If you’ve been curious about swapping oat flour for all-purpose flour, today’s recipe is for you! These Oat Flour Cookies are made with whole grain oat flour, for an easy & delicious gluten-free option.
How to Substitute Oat Flour for White Flour
Can you replace all-purpose flour with oat flour? Yes! But, you won’t use a 1:1 ratio in terms of measuring cups. Instead, you need to replace the flour by its weight, because all-purpose flour weighs more than oat flour.
To replace all-purpose flour, you can multiply the measurement by 1.4 to get the measurement (in cups) that you need for oat flour.
For example, a classic chocolate chip cookie recipe calls for 1 1/4 cups flour. If you multiply 1.25 x 1.4 you get 1.75, so that’s how much oat flour you need to use!
If you have a food scale, you can also just simply measure it by weight. If a recipe calls for 225 grams of all-purpose flour, you can simply measure out 225 grams of oat flour as a substitution. The volume of the oat flour will be higher in that case, but you just need to worry about using the correct weight.
Note: Don’t have oat flour on hand? It’s also easy to make homemade oat flour. Just pour 2 cups of rolled oats in your blender, and blend until it’s super-fine. This should make roughly 1 3/4 cups oat flour, which is what you need for this recipe.
How to Make Them
To make the best oat flour cookies, you’ll cream together the butter and granulated sugar, just like you would in a regular cookie recipe. I’m using coconut sugar because it provides a chewy texture while being slightly less-sweet than white sugar, but any granulated sugar should work here.
P.S. You can also use vegan butter, if you want to keep these cookies dairy-free! I like Miyoko’s vegan butter best.
Add in the egg and vanilla, and mix again briefly. If you prefer to bake without eggs, use a flax egg instead.
Now add in the dry ingredients, including baking soda, salt, and the oat flour.
You don’t have to worry about over-mixing this cookie dough, like you would with all-purpose flour, because there’s no gluten in this recipe. So, mix as much as you like, until the dough looks uniform.
Just like regular cookies, they will spread slightly, so place them on a baking sheet about 1-2 inches apart from each other.
Bake for 8-11 minutes, depending on how crispy you like cookies.
I pull the cookies out of the oven right at 8 minutes, because I like gooey middles! But, if you like crispier cookies, you can let them bake until the edges look more golden.
These cookies will be fragile right away, but will firm up as they cool on the pan. I like to sprinkle mine with extra coarse salt on top for a sweet & salty flavor.
My kids have deemed these their new favorite cookies, so I hope you’ll love them, too!
If you don’t have the exact ingredients on hand, here’s some alternate suggestions.
Need to replace the eggs? Use a flax egg or a store-bought egg replacer. Cookies tend to be very forgiving, unless you’re using coconut flour.
Need to replace the butter? Use a dairy-free butter, like Miyoko’s brand. (My personal favorite.) Coconut oil may work, as well, if you don’t mind a coconut flavor in the cookies. Check out my Vegan Oat Flour Cookies recipe, since that one already uses coconut oil and oat flour.
Need to use a different sweetener? Coconut sugar gives these cookies structure, so you’ll need to use another granulated sugar, like turbinado, white or brown sugar, for similar results. Check out my Vegan Almond Flour Cookies
Oat Flour Chocolate Chip Cookies
- 1/2 cup softened butter (4 oz; I use salted butter)
- 3/4 cup coconut sugar (125 grams)
- 1 large egg (50 grams)
- 1 teaspoon vanilla extract (5 grams)
- 1 3/4 cup oat flour (225 grams; certified gluten-free, if needed)
- 1/2 teaspoon baking soda (3 grams)
- 1/2 teaspoon fine sea salt (3 grams; I use Real Salt brand)
- 3/4 cup dark chocolate chips (130 grams)
- coarse sea salt , for topping (optional)
- 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. (I remove mine at 8 or 9 minutes, for soft and gooey centers.)
- Let the cookies cool completely on the pan, as they will be fragile when warm. These cookies taste best when they are fresh from the oven, but they will also keep well at room temperature for up to 48 hours in an airtight container. I recommend storing them in the fridge for a longer shelf life, though! They will keep well in an airtight container for up to 5 days. Oat flour tends to dry out over time, so keep them tightly sealed to prevent that.
If you try these Oat Flour Cookies, please leave a comment below letting me know how you like them! And if you make any other modifications, I’d love to hear about those, too. We can all benefit from your experience.
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