These easy oat flour chocolate chip cookies have crispy outsides, chewy insides, gooey chocolate, and a classic buttery cookie flavor! Best of all they are delicious! Gluten-free and made with whole-grain oatmeal flour.
This post may contain paid links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
Jump to:
If you've ever wondered, can I use oat flour to make cookies, then you've come to the right place! We have a ton of healthy cookie recipes here including a bunch using oat flour (peanut butter cookies, edible cookie dough, and brownies being two of our favorites!) in addition to these oat flour chocolate chip cookies.
If you love this dessert as much as we do, be sure to check out our entire cookie recipe collection - like these almond butter oatmeal cookies!
What You'll Love About This Recipe
- Easy to make!
- The best shape, taste, texture, and appearance compared to other oat flour chocolate chip cookie recipes on the web!
- Not grainy at all!
- Classic chocolate chip cookie taste - no one will know they are made with oat flour.
- Gluten-free and nut free and can be made egg-free and dairy-free.
- Customizable! Add in nuts, raisins, or other mix-ins.
Ingredients You Need For This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Oat Flour: I used Anthony's Organic gluten-free oat flour. I prefer this product's texture over homemade oat flour. You can sift your oat flour to create an even better texture.
- Arrowroot: May swap arrowroot for cornstarch.
- Butter: Room temperature butter is required for easy incorporation into the ingredients and even baking. Either leave the butter out on the countertop for a few hours or use this tip to quickly soften the butter.
- Chocolate Chips: I used mini dark chocolate chips, but semi-sweet or milk chocolate also works.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
Combine dry ingredients in a large bowl and set aside. Using a wooden spoon, combine sugars and butter in a separate bowl and stir until well mixed.
You don't need a stand mixer or an electric mixer for this recipe, although you can use a stand mixer or hand mixer if that is easier.
Step 2
Add in eggs and vanilla and mix until smooth.
Step 3
Stir dry ingredients into the wet and mix until dough forms.
Step 4
Fold in the chocolate chips, cover with plastic wrap, and refrigerate for 2 hours.
Step 5
Take the cookie dough out of the fridge and allow it to soften for 10 minutes while your oven preheats to 350F. Use a standard cookie scoop to scoop out about 12 cookie dough balls.
Place them about 2 inches apart on a baking sheet lined with parchment paper.
Step 6
Bake at 350F for about 8-12 minutes (depending on the size of the cookie, refer to Baking Time Tips below). Allow cookies to sit on the pan for 5 minutes before transferring them to a cooling rack.
Storage and Freezing Tips
- Storage: Store baked cookies in an airtight container with a piece of bread for moisture for up to 4 days at room temperature.
- Freezer storage: Freeze baked cookies in a freezer-safe container for up to 3 months. Store frozen cookie dough balls in a freezer-safe container for up to 3 months. Add 2-3 minutes when baking cookie dough from frozen.
Baking Time Tips
- Set bake time according to size. Be sure to adjust baking time accordingly if using a smaller or larger scoop - less time for smaller cookies and more time for larger ones.
- Set bake time according to the texture desired. Adjust baking time down for soft ones with gooey middles. Adjust baking time up for crispy ones.
Other Expert Tips
- Oat flour used: For these cookies I used Anthony's Organic and sifted it using a fine mesh strainer. There is a lot of variety between brands and this is the brand I recommend.
- Flour measurement: Use the spoon to scoop and level measurement method or a digital kitchen scale to measure flour by weight. This will help them to spread the right amount.
- Don't skip the chill! This helps to eliminate spreading and baking flat cookies.
- Yield: This recipe makes about 18. Depending on the size of the cookie scoop you use, it can make as little as 1 dozen or up to 2 dozen.
- Add sea salt. I like to top my oat flour chocolate chip cookies with a little flaky sea salt while they cool.
Butter Notes
- Use room-temperature butter: Do not melt the butter and be sure to use it at room temperature when mixing wet ingredients.
