Oat Flour Chocolate Chip Lactation Cookie Recipe

I have tried at least four or five different lactation cookie recipes so far and these oat flour chocolate chip lactation cookies are BY FAR the best! They don’t taste different than normal chocolate chip cookies and are super easy to make! The recipe doesn’t make a very large batch, so I’ll double it next time I make them. The measurements below made about 32 cookies for me {including the few cookie dough balls my husband ate before I got them baked}.

I don’t buy oat flour – I just buy old fashioned oats and grind them up in the blender. It’s way cheaper and literally takes 10 or 15 seconds to chop them up into oat flour! My cookies don’t look nearly as smooth as the photo on the original recipe’s website, but they taste amazing! I don’t like the texture of regular oats in my cookies, but these don’t have that texture at all.

Ingredients
1 stick plus 2 tbsp stick butter
½ cup brown sugar
½ cup white sugar
1 egg
1½ teaspoon vanilla
¾ teaspoon baking soda
½ to ¾ teaspoon salt
2½ cup oat flour
1 bag (10 ounces) chocolate chips
2 tbsp (or more) flaxseed meal — I have tried recipes with as little as 2 tbsp flaxseed meal and as much as 1 cup.  You can’t taste the 2 tbsp, but you can definitely taste it at 1 cup.

Instructions
1. Cream the butter with the sugars, add in the egg and vanilla. Mix until smooth. In a separate bowl, mix together the oat flour with the salt, baking soda and flaxseed meal. Stir these dry ingredients into the wet ingredients (note: the dough will be stickier than “normal” cookie dough) and add in the chocolate chips.

2. Refrigerate for at least 2 hours. (I actually put my mixing bowl of dough in the freezer overnight. They were easy to scoop the next day!)

Just for the record – these are too close together and basically bake into one giant cookie – haha!

3. Scoop onto baking sheet and bake in a preheated 350 degree oven for 9-10 minutes, until the edges are slightly golden brown. The cookies spread out quite a bit, so leave them a few inches apart on the sheet. They don’t really look done in the middles after 9-10 minutes, but they harden up once they’re out of the oven so don’t leave them too long! If the dough is frozen when you put them in the oven, bake for 11-12 minutes.

You can download a PDF of the recipe for easy printing.  This recipe was modified from an oat flour chocolate chip cookie recipe at kitchenbelleicious.com/oatflourchocolatechipcookies.

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