Hey Sweet Friends,
I hope this letter finds you well. I originally posted this recipe in my newsletter a few weeks back, but thought i’d put it here as well for those who may have missed it.
These Oat flour, vanilla bean, and chocolate chip cookies, are inspired by Claire Ptak’s from her violet bakery cookbook. I’ve been cooking my way through her book to learn more and grow as a baker. She uses Kamut flour which I didn’t have access to, so I experimented with oat instead. Which I thought gave the cookie a real bite. Also, adding an extra egg yolk makes these cookies have a moist texture, which helps as they are naturally gluten free.
Below is the recipe.
PS I've also posted a step by step on instagram, a little how to cook along. It's saved in my highlights under the "cookie recipe" you're interested in that sort of thing.
With love,
Nicole
RECIPE |
Oat flour, vanilla, + chocolate chip cookies ( originally adapted from Claire Ptak violet bakery cookbook)
INGREDIENTS:
- ½ cup melted unsalted butter
- 1 cup oat flour
- ½ cup all purpose GF flour ( i used king arthur brand)
- ½ tsp fine kosher sea salt
- ¾ tsp baking powder
- ½ tsp xanthan gum
- ⅔ Cup coconut sugar
- 1 TBSP light brown sugar
- 1 whole egg plus 1 yolk at room temp
- 1 vanilla bean pod, seeds scraped out
- 1 tsp vanilla extract
- 3 ½ oz semi sweet chocolate chips
- 3 ½ oz chopped or broken up good quality dark chocolate (70-85%)
- A pinch of flaky Maldon sea salt
Method:
- Line a baking sheet with parchment paper. Preheat the oven to 320F convection bake. Have your middle rack available.
- In a large bowl, whisk all the dry ingredients, except malton salt.
- In another large bowl, whisk the melted butter and the sugars until slightly pale cream and almost frothy. (be sure not to over whisk ) Add the eggs, vanilla, vanilla beans, and mix until combined.
- Pour your wet ingredients over your dry and whisk them together until a batter forms. You can also use a wooden spoon to do this too. The dough should be medium wet but slightly stiff. With a wooden spoon fold in your chocolate bits and chips.
- Spoon out golf ball sized dough balls on your baking sheet making 12. do your best to have all the same size. Bake for 15 min.
NOTE: (they should be golden on the bottom when done, the tops may look under baked. If not pop in for another 3-5 min) When out of the oven push down on your cookies with metal spatula, the chocolate will be gooey and gorgeous. Top with a sprinkle of maldon sea salt. Enjoy with milk of choice!
