• 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
  • Dessert
  • PCOS
    • PCOS Recipes
    • PCOS Tips + Resources
    • Clean Living
    • FREE PCOS Email Course
  • Cookbook
menu icon
go to homepage
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

    Published on: May 26, 2022 - Molly Thompson2 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!

    oat flour cookies cooling on parchment paper
    Jump to:
    • Reasons to Love This Recipe
    • Ingredients & Substitutions
    • Homemade Oat Flour Versus Store Bought
    • How to Make Oat Flour Cookies
    • Expert Tips
    • Storage Instructions
    • FAQs
    • More Gluten-Free Cookie Recipes
    • Recipe

    If you know me well, you know there is one dessert I can never pass up. And that's a classic chocolate chip cookie. Our chocolate chip pudding cookies are famous and I could eat an entire batch! 

    These oat flour cookies really hit the spot too, but they're gluten-free and nut-free. You're especially going to love this recipe if you love oatmeal cookies!

    Reasons to Love This Recipe

    • 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

    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.
    • 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. A room temperature egg is ideal to help it 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 freeoat 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, but other brands like Hu Kitchen or Nestle are great.

    Homemade Oat Flour Versus Store Bought

    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 flour. However, I find that even with a strong blender it still doesn't get the same consistency as store-bought. You may need to adjust the amount of flour in the recipe as the weight and density are different. If you can, use a store bought oat flour.


    How to Make Oat Flour Cookies

    how to make oat flour chocolate chip cookies
    1. Wet ingredient: 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.
    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: Scoop the chilled cookie dough out onto a parchment-lined baking sheet and bake for 8-10 minutes.

    Expert 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 store bought oat flour for the best texture and consistency.
    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 or in the freezer for up to 3 months. 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.

    FAQs

    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?

    Add roll oats to a blender or food processor and blend until it's a flour consistency. However, it will never be as fine as store-bought.

    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

    Recipe

    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!
    5 from 3 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

    • 1/2 cup unsalted butter or vegan butter room temperature
    • 1 cup packed light brown sugar or 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 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!
    « Easy Strawberry Compote (Sauce)
    Crispy Buffalo Cauliflower Tacos with Avocado Crema »

    Reader Interactions

    Comments

    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

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    molly thomspon from what molly made in the kitchen with her cookbook

    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

    Popular Recipes

    • Banana Oatmeal Pancakes [Gluten Free | Blender]
    • Chocolate Chip Pudding Cookies
    • Instant Pot Mongolian Beef
    • One Pot Creamy Cajun Chicken Pasta [Dairy Free]

    Pre-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 © 2022 · Privacy Policy