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Oat Flour Double Chocolate Cookies Recipe

★★★★★

4.4 from 107 reviews
  • Author: Matteo
  • Total Time: 26 minutes
  • Yield: 20 servings 1x
  • Diet: Vegetarian

Description

Deliciously rich and chewy double chocolate cookies made with wholesome oat flour, cocoa powder, and a hint of instant coffee to enhance the chocolate flavor. These cookies are studded with chocolate chips and topped with a sprinkle of sea salt flakes for the perfect balance of sweet and salty in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups oat flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp instant coffee

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Add-ins and Toppings

  • 3/4 cup chocolate chips
  • Sea salt flakes (for sprinkling)

Instructions

  1. Preheat the oven: Preheat your oven to 350℉ (180℃) and line baking sheets with parchment paper to prevent sticking and promote even baking.
  2. Mix dry ingredients: In a large bowl, whisk together oat flour, cocoa powder, baking soda, salt, and instant coffee until evenly combined. Set this mixture aside.
  3. Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, cream the unsalted butter, brown sugar, and granulated sugar together on high speed until the mixture is pale and fluffy, about 2-3 minutes.
  4. Add egg and vanilla: Scrape down the sides of the bowl with a spatula, then add the egg and vanilla extract. Beat on medium speed until fully incorporated.
  5. Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients. Beat on low speed just until combined, taking care not to overmix to keep the cookies tender.
  6. Fold in chocolate chips: Add most of the chocolate chips into the dough, reserving some for topping, and gently fold them in with a spatula until evenly distributed.
  7. Portion dough: Use a 1.6 inch (4 cm) ice cream scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Top with chocolate chips: Press a few reserved chocolate chips onto the top of each dough ball for a decorative, melty effect after baking.
  9. Bake: Bake the cookies for 9 to 11 minutes until the edges are set but the centers remain soft. Ovens may vary, so watch closely past the 9-minute mark.
  10. Add sea salt: Immediately upon removing the cookies from the oven, sprinkle sea salt flakes over the warm cookies to bring out the chocolate flavor and add a gourmet touch.
  11. Cool: Let the cookies rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring perfect texture.

Notes

  • Make sure not to overmix the dough to avoid tough cookies.
  • Using instant coffee enhances the chocolate flavor without adding a coffee taste.
  • Oat flour may be substituted with all-purpose flour if necessary, but the texture will differ.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For a vegan version, substitute butter with coconut oil and egg with a flax egg.
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: double chocolate cookies, oat flour cookies, chocolate chip cookies, easy dessert, baked cookies, gluten free option

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Find it online: https://todayplates.com/oat-flour-double-chocolate-cookies-recipe/