Chewy & Gooey Oat Flour Chocolate Chip Cookies

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

This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook 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.

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