Oat Flour Chocolate Chip CookiesThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Oat flour chocolate chip cookies are soft, chewy, and dangerously delicious! With golden, crisp edges and soft middles, these cookies disappear quickly. Naturally gluten-free & kid-friendly too!
I’ve made these gooey oat flour cookies on repeat for the last two weeks. They’re quick and easy to make, the kids can help me, and they’re to die for taste-wise.
I promise, these gluten free cookies have it all! Thanks to gluten-free oat flour, they’re allergy friendly, but they also happen to be amazingly delicious, easy to customize, and super easy to make.
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My oat flour chocolate chip cookie recipe calls for wholesome oat flour in place of all-purpose flour. Oatmeal flour is one of my favorite alternative flours. It’s mild in flavor and slightly sweet, with a nice texture similar to a wheat based flour. It’s also high in dietary fiber, protein, and essential minerals. Win, win!
If you can’t find oatmeal flour, don’t worry, it’s actually super simple to make it at home. All you need is a bag of rolled oats and a high-speed blender. Blend the oats until they look fine and flour-like, then use in all your favorite oat flour recipes! Remember to purchase gluten-free oats if you’re gluten intolerant.
👩🍳 Why This Recipe Works
- Crispy edges & soft centers
- Better than traditional chocolate chip cookies
- Perfect recipe for cookie cravings
- Kid-friendly to eat & make
- More nutrient-dense than white flour
- Ready in 20 minutes
- Gluten-free with a dairy-free option
- Best oat flour cookies ever!
These healthy oat flour cookies call for just seven simple ingredients!
- Unsalted Butter: A vital ingredient for soft and chewy cookies! If you can’t tolerate dairy, swap with dairy-free or vegan butter sticks. You’ll want room temperature butter so that it’s easy to cream with the sugar.
- Brown Sugar: Light brown sugar has a caramel-like sweetness to it, and adds moisture to the dough. You can swap with white sugar, maple syrup, honey, or coconut sugar.
- Egg: Eggs provide structure to cookies made with oat flour so they don’t just fall apart.
- Vanilla Extract: A small amount of vanilla enhances sweetness.
- Oat Flour: You can find oat flour in a well-stocked grocery store near the other alternative flours. If for some reason you can’t find it, it’s easy to make homemade oat flour. Just buy old-fashioned oats and pulse in a blender until it reaches a fine powder. If you have celiac disease or a gluten sensitivity, be sure to buy certified gluten-free oats or oatmeal flour. You can also try other gf flours in this recipe, but the cookies may end up more dense than light.
- Baking Powder: Baking powder is a mixture of baking soda and cream of tartar. The combination causes the dough to rise in the oven. Without it, these delicious cookies would be too dense.
- Chocolate Chips: A whole cup! Because nobody wants to search for the chocolate chips in these easy oat chocolate chip cookies. Chocolate chunks work great too.
- Salt Flakes (optional): Just a little bit of salt brings out the flavor of the chocolate. If you haven’t tried salt flakes with chocolate, you’re in for a treat.
These gluten free chocolate chip cookies with oat flour can be customized in so many ways! Here are some of our favorite options:
- Mix-Ins: Feel free to add mix-ins! Chopped pecans, walnuts, dried coconut, dried cranberries, white chocolate chips, dark chocolate chips, and chopped pretzels are delicious options.
- Vegan Oat Flour Cookies: Swap the butter for vegan butter or coconut oil and the egg with a flax egg. Use vegan-friendly chocolate chips. I like Earth Balance vegan buttery sticks.
Making these oat flour chocolate chip cookies is super easy and takes only 20 minutes of active time! Here’s how to make them:
Preheat Oven & Cream Butter: Preheat the oven to 340 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar on medium speed until light and fluffy. Alternatively, you can use a large bowl and an electric mixer.
Add Egg: Add the egg and vanilla and continue to beat until incorporated.
Add Dry Ingredients: Combine oatmeal flour, baking powder, and chocolate chips to the wet ingredients, then beat until a cookie dough forms.
Chill Dough: Chill the oat flour cookie dough for 30 minutes.
Scoop Dough: Using a tablespoon cookie scoop, scoop out pieces of dough and roll into balls. Place them on the prepared baking sheet, press them down, and add plenty of chocolate chips to the top of each cookie. Sprinkle with salt flakes. Be sure to space the cookies apart so they can spread. Repeat with the remaining cookie dough.
Bake Cookies: Bake in the oven for 8 to 10 minutes or until lightly golden.
Let Cookies Cool: Carefully transfer the gf chocolate chip oatmeal cookies to a cooling rack. Store in an airtight container for up to 5 days.
