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The Best Oat Flour Chocolate Chip Cookies Recipe

Chewy and gooey oat flour chocolate chip cookies that taste just like the classic recipe! They are so easy to make, gluten free and made with healthy whole grain oatmeal flour!
Course Cookies, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 22 minutes
Servings 18 cookies
Calories 194kcal
Author Lyndsey

Equipment

  • 1 baking sheet
  • 1 sheet of parchment paper
  • 1 ice cream scoop

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.

Nutrition

Serving: 1cookie | Calories: 194kcal | Carbohydrates: 25.1g | Protein: 3g | Fat: 9.5g