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Soft & Chewy Oat Flour Chocolate Chip Cookies - A Cozy, Bakery-Style Treat

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Oat flour (2 cups; use certified gluten-free if needed)
  • Baking soda (1/2 teaspoon)
  • Cornstarch (2 teaspoons)
  • Kosher salt (1/2 teaspoon)
  • Unsalted butter, softened (1/2 cup or 1 stick)
  • Light brown sugar (3/4 cup, packed)
  • Granulated sugar (1/4 cup)
  • Large egg (1)
  • Vanilla extract (2 teaspoons)
  • Milk or dairy-free milk (1–2 tablespoons, as needed)
  • Semi-sweet chocolate chips or chunks (1 cup)
  • Flaky salt (optional, for topping)

Method
 

  1. Whisk the dry mix: In a medium bowl, whisk oat flour, baking soda, cornstarch, and salt. Set aside.
  2. Cream the butter and sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until creamy and slightly fluffy, about 2 minutes.
  3. Add egg and vanilla: Beat in the egg and vanilla until smooth. Scrape the bowl so everything blends evenly.
  4. Combine: Add the dry mix to the wet ingredients. Stir until just combined. If the dough looks dry or crumbly, mix in 1–2 tablespoons of milk until it holds together and looks soft, not sticky.
  5. Fold in chocolate: Gently stir in chocolate chips or chunks.
  6. Chill: Cover and chill the dough for 30–60 minutes to reduce spreading and improve texture.
  7. Preheat and prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment.
  8. Scoop: Use a 1.5-tablespoon scoop to portion dough balls, spacing 2 inches apart. If you like, press a few extra chips on top.
  9. Bake: Bake for 9–11 minutes until edges are set and centers look slightly underbaked. They’ll finish setting as they cool.
  10. Finish: Let cookies cool on the sheet for 5–7 minutes, then move to a rack. Sprinkle with flaky salt while warm if you’d like.