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
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 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.
Reader Feedback: What else should I make with oat flour?
Questions and Reviews
I made these for my family and they were great! Will definitely make them again.
I’m so glad you enjoyed them; thanks for letting me know!
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.
Ooh, now I want to make the lactation cookies again, too. Thanks so much for sharing!
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 🙁
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!
Made these last night with my husband. Delicious! Great alternative to a traditional chocolate chip cookie.
I’m so glad you enjoyed them! Thanks for letting me know!
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!
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!
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!
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!
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!
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.
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.
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!!!
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.
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!
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!
These are amazing cookies! Substituted 2 TBL tapioca flour + 3 TBL water for the egg.
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!
Delicious! Thank you! Oat flour you make yourself is way more affordable, too!
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.
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!
These are super! I subbed 1/2 cup of honey for the coconut sugar and applesauce for the butter to keep them compliant for my anti-inflammatory diet and they turned out great. Thank you SO MUCH for using oat flour – the only grain I can eat!
These are the best cookies! Our new go-to recipe!!
These are fantastic!! I used melted coconut oil in place of butter and Bob’s Red Mill egg replacer instead of an egg to make it vegan. I added extra salt to compensate for not using salted butter. The texture is perfect – crispy on the edges, still soft and a bit chewy in the middle. This recipe is loved by my vegan/gluten free friends and non-dietary-restricted friends alike!
I only bake a few cookies at a time and I noticed that this dough gets VERY hard in the fridge (though that might be because of my use of coconut oil) – but just a note that if you refrigerate the dough to let it sit out a bit before trying to form the balls!
These are SOOO good. I used 1/4 cup less sugar and they were still super sweet. Definitely let them cool before eating or they are too crumbly.
I made these 3 times now. The first time they were perfect but I used white sugar. Second time with white sugar I baked longer and didn’t like the texture, but they didn’t spread. Third I got coconut sugar, but didn’t spread a again and the texture was too crumbly. I weighed the oats before I grinded them, used a large egg. May be I need to grind flour more? Any advice?
Been making it for a long time now… I just substitute coconut sugar with jaggery… Great one Thanks so much for all you do 🙌
These were absolutely delicious!!! Easy to make and really tasty – thank you again for a great recipe
THESE ARE AWESOME. I tried the Vegan oat flour chocolate chips and these ones have the consistency I was looking for. Perfect cookie.
These cookies are amazing
I used brown sugar instead of coconut sugar….
These are pretty good cookies for someone trying to avoid rice flours and gf flours. I used the flax egg and they were fine. Only thing I didn’t care for is they seemed a little salty. I would do 1/4- 1/2 less salt.
These were wonderful. I put them in a lock n lid container in fridge. When ready to eat, microwave 10 secs and they became soft and chewy. Plenty sweet enough and blood sugar didn’t spike. Diabetic friendly.
Can this made vegan by any chance?
These Turon Ed out greaaaat! Love the texture and softness W a bit of crunch to it. Only thing was a lil too sweet for my taste and to have my kiddos snack on. Me personally, I would adjust hand add only 1/2 C of coconut sugar, and 1/4 C of chocolate chips ( I did add only 1/2 but think it was too sweet) or vice versa. Other than that I love that it’s gluten free and straight simple ingredients! Thank you for sharing this!
WOW! these cookies were amazing I made mine vegan with earth balance buttery sticks and a flax egg and they are some of the tastiest cookies I’ve ever had. I made my own oat flour, but instead of blending it super finely I lightly pulsed it to keep some texture! so good will definitely recommend.
Love these cookies! My friends always request them when we get together.
Followed the recipe exactly and added a quarter cup of toasted almonds. Mixed by hand. They were light as a feather, very delicate texture and perfectly balanced. Thank you!
Taste is great, but the batter was very runny. I followed recipe to a tee, so I’m thinking it might have been the Vegan butter. Added GF flour and some baking powder to the batter to thicken it up and then turned out then.
These are our favorite cookies
I’m so glad you love them, Jennifer! Thanks for letting me know.
Since finding out I have a gluten intolerance, it has been nearly impossible finding good cookie recipes ): BUT this one is GREAT! so happy with it. My husband and I loved them! We used regular sugar and added some peanut butter. So good.
OMG god bless you! This recipe is too much to be a healthy version, I love it ! Thank you very much
This is my absolute favorite, and go-to, recipe for GF chocolate chip cookies now! Oh my goodness, they are so delicious and addicting! I used vegan butter, that was my only substitute and they turned out great. Even my husband, who does not usually like anything GF, loves these! He asked me to make more this past weekend. 🙂
Can these be frozen?
Yes! We even eat them straight from the freezer for a crunchy cookie.
DISSAPPOINTING. These cookies did not keep their shape. It melted into one large sheet cookie mess that stuck to the pan.
I can use olive oil instead of the coconut oil ??
If you like the flavor of olive oil, feel free to experiment with it. I don’t think I’d like too much olive oil flavor in cookies, and I’m not sure how that type of oil will affect how they spread. Maybe start with a little less?
Can we use unsalted butter on this?
Megan these cookies are so good! It’s nice to have a gluten free cookie that isn’t super hard and actually is enjoyable to eat! I used safflower oil in place of the butter and puréed pears in place of the egg (dairy, gluten and egg allergies in our house) and the cookies were still so delicious! Thanks for sharing!
these cookies are amazing and they are my new go-to recipe! After making them plenty of times, I’ve noticed that adding closer to 2 cups of oat flour ( I usually use just under 2 cups) than just 1 3/4 cups makes them thicker and hold together a bit better, whereas with 1 1/3 cups, they’re flatter and crumblier. But I like my cookies thick and chewy 🙂
These turned out way too dry. I doubled the batch and still managed to only get ~24 cookies out of it. Biting into one (if it doesn’t dissolve into powder first) is like eating a bag of flour. Super bummed. I guess this isn’t a forgiving recipe.
Love these and so did my kiddos. So easy to make.