This post may contain affiliate links. Read our disclosure policy.

These oat flour chocolate chip cookies have a thick center and chewy edges—making them the ideal cookie for both soft and crispy cookie lovers. They’re gluten-free, nut-free and easy to make! And they’re easy to freeze, so you can have warm and gooey oat flour cookies on demand.

Learn how to make oat flour for this recipe and others like oat flour pancakes and oat flour banana bread.

fresh baked oat flour cookies cooling on a baking sheet
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Please enable JavaScript in your browser to complete this form.

If you know me well, you know there is one dessert I can never pass up. And that’s classic chocolate chip cookies. Our chocolate chip pudding cookies are famous on the internet and we always have a batch of coconut flour cookies in the freezer ready to bake.

Become an Oat Flour Cookie Expert

Consider this your ultimate guide to making oat flour cookies. By the time you finishing reading you’ll know:

  • How to make them dairy-free (or vegan).
  • How to make (and weigh) your own oat flour.
  • Tips for making them look as good as they taste.
  • A shortcut to trim down the chill time.
  • What the recipe should look like at each stage.
  • How to freeze the cookies before and after they’re baked.

Why I Love these Cookies (A Quick Rundown)

They’re gluten-free and nut-free and have crispy edges and soft centers just like classic chocolate chip cookies. You’re especially going to love this recipe if you love flourless oatmeal chocolate chip cookies!

Baking with oat flour is super simple and usually requires one type of flour, compared to other gluten-free desserts. On top of that, here’s what makes them so great:

Molly’s Recipe Rundown

  • The flavor is incredible—thanks to the subtle nutty oat flavor.
  • Easy to make (one bowl and no mixer!)
  • They’re thick in the middle with chewy edges.
  • The same gooey texture as a regular chocolate chip cookie!
  • Gluten-free, nut-free, and a dairy-free options (I tested them all ways).
  • Easy to customize with nuts, cranberries, white chocolate chips, etc.
  • Would I make this again? Yes times a thousand.

Want more gluten-free cookies? Make these flourless monster cookies or try these gluten-free chocolate crinkle cookies when a chocolate craving strikes.

Ingredients and Brands I Love

Here are the simple ingredients for the best oat flour cookies. I’ll cover my favorite brands and where I purchase them! Jump down to the recipe card for exact measurements.

oat flour, brown sugar, chocolate chips, egg, butter, vanilla, baking soda, and salt on a countertop
  • Butter: unsalted butter is best so you can control how much salt is in the recipe. We also tested these with Myokos vegan butter and they turned out great. You can use coconut oil too.
  • Brown sugar: make sure to pack it well when you measure. You could also swap in coconut sugar for a refined sugar free option. They will be a little bit darker if you do.
  • Egg: you just need one egg for this recipe. Use a room-temperature egg for the best results because it will emulsify better. You can use a flax egg or Just Egg if you’re vegan. 
  • Vanilla extract and salt for flavor
  • Oat flour: We used Bob’s Red Mill gluten free oat flour, but you can also make your own)
  • Baking soda: this reacts with the acid in the brown sugar and helps the cookies rise in the oven.
  • Chocolate:  I love them with big pools of chocolate chunks. I’ve tested these cookies with Enjoy Life Dark Chocolate, LIly’s chocolate, Nestle chocolate chips. I also love Hu Kitchen chocolate bars to chop.

Can I Make My Own Oat Flour?

You can make homemade oat flour if you have rolled oats on hand. Simply put them in a food processor or high-speed blender and pulse until it turns into a fine powder, like all-purpose flour (by the way , you can’t swap the oat flour for all purpose flour—they’re very different).

You can view our detailed tutorial on how to make oat flour for a full recipe and photos. As long as you blend it really well, both are great options.

Keep in mind: You should totally be weighing your ingredients anyway, but it’s critical if you make your own oat flour. You need 198g of homemade oat flour for this recipe.

Welcome to My Kitchen—Let’s Make these Cookies (Step-by-Step)

Here are the exact steps of the recipe and what it should look like. Jump down to the recipe card for the full, printable recipe.

Mix Wet Ingredients

Melt the butter in the microwave in 30 second increments (so it doesn’t explode into a greasy microwave mess!). Whisk in the sugar, vanilla, and egg.

Dairy-free? Use vegan butter (I like Myokos).

melted butter, brown sugar, egg, and vanilla whisked in a glass bowl

Dry Ingredients 

Stir the oat flour, baking soda, and salt into the wet ingredients.

oat flour cookie dough in a glass bowl with a rubber spatula

Add the Chocolate and Chill

Fold in the chocolate chips (highly recommend chocolate chunks too). Cover the dough and chill it in the fridge for at least 1 hour or up to 3 days.

Need a shortcut? Scoop the cookie dough balls first, then throw them in the freezer for 20 minutes.

oat flour cookie dough balls on a parchment lined baking sheet

Bake to Gooey Perfection

Use a medium cookie scoop to scoop out the dough then bake on a large baking pan lined with parchment paper. Bake cookies for 8-10 minutes, until the edges and top are just set.

Success tip: press extra chocolate chips (or chunks) into the tops of the cookies straight out of the oven.

oat flour chocolate chip cookies cooling on a baking sheet

Expert Tips

  • Weight your oat flour, especially if you make it homemade.
  • Short on time? Throw the dough in the freezer for 20 minutes.
  • Save some chocolate chunks for the top of the cookies when they’re baked. It makes them look so pretty!
  • Bake one baking pan at a time (this is true for all my cookie recipes)
  • Use room-temperature egg for best results.
  • Get creative with mix-ins like walnuts, pecans, white chocolate and macademia nuts, or M&Ms, or even almond extract and sprinkles (funfetti!).
picking a half eaten oat flour cookie up from a sheet pan

Storage and Freezing

Store cooled cookies in an airtight container at room temp for 5 days or in the fridge for 1 week.

