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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 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
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.
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.
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.
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.
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!)
Frequently Asked Questions
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.
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.
Compared to all-purpose flour, oat flour has more fiber, protein, and minerals.
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.
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.
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.
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.Perfect.
💜
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!
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!
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!
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!
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!
I love this recipe! These cookies are every bit as good as regular cookies. I have family members who are dairy, egg and gluten allergic and this recipe allows everyone to have some. Family members are asking for the recipe. I also like the fact that your recipes seem to be healthier versions of old favorites. I very seldom comment. But I’m so glad to have found you!
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!
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!