Double Chocolate Chip Oat Flour Cookies

By now you know I love baking with oat flour: it’s got wonderful flavor (oaty!) but it also does wonderful things to cookie or brownie texture. For cookies it makes them more chewy, for brownies it lends a softer, fudgier texture. These double chocolate oat flour cookies get the benefit of both: the centers are fudgy and brownie-like while the edges have a little rim of crisp to them which gives away to a chewy inner rim. 

Recipe Origins 

The template I started working off for this recipe was this oat flour chocolate chip cookie recipe; first I made room for the cocoa powder by removing some of the flour. I swapped in a half of a cup of the brown sugar for some granulated so we’d get some crispy/chewy edges. 

Also – because this is a double chocolate cookie, I did what I do for my brownies or brownie cookies: warming the butter and sugar mixture, whisking until emulsified, then warming again to bloom the cocoa. The result is a cookie which is double chocolate but borders on an ‘oat flour brownie cookie’. 

Recipe Ingredients 

Oat Flour: store-bought commercial brand oat flour like arrowhead mills or bob’s red mill. I have not had success making oat flour at home (blending rolled oats into a fine powder) so can’t vouch for it myself. 

>>> A note on measuring oat flour by cup: if you measure oat flour by cup the results can vary. While we usually say all purpose flour gently shaken into a 1 cup equals 130g, using this method oat flour will probably be about 115g. This is not enough for the recipe; you need to dip the cup in and pack in the flour. A packed cup of oat flour is about 130g which is more what we need for this recipe. 

Sugar: fine granulated sugar. 

Brown sugar: light or dark is fine. Don’t use organic brown sugar as it does not have enough moisture. 

Cocoa powder: dutch process cocoa. Natural cocoa powder will change the spread, texture and flavor of the cookies. Don’t use black cocoa, this can lead to overspreading. 

Baking soda: this leavens the cookie, check its expiration date. 

Egg: one whole large egg. I’d be curious to do a flax egg for this recipe (1 tablespoon of flaxseed and 2 tablespoons water mixed together, then wait until it’s thickened) so if I try it I will update with that possible (or not) substitution. 

Butter: unsalted butter. I used american style butter here which has a fat percentage of about 80%, if you are using european style (kerrygold is very popular) note that it’s fat percentage is closer to 83% and it might lead to flatter cookies. I might compensate for this by adding another 1-2 tablespoons of oat flour. 

Vanilla: pure vanilla extract. 

Salt: fine sea salt. If using table salt, use half the amount. 

Chocolate: I’ve tried these with semi-sweet chocolate, dark, white and caramelized white. The latter two work best with the darker cookie dough I think but it’s up to you! 

How to Make Double Chocolate Chip Oat Flour Cookies 

Melt the butter in the microwave: until it’s almost but not fully melted (mostly melted). 

Add the sugars, salt and vanilla and whisk very well. 

Return the bowl to the microwave and warm it for just 30 seconds. 

Whisk until the butter and sugar emulsify: it should become shiny. 

Add the cocoa, whisk to just mix it in. 

Again warm the bowl for 30 seconds (this blooms the cocoa). 

Whisk until the mix becomes thick and some of the liquid separates from the mass. 

Add the egg and whisk until smooth. 

Add the flour and baking soda and mix fully (you’ll want to switch to a rubber spatula for this part). 

Then add the chocolate and stir to combine. 

Cover the bowl with plastic wrap to seal and leave on the counter for 20 minutes: this allows the oat flour to start hydrating. 

Then transfer the bowl to the fridge and chill for at least four hours, or overnight. This allows the butter to firm up and the flavors to deepen. Shortening this chill period will lead to spreading issues. 

When ready to bake: preheat the oven to 350 F. Line two cookie sheets with parchment paper (a little grease helps keep the paper in place). 

Scoop 2 tablespoons of dough per cookie, leave space for the cookies to spread. 

Bake until the cookies are spread, the edges are set and the middles don’t look wet: about 12 minutes. 

Let cool briefly on the pan (they will break if moved too soon) then enjoy. 

FAQ & Troubleshooting the Recipe 

Can I make my own oat flour? 

I have had readers make some of my other oat flour recipes with their homemade oat flour (blending rolled oats into a fine powder) so I think it can work but I myself have not had success in getting it as fine as commercial brand oat flour. 

My Cookies Spread Too Much!! 

Cookies spread when: there is not enough flour in the recipe, the dough is too warm, there is too much butter (or you used margarine), the pan was not lined properly, the oven was not at the correct temperature. For these, I strongly advise using a scale to measure the oat flour for accuracy. There is a chill period for the dough (I advise 4 hours but you can go up to overnight) which must be adhered to. 

How to store the cookies? 

Once completely cool, store them in an airtight container at room temperature. For longer storage you may want to freeze them. 

Recipe for Double Chocolate Chip Oat Flour Cookies

Double Chocolate Chip Oat Flour Cookies

Chewy double chocolate cookies made with oat flour. These are gluten free with chewy edges and brownie like centers, packed with chocolate.

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Chill Time: 4 hours hrs

Yields: 12 cookies

5 from 2 votes

Print Recipe Pin Recipe

Ingredients

• 113g or ½ cup unsalted butter overly soft or mostly melted
• 100g or ½ cup fine granulated sugar
• 100g or ½ cup brown sugar
• 1/2 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1 large egg
• 50g or ⅓ cup dutch process cocoa powder
• ½ teaspoon baking soda
• 150g oat flour commercial brand (if measuring by cup amount use 1 packed cup oat flour and an additional 2 tablespoons)
• 100g or ¾ cup white chocolate chopped or chocolate chips, or use caramelized white chocolate

Method

• In a medium sized heat proof bowl add the butter. Set the bowl in the microwave for about 30 seconds to mostly melt it.
• Add the sugars, salt, and vanilla and whisk to combine. Return the bowl to the microwave for 30 seconds then whisk until the sugar and butter come together in one thick, shiny mixture.
• Add the cocoa and whisk to just combine. Set the bowl in the microwave again for another 30 seconds. Whisk until a mass starts to form around the whisk and some of the liquid separates.
• Crack in the egg and whisk until the mix is smooth and shiny. Add the oat flour and baking soda and use a rubber spatula to mix it fully in. Fold in the chocolate.
• Cover the bowl with plastic wrap to completely seal it and leave it on the counter (at room temperature) for 20 minutes. Then transfer it to the fridge to chill for about four hours.
• When ready to bake, you may want to take the bowl out of the fridge 10 minutes early so the dough can soften slightly (it’s easier to scoop). Preheat the oven to 350 F. Line two cookie sheets with parchment paper and scoop the dough onto the pan in mounds of 2 tablespoons per cookie (if you do smaller cookies the bake time will be less - keep an eye on them).
• Bake the cookies until the edges are set, the middles are matte (not wet looking) - this will take about 12 minutes. Let the cookies cool on the tray for at least 5 minutes before moving them.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam

6 comments