Oat Flour Chocolate Chip Cookies
These oat flour chocolate chip cookies have a gooey texture and the best cookie flavor! They are buttery, have crispy chewy golden edges and a soft gooey middle. These oat flour cookies are super easy and delicious!
Why You’ll Love This Recipe
- These oat flour chocolate chip cookies have the perfect texture and flavor.
- They are quick and easy to make.
- The oat flour adds a subtle oatmeal flavor.
- They are nut free and made without almond flour or coconut flour.
- The melted dark chocolate chips are crave worthy!
- This recipe is gluten free and nut free.
- Check out these Almond Flour Oatmeal Cookies for another fun cookie recipe!
- If you prefer a thicker cookie, check out these Levain Chocolate Chip Cookies.
Ingredients & Substitutions
Room temperature butter is key in yielding a buttery flavor. Leave butter out on countertop 1 to 2 hours before baking to naturally soften it. If you forget this step, microwave butter for 7 seconds to slightly soften it. Softened butter creams well with the brown sugar.
Light brown sugar adds the perfect amount of sweetness. Tightly pack brown sugar. If desired, coconut sugar can be substituted.
The egg helps bind the cookie dough together. I haven’t tried to make these cookies Vegan, but my best guess would be to substitute the 1 egg with 1/4 cup applesauce. I’d also add 1/4 cup more of oat flour to offset the moisture.
Vanilla extract adds the classic cookie flavor. Do not forget it!
Oat flour is made from ground up oats. I highly suggest buying oat flour rather than making it. See below for more information.
Baking soda helps these cookies rise while baking.
Dark chocolate chips are my favorite chocolate for cookies. They provide a rich and decadent feel to these oat flour cookies, but use your favorite variety of chocolate chips.
How to Make Oat Flour
Oat flour can be made at home! Simply adds old fashioned rolled oats to a blender or Vitamix and blend until a powdery flour substance is reached. There is a fine line between not quite blending enough and having little pieces of oats in the flour and over blending. For this reason, I recommend buying oat flour pre-made.
One cup of oats yields just slightly less than 1 cup of flour. For this recipe, blend just over 2 cups of oats into oat flour before measuring and using.
Homemade Oat Flour Versus Store Bought
As mentioned above, oat flour can be bought or made. I did not have success with making homemade oat flour. After blending the oats in my Vitamix for 5 minutes, it still wasn’t perfectly powdery or uniform.
I made this same recipe with homemade oat flour and it required almost 3 full cups of homemade oat flour to bake. The first batch with only 2 cups of homemade oat flour turned into pancakes in the oven! For more helpful tips and tricks, check out this Guide to Gluten Free Flours and Gluten Free Baking.
For this reason, I highly recommend buying oat flour. It is sold in most grocery stores in the baking aisle. I bought Gold Medal Oat Flour and was very pleased with it!
Taste & Texture
These oat flour chocolate chip cookies have the buttery classic taste of a chocolate chip cookies.
They are slightly thinner and more gooey than most cookies, but they are delicious! In fact, the middles of these cookies melt in your mouth.
How to Make
To begin, add room temperature butter and brown sugar to a stand mixer. Beat for 2 minutes or until no clumps of butter remain.
Then, add in egg and vanilla extract. Stir to combine.
Add oat flour and baking soda to bowl. Stir until dough forms.
Fold in dark chocolate chips. Then, place mixing bowl in fridge to chill for 30 minutes.
After 30 minutes, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Use a cookie scoop to scoop 1 inch round balls of dough onto lined pan. Place each ball of dough at least 2 inches apart to allow for spreading.
Bake cookies for 9 to 11 minutes or until edges are slightly golden and the middles are set. For a very gooey cookies, 9 minutes is great.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack. These cookies are gooey and fragile!
Expert Tips & Tricks
Use room temperature butter for best results. It creams nicely with the brown sugar.
Store bought oat flour is much easier to use than homemade oat flour.
Chill dough at least 30 minutes, up to overnight. The longer it chills, the more thick the cookies will become. For the photos in this blog post, the dough chilled for 30 minutes.
Bake until cookies are just set in the middle.
They are fragile and soft after baking. Handle carefully.
How to Serve & Store
Serve oat flour cookies once they have cooled enough to handle.
Store cookies covered at room temperature for up to 3 days.
Freeze cookies for up to 1 month.
If you have leftover oat flour, make this Oat Flour Banana Bread!
Frequently Asked Questions
Oat flour is slightly lighter than all purpose flour. So, more oat flour is needed than all purpose flour.
Buy gluten free oats for gluten free.
Yes, chilling the dough is necessary. Otherwise, these cookies spread too thin while baking.
To make these Vegan, substitute 1 egg with 1/4 cup applesauce and add another 1/4 cup oat flour.
Yes! Oat flour is great for baking.
You May Also Like
If you make this oat flour chocolate chip cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more great recipes, check out these Dessert Recipes.
Get the Recipe: Oat Flour Chocolate Chip Cookies
- ½ cup butter, room temperature
- ¾ cup light brown sugar, tightly packed, or coconut sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups oat flour, see note
- ½ tsp baking soda
- ⅔ cup dark chocolate chips
- First, add room temperature butter and brown sugar to a stand mixer. Beat for 2 minutes or until no clumps of butter remain.
- Add egg and vanilla extract to bowl. Stir to combine.
- Then, add oat flour and baking soda to bowl. Stir until dough forms.
- Fold in dark chocolate chips. Place mixing bowl in fridge to chill for 30 minutes.
- After 30 minutes, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use a cookie scoop to scoop 1 inch round balls of dough onto lined pan. Place each ball of dough at least 2 inches apart. These cookies spread while baking!