❓ Recipe FAQs
Yes! Oat flour behaves very similarly to white flour. It’s mild and soft with a good texture. It absorbs more liquid than plain flour though, which means it isn’t a 1:1 substitution with regular flour. For this reason, I recommend finding a recipe that specifically calls for oat or oatmeal flour!
Yes! Oat flour is made with the entire oat and is rich in protein, dietary fiber, and minerals. One third cup of oat flour contains about 7 grams of protein and 4 grams of fiber. It’s also rich in chromium, magnesium, biotin, copper, manganese, and phosphorus. White flour is high in calories and low in nutrients like protein and fiber.
You can make the cookie dough up to 2 days ahead of time and store in the fridge. Let cooked cookies cool first, then store in an airtight container for up to 4 days.
Yes! Gluten free oat flour cookies freeze well. You can freeze the cookies baked or unbaked. To freeze unbaked, scoop the cookie dough onto a parchment-lined sheet pan. Place the sheet pan in the freezer for 45 minutes. Transfer the frozen cookie dough balls to a ziplock bag and freeze for up to 3 months. Bake frozen as directed.
To freeze them baked, transfer the cooled cookies to a ziplock bag and freeze. Thaw in the fridge then reheat in the microwave in 30 second bursts until warmed through, or in the oven at 200 degrees F for 5-10 minutes until warmed through.
💭 Expert Tips
- Make a big batch: Cookie dough can be doubled for more cookies!
- Chill your dough: For best results, rest the dough in the fridge for 30 minutes helps the oatmeal flour to absorb the moisture. If you don’t chill the dough, the cookies become too thin and won’t be as cakey / thick / chewy.
- Tips for making the dough balls: If you find the dough a little sticky, lightly wet your hands to roll it into balls.
- Don’t skip the cooling step! If you don’t cool the cookies before serving them, they will fall apart.
- Use store bought oatmeal flour if you can find it: Unless you have a high powered blender like a vitamix, the store bought flour is always going to be finer than the homemade version.
- Use room temperate butter. You only need to let it sit on the counter for about an hour before baking. It whips better which gives you the best texture. If you forgot to let your butter sit out, zap it in the microwave in 5-second increments. Just be careful not to melt it.
- For crispier cookies: bake for 10 minutes. For soft cookies, bake for 8 minutes.
- Wheat Flour Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Chocolate Chip Cookies Without Brown Sugar
- Vegan Chocolate Chip Almond Flour Cookies
- Tahini Chocolate Chip Cookies
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📋 Recipe Card
🎥 Watch How to Make It
Oat Flour Chocolate Chip Cookies
- ¼ cup butter softened at room temperature
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1¾ cup oat flour
- 2 tbsp oat flour
- ¼ teaspoon baking powder
- ¾ cup chocolate chips reserve ¼ cup to top cookies
- sea salt flakes optional
- Preheat the oven to 340 degrees F / 170 C. Line a baking sheet with parchment paper and set aside.
- In a stand mixer cream the softened butter and sugar.
- When light and fluffy add the egg and vanilla extract and continue to whisk until well incorporated.
- Add the remaining ingredients, except the salt flakes, and stir to form a dough.
- Place the dough in the fridge for 30 minutes.
- Scoop out a tablespoon size of dough and roll into balls. Place on the prepared baking sheet, gently press down and allow space for the cookies to spread. Press several chocolate chips into the top of the cookie and sprinkle with a pinch of salt flakes if using.
- Repeat with remaining cookie dough.
- Bake in the preheated oven for 8-10 minutes or until lightly golden.
- Remove and allow to cool completely on a cooling rack.
- Store cookies in an airtight container in a cool dry place for up to 5 days.
- Cookie dough recipe can be doubled if needed.
- Rest the dough in the fridge for 30 minutes helps the oat flour to absorb the moisture.
- If you find the dough a little sticky lightly wet your hands to roll into balls.
- Cookie dough can be prepared ahead of time, rolled into balls and either frozen for up to 3 months or kept in the fridge for up to 2 days before cooking.
- To make this vegan friendly, substitute the butter, chocolate chips and egg with vegan butter, a flax egg, and vegan chocolate chips.
Love the combination of crispy and chewy cookies and so great for my gluten free friends too.
Yes! And the best part is, they don’t taste gluten free at all so everyone loves them!
My kids loved these. I wish I had made a double batch.
Woohoo! So happy to hear that Dannii!
These cookies are so tasty and delicious! Perfect texture and great for everyone.
Thanks so much Tara! 🙂
Made these today for a healthy afterschool treat. My kids loved them. They were delicious served warm right out of the oven.
Aw yay! So happy you and your kids liked these cookies MacKenzie!
Oh my gosh – I love healthy cookies like this – they make me feel so good at indulging my chocolate craving.
Thanks Shashi! Enjoy!