Oat Flour Cookies (Gluten-Free!)

oat flour chocolate chip cookie on a rack.

Oat Flour Cookies (Gluten-Free!)

Course: Dessert

Cuisine: gluten-free

Keyword: oat flour chocolate chip cookies, oat flour cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 119kcal

Author: Megan Gilmore

The next time you need a gluten-free cookie recipe, try these Oat Flour Chocolate Chip Cookies. They taste better than the Toll House cookies I grew up eating, and they're made with whole-grain oat flour for a more nourishing treat.

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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, coconut sugar, egg, and vanilla extract.
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 cookie scoop, or a 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 8-9 minutes, or until the cookies have spread and puff up in the center. Don't overbake, as oat flour can dry out the cookies as they cool.
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 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.

Nutrition