Oat Flour Chocolate Chip Cookies that have amazing texture and taste just like classic chocolate chip cookies! Gluten-free, easy to prepare, chewy with a perfect crispy edge!
We’re no strangers to baking batches of gluten-free chocolate chip cookies using various types of flours here on The Roasted Root.
In fact, my Almond Flour Chocolate Chip Cookies, Coconut Flour Cookies, and The Best Gluten-Free Chocolate Chip Cookies using a gluten-free flour blend are some prime examples.
I even have options for Keto Chocolate Chip Cookies with Coconut Flour and many others using various sweeteners and add-ins like nuts, dried fruit, and exotic goodies like lavender.
Suffice it to say, I’m a self-proclaimed cookie monster that is on a mission to make the best cookies using many types of gluten-free flours.
Which is why we’re here today!
These oat flour chocolate chip cookies taste just like classic chocolate chip cookies with that buttery flavor, generous amount of chocolate, vanilla undertone, and those delectable crispy edges.
I make these cookies with slightly less sugar than your standard cookie recipe, although you can’t even detect a difference in the sweet flavor.
Let’s discuss the simple ingredients for oat flour chocolate chip cookies.
Ingredients For Oat Flour Chocolate Chip Cookies:
Oat Flour: Taking the place of all purpose flour (or white flour), we’re using oat flour for these cookies.
Do note that unless the flour says it is gluten-free on the package, it is not suitable for someone with a gluten allergy.
Oats do not inherently contain gluten but because they are often grown next to wheat, there is often cross contamination.
For this reason, use certified gluten-free oat flour if you need the cookies to be gluten-free.
You can either purchase store-bought oat flour at the grocery store or make your own oat flour by blending 1 ½ cups of rolled oats or quick oats in a high-speed blender or food processor for 30 seconds or until a fine powder forms.
Homemade oat flour is a little more coarse than store-bought but it doesn’t affect the end result. Again, use gluten free oats if you’re making homemade oat flour and need the cookies to be gluten-free.
Unsalted Butter: Bringing iconic buttery flavor to the cookies, we use unsalted softened butter.
You can replace the butter with softened coconut oil for a dairy-free option. Vegan butter works here too.
Granulated Sweetener of Choice: Choose your favorite granulated sweetener. Regular cane sugar, light brown sugar, dark brown sugar, sugar-free sweetener, and coconut sugar all work.
Egg: One large egg helps give rise to the cookies so that they have a beautiful texture.
I haven’t tested the recipe using a flax egg yet, but I imagine the cookies wouldn’t hold together as nicely due to the lack of starch in the oat flour.
Vanilla Extract: A splash of vanilla extract brings warm flavor to the cookies.
Baking Powder and Baking Soda: The leavening agents here, we use both baking powder and baking soda to ensure the cookies bake evenly and hold together rather than spreading out during the baking process.
Sea Salt: Salt enhances the buttery chocolate flavors and makes the cookies taste rich and sweet.
Chocolate Chips: The true star of the show here, semisweet chocolate chips create those enticing pockets of goo that we all love so much in cookies. Use your favorite chocolate chips here.
Sugar-free chocolate chips, milk chocolate chips, dark chocolate chips, and white chocolate chips are all great options.
Optional Additions:
- I love adding ground cinnamon to my baked goods for a little something extra, but you can skip it if you aren’t into cinnamon.
- Add ½ cup to ⅔ cup chopped walnuts or pecans if you love nutty cookies.
- Replace the chocolate chips with dried fruit like raisins or dried cranberries. You can also use chocolate chunks by chopping up dark chocolate bars.
Now that we’re familiar with the simple ingredients, let’s bake a batch of cookies!
How To Make Oat Flour Chocolate Chip Cookies:
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, and vanilla extract until well-combined and fluffy.
Note: you can also mix the ingredients by hand in a large mixing bowl, or you can use an electric hand mixer.
