• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

What Molly Made

Eat to Feel Good

  • About
    • FAQ
    • Contact
  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Side Dishes
    • Drinks
    • Special Diet
    • Holiday
    • Cooking Method
  • Dinner
  • Lifestyle
    • Travel
    • PCOS
      • PCOS Recipes
      • PCOS Tips + Resources
      • Clean Living
      • FREE PCOS Email Course
    • Home and Decor
    • Mom Life
  • Cookbook
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Special Diet
  • PCOS
  • Appetizers
  • Snacks
  • Holiday
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dessert » Cookies

    Oat Flour Chocolate Chip Cookies

    Updated: March 21, 2023 | Published on: May 26, 2022 - Molly Thompson8 Comments

    Gluten Free RecipesGF
    Jump to Recipe

    Oat flour chocolate chip cookies have a crispy edgy and soft and chewy center. They're gluten-free, nut-free and easy to make!

    Have extra oats at home? Here's how to make oat flour to use in this recipe and others like these oat flour pancakes.

    oat flour cookies cooling on parchment paper
    Jump to:
    • Reasons to Love Oat Flour Cookies
    • Ingredients & Substitutions
    • Store Bought Oat Flour or Homemade Oat Flour?
    • How to Make Oat Flour Cookies
    • Video: Watch How to Make Oat Flour Chocolate Chip Cookies
    • Expert Recipe Tips
    • Storage Instructions
    • Oat Flour Cookies: Frequently Asked Questions
    • More Gluten-Free Cookie Recipes
    • Oat Flour Chocolate Chip Cookies
    • Comments

    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.

    These oat flour cookies are 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!

    Want more gluten-free cookies? Make these flourless monster cookies with rolled oats and M&Ms or try these gluten-free chocolate crinkle cookies when a chocolate craving strikes.

    Reasons to Love Oat Flour Cookies

    • The flavor is incredible! They have a very subtle oat flavor to them, kind of like an oatmeal raisin cookie.
    • Easy to make and great to make ahead.
    • Naturally gluten-free and of course, I'm sharing options to keep them dairy-free.

    Ingredients & Substitutions

    Here are the simple ingredients for the best oat flour cookies. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.

    oat flour cookie ingredients
    • 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: I recommend using a store bought oat flour to get a really fine texture, but I'm sharing more information about that below. We used Bob's Red Mill gluten free oat flour.
    • 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. We used Enjoy Life dark chocolate chips, but other brands like Hu Kitchen or Nestle are great.

    Store Bought Oat Flour or Homemade 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. 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.


    How to Make Oat Flour Cookies

    how to make oat flour chocolate chip cookies
    1. Wet ingredients: Place the butter in a large mixing 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.
    2. Dry ingredients: Add the oat flour, baking soda, and salt to the wet ingredients and stir with a rubber spatula until combined.
    3. Chill: 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.
    4. Bake: Use a medium cookie scoop to scoop out the dough and place the cookie dough balls on a parchment-lined cookie sheet. Bake cookies for 8-10 minutes, until the edges and top are just set.

    Video: Watch How to Make Oat Flour Chocolate Chip Cookies

    Expert Recipe Tips

    • Short on time? Throw the dough in the freezer for half an hour.
    • Save some chocolate chunks for the top of the cookies when they're baked. It makes them look so pretty!
    • Use room-temperature eggs for best results.
    hand picking up an oat flour cookie from a tray

    Storage Instructions

    Store cooled cookies in an airtight container in the fridge for up to 1 week. To freeze baked cookies, flash freeze them on a cookie sheet then store them in a ziplock bag to save space. Thaw overnight in the fridge and let them come to room temperature before eating or warm them in the oven or microwave.

    You can also freeze the cookie dough for up to 3 months. Bake right from frozen. You may need to bake them a minute or two longer.

    Oat Flour Cookies: Frequently Asked Questions

    Can I make cookies with oat flour?

