Oat Flour Chocolate Chip Cookies

My gold standard for chocolate chip cookies has always been the Toll House recipe on the back of the chocolate chip bag. So when I wanted to make a gluten-free version using oat flour, that’s where I started.

It took a few attempts to get these right with oat flour, but the effort was worth it. I just made a batch of these for my adult friends and their kids, and these cookies disappeared from the pan in 10 minutes flat. They don’t look exactly like a classic chocolate chip cookie (thanks to the non-refined ingredients), but they taste even better.

So, keep these in mind the next time you need a gluten-free, refined sugar-free cookie!

⭐⭐⭐⭐⭐ Featured Review

“I have to have these stocked at all times! So delicious, perfectly sweet, great texture (just have to be sure not to over bake!). I have tried a lot of gf, refined sugar cookie recipes and these ones take the cake!” – Carlie

Oat Flour Cookie Ingredients

Here’s what you’ll need:

• Oat Flour. If you’re not already familiar with oat flour, it’s essentially rolled oats that have been pulverized in a blender. You can make homemade oat flour in minutes if you keep oats in your pantry. If you need a gluten-free recipe, make sure you buy “certified gluten-free” oats to avoid any contamination during processing.
• Butter. I use salted butter when I’m going for the Toll House cookie flavor, but you can use vegan butter to keep these dairy-free.
• Coconut Sugar. This granulated sugar is slightly less refined than white sugar, so it’s my favorite natural sweetener for cookies. If you don’t keep it on hand, use a 1/2 cup of brown or white sugar instead. (They will taste sweeter, so you don’t need as much.)
• Egg. Adding an egg to cookie dough helps with binding them together, particularly with gluten-free baking. If you need an egg-free cookie, try using a flax egg substitute. The cookies will be more fragile to handle in that case, but will still taste delicious.
• Pantry Ingredients. Baking soda, vanilla extract, and salt complete the cookies, helping them to spread as they bake. Salt is the key ingredient for making the flavor pop!
• Chocolate Chips. Use dark chocolate chips for a less-sweet cookie or semi-sweet chocolate chips for a classic flavor.

How to Make Oat Flour Cookies

Step 1:

Preheat the oven to 350ºF and line a large baking sheet with parchment paper. You’ll get 24 cookies from this batch, so you can prepare two baking sheets if you’d like to bake all of the cookies at once.

In a large mixing bowl, combine the butter, sugar, egg, and vanilla extract. Mix well with a spatula.

Step 2:

Add the oat flour, baking soda, and salt, then mix until the cookie dough looks uniform. It may look dry when you first start mixing, but continue until the dough appears consistent.

Don’t be surprised if it looks softer, or even more wet, than traditional cookie dough. Next, fold in the chocolate chips.

Step 3:

Use a tablespoon or cookie scoop to scoop the dough onto the prepared pan. Just like regular cookies, they will spread as they bake, so arrange them 2 inches apart.

Bake at 350°F for 8-9 minutes. The shorter the cooking time, the more gooey the centers will be. Oat flour tends to dry out over time, so be careful not to overbake these. They will finish firming up as they cool in the pan.

Serving Tips

These oat flour chocolate chip cookies will be very fragile while they are hot, so let them cool on the pan for at least 20 minutes before you transfer them to a cooling rack.

Pro Tip: If you want more visible chocolate chips on top of your cookies, press a few extra chocolate chips on top of each cookie immediately after the cookies come out of the oven. They will set in place as they cool! I did this in my photos.

Cookie Storage Tips

Leftovers can be stored on a plate at room temperature for up to 48 hours, but if you place them in a bag, they will soften significantly. I recommend storing them immediately in an airtight container in the fridge for the best shelf life.

These cookies can also be frozen for up to 3 months. My family likes to eat them frozen for a crispy texture, too!

Oat Flour Cookies (Gluten-Free!)

4.80 from 70 votes

The next time you need a gluten-free cookie recipe, try these Oat Flour Chocolate Chip Cookies. They taste better than the Toll House cookies I grew up eating, and they're made with whole-grain oat flour for a more nourishing treat.

prep10 mins cook10 mins total20 mins

Servings:24

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup softened butter (I use salted butter)
• ¾ cup coconut sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¾ cup oat flour (see notes)
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt (I use Real Salt brand)
• ¾ cup dark chocolate chips

Instructions

• Preheat the oven to 350ºF. In a large bowl, mix together the softened butter, coconut sugar, egg, and vanilla extract.
• Add in the dry ingredients, including the oat flour, baking soda, and salt. Mix well until the batter looks thick and uniform. Fold in the chocolate chips.
• Use a cookie scoop, or a heaping tablespoon, to scoop the dough and drop it onto a large baking sheet lined with parchment paper. Arrange the mounds of dough about 2 inches apart from each other, to allow for spreading as they bake. Bake at 350ºF for 8-9 minutes, or until the cookies have spread and puff up in the center. Don't overbake, as oat flour can dry out the cookies as they cool.
• Let the cookies cool on the pan for at least 20 minutes; they will be very fragile when hot from the oven. These cookies can be served warm or at room temperature after that, but they will soften and start to crumble if you store them in a bag at room temperature overnight. For a firmer texture, store them in the fridge for up to a week.

Video

Notes

Nutrition information is for 1 of 24 cookies. This will vary depending on how many cookies you get from this batch, so it’s just an estimate and not a guarantee.

Measuring Oat Flour: I use the “scoop and swipe” method to measure oat flour, which means I scoop the measuring cup into the bag of flour and level off the excess with the back of a knife. This means the cups I use are tightly packed compared to spooning the flour into the cup. For the best results, I recommend using a food scale to make sure you use the correct amount of oat flour. (Using too little will result in cookies that spread out on the pan.)

Gluten-Free Note: Oats are naturally gluten-free, but may be contaminated during processing. Be sure to look for a “certified gluten-free” label on the package if you need a gluten-free cookie.

Make them Vegan: Use 1 flax egg (1 T ground flax + 3 T water) to replace the egg, and vegan butter (I tested with Miyoko’s brand) to replace the butter.

Nutrition

Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 125mg | Potassium: 72mg | Fiber: 1g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Author: Megan Gilmore

Course: Dessert

Cuisine: gluten-free

Keyword: oat flour chocolate chip cookies, oat flour cookies

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If you try these oat flour chocolate chip cookies, please leave a comment and a star rating to let me know how you like them.