I’m not, for even a second, going to claim these are world’s best or perfect, because my taste in chocolate chip cookies is finicky. Finicky as, yeah. BUT I’ve stuck by these for over three months so we are definitely serious.
So, here’s what these have going for ’em:
Made from 100% whole-grain oat flour, they are probably as healthy as you are going to get and still be left with a bona fide chocolate chip cookie. They are dairy-free, egg-free, annnnnd even gluten-free (be sure to use gluten-free oat flour).
They also have options: I like the thin + chewy pairing (today, at least) but they can certainly be thick + chewy, just follow the tips in the directions.
Flaky sea salt is option but highly, highly recommended.
I’d love to take credit for this recipe, and I sort of can, only because I totally misread the original recipe, but I still want to give it a shout-out or we wouldn’t be here today. Kind of like when I worked as a baker and nobody could understand why my scones were THE BEST EVER until I had to admit I’d misread the recipe and added double the amount of butter. And I’d been doing it for months. I mean, WORSE MISTAKES HAVE BEEN MADE.
To make the cookies a thicker–just give them some extra mixing time to incorporate more air + body into the dough.
Pet peeve: having to flatten cookies before baking. No need here! Scoop and go. Strategically place a few chocolate chips on top to ensure picture-perfect beauties, and add a pinch of flaky salt.
Take it from me (and see above), I am not a big fan of following recipes…but to ensure the best results, I wouldn’t stray too far unless you are in the mood for adventure. Chia-egg naysayers, I am looking at you: the chia egg gave the best texture as oat flour can be crumbly. None of the other egg substitutes trialed yielded the same chewiness.
For this recipe I used Bob’s Red Mill gluten-free oat flour (I buy the 25 lb bag to save money, just $2.35ish/lb), Maldon flaky sea salt (which I’m pretty sure I could eat by the spoon), and these chia seeds (which I ground in a coffee grinder).*
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New-Fashioned Chocolate Chip Cookies
- 1/2 cup coconut oil refined
- 1.5 Tablespoons water room temp
- 3.5 Tablespoons neutral oil like sunflower or grapeseed
- 1 cup brown sugar light preferred
- 3/4 cup white sugar
- 2 chia eggs 2 Tablespoons ground chia mixed with 6 Tablespoons warm water, let stand two minutes
- 1 Tablespoon vanilla
- 265 grams oat flour
- 1/2 teaspoon baking soda scant
- Pinch salt
- 8 ounces semi-sweet chocolate chips
- Extra chocolate chips
- Flaky sea salt
- Preheat oven to 350F, and line baking sheets with parchment paper.
- Combine coconut oil, water, neutral oil, and sugars in bowl of stand mixer. Mix together with paddle attachment for 1 minute for thin cookies, or 3 minutes for thicker cookies. It should gain body and look much like creamed butter/sugar. Add chia egg to mixture and beat another 1 minute, or 2 more minutes if you are going for thicker cookies. Add vanilla and incorporate.
- Pour in oat flour, baking soda, and salt. Mix briefly to thoroughly blend, or mix for 1 minute for thick cookies. Stir in chocolate chips with spatula. If dough seems thin, let stand 5-10 minutes as oat flour will absorb liquid.
- Divide dough by tablespoons or 2-3 tablespoon scoop for big cookies. Space cookies about 3 inches apart, or 4 inches for larger. Arrange a few extra chocolate chips atop mounds of dough and sprinkle with flaky salt. Bake for 10-11 minutes for tablespoon-size cookies, or about 13-14 for larger cookies. Cookies will puff in the oven, but fall as they cool. Remove from oven and let cool 5-10 minutes before transferring from pan.
- These cookies are whole-grain and will dry out so store in air-tight container; they stay fresh about 3-4 days.
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