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Chocolate Chip Cookies with Oat Powder

Chocolate Chip Cookies with Oat Powder

Chewy and gooey with brittle edges is an advantage of cooking with oats instead of wheat. In order to get the same chewiness with wheat flour you have to use more butter. The chewy gooey to butter ration with oat flour is better. These chocolate chip cookies are packed with healthy gluten free ingredients so you can feel good about serving them. They are a great choice for healthy entertaining. You can also add variety with granola or differentiate textures with cocoa nibs or chunks of chocolate. They are really easy to make and deliciously customizable. For a fun sugar twist sprinkle powdered sugar on top. And wait until you warm one up and put a scoop of ice cream next to it. Brittle, warm chewy gooey, and ice cream.


30 Minutes


Leftover baked cookies can be stored at room temperature in an airtight container.





Oats also possess a high amount of dietary fiber, which is essential for healthy digestion. Due to the high fiber content in oats, it can be said that they have a cholesterol-lowering effect helping to lower the chance of heart disease.



  • 1 whole stick and 2 tablespoons unsalted butter
  • 1/2 cup panela sugarcane
  • 1/2 cup white sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt ( if you like your cookies on the saltier side use a little more)
  • 2 1/2 cups oat powder
  • 10 ounces of chocolate chips

Preparation & Cooking Instructions

  1. Preheat the oven to 350F.
  2. Cream sugars and the butter, add in vanilla and egg. Mix until smooth.
  3. Sift the oat flour, salt, and baking soda together. Pour into the wet mixture. Mix in chocolate chips.
  4. Place into the refrigerator at least 2 hours and/or longer.
  5. Spoon dough onto a baking sheet. Put baking sheet into the oven and set timer for between 9-10 minutes or when edges are slightly golden brown