These are light and crisp and the chocolate chips shine in the texture of the cookie. You don’t have to call them “wheat free” they just happen to not have wheat in them.
You also don’t have to look for oat flour, you can just whizz some oats until mostly fine in a food processor.
Speaking of food processor, I have also used this cookie as a base for a wheat free banana cream pie.
Banana Cream Pie with Oatmeal Cookie Crust. (click on image to view recipe)
How to Make Oatmeal Wheat Free Chocolate Chip Cookies
INGREDIENTS
Makes about 30 cookies
Prep Time – 20 min
Cook Time – 10 min
- 3 cups (300g) oat flour, or 300g (about 4 cups) rolled oats whizzed in a food processor, not quick or instant
- 2½ cups (240g) rolled oats, not quick or instant
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 cup (227g) salted butter, room temperature
- 1 cup (200g) brown sugar, lightly packed
- 1 cup (208g) cane or granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups (320g) semi sweet chocolate chips
1. Preheat oven to 350°F (180°C)
2. Combine oat flour, rolled oats, cinnamon, and baking soda. Mix well and set aside
3. In a large bowl, beat together butter and sugars.
4. Beat in eggs one at a time, then the vanilla extract.
5. Stir in oat flour mixture, then chocolate chips.
6. Drop by 2 Tbsp. Or use a scoop (#40) on a greased or lined cookie sheet leaving almost 2″ (5cm) between cookies.
7. Flatten slightly.
8. Bake for about 10 minutes.
They will puff up a bit while baking.
Let cool on the baking pan.
Oatmeal Wheat-free Chocolate Chip Cookies
These are light and crisp and the chocolate chips shine in the texture of the cookie. You don’t have to call them “wheat free” they just happen to not have wheat in them.
Prep Time: 20 min
Cook Time: 10 min
Servings: 30 cookies
INGREDIENTS
- 3 cups (300g) oat flour, about 4 cups (300g) rolled oats, not quick or instant
- 2½ cups (240g) rolled oats, not quick or instant
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 cup (227g) salted butter, room temperature
- 1 cup (200g) brown sugar, lightly packed
- 1 cup (208g) cane or granulated sugar
- 2 tsp. vanilla extract
- 2 large eggs
- 2 cups (320g) semi sweet chocolate chips
INSTRUCTIONS
- Preheat oven to 350°F (180°C)
- Combine oat flour, rolled oats, cinnamon, and baking soda. Mix well and set aside.
- In a large bowl, beat together butter and sugars.
- Beat in eggs one at a time, then the vanilla extract.
- Stir in oat flour mixture, then chocolate chips.
- Drop by 2 Tbsp. Or use a scoop (#40) on a greased or lined cookie sheet leaving almost 2″ (5cm) between cookies.
- Flatten slightly.
- Bake for about 10 minutes.
They will puff up a bit while baking.
Let cool on the baking pan.
