A few days ago I was making cocoa brownies, but when they were half-baked, I decided I need something more to munch on and serve anyone who comes by my house, so I decided to make some chocolate “chip” cookies, remembering that I bought some chocolate discs in M&S and needed to use them before I managed to eat them :) I creamed the margarine, added sugar and egg and opened the cupboard only to find out that there is no flour left. No wheat flour, that is – there was potato flour, corn flour, buckwheat flour… And oat flour.
Some time ago I made cookies with some of wheat flour replaced by oat one and they turned out to be a great hit among family friends, so I decided to give 100% oat flour a try, and it was a very good decision.
If you’re looking for crunchy cookies, it’s not what you want. These cookies are chewy and very, very soft. Not exactly as moist as undercooked wheat flour dough, but it’s still a very interesting texture, and together with the half-melted chocolate, they make a perfect mix – and the great thing is, they’re gluten-free (and dairy-free, if you use dairy-free chocolate), so most of the folks out there should be able to eat them. There is also this richer, nutty undertone to the flavor, making the cookies unusual and maybe a tad sophisticated, so it’s a perfect twist on the classic that I definitely recommend to everyone!
oat flour chocolate chip cookies
350 g oat flour (make sure there are no additives that would contain gluten!)
200 g margarine (softened butter is okay)
300 g sugar
1 egg
1 tsp baking powder
salt
chocolate chips (about 200g, use dairy-free for dairy-free cookies)
cream the margarine with sugar, add egg, mix until smooth
add the flour sifted with a pinch of salt and baking powder, mix until there are no flour lumps, with a mixer or with your hands – the dough will be stickier than “normal” cookie dough, that’s ok
scoop about 1 tbsp portions onto a baking tray – the dough will be sticky, so help yourself with slightly wet fingers or a smaller spoon
press 3-4-5 chocolate chips into the dough balls
bake in an oven preheated to 200C for 8-9 minutes, until the edges are golden brown
remove from the baking tray when they’ve cooled down for 5-10 minutes – the cookies are very soft, so remember to be careful and delicate!
Chewy cookies?!! They look heavenly. I have never tried using oat flour, but perhaps I should venture down that path, yes? Niko I hope you are doing very well!!
ReplyDeleteI like the information that you submit into this blog
ReplyDeletei made these and they did not work out! flattened out completely in the first 2 min, but the edges still managed to burn and the middle stayed raw!it was like cutting up a very thin cookie brownie tray... they tasted good but looked terrible
ReplyDeleteSounds like the oven temperature was too high, it may vary from oven to oven. Maybe if you tried 180-190C it wold turn out better. Also, oat flour can be tricky so if you feel the dough is too wet it shouldn't hurt t add a tablespoon or two more of flour, they shouldn't flatten out that quickly then. Hope that helps!
Deletethis information so interesting, thank you
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