Toasting the oat flour first is the secret here — it knocks out the raw, starchy edge and leaves behind a warm, nutty flavor that makes this dough taste like something you're meant to eat straight from the bowl. Butter creamed with brown sugar and a touch of granulated sugar whips up light and fluffy, giving the base that classic melt-in-your-mouth softness before the cooled flour folds in for a smooth, cohesive texture with zero dry streaks. A generous fold of chocolate chips throughout means every spoonful gets its share of gooey pockets. Since there's no baking required after mixing, you get all the nostalgic cookie dough experience without worrying about what's typically cracked into the bowl to bind it. Scoop it straight from the bowl or chill it in an airtight container for up to five days when the craving strikes again. It's an easy, no-fuss treat that fits neatly into an egg free kitchen.
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Spread the gluten free oat flour in an even layer on a rimmed baking sheet. Bake at 350°F (175°C) for 5 minutes, until the flour smells lightly toasted and feels dry to the touch. Remove from the oven and let cool completely on the pan, about 15 minutes, before using.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
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