Oat Flour Chocolate Chip Cookies

The batch after this one was less flat. Both tasted good.

For the low-FODMAP toddler's impending birthday, we needed some cookies that were safe for him to eat. He reacts badly even to gluten-free flour mixes, so I looked for a recipe with just oat flour. I picked this one from Pinch and Swirl, and it's good! I'm keeping it for the future.

The original recipe said to refrigerate the dough before baking for at least an hour, and up to 3 days. I did just an hour for the first batch (pictured above). The second batch was in the fridge for more like 90 minutes, and those cookies didn't flatten out nearly as much, so I've changed my refrigerating instructions to "at least 90 minutes."

My only other change is that I actually decreased the amount of chocolate chips a bit. It was still plenty!

These cookies have a lot of butter and sugar, but for low-FODMAP purposes, I won't muck with substituting applesauce. We'll stick with the real stuff.

The Recipe: (from Pinch and Swirl, makes about 36 cookies)

3c oat flour

1 tsp baking soda

1 tsp kosher salt

1c butter, room temperature

1/2 c sugar

1c brown sugar

2 eggs

2 tsp vanilla extract

1c chocolate chips

Whisk together oat flour, baking soda, and salt.
In a separate bowl, combine butter and sugar until smooth. Mix in eggs and vanilla extract.
Combine wet and dry ingredients together, and mix in the chocolate chips.
Refrigerate dough for at least 90 minutes.
After cooling, form dough balls on baking sheet. Bake at 375 for 10 minutes.

The Verdict:

Overall grade: A-

Overall reason: NOT HEALTHY, but they taste really good, and they're low-FODMAP.

Time to prepare: 10 minutes to make batter. More like 2 1/2 hours including chilling the dough and baking the batches.

Husband quote: "These are low-FODMAP?? They tasted normal!"

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