Oat Flour Chocolate Chip Cookies

• servings: 16 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

113g or ½ cup butter (cold is fine)

200g or 1 cup dark brown sugar

1 large egg

250 g oat flour (about two cups)

¾ teaspoon baking soda

½ teaspoon fine sea salt

1 teaspoon pure vanilla

150 g dark chocolate (chopped)

Directions

In a heatproof bowl melt the butter fully. Add the sugar, baking soda, salt and vanilla and whisk really well – at least 2 full minutes.

Add the egg and whisk for another 2 minutes. You’ll see the mixture turn shiny and smooth.

Add the flour (measuring it with a scale is preferred) and whisk to combine. Fold in the chunks of chocolate.

Cover the bowl with plastic wrap and set aside for 2 hours, at room temperature. This is to allow the oat flour to hydrate and the mixture to bind. If you bake it too early the cookies will spread too much.

Preheat the oven to 350 F and line two cookie sheets with parchment paper. Using a cookie scoop, portion the dough into 1.5 tablespoons. Roll the dough balls between your palms to smooth them over. If you like you can stick some extra chunks of chocolate on top (press them in a little) so they are prominent when they come out of the oven.

Bake the cookies for 10 minutes.