- Bake for 9 to 11 minutes or until edges are slightly golden and the middles are set.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack.
- Use room temperature butter. About an hour or two before baking, place butter on countertop to soften.
- If you forget to place butter out to soften, microwave butter for 7 seconds to slightly soften it.
- I have tried this recipe with both homemade oat flour and store bought. I highly recommend store bought since it is finer and more uniform. I used Gold Medal Oat Flour.
- Do not skip the chilling dough step. Without chilling the dough, these cookies spread way too thin.
- If you have time, I suggest chilling them up to 2 hours. This will yield thicker cookies.
- These cookies are gooey and fragile! Handle gently after baking.
- Store cookies covered at room temperature for up to 3 days or in the freezer for up to 1 month.
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63 Comments on “Oat Flour Chocolate Chip Cookies”
These were delicious it’s hard to find good gluten free cookies. My family loved these I’m definitely making these again!!
I love these! They’re perfect for a cookie bar, or just eating with a glass of milk. I’ll be making these again!
I don’t love GF all purpose flours generally so I was looking for an alternative. These chocolate chip cookies with oat flour were fabulous! The texture and flavor were spot on!
These were yummy. I love using my oat flour lately so I was happy to find this recipe. They turned out as pictured!
I love bringing these cookies to our office! They are always chewy and delightful! My co-workers even love them paired with a cup of tea or coffee.
We love those oat-flour chocolate chip cookies so much that they have become our go-to cookies now.
I made them with brown sugar and coconut sugar, and both are delicious that I cannot decide which one we love best.
Easy to make
I made these cookies last night and it was a hit! Thanks for your amazing recipe, I ended up using homemade flour and was a bit hesitant based on your recommendation to use store bought flour but worked well on my end 🙂
So glad to hear that, Cindy! Thank you for the feedback. Sometimes homemade oat flour can be pretty thick and dense. Glad it worked well for you!
So question, i followed the recipe as provided but my cookies didnt really spread much.
Hi! My guesses would be that the butter was too cold or too much flour was added. How did the dough look?
Hi Addison, thanks for getting back to me so quick! Btw the cookies taste amazing. They just look more like tiny mounds than cookies. I did leave the butter out all morning before mixing but i can heat it up more next time and hopefully that fixes it. I added 2 cups of arrowhead oat flour. Should i use less next time?
Yes, maybe use just a little less next time! If the cookies do not spread much, it is most likely too much flour. Glad you enjoyed the taste!
What about the portion? The calories are for one cookie?
Hi Belu! Yes, the nutrition facts are per 1 cookie.
I love a chocolate chip oatmeal cookie but I have a hard time digesting white flour this is the perfect simple fix!!
Kind of blown away by how freaking fantastic these are. It’s official – I am never going to use regular flour again for chocolate chip cookies. I did use homemade oat flour but I made it with a vitamix and I did sift it several times. I’ll try store-bought flour next time but I’m pretty happy with the texture and hold of the homemade oat flour I used.
Side note after reading comments – I did not put these in the fridge and they spread wonderfully for me. I also used Lily’s milk chocolate for my chocolate and they are sweeten with Stevie so it balanced out the sweetness of the cookie
I am so thrilled to hear this, Dre! Thank you so much for the kind feedback. So glad you enjoyed these!
Great recipe if you like dry spheres of oat. That’s the last time I try a baking recipe that uses volume instead of mass or weight for measurement.
I baked these cookies, and they didn’t spread out at all. I followed the recipe exactly. Any reason why?
The author failed to consider density of oat flours, moisture content, and fat to dry ratio and used volume for measurement instead of weight.
Hi Kira. My guess is the oat flour used. Some brands are much thicker than others. Did you measure correctly? I have step by step photos within the post to help you get an idea of what the dough should look like. Hope this helps!
This is a decent recipe that could have been much better with a few changes. First, I would cut the baking soda amount in half, 1 teaspoon in this small of a batch leaves an unpleasantly bitter aftertaste.
I noticed that several commenters on this recipe stated that their cookies didn’t spread like yours did, it’s because of too much baking soda! Also, 2 cups of oat flour is a little too much, it leads to dry and crumbly cookies. I remade this recipe with less flour, less baking soda, and added salt (honestly can’t believe you didn’t include salt! ) and it was perfect. Just some thoughts!
Hi Jeanne! I tried these again and agree. Only half a teaspoon baking soda is needed so I updated it. You can always add in a pinch of sea salt!
Simple and delicious . I love the flavor of oat flour. Despite all the brown sugar, these cookies aren’t TOO sweet which is just the way I like them. I’ll definitely be making these again. Thank you!
I am so happy you enjoyed these, Kate! Thank you for reporting back on your success!
I made these cookies for my students because I needed a gluten free recipe to accommodate food aversions, and I was pleasantly surprised with how well they turned out. I’ve tried gluten free recipes before and this one tops them all. Within two seconds of distributing cookies I heard “OMG, these are so good!” This will probably become my default cookie recipe for gatherings.
Hi Taryn! You just made my day. Thank you so much for the sweet comment and taking the time to leave a review. I am so happy you and your students enjoyed these. Thank you for your work as a teacher!
Definitely different than the Toll House recipe that my family loves but wanted to use up some of my oat flour and also try because emu hubby is trying gluten-free desserts, and this was perfect! They were very tasty and had a nice chew. I used mini semi sweet chocolate chips and they were very yummy!
Hi Kelly! I am so thrilled to hear that. I love the flavor of these oat flour cookies. Thank you for trying my recipe and taking the time to leave such a nice comment.