This post may contain affiliate links. Please read my disclosure and privacy policy.
Oat Flour Cookies are perfectly chewy and made with whole-grain oat flour. You’ll love these if you’ve been curious about swapping gluten-free oat flour for all-purpose flour!
If you don’t keep oat flour in your pantry, you can make homemade oat flour by blending rolled oats in a blender or food processor. Once it has a fine texture, it’s ready to use in this recipe.
Use any leftover oat flour to make oat flour pancakes, banana bread, or sugar cookies.
Gluten-free Tip
Oats are naturally gluten-free but may be contaminated during processing. When shopping for gluten-free oats or oat flour, look for a “certified gluten-free” label on the packaging.
How to Make Oat Flour Cookies
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large mixing bowl, combine 4 ounces of softened butter with 3/4 cup coconut sugar. (Or other granulated sugar.)
Add one large egg and one teaspoon of vanilla extract, and stir again.
Next, add in the dry ingredients, including:
- 1 3/4 cups oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Stir well until the cookie dough looks thick, then fold in 3/4 cup chocolate chips.
Use a tablespoon or 1-ounce 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 350ºF for 8 to 11 minutes, depending on how crispy you like cookies. The shorter the cooking time, the more gooey the centers will be.
These oat flour cookies will be very fragile while they are hot, so let them cool on the pan for at least 15 minutes before you transfer them to a cooling rack. 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.
Expert cookie 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!
For the longest shelf life, store these cookies in an airtight container to chill in the fridge or freezer. (They are even tasty when you eat them frozen!)
Looking for more cookie recipes? Try Almond Flour Cookies, Peanut Butter Cookies, or Chickpea Flour Cookies.
Ingredients
- 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 and coconut sugar until they look relatively creamy.
- Add in the egg and vanilla and mix again. Then 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 1-ounce cookie scoop, or 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 to 11 minutes, depending on how crispy you like your cookies.
- 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
If you try these oat flour chocolate chip cookies, please leave a comment and star rating letting me know how you like them.
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! I like to use dark chocolate chips and add chopped pecans. So wonderful. Thanks for sharing!
Can I substitute banana for sugar?
Hello there,
If I would like to reduce the amount of sugar, what can I adjust the recipe?
Thank you.
Sugar helps the cookies spread and adds moisture, so if you choose to reduce it I would expect the cookies to not spread as much and they will probably have a drier texture. You could reduce the flour a bit to help compensate for that, but it will be a bit of an experiment! Hope you enjoy them.
I’ve been looking for a somewhat anti inflammatory recipe for cookies and decided to try these! Just had one straight out of the oven and they are so good!! I substituted the coconut sugar for maple syrup, a half cup and I added about 4-5 tablespoons of buckwheat flour. I also used dark chocolate that I had lying around.
Loved this recipe! Can we freeze half the dough?!
Yes, definitely! I like to freeze the dough in mounds, so they thaw easily later.
Substituted vegan butter and flax egg in; tasted pretty good…though next time I’ll pull them out at 8min for a softer cookie. I couldn’t locate the weight of oat flour so did my best to scoop and squish. I also may switch to a chai egg instead as I found the flax quite obvious in the texture. But they are kid approved, my 5yo really enjoyed them with a class of milk.
This recipe is so delicious!! I substituted the coconut sugar for 3/4 maple syrup. The flavor was outstanding! The cookies were very crumbly though. Any suggestions to tweak for next time?
Came across this recipe looking for healthier options after my detox cleanse. At first I thought I made the batter all wrong but WOW! They came out perfect and were soooo delicious! Even my family liked them!
These cookies were fantastic! I ground up some rolled oats and weighed the ingredients and they came out perfect. The only modifications I made were adding an extra teaspoon of vanilla (I measure vanilla with my heart) and because some reviews said they didn’t spread well, I was worried about that happening and I added a spoon of maple syrup. It turns out the dough was moist enough and probably didn’t need it, but my cookies spread in the oven just like your photos. I used a cup when they were still warm to shape them into perfect circles. Loved the crisp edges and soft center. Such a lightweight and delicate cookie. My boyfriend loved them too. This recipe is a keeper!