Oat flour chocolate chip cookies have a crispy edgy and soft and chewy center. They're gluten-free, nut-free and easy to make!
- 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
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!
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.
- 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
- 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.
- Dry ingredients: Add the oat flour, baking soda, and salt to the wet ingredients and stir with a rubber spatula until combined.
- 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.
- 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.
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
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.
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.
Oat flour is rich with fiber and more whole grains. It's often gluten free, which can help reduce inflammation or
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.
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 Chocolate Chip Cookies
- 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)
- Baking Sheet
- Parchment paper or silpat mat
- 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.