Description
These Gluten-Free Oat Flour Chocolate Cookies are the perfect easy oat snack for chocolate lovers. Chewy with fudgy centers and a rich cocoa flavor, they are naturally gluten-free and made in just one bowl. The oat flour gives them a hearty, tender texture that rivals any traditional wheat cookie.
Ingredients
½ cup unsalted butter, softened to room temperature
⅔ cup granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking soda
¼ teaspoon espresso powder (optional, enhances chocolate flavor)
¼ teaspoon salt
⅔ cup unsweetened cocoa powder (Dutch-process or regular)
1 ¼ cups gluten-free oat flour (spooned and leveled)
— Optional —
½ cup semi-sweet chocolate chips (for double chocolate)
Instructions
1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Cream Butter & Sugar: In a large mixing bowl (or stand mixer), beat the softened butter and sugar together until creamy and well combined (about 2 minutes).
3. Add Wet Ingredients: Add the egg and vanilla extract. Mix until smooth.
4. Add Leavening & Spice: Stir in the baking soda, espresso powder (if using), and salt until incorporated.
5. Mix Dry Ingredients: Add the cocoa powder and mix until combined. Then, add the gluten-free oat flour and mix until a uniform, thick dough forms. (If using chocolate chips, fold them in now).
6. Scoop & Shape: Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, spaced 2 inches apart.
7. Flatten: These cookies do not spread much on their own. Gently press down on each ball with the back of a spoon or your palm to flatten it into a thick disc (about ½ inch thick).
8. Bake: Bake for 8–10 minutes. The edges should look set, but the centers will still look slightly soft. Do not overbake, or they will lose their fudgy texture.
9. Cool: Let the cookies cool on the baking sheet for 5–10 minutes to set before transferring them to a wire rack to cool completely.
Notes
Oat Flour: For the best texture, use store-bought certified gluten-free oat flour, which is ground very fine. If making your own from rolled oats, sift it to remove large pieces.
Measuring: Oat flour can be dense. Fluff the flour with a spoon, scoop it gently into the cup, and level it off with a knife (or weigh it: 150g).
Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Dairy-Free: Use a high-quality vegan butter stick to make these dairy-free.
- Prep Time: 10
- Cook Time: 10
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10
- Sodium: 95
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
- Cholesterol: 25