Made from finely ground oats, oat flour gives these cookies a subtly nutty flavor and a delightfully soft texture that practically melts in your mouth. Each bite is studded with dried cranberries and dark chocolate chips. Perfect for lunchboxes, afternoon tea, or a midnight snack, these cookies prove that simple ingredients can create something truly special. Plus, they’re naturally gluten-free when you use certified gluten-free oats—so everyone can enjoy a batch.
Oat Flour Oatmeal Cookies
18
servings15
minutes10
minutesKeep the screen of your device on
Ingredients
½ cup unsalted butter softened to room temperature
½ cup brown sugar
1 egg
1 tablespoon molasses
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon fine sea salt
½ teaspoon nutmeg
1 and ¼ cup oat flour lightly packed and levelled, certified GF if needed
1 and ¼ cup large flake rolled oats certified GF if needed
1/3 cup dark chocolate chips
1/3 cup dried cranberries
Directions
- Preheat the oven to 350 °F. Line two large cookie sheets with silicone mat.
- Cream together butter and sugar in a bowl. Add the egg, molasses and vanilla and mix until well combined. Add the baking soda, cinnamon, nutmeg and salt and combine. Mix in the oats and oat flour until fully incorporated. Fold in your add ins.
- Scoop 1.5-2 tablespoon of dough and place on your prepared baking sheet.
- Bake for 8-11 minutes until the edges are set and very lightly browned. The centers will be soft.
- Let cool on the baking sheet for 10 minutes before using a spatula to move cookies to a wire rack to cool completely.
Notes
- Special thanks to https://thenessykitchen.com/oat-flour-oatmeal-cookies/
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