    Oat flour cookies are delicious, fiber-rich and easy to make. They aren't he same as traditional chocolate chip cookies, so I recommend following a specific recipe, like this one, that calls for oat flour.

    Can I make my own oat flour?

    Yes, you can make your own by adding rolled oats to a blender or food processor and blending until it's a flour consistency. We have an entire tutorial on how to make oat flour.

    Why is oat flour good for you?

    Oat flour is rich with fiber and more whole grains. It's often gluten free, which can help reduce inflammation or 

    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.

    two oat flour chocolate chip cookies stacked on top of each other

    More Gluten-Free Cookie Recipes

    • Flourless monster cookies
    • Gluten-free peanut butter blossoms
    • Almond flour peanut butter cookies
    • Coconut flour chocolate chip cookies
    • Flourless chocolate chunk almond butter cookies
    oat flour cookies cooling on a baking sheet with parchment paper

    Oat Flour Chocolate Chip Cookies

    Oat flour chocolate chip cookies have a crispy edgy and soft and chewy center. They're gluten-free, nut-free and easy to make!
    4.89 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Chill Time:: 1 hour
    Servings: 16 cookies
    Calories: 111kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    Ingredients

    • ½ cup unsalted butter or vegan butter room temperature
    • 1 cup packed light brown sugar or coconut sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 2 ¼ cups oat flour (I used Bob’s Red Mill gluten-free oat flour)
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 cup of semi sweet chocolate chips or chunks (dark chocolate for-dairy free)

    Recommended Equipment

    • Baking Sheet
    • Parchment paper or silpat mat

    Instructions

    • 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.

    Notes

    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 tablespoon 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.
     

    Nutrition

    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
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

    More Cookies

    • chocolate pudding cookies on parchment paper with a bite taken out of one
      Death by Chocolate Pudding Cookies
    • gluten free biscotti on a plate with a cup of coffee
      Gluten-Free Biscotti
    • white chocolate cranberry oatmeal cookies stacked on a wire rack
      White Chocolate Cranberry Oatmeal Cookies
    • chocolate shortbread cookies with white chocolate and peppermint
      Chocolate Shortbread Cookies

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating




    1. D’Naye says

      June 02, 2022 at 6:13 pm

      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.

      Reply
    2. cc says

      June 10, 2022 at 3:15 pm

      hello! do you have the measurements in grams?

      Reply
    3. Angie says

      February 18, 2023 at 12:15 pm

      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.

      Reply
      • Molly Thompson says

        March 09, 2023 at 8:52 am

        Thank you!

        Reply
    4. Chantel says

      February 25, 2023 at 8:50 am

      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.

      Reply
      • Molly Thompson says

        March 09, 2023 at 8:47 am

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

        Reply
    5. Julia says

      March 05, 2023 at 11:24 pm

      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!! 😊 🍪

      Reply
      • Molly Thompson says

        March 09, 2023 at 7:38 am

        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!

        Reply

    Primary Sidebar

    molly thompson from what molly made

    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

    More about me →

    Recipe Key:

    Dairy FreeDF
    Gluten-FreeGF
    Low CarbLC
    PaleoP
    Refined Sugar FreeSF
    VeganVg
    VegetarianV
    Whole30W

    One Pan Meals

    • 6 hawiian chicken thighs in a skillet with coode basmati rice and topped with toasted coconut and cilantro
      One Pot Hawaiian Chicken with Coconut Rice
    • buffalo chicken pasta in a white bowl topped with parsley and surrounded by extra hot sauce and fresh celery
      Creamy One Pot Buffalo Chicken Pasta [Dairy Free]
    • One pot taco pasta topped with tomatoes and avocado in a skillet
      One Pot Taco Pasta
    • Sweet and Spicy Pork Lettuce Wraps

    Order My Cookbook!

    the cover of the anti inflammatory diet made simple cookbook

    Amazon | Barnes&Noble

    Learn more about the book here →

    Footer

    Stay Connected

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2023 · Privacy Policy