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Oat Flour Cookies are perfectly chewy and made with whole-grain oat flour. If you’ve been curious about swapping gluten-free oat flour for all-purpose flour, you’ll love these!

oat flour cookies on a cooling rack.

Oat flour chocolate chip cookies will quickly become a staple in your home if you love the affordability and convenience of oat flour. They have a hint of oatmeal flavor, with a tender chewy center.

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.

Ingredients You’ll Need

oat flour ingredients labeled in glass bowls.

Inspired by classic chocolate chip cookies, this recipe swaps white flour for oat flour and white sugar for coconut sugar. You can also use brown sugar if that’s what you have on hand. They taste amazing, either way!

If you need a dairy-free cookie, use your favorite vegan butter as an easy swap. (I like Miyoko’s brand.) Make sure your dark chocolate chips are dairy-free in that case, too.

If you need a vegan recipe, you can use a flax egg, too! (See the substitution notes below the recipe for tips.)

Allergy Note: Oats are naturally gluten-free, but they may be contaminated with gluten-containing products during processing. Look for a “certified gluten-free” label on the packaging when shopping for gluten-free oats or oat flour.

oat flour cookie split in half on rack.

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, mix the softened butter and sugar. 

Add in the egg and vanilla extract, and stir again. 

wet ingredients mixed for oat flour chocolate chip cookies.

Next, add in the dry ingredients, including oat flour, baking soda, and salt. Stir well until the cookie dough looks thick, then fold in the chocolate chips. 

Now add in the dry ingredients, including baking soda, salt, and the oat flour.

chocolate chips added to cookie dough and scooped.

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 from each other.

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.

cookie dough on pan and on cooling rack after baking.

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. 

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!)

finished chocolate chip cookies on pan.

Frequently Asked Questions

Can I add oatmeal?

Yes, for oatmeal chocolate chip cookies, replace 1/4 cup of the oat flour with a 1/2 cup of rolled oats, which will add texture to the baked cookies. For classic oatmeal cookies, you can replace the chocolate chips with raisins.

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, 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 in this recipe.

Is baking with oat flour healthier?

Compared to all-purpose flour, oat flour has more fiber, protein, and minerals.

Can you freeze the dough?

Yes, you can shape the cookie dough balls and arrange them on a baking sheet, as if you are going to bake them. Then place them in the freezer to firm up for 30 to 60 minutes. Transfer the balls to an airtight container and freeze for up to 6 months. Let them thaw as you preheat the oven, then bake normally. They may need 1 to 2 additional minutes of cooking time.

Looking for more cookie recipes? Try Almond Flour Cookies, Peanut Butter Cookies, or Chickpea Flour Cookies.

oat flour cookies on a cooling rack.

Oat Flour Chocolate Chip Cookies

4.80 from 67 votes
Oat Flour Cookies are naturally gluten-free and taste amazing! No one will be able to tell they're made with whole grain oat flour.
prep10 mins cook10 mins total20 mins



  • 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.



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.


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
Course: Dessert
Cuisine: gluten-free
Keyword: oat flour chocolate chip cookies, oat flour cookies

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

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. 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.

  2. 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.

  3. 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?

  4. 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!

  5. 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!