until it becomes light and fluffy.
Your cookies will hold together better with it, but xanthan gum is not absolutely essential for this cookie recipe.
More Recipes to Make with Oat Flour
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Oat Flour Chocolate Chip Cookies
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, cream the butter. Then, beat in the sugar, eggs, and vanilla, one by one.
- In a small mixing bowl, whisk together the flour, xanthan gum (if using), baking soda, and salt.
- Stir this dry mixture into the creamed butter mixture. Then, stir in the chocolate chips.
- Scoop small balls of cookie dough and drop onto the prepared sheet pan about 1" (2.5 cm) apart. Mine were approximately 25g balls.
- Bake for 10 minutes or until just starting to brown around the edges. Allow cookies to cool on a wire rack.
- Xanthan gum is optional in this recipe, but it will help your cookies to hold together better.
- Butter needs to be at room temperature for creaming. Allow your eggs to reach room temperature, too, so they don't chill the butter.