Soft, chewy and naturally gluten free Oat Flour Chocolate Chip Cookies have the best buttery crisp edges with a gooey center. They are easy to make with whole grain oat flour and taste delicious!
Table of contents
There is nothing better than a warm cookie fresh out of the oven and these oat flour chocolate chip cookies are buttery, gooey, and oh so good!
If you have never baked with oat flour, you are in for a real treat! I recently started using it and am in love with the chewy texture of these delicious cookies! Plus they are both gluten free and nut free. You should also try these oat flour brownies.
Wholesome oat flour is a healthier option for baking as it’s higher in fiber and protein than white flour. If you love oatmeal cookies, you will love making these!
Whether you eat your oat flour cookies warm or dunked into a cold glass of milk, you will love this version of the classic.
Why You’ll Love This Recipe
- Quick and easy: You do not need to chill or refrigerate the cookie dough. Plus, out of all the gluten free flours, this one is so easy to work with.
- Classic flavor and texture: Soft and chewy with crisp edges and subtle oatmeal taste.
- Nut free: These oatmeal flour cookies do not contain any almond flour.
- Gluten free cookies: They are also gluten free when using certified gluten-free oat flour.
- Decadent: A crave worthy delicious cookie that is rich tasting with dark chocolate chips. Yum!
Ingredients and Notes
Oat flour chocolate chip cookies contain 8 simple ingredients and all the classic taste of traditional chocolate chip cookies.
- Unsalted butter: You will need room temperature butter. To soften butter, just leave it at room temperature for 3-4 hours. To speed up softening, cut it up in cubes. If you use salted butter, omit the salt called for in this recipe.
- Sugar: Cookies need sugar for those crisp edges. I prefer granulated cane sugar.
- Egg: One large egg is needed for binding ingredients. I have not tried to make vegan cookies, but you might be able to use an egg replacer.
- Pure vanilla extract: Gives these that classic cookie taste we love.
- Oat flour: This flour is made from ground up oats. While you can make homemade oat flour, I prefer store-bought oat flour just because it’s more convenient but twice more expensive. You will need 2 cups or 225 grams, which is super important. See below for more information.
- Baking soda: Gives the cookies a slight rise.
- Dark chocolate chips: These or dark chocolate chunks make these the best oat flour cookies recipe as it adds such rich taste and decadence!
- Butter: For dairy free cookies, try a dairy free butter, either Miyoko’s or Earth balance buttery sticks would be best. Coconut oil will result in crispier cookies with a cakey texture.
- Egg: You can either use one flax egg or substitute 1 egg for 1/4 cup applesauce plus an additional 1/4 cup oat flour. Warning, I have not tried!
- Sugar: Coconut sugar can be used but cookies will be more cake like in texture. Light brown sugar or brown sugar may work, but cookies will be darker in color. White sugar is perfect!
- Chocolate chips: While I love dark chocolate chips, you can use mini chocolate chips, milk chocolate chips, dairy free chocolate chips, white chocolate chips, or even butterscotch chips.
- Additions: Add chopped nuts like pecans, walnuts, or dried cranberries.
How to Make Oat Flour
You can make your own oat flour by grinding rolled oats in a high speed blender or food processor. You must sift homemade oat flour through a fine mesh strainer, then measure it on kitchen scale to ensure you have two cups of oat flour.
I have tested this recipe with unsifted homemade oat flour and they were just puddles of butter, sugar and chocolate chips.
Here is a quick tutorial how to make oat flour at home. It is actually twice cheaper than store-bought!
Homemade Oat Flour vs. Store Bought
Oat flour that is purchased will have a fine powder texture that can be hard to replicate at home. If you do try your hand at making it, as mentioned above be sure to strain it so you don’t have larger pieces which will change the amount of oat flour used.
How to Make Oat Flour Chocolate Chip Cookies
Chocolate chip cookies with oat flour do not require any chilling! Just make the dough, bake, cool, and enjoy.
- Cream butter and sugar: In a large mixing bowl, add softened butter and sugar. Beat with an electric mixer on medium speed until creamy. Next, add egg and vanilla extract, and continue to beat until combined. You can also do so in a bowl of stand mixer with paddle attachment.
