Oat Flour Chocolate-Chip Cookies

These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.

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  • 1 stick butter or margarine, softened (4 oz.)
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 1/4 cups gluten-free oat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon, optional
  • 3/4 cup chocolate chips


  1. Preheat oven to 350°F.
  2. Cream butter and sugars with electric mixer in large bowl until smooth. Add egg and vanilla; beat until smooth.
  3. Combine oat flour, baking soda, salt, and cinnamon (if using) in separate bowl; add to butter mixture, and mix well with electric mixer. Fold in chocolate chips with spatula or wooden spoon.
  4. Drop dough in 1-tsp.-size balls 2 inches apart on ungreased baking sheet.
  5. Bake about 10 minutes (until the edges start to brown).

Nutrition Information

  • Calories 131
  • Carbohydrate Content 18 g
  • Cholesterol Content 18 mg
  • Fat Content 7 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 4 g
  • Sodium Content 113 mg
  • Sugar Content 12 g