Oat flour chocolate chip cookies are so easy to make and taste just like the delicious chewy classic recipe. Crispy outsides, gooey chocolate and gluten free with healthy whole grain oatmeal flour!
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Have you ever looked into your pantry and wondered how to make chocolate chip cookies with oat flour, spelt, pastry, cake, bread flour… basically anything but all purpose?
We’ve all been there, out of ingredients that we think we need! But – oatmeal flour is almost always in my pantry (it’s just rolled oats!) making it the perfect swap for all purpose. In fact, I first fell in love with it when making my edible cookie dough.
After swapping oatmeal flour in a number of times, I learned to really love it! I’ve been loving baking with oat flour lately – check out my new brownies and peanut butter cookie recipe if you love it too!
Oatmeal flour is a no brainer because it’s super simple to make homemade by putting rolled oats into a food processor or Vitamix, or you can buy it on Amazon. It’s fun to try out new flours – with any King Arthur brand being my personal favorite! I’ve got my eye on chickpea or cassava flour next.
Move over Mrs. Fields and Chips Ahoy, these cookies are definitely worthy of a 5 star! If you love cookies as much as we do, be sure to check out our entire cookie recipe collection – don’t miss my almond butter oatmeal cookies!
What Makes This Recipe Work
- Easy to make at home using pantry ingredients you likely already have on hand!
- If you ran out of all purpose flour, or are just looking to use a healthy whole grain ingredient like oatmeal, this is the recipe you need!
- Healthy whole grain oatmeal flour is a perfect substitute for all purpose in these oat flour chocolate chip cookies.
- Great for Christmas cookie exchanges or for any holiday, party or picnic.
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.
- Baking soda: Be sure you are using fresh, unexpired baking soda. You will also want to ensure that you are not using baking powder as that will leave the cookies more cakey and less chewy.
- Brown sugar: May swap for coconut sugar if you want the to have less refined sugar.
- Raw cane sugar: You can try swapping maple syrup or honey for raw cane sugar. I prefer raw cane sugar over the alternatives.
- Oat Flour: Make your own homemade by grinding up some Quaker Oats or Bob’s Red Mill Gluten free oatmeal. You can also purchase it on Amazon – my favorite is Anthony’s Organic because it’s budget friendly, I can buy it in bulk, and it’s gluten free.
- Chocolate Chips: I like using Enjoy Life dairy free mini dark chocolate chips but Nestle chocolate chips or Hershey work well too.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
Combine dry ingredients in a large bowl and set aside. Using a wooden spoon, combine sugars and butter until well mixed (you don’t need a stand mixer or an electric mixer for this recipe!)
Add in eggs and vanilla before folding in chocolate chips. Chill cookie dough in the fridge for 2 hours.
Take the cookie dough out of the fridge and allow it to soften for just 10 minutes while your oven preheats to 325F. Bake scooped and rolled cookies about 2 inches apart on a baking sheet lined with parchment paper for about 12 minutes.
Expert Tips
- Storage: Store baked oat flour chocolate chip cookies in an airtight container with a piece of bread 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: This recipe makes about 18 cookies. Depending on the size of cookie scoop you use, it can make as little as 1 dozen or up to 2 dozen. Be sure to adjust baking time accordingly if using a smaller or larger scoop – less time for smaller cookies, more time for larger ones.
- Do not melt the butter and be sure to use it at room temperature when mixing wet ingredients.
- Be sure you do not skip the chill time because this helps to eliminate spreading and baking flat cookies.
- To make these with no sugar try swapping out brown sugar and cane sugar for Whole Earth brown sugar Allulose Baking Blend and granulated Allulose Baking Blend.
- To make low sugar, try Whole Earth Baking Blend.
- If you want to make these with no flour, you’ll need a nut butter base. Try these peanut butter cookies and add in chocolate chips. You can omit the flour to make them flourless.
- Make them a double chocolate version by adding in 1 or 2 teaspoons cocoa powder to the dry ingredients.
FAQs
If you are looking to substitute flours, try these other recipes. I have a low carb recipe for cookies made with almond flour, a dairy free recipe and even a small batch recipe using all purpose flour. This recipe was formulated specifically for oatmeal flour.
To make vegan you can try using vegan butter and making with no egg by swapping out the egg and egg yolk for a flax egg, a store bought egg replacer or applesauce. Note: I have not tested a vegan version with these substitutions yet, they are merely suggestions. But if you do, please let me know how it works!
Personally I’m not a big fan of these made without butter. I’ve tested them with coconut oil and the cookies tend to be very crumbly and fall apart. For the best chewy texture you are definitely going to want to use butter or perhaps can try substituting shortening.
Related Recipes
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Oat Flour Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 3 cups oat flour may need up to ¼ cup additional
- 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
Instructions
- Whisk together flour, baking soda, arrowroot and sea salt in a large bowl and set aside.
- Whisk together sugars and butter in a medium bowl until no lumps remain. Add remaining wet ingredients in the order listed.
- Pour the wet ingredients into the dry ingredient and stir until incorporated. Fold in the chocolate chips and chill the dough for 2 hours.
- Remove chilled dough from the fridge and allow it to soften for about 10 minutes while the oven preheats to 325F.
- Place a piece of parchment paper or Silpat on a cookie sheet and scoop 2-3 tablespoons sized scoops. Roll scoops into a bowl and place on the cookie sheet, 2 inches apart.
- Bake cookies for about 12 minutes. 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.
Notes
- Storage: Store baked oat flour chocolate chip cookies in an airtight container with a piece of bread 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: This recipe makes about 18 cookies. Depending on the size of cookie scoop you use, it can make as little as 1 dozen or up to 2 dozen. Be sure to adjust baking time accordingly if using a smaller or larger scoop – less time for smaller cookies, more time for larger ones.
- Do not melt the butter and be sure to use it at room temperature when mixing wet ingredients.
- Be sure you do not skip the chill time because this helps to eliminate spreading and baking flat cookies.
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