Freeze baked cookies: store them in a ziplock bag for up to 3 months. Thaw overnight in the fridge and let them come to room temperature before eating or warm them in the oven or microwave.

Freeze cookie dough: scoop the cookie dough (no need to chill) and place on a sheet pan. Flash freeze for at least 30 minutes then transfer the dough balls to a bag. Flash freezing ensures they don’t”t stick together. Bake right from frozen (just add 1-2 minutes to the bake time).

FAQs and Reader Feedback

The overall reader sentiment in the comments are very positive! Here’s what someone said about these oat flour cookies. Keep reading for a few tips and some of my feedback after going through the comments.

They spread beautifully in the oven with crispy edges and a gooey middle. Will definitely make again!! 😊 🍪

Are oats gluten-free?

Oats are gluten free! But they can sometimes be processed in a facility that produces ingredients with gluten. If you are celiac, check the label for “certified gluten-free” to be sure. My favorite brand is Bob’s Red Mill gluten-free rolled oats.

Do I have to chill the dough?

Chilling the dough helps develop a richer flavor and keeps them from spreading. If you’re short on time you can technically skip this, but they won’t be as thick. You can also throw the dough in the freezer for 20-30 minutes.

Can I make them vegan (egg-free)?

You need a binder with oat flour, or the cookies will be crumbly. The egg is that for this recipe, however, there is only one. I haven’t tested this, but you should be able to use a flax egg or egg replacer without a problem. Use plant-based butter as well. Let me know if you try this!

Can you substitute oat flour for white flour?

You can’t swap oat flour for white flour in a 1:1 ratio because the protein and gluten structures are different. I always recommend using a recipe that calls for the specific type of flour you’re looking for. Check out our chocolate chip pudding cookies if you want a chocolate chip cookie with white flour.

Want them less sweet?

A few comments said they’re a little too sweet for their taste. This is a personal preference, but you could reduce the amount of brown sugar. Note: I haven’t tried this, so I don’t know how this will affect the final baked cookie.

two stacked oat flour cookies on a baking pan
Tap stars to rate!
4.91 from 10 votes

Oat Flour Chocolate Chip Cookies

Prep: 10 minutes
Cook: 8 minutes
Chill Time:: 1 hour
Oat flour chocolate chip cookies have a crispy edgy and soft and chewy center. They’re gluten-free, nut-free and easy to make!

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 16 cookies


  • 1/2 cup unsalted butter or vegan butter room temperature
  • 1 cup light brown sugar packed (can sub coconut sugar)
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/4 cups oat flour (I used Bob’s Red Mill gluten-free oat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semi sweet chocolate chips (chopped chocolate chunks, or both)


  • Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
  • Place the butter in a medium microwave-safe bowl and heat in 30 second increments on high until it’s melted. Whisk in the brown sugar, vanilla and egg until no streaks of yellow from the eggs are left.
  • Add the dry ingredients including, oat flour, baking soda and salt to the wet ingredients and stir with a rubber spatula until combined.
  • Fold in the chocolate chips. Cover the dough and chill it in the fridge for at least 1 hour or up to 3 days. If you’re like me and forget about this step and need them quickly, place the dough in the freezer to shorten the chill time.
  • Scoop the chilled cookie dough out onto a baking sheet using a medium cookie scoop, or a heaping tablespoon, land bake in the pre-heated oven for 8-10 minutes. Allow the cookies to cool on the pan for 2-3 minutes then carefully transfer them to a wire cooling rack to cool completely.
Last step! If you make this, please leave a review letting us know how it was!


Dairy free: swap the butter for vegan butter and use dark chocolate chips/chunks
Vegan: follow the same instructions as above, but swap the egg for a flax egg or 3 tbsp of Just Egg.
Storage: store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Freeze the dough: scoop the cookie dough out into balls then place on a baking sheet and flash freeze for 15 minutes and transfer to a bag or container and freeze for up to 3 months. Bake right from frozen, adding 1-2 minutes of bake time.



  • Baking Sheet
  • Parchment paper or silpat mat


Serving: 1cookie | Calories: 111kcal | Carbohydrates: 21.9g | Protein: 2.6g | Fat: 1.6g | Cholesterol: 11.6mg | Sodium: 49.5mg | Fiber: 1g | Sugar: 12.3g | Vitamin A: 5IU

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Julia says:

    5 stars
    This is the first recipe of yours that I have tried and it was PHENOMENAL! The only change I made was subbing vegan butter for the regular butter. I chilled it for about 1.5 hours and it was perfect. They spread beautifully in the oven with crispy edges and a gooey middle. Will definitely make again!! 😊 🍪

    1. Molly Thompson says:

      Thanks Julia! We love this one too! Try our new oat flour pancakes if you love this one! Thanks for taking the time to rate and share!

  2. Chantel says:

    4 stars
    This recipe is excellent however very sweet. I am going to remake it with less sugar. Also the bake time I extended by 5-10 mins and cookies were to perfection.

    1. Molly Thompson says:

      Thanks, Chantel! Just keep in mind less sugar will likely change the structure of the cookies!

  3. Angie says:

    5 stars
    This recipe got a 9/10 from a very picky, non-gluten free friend and a 10/10 from me. The texture of these cookies is just right, chewy middle and mildly crispy outside. I used Bob’s Red Mill GF oat flour and probably way too many Ghirardelli dark chocolate chips.

    1. Molly Thompson says:

      Thank you!

  4. cc says:

    hello! do you have the measurements in grams?

  5. D’Naye says:

    5 stars
    These are so good! And they stay soft! Me and my husband follow a wheat free diet but he’s also allergic to all nuts so it’s hard to find recipes without almond flour.