Yes - heaven is foreal.
I could eat these for breakfast....lunch....dinner.....
I could eat them all day. Why? Because they're gluten free!
I know - and you can't even TELL.
I made my own oat flour - which is super simple to do.
You take however much flour and sub with oats instead. Put them in a food processor and pulse until powder.
Boom - oat flour.
Tip - I used quick oats.
The chocolate chunks - they get me every time.
I don't know what it is - maybe it's because they seem more delicious with chunks of chocolate instead of morsels.
I mean come on.
One of the prettiest things i've seen.
I always ALWAYS top my cookie with whatever is mixed in the batter. It makes for a prettier cookie after baking.
See what i'm sayyyyyyyin?
Salt is the best thing to pair with chocolate. It's a legend. So salt yo cookies!!
This makes about 24 cookies (can very depending on scooper used)
In a large bowl - combine the butter, vanilla, coffee and sugars. Blend until creamy - add in the egg and blend until whipped. The mixture will be light and fluffy.
Next add in the oat flour and baking soda and mix until just combined.
Fold in the chocolate chunks - don't use the mixer.
Pre-scoop the cookies onto a baking sheet or plate using a 1 inch ice cream scoop (or spoon it) and chill in the fridge for 1-2 hours, until firm.
When ready to bake - preheat oven to 350 degrees and line a large baking sheet with parchment paper. Take out your chilled pre-scooped cookie dough.
Place your cookie dough balls evenly on the baking sheet (you don't want them to bake into each other) and bake for 10-14 minutes. Just until the bottom is lightly browned but the top is still a bit raw - they will firm up.
When you take the cookies out - top immediately with a little sea salt and let cool for 10 minutes.