- Don't substitute the butter: For the best chewy texture use butter or margarine and do not substitute coconut oil.
Dietary Notes
- No-sugar recipe: Use Whole Earth brown sugar Allulose Baking Blend and granulated Allulose Baking Blend in place of the brown sugar and cane sugar.
- Vegan: Use vegan butter (I recommend Earth Balance) and use a flax egg instead of eggs.
FAQs
Oat flour is one of the best substitutes for all-purpose flour in baking. However, all-purpose flour is more dense and heavier than oat flour, therefore more oat flour is needed in recipes compared to all-purpose.
If you are looking for a similar chocolate chip cookie recipe to these oat flour chocolate chip cookies, try this dairy free chocolate chip cookie that uses all-purpose flour.
Oat flour is lighter than all-purpose so cookie recipes using oat flour require more. It has similar texture to all-purpose and gives a slightly nutty, oatmeal taste that is a great addition to this recipe.
Yes, there is no need to add in other flours with this recipe.
The chill ensures cookie structure and helps it not to spread. You can skip the chill, however your cookies will spread and not appear as those in the photos for this recipe.
Related Recipes
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
The Best Oat Flour Chocolate Chip Cookies Recipe
Equipment
Ingredients
Dry Ingredients
- 3 cups oat flour
- 1 teaspoon baking soda
- 1 ½ teaspoon arrowroot
- ½ teaspoon sea salt
Wet Ingredients
- ¾ cup butter softened to room temperature
- ¾ cup brown sugar
- ½ cup raw cane sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoon vanilla extract
Other Ingredients
- 1 cup chocolate chips I prefer Enjoy Life mini dark chocolate chips
- flaky sea salt for topping, optional
Instructions
- Whisk together flour, baking soda, arrowroot and sea salt in a large bowl and set aside.3 cups oat flour, 1 teaspoon baking soda, 1 ½ teaspoon arrowroot, ½ teaspoon sea salt
- Whisk together sugars and butter in a medium bowl until no lumps remain. Add remaining wet ingredients in the order listed.¾ cup butter, ¾ cup brown sugar, ½ cup raw cane sugar, 1 large egg, 1 large egg yolk, 2 teaspoon vanilla extract
- Pour the dry ingredients into the wet ingredients and stir until incorporated and the dough forms. Fold in the chocolate chips and chill the dough for 2 hours.1 cup chocolate chips
- Remove chilled dough from the fridge and allow it to soften for about 10 minutes while the oven preheats to 350F.
- Place a piece of parchment paper on a baking sheet and scoop 2-3 tablespoons-sized scoops using a standard ice cream scoop. Roll scoops into a ball and place on the cookie sheet, 2 inches apart.
- Bake cookies for 8-12 minutes (refer to notes for baking time suggestions). Remove from the oven and let them cool on the pan for about 5 minutes. Transfer cookies to a cooling rack and allow them to cool. Top with flaky sea salt if desired.flaky sea salt
Notes
Bake Time Notes
- Set bake time according to size. Be sure to adjust baking time accordingly if using a smaller or larger scoop - less time for smaller cookies and more time for larger ones.
- Set bake time according to the texture desired. Adjust baking time down for soft cookies with gooey middles. Adjust baking time up for crispy cookies.
Storage and Freezing
- Storage: Store baked cookies in an airtight container with a piece of bread for moisture for up to 4 days at room temperature.
- Freezer storage: Freeze baked cookies in a freezer-safe container for up to 3 months. Store frozen cookie dough balls in a freezer-safe container for up to 3 months. Add 2-3 minutes when baking cookie dough from frozen.
Other Important Tips
- Use Anthony's Organic oat flour and sift it using a fine mesh strainer. There is a lot of variety between brands and this is the brand I recommend.
- Flour measurement: Use the spoon to scoop and level measurement method or a digital kitchen scale to prevent cookies from spreading.
- Don't skip the chill! This helps to eliminate spreading and baking flat cookies.
Natalie Lopez
How much is kcal to calories?
Lyndsey
It is the same.