Oat Flour 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

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.

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.

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.