Oat Flour Chocolate Chip Cookies

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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.

oat flour cookies cooling on pan

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.

butter and coconut sugar creamed together

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.

egg mixed in and flour mixed in

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.

chocolate chips added to the mixed cookie dough

Just like regular cookies, they will spread slightly, so place them on a baking sheet about 1-2 inches apart from each other.

scooped dough on to lined baking sheet

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.

finished oat flour cookies on pan

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!

Substitutions

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

If you’d like to use a different flour, try my Coconut Flour Cookies or Almond Flour Cookies, or check out all of my cookie recipes for more options.

oat flour cookies cooling on pan
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5 from 13 votes

Oat Flour Chocolate Chip Cookies

These Oat Flour Cookies are naturally gluten-free and taste just as delicious as the kind made with white flour! No one will be able to tell they're made with whole grain oat flour.
Course Dessert
Cuisine gluten-free
Keyword oat flour chocolate chip cookies, oat flour cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Calories 119kcal

Ingredients

  • 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)

Instructions

  • Preheat the oven to 350ºF. In a large bowl, mix together the softened butter and coconut sugar until they look relatively creamy.
    butter and coconut sugar creamed together
  • 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.
    chocolate chips added to the mixed cookie dough
  • 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.)
    scooped dough on to lined baking sheet
  • 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.
    baked cookies finished on pan

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.
You can make these cookies vegan by using 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.
See the post above for additional substitution notes.

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

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.

Reader Feedback: What else should I make with oat flour? 

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Comments

Ashlyn

I made these for my family and they were great! Will definitely make them again.

Michelle Page

Very easy to make and definitely scratched the chocolate chip cookie itch! I used to make your lactation cookies all the time…as much as I enjoyed these cookies…I like those a bit better though! I think the higher amount of oat flour and oatmeal balanced out the “caramelized” coconut sugar flavor.

    Megan Gilmore

    Ooh, now I want to make the lactation cookies again, too. Thanks so much for sharing!

mC

Mixture was super dry had to mix and form by hand. They also didn’t spread at all 🙁 followed instructions to the T what went wrong 🙁

    Megan Gilmore

    Sorry to hear that! Did you weigh the flour in grams and use a large egg? Usually the lack of spreading is a result of the butter not being soft, or too much flour being in the mixture, and a small egg might not provide enough moisture for the batter to be sticky. Hope they tasted good regardless!

Kathy

Made these last night with my husband. Delicious! Great alternative to a traditional chocolate chip cookie.

Jill Akbay

WOW WOW WOW!!! I just baked these and omg, delicious!! i ended up baking them for 10 min but checked at 8 and 9 min just to make sure. They’re still soft with a little crisp on the ends! Thank you Megan for another fabulous recipe!

Sydney

These are very good. Mine seemed flatter, but tasted great. I think I overtaxed them in my electric stand mixer so they really spread out. Good cookies!

Shannon

Delicious. I really like the added texture from oat flour. Thank you for the great recipe!! I cooked mine for 9 min…and I did weigh out all the ingredients. Perfect!

Amanda

These.Are.Perfect.

💜

Raseel

The cookies were delicious… I had to use ghee as I didn’t have butter and they were soft and chewy! A bit too sweet but delicious none the less! Will make these again!

Kristen

These Are Awesome! They taste amazing and are exactly like oatmeal chocolate chip cookies.
This was the perfect recipe to use, as I have a sister-in-law that can’t have nuts, and different sister-in-law that can’t have gluten. This made it so I didn’t have to make two separate treats for our family gathering. Thank you so much Megan for having fun in your kitchen so we can have fun in ours!

P.S.
I tried these (made two batches) one with a flax seed egg and one with a real egg. They turned out the same. No taste difference, or no difference in how the cookie spread out on the pan.

Teresa

I blended enough flour to make a batch of these and the oat flour banana bread (which was excellent). These were so good. My kids and I had fun making them and even more fun eating them. We’ll be making them again.

Sandra

Made these for company. They all approved!!!
I used 1/2 dark 1/2 semi-sweet Lily’s Chocolate Chips and brown sugar ( I was out of coconut sugar😉)
These will definitely be put into the recipe book!!!

CAROL

Do you think refrigerating the batter (or rolled dough) would help the cookies keep their shape of it’s an issues? I haven’t made yet so I can’t comment just sometimes I have issue with my other cookies spreading and wondered if that would help.

Brie olivEira

Delicious! We veganized these and used a flax egg and 1 earth balance butter stick. So yummy and kid approved as my 2 year old and 3 year old both LOVED these. A yummy special treat and super soft. I did find that I had to cook for the full 11 mins maybe even a minute or 2 longer but maybe that’s because they are vegan?!? Soft, chewy, moist and just what I was looking for!

Amy

Made these today and I was pleasantly surprised how good they were! The nuttiness of the oats really shined. Loved them! Thank you for this recipe! On to the banana bread!

Caren

These are amazing cookies! Substituted 2 TBL tapioca flour + 3 TBL water for the egg.

Tomena Reed

These were SO fab!!!! I can not believe that such an amazing gf cookie came from so few ingredients!!! My new favorite chocolate chip cookie!

Kara

Delicious! Thank you! Oat flour you make yourself is way more affordable, too!

Emily

Outstanding! These are the closest to regular chocolate chip cookies I’ve tried so far! Made the mistake of trying to measure out 1.75cups of oat flour that I blended myself on the first try and learned quickly that I needed to use everything I blended – whoops! They still tasted delicious though.

Marie

I really like these guys! Mine did not spread much(i’m not sure why as i did weigh my flour, used large egg and butter was softened) but I did somewhat flatten them as soon as i took them out of the oven. However; I think I like it better thicker as it makes them softer/chewier. I added chopped pecans to the recipe which adds more texture.
Yes, oat flour is dryer than all purpose and many times i find it difficult to use substitutions but as long as there are plenty of choco chips in there (which this recipe does suggest plenty)it helps balance the dryness. I find these to be delicious. I am a HUGE chocolate chip fanatic. Working at home and wanting something to snack on all day long I am happy to find a healthier version that i enjoy!

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