These oat flour chocolate chip cookies have gooey centers with chewy edges and tons of flavor. Oat Flour cookies are naturally gluten-free!
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These oat flour chocolate chip cookies are just as delicious as classic chocolate chip cookies!
They have the rich, nutty flavor of oatmeal cookies but with a smooth & gooey “regular” cookie texture. Infused with vanilla and studded with chocolate chips, they truly are irresistible.
Oat flour is also an affordable and easy gluten-free flour substitute, making these a great dessert for those who cannot enjoy gluten (like these gluten-free chocolate chip cookies).
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Oat Flour Cookies: Ingredients & Substitutions
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- Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. for a stronger molasses taste, use dark brown sugar.
- Oat flour. If you want a gluten-free version, be sure to use oat flour (or oatmeal made into flour) that is certified gluten-free.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.
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How to Make Oat Flour
Making oat flour at home is so easy. I almost never buy pre-made oat flour to make these cookies, since we always have oatmeal on hand. Plus, there is a 1:1 ratio of oatmeal to oat flour (meaning 1 cup of oats yields 1 cup of oat flour) – which makes it even easier!
All you do is add the desired amount of oatmeal (for this recipe, it would be 2 cups) to a blending container (preferably a Vitamix), and then blend for 15-20 seconds or until the mixture resembles flour. So easy!
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How to Make Oat Flour Cookies
Let’s walk through this oat flour chocolate chip cookies recipe together – and be sure ot watch the video.
Combine oat flour, baking soda, baking powder, and sea salt in a medium bowl, then set it aside.
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Next, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute. I suggest using a standing mixer or hand-held mixer.
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Then, beat add the egg and vanilla and beat until combined.
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Next, add the dry ingredients, beat on low speed until combined.
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Then, beat in the chocolate chips on low speed until evenly distributed throughout the dough.
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Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Then, bake the oat flour chocolate chip cookies in the preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
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Once baked, remove the pan from oven and let the cookies cool on the baking sheet for 5-10 minutes.
After 5 or 10 minutes, transfer the oat flour chocolate chip cookies cookies to a wire rack to cool completely.
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Serve
Serve oat flour chocolate chip cookies slightly warm or room temperature.
They are a great addition to any holiday cookie or dessert tray, so don’t forget to check out our dessert recipes or Christmas cookie recipes.
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Store
Once cooled, store chocolate chip oat flour cookies cookies in an airtight container at room temperature for 3-5 days.
Freeze
I suggest freezing the dough by rolling it into balls and freezing in an airtight container. Thaw to room temperature before baking.
You can also freeze baked cookies in an airtight contianer for up to 1 month.
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Oat Flour Chocolate Chip Cookies Recipe FAQS
Yes, I often use oat flour for baking like in these healthy chocolate zucchini muffins and Greek yogurt pancakes.
You can, however it is not a 1:1 substitution. You need slightly more oat flour than all-purpose flour in a recipe.
Yes, this recipe is easily doubled.
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If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
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Oat Flour Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup butter (softened)
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 2 cups oat flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
- In a medium bowl, combine oat flour, baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
- Add egg and vanilla and beat until combined.
- Then, add the dry ingredient mixture and beat until combined.
- Beat in the chocolate chips on low speed until evenly distributed throughout the dough.
- Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
- Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
- Remove from oven and let cool on the baking sheet for 5-10 minutes.
- Transfer cookies to a wire rack to cool.
Video
Notes
- Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. for a stronger molasses taste, use dark brown sugar.
- Oat flour. If you want a gluten-free version, be sure to use oat flour (or oatmeal made into flour) that is certified gluten-free.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.
