Gluten-free chocolate cookies! Learn how to make the best chocolate cookies you’ve ever had! You will love these soft and delicious cookies made with oat flour and dutch processed cocoa powder! Easy to make and store for an indulgent anytime treat!
Prep time: 15mins | Cook time: 15mins | Yield: 12 – 14 large cookies
Ingredients:
- 1/3 cup (75g) Unsalted Butter at room temperature
- 1/2 cup (100g) Brown Sugar
- 1/2 cup (100g) Granulated White Sugar
- 1 tsp (5g) Vanilla Extract
- 2 Eggs at room temperature
- 2/3 cup (60g) Oat Flour (if you are celiac, make sure to use certified gluten-free flour)
- 2/3 cup (60g) Unsweetened Cocoa Powder
- 1/4 tsp (1g) salt
- 1/2 cup (80g) Chocolate Chips
Video:
Directions:
- In the bowl of an electric mixer, place the butter, brown sugar, granulated sugar, and vanilla. Beat until soft and creamy, scraping down the sides of the bowl when necessary.
- Add the eggs, one at a time, beating until well combined.
- Sift the oat flour, cocoa powder, and salt over the mixture. Add the chocolate chips and stir with a spatula until well combined. The dough will have a thick brownie batter consistency.
- Refrigerate the dough for about 30-40 minutes.
- Line a large baking sheet with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C). Portion the dough using a 2-tablespoon sized scoop and place the dollops onto the prepared baking sheet. Space them at least 4 inches apart to allow for spreading.
- Bake for about 12 to 15 minutes. Let the cookies cool and set for a few minutes before removing them from the parchment paper.
- Store them in an airtight container at room temperature for up to 5 days.
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