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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.
I’ve made this so many times I love this style of gluten free cookie! I do 93g of sugar instead and 4oz butter, baked for around 8 minutes! Flaky sea salt on top – voila!
Recently had to go gluten free and as an avid baker, it’s been heartbreaking! These were SO easy to make (I made my oat flour in the blender!) and are super tasty! I’m curious if the leftover baked cookies would be okay to keep in the freezer? Thanks so much! 🙂
First time using oat flour (just threw Bobs Red Mill Quick Oats in my Ninja), so easy and yummy!! I like the slightly nutty flavor from the oats! This is now my go to quick chocolate chip cookie recipe! 💜 Second half of abatch threw in a little coarse chopped roasted almonds 🤤
These are the best GF cookies I’ve ever made at home! Their perfectly chewy texture and sweetness are amazing without any complicated GF flours or gums! I will say, from personal experience… don’t skip letting the butter soften at room temperature. I’ve rushed and used cold butter as well as tried softening it in the microwave and the resulting texture is cake like – disappointing when you know and are craving what they should be like (although the flavor is still fabulous!) Thank you Megan for another incredible recipe!
These are really, really good and filling, thanks to the whole grains!
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!
The taste is so good! Just a question though, my cookies came out thick and not flat like the one in the photo. Does that mean i need to flatten it out on the pan after scooping them? Did you also add extra chocolate chips on the top before placing it in the oven? Thanks so much for this recipe!
I tried making this eggless since I have gallstones and can’t have eggs or sweets that much and replaced it with applesauce and i replaced the sugar with zero cal. The cookies didn’t spread at all 🙁 should I have added more applesauce? Overall though the taste was really good. Maybe I’ll experiment with the flax seed egg next. I ended up just smooshing the balls down and letting them cook a bit more after I took them out
I have made this recipe countless times! It’s my go to when I don’t want a PB cookie. I’ve used butter, and I’ve also used coconut oil ~ both are great! These cookies need to be made and eaten. Don’t waste another minute! Go make them!! 😉
Amazing results! Replaced butter with ghee. Dough was slightly more soggy than in Author’s video may be due to ghee. Baked for around 20mins in an convection oven. Cookies turned out to be very tasty, chewy and crispy.
This will be my goto recipe from now on.