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.
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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
- 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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