Gluten-free Chocolate Chip Oat Flour Cookies
The cookies made in this recipe from Gluten-free on a Shoestring are very addicting! These cookies are the crisp variety.
1 cup (140 grams) cornstarch
½ teaspoon baking soda
¼ teaspoon salt
½ cup (100 grams) sugar
½ cup (109 grams) brown sugar
7 tablespoons (96 grams) butter, melted and cooled
2 eggs (100 grams out of shell) at room temperature
1 tablespoon vanilla
6 ounces semi-sweet chocolate chips
Bake at 375°F on parchment-lined sheets. I just blend my rolled oats to make the flour for these. Makes about 48-64 small cookies.
In a mixer bowl, place all the dry ingredients and whisk to combine well, working out any brown sugar lumps. Create a well in the center of the dry ingredients and add the butter, eggs, and vanilla, and mix to combine until it comes together. It's a stiff dough. Add the chocolate chips and mix until they’re evenly distributed throughout the cookie dough.
Scoop out balls onto prepared pan, don't flatten at all and chill dough in the freezer for 10 minutes or the refrigerator for 30 minutes, until firm.
Bake one pan at a time, just until the balls of dough have spread and the cookies are light brown around the edges, 8-12 minutes, depending on how big you make them. Be careful not to overbake them. Cool on wire rack.
Recipe
1¾ cups (210 grams) gluten-free oat flour1 cup (140 grams) cornstarch
½ teaspoon baking soda
¼ teaspoon salt
½ cup (100 grams) sugar
½ cup (109 grams) brown sugar
7 tablespoons (96 grams) butter, melted and cooled
2 eggs (100 grams out of shell) at room temperature
1 tablespoon vanilla
6 ounces semi-sweet chocolate chips
Bake at 375°F on parchment-lined sheets. I just blend my rolled oats to make the flour for these. Makes about 48-64 small cookies.
In a mixer bowl, place all the dry ingredients and whisk to combine well, working out any brown sugar lumps. Create a well in the center of the dry ingredients and add the butter, eggs, and vanilla, and mix to combine until it comes together. It's a stiff dough. Add the chocolate chips and mix until they’re evenly distributed throughout the cookie dough.
Scoop out balls onto prepared pan, don't flatten at all and chill dough in the freezer for 10 minutes or the refrigerator for 30 minutes, until firm.
Bake one pan at a time, just until the balls of dough have spread and the cookies are light brown around the edges, 8-12 minutes, depending on how big you make them. Be careful not to overbake them. Cool on wire rack.
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