- Add dry ingredients: Add baking soda, salt, and oat flour then beat until your cookie dough forms. Fold in 1/2 cup chocolate chips.
- Scoop dough and bake: Using medium 1 ounce (2 tablespoons) cookie scoop, roll oat flour cookie dough into balls, and place on prepared baking sheets 2-3 inches apart as cookies do spread. Bake cookies for 10-12 minutes then remove while they appear under baked and are still light in color.
- Cool: Let cookies cool on a cookie sheet for 15 minutes before transferring onto a cooling rack to cool more.
- Room temperature butter: Softened butter is a must for this recipe. Not only it creams better with sugar, melted butter or cold butter will make this cookie recipe a fail. You can quickly soften it in a microwave on Soften setting.
- Weigh flour: Weighing your flour with a small kitchen scale will give the most accurate results. For this recipe, you will need 2 cups of oat flour which for me weighs 225 grams. Many other recipes, claim 225 grams is 1 3/4 cups of flour, which was not the case for me. So, I highly recommend to weigh your flour just in case or trust my 2 cups measurement. I tested recipe with 1 3/4 cups flour and cookies spread way too much.
- Don’t overbake: Otherwise you will have crispy cookies rather than soft.
- Handle with care: These cookies are fragile right out of the oven, but as they cool on the pan they will firm up.
- Bake some later: Make fresh baked cookies anytime by freezing cookie dough balls. When ready to bake, let the balls stand at room temp while oven preheats, then bake adding 1-2 minutes to the baking time if needed.
Store oat flour cookies covered in an airtight container at room temperature up to 5 days. They do dry out because oats are more “thirsty” than wheat.
Freeze in a resealable plastic bag or container for up to 3 months. Thaw on a counter for a few hours.
It’s not a simple 1:1 substitution. All purpose flour is heavier than oat flour, so when you are trying to substitute one for the other, you will need to use more oat flour.
The easiest way to know how much flour to use, is to measure by weight. If a recipe calls for 225g regular flour, weighing 225g oat flour on your kitchen scale will be accurate as you will need more volume of your oat flour to get the same weight.
No. I tested this oat flour cookie recipe 4 times by chilling the dough in the fridge and in a freezer. If you use softened butter as per recipe, you don’t have to chill the cookie dough.
However, if you want thicker cookies, feel free to chill the dough for 30 minutes to overnight. When baking, i would press slightly on the cookie dough balls or keep them as is for a very thick and small cookie.
These melt-in-your-mouth oat flour chocolate chip cookies have the best buttery texture reminiscent of classic chocolate chip cookies. They do have a very slight taste of oats and the best gooey center with crispy edges. Even the toughest cookie critics will approve of these!
Don’t over bake your cookies! Remove your cookies from the oven while they still seem under baked in the middle. They will continue to bake and firm up while cooling.
More Oat Flour Cookie Recipes
Oat Flour Chocolate Chip Cookies
- Preheat oven to 350 degrees F and line 2 cookie sheets with unbleached parchment paper. In a large bowl, add butter and sugar, and beat with an electric mixer until creamy. Add egg and vanilla extract, beat until combined.
- Add baking soda, salt, flour and beat until cookie dough forms. Add 1/4 cup chocolate chips and stir with a spatula.
- Scoop dough with medium cookie scoop (1 oz size) or a heaping tablespoon and roll into balls, and place on prepared baking sheets 2-3 inches apart. Cookies do spread.
- Bake for 10-12 minutes and remove while cookies appear underbaked, puffy and light in color. Let cookies cool on a baking sheet for 15 minutes before transferring onto a cooling rack to cool more.
- Store: Store in a container for up to 5 days. Oat flour cookies dry out fast.
- Freeze: Bake, cool cookies completely, place in a resealable plastic bag or container and freeze for up to 3 months. Thaw on a counter for a few hours.
- *Oat flour: I used Quaker oat flour. You will need 225 grams which for me consistently is 2 cups. Weigh on scales to be sure!!! You can make homemade oat flour by grinding oats in a high-speed blender and not food processor. You must sift it through the fine mesh strainer otherwise cookies will not turn out!
- Sugar: I recommend white sugar. I tested coconut sugar and cookies were a bit more cakey but you can.