Scrape the sides of the bowl with a rubber spatula and add the egg. Beat until the wet ingredients are completely combined.
In a separate medium bowl, stir together the oat flour, ground cinnamon, baking powder, baking soda, and sea salt.
Transfer the dry ingredients to the bowl with the wet ingredients and beat until combined and a thick dough forms.
Beat in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate the cookie dough for 30 minutes.
When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Use a small cookie scoop or a spoon to scoop cookie dough balls onto the prepared cookie sheet.
I make 15 medium-sized cookies but you can also make the cookies smaller or larger. If you’d like, press extra chocolate chips into the oat flour cookie dough (I added some mini chocolate chips on top).
Bake cookies for 9 to 11 minutes or until the edges are slightly golden brown and they reach your desired level of doneness.
Allow the cookies to cool for at least 10 minutes before serving. If you have a cooling rack, feel free to move the cookies over after 10 minutes of cooling.
Serve cookies warm for the best result!
Store cookies in a zip lock bag or airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Freeze cookies for up to 3 months.
Tips for Preparing This Recipe:
- If you use cold butter fresh out of the refrigerator, you won’t need to chill the cookie dough. That said, it is more difficult to get cold butter to mix with other ingredients as compared to softened butter.
- Replace ½ cup of the oat flour with ½ cup of tapioca flour for chewier cookies.
- For cookies with soft centers, add one additional egg yolk at the same time as the whole egg.
- If you have a kitchen scale, I recommend breaking it out to measure the weight of the oat flour for the best result. This way, you’re guaranteed a chewy texture for the perfect chocolate chip cookie.
If you love baking with oat flour, also try my Oat Flour Shortbread Cookies with Walnuts!
Obsessed with delicious cookie recipes? Also try out these reader favorites.
More Gluten-Free Cookies:
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
- Almond Butter Oatmeal Cookies
- Nutty Blueberry Banana Cookies
- Healthy 6-Ingredient Apple Oatmeal Cookies
- 6-Ingredient Peanut Butter Chickpea Cookies
- Flourless Almond Butter Cookies
Enjoy these delicious oat flour cookies the next time you’re craving classic chocolate chip cookies!
Oat Flour Chocolate Chip Cookies
Ingredients
- 1 stick (½ cup) unsalted butter softened*
- ½ cup (100g) brown sugar**
- 1 tsp pure vanilla extract
- 1 large egg at room temperature
- 1 1/2 cups (175g ) oat flour
- ¼ tsp ground cinnamon optional
- 1 tsp baking powder
- ¼ tsp baking soda
- 1/2 tsp sea salt***
- 1 cup (170g) chocolate chips
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, and vanilla extract until well-combined and fluffy. Note: you can also mix the ingredients by hand in a large mixing bowl, or you can use an electric hand mixer. Scrape the sides of the bowl with a rubber spatula and add the egg. Beat until the wet ingredients are completely combined.
- In a separate medium bowl, stir together the oat flour, ground cinnamon, baking powder, baking soda, and sea salt.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for 30 minutes.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Bake cookies for 9 to 11 minutes or until the edges are slightly golden brown and they reach your desired level of doneness.
- Allow the cookies to cool for at least 10 minutes before serving. If you have a cooling rack, feel free to move the cookies over after 10 minutes of cooling.
Notes
Nutrition
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Terrible recipe – don’t bother, a waste ingredients. Inedible. So many other GF recipe options worth a try. Just skip this
Hi there. My sincere apologies the recipe didn’t work out for you. Could you please describe what the end result was so I can troubleshoot what may have happened. I see that you think the cookies are inedible, but knowing why (too wet, too dry, not the right flavor, etc) is constructive information.
Sadly I tried this recipe and in reality made three separate batches with the exact ingredients in each batch. The first looked pretty but fell apart before even getting to my mouth. The second and third ones came out so flat that I had a hard time getting it off the paper before cracking in half. Won’t be trying this one again.