Chewy Double Chocolate Oat Cookies
These double chocolate chip cookies with oat flour are soft, chewy, and brownie-like. Made with melted butter, cocoa powder, and plenty of chocolate chips, they’re naturally gluten-free, rich, and full of deep chocolate flavor. Perfect for any cookie lover!
Equipment
- small mixing bowl
- microwave-safe bowl
- stand mixer or hand mixer
- spatula
- cookie scoop (1.5 tablespoon)
- baking sheet lined with parchment paper
- wire rack for cooling
Ingredients
- 3 cups oat flour (certified gluten free)
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter (dairy-free optional)
- 3/4 cup cocoa powder
- 2/3 cup light brown sugar (packed)
- 2/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- In a small bowl, whisk together the oat flour, salt, and baking soda. Set aside.
- Melt the butter in short microwave bursts until just melted, then whisk in cocoa powder until smooth and combined.
- In a stand mixer or with a hand mixer, cream the melted butter-cocoa mixture with the brown and granulated sugars until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract until just combined.
- Add the dry ingredients to the butter mixture, mixing on low until just combined. Fold in the chocolate chips by hand.
- Using a 1½-tablespoon scoop, portion dough onto a baking sheet so the balls touch slightly. Freeze for at least 30 minutes.
- Preheat oven to 375°F. Arrange chilled dough balls on a parchment-lined baking sheet, spacing 2 inches apart.
- Bake for 12–14 minutes, rotating halfway through. Allow cookies to cool on pan for 10 minutes before transferring to a rack.
Notes
Tips: You can make oat flour by blending oats into a fine powder, then measure after processing. Chill the dough before baking for thick, chewy cookies. Sprinkle with flaky salt for a gourmet finish.
Storage: Store in an airtight container up to 4 days or freeze cookie dough balls up to 1 month.
Storage: Store in an airtight container up to 4 days or freeze cookie dough balls up to 1 month.