These delicious Oat Flour Chocolate Chip Cookies are super quick and easy to make with minimal chilling time. The Oat Flour adds a delicious earthy flavour to the classic chocolate chip cookies - and also makes them flourless / gluten-free friendly!
150gr (5 oz)Dark Chocolate Chunks or Chocolate Chips
Instructions
Melt the Butter at set aside to cool down for 5 minutes. If using chocolate chunks, roughly chop a chocolate bar and set aside.
Place the melted Butter, Brown Sugar and White Sugar in a large mixing bowl and whisk for about a minute until combined.
Whisk in the Egg and Vanilla Extract until glossy and smooth.
Add the Oat Flour, Baking Soda and Salt, preferably sifted. Gently mix until just combined to avoid over-mixing.
Add the Chocolate Chunks or Chocolate Chips and fold them into the batter.
Place the bowl in the fridge for 20 to 30 minutes (see note 1).
In the meantime, preheat your oven on 180'C / 350'F and prepare a large baking sheet with baking paper or a baking mat (see note 2).
Scoop the chilled batter on the prepared tray with a small ice cream scoop (I used a 1,5 tablespoon scoop), leaving plenty of space between each scoop as the cookies will spread in the oven.
Bake for 10 to 12 minutes. Place on a cooling rack to cool down completely before moving the cookies from the tray (see note 3).
Video
Notes
This short chilling time will give you rather large, flat cookies that will spread a lot in the oven. If you prefer chunkier cookies, there are two options: - substitute the melted butter for Soft Butter, creamed with the sugar for 3 to 5 minutes. - chill the cookie dough for at least an hour in the fridge. In both cases, add 1 to 2 minutes of extra baking time to the cookies.
Depending on the size of your oven and tray, you might need to bake the cookie dough in two batches (or just freeze some of it for later!).
The cookies will be quite soft and fragile when they just come out of the oven and will tend to break apart if you try to move them when still warm.