Oat Flour Choc-Oat-Chip Cookies

Oat Flour Choc-Oat-Chip Cookies


  • ¾ cup butter or margarine, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup gluten-free flour mix (Bob’s Red Mill 1 to 1 mix)
  • 2/3 cup 1000 Springs Mill Oat Flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ cups gluten-free oats (quick or regular, uncooked)
  • 12-ounce package semi-sweet chocolate chips*
  • ½ cup dried cranberries or chopped dried apricots or a combination (optional)



  1. Whisk to thoroughly combine flour mix, oat flour, baking soda and salt; set aside.
  2. In large bowl of mixer, cream butter or margarine and sugars.
  3. Add eggs and vanilla; scrape bottom of bowl and beat well.
  4. Gradually stir in flour mixture, beating until well blended.
  5. Stir in chocolate chips and cranberries and/or apricots (if using).
  6. Drop by rounded tablespoonsful on parchment lined or lightly greased cookie sheet.
  7. Bake in preheated 375o oven for 9 minutes or until set.
  8. Remove to racks to cool.

Makes about 5 dozen cookies.

*gluten-free Flavor improves if you refrigerate the dough for at least 30 minutes before baking.

Adapted from Quaker Oats recipe book