Everything you love about oatmeal cookies and chocolate chip cookies wrapped into one delicious cookie recipe. These oat flour cookies are soft and chewy in the center and just a little crispy around the edges.
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Skill Level: Beginner
Flavor Remix: Swap out the chocolate chips for pieces of toffee, butterscotch, or peanut butter chips.
Allergy Watch: Gluten Free, Dairy Free Option, Oats (use caution), Nut-Free
Any version of a chocolate chip cookie is always going ot be my fav. From gluten-free chocolate chip cookie bars to a big skillet cookie, I am always looking for unique takes on this classic. And this recipe is one to make on repeat.
First off, oat flour is the same thing as oatmeal flour; it is simply made of ground-up rolled oats.
When making oat flour cookies, you need to increase the ratio of liquid (in this case, butter and eggs) because oat flour absorbs more liquid than regular flour. I use this same technique in my double chocolate chip cookies.
But unlike a classic chocolate chip cookie recipe, these cookies turned out best for me when the dough was chilled first. Oat flour cookies spread if not properly chilled.
Ingredient Notes
- Butter - Use unsalted butter or reduce added salt by ¼ teaspoon. For dairy-free, swap with a high-quality plant-based butter stick.
Oats or Oat Flour - Use certified gluten free oat flour. You can use store-bought oat flour or make your own homemade oat flour from rolled oats.
Baking Soda - Just enough lift without making the cookies cakey. Do not use baking powder.
Sugar - Like with all chocolate chip cookies, I use a mix of light brown sugar and white sugar.
Eggs - Room temperature for even mixing.
Vanilla Extract - Vanilla paste is a 1 to 1 substitute.
Chocolate Chips - I prefer semi-sweet or dark chocolate chips, you can also use chopped chocolate for a more rustic, bakery look.
How to Make Oat Flour Chocolate Chip Cookies
A step-by-step visual guide for making chocolate chip cookies with oat flour. You can skip to the recipe for the full written instructions.
Mix the Dry Ingredients
Combine the dry ingredients to ensure the baking soda is mixed throughout.
Cream the Butter and Sugars
Mixing together butter and sugar until fluffy traps air for lighter, softer cookies.
Dry Ingredients
Mix the dry ingredients into the wet until no streaks remain. Stir in chocolate chips.
Portion the Cookie Dough
Pre-portion before chilling allows the dough to firm faster and more evenly this way, so you can bake sooner.
Bake
Bake the cookie dough balls 2 to 3 inches apart on an insulated cookie sheet until edges are golden but centers are still soft. Cool the cookies on the pan for 10 minutes before transferring to a rack.
Recipe Tips
- Measure oat flour after grinding, not before-it's more accurate.
- Use softened butter and room temp eggs so the ingredients fully combine.
- For bakery-style presentation, press a few chocolate chips into the tops of each dough ball before baking.
More Cookie Recipes
Make Ahead and Storing
Make Ahead: Scoop dough and freeze on a tray, then store in a zip-top bag for up to 1 month. Bake from frozen, add 2 to 3 minutes to the baking time.
Storing: Store baked cookies in an airtight container at room temperature for 3-4 days.
Freezing: Baked cookies can be frozen for up to 3 months. Heat up in the microwave for 30 seconds and enjoy.
📖 Recipe
Oat Flour Chocolate Chip Cookies
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Ingredients
- 2 ¾ cups (330 g) oat flour certified gluten free (see notes)
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup (227 g) unsalted butter room temperature
- ⅔ cup (147 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 eggs room temperature
- 1 Tablespoon vanilla extract
- 1 ½ cups (270 g) semi-sweet chocolate chips
Instructions
- In a small bowl, mix together the oat flour, baking soda, and salt. Set aside.2 ¾ cups oat flour, ½ teaspoon baking soda, 1 teaspoon kosher salt
- Using a stand mixer with the paddle attachment, or a hand mixer, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl, then add the eggs one at a time, scraping down the bowl between each addition. Add the vanilla extract and beat just until combined.1 cup unsalted butter, ⅔ cup light brown sugar, ½ cup granulated sugar, 2 eggs, 1 Tablespoon vanilla extract
- Add the dry ingredients to the butter mixture, mixing on low speed until just combined. Scrape down the sides of the bowl to ensure the flour is fully incorporated.
- Add the semi-sweet chocolate chips, mixing on low (or by hand) until just combined.1 ½ cups semi-sweet chocolate chips
- Using a 1 ½-tablespoon scoop, portion the cookie dough onto a baking sheet, with the dough balls touching slightly. Freeze for at least 30 minutes.
- While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place the dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart.
- Bake for 12-15 minutes, rotating the baking sheet halfway through baking. Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Equipment
- Small mixing bowl
- electric mixer or stand mixer
- cookie sheet
Notes
- You can make oat flour from oats in a food processor (or blender) and pulse until they reach a powder-like consistency. This should take about 60 to 90 seconds. Measure the oat flour after processing, not before.
- Chill the dough to ensure the cookies maintain their shape and chewy texture.
- You can use chopped chocolate for a bakery-style look.
- If you use an insulated cookie sheet, you don't need to use parchment paper.
- Add flaky salt on top for a sophisticated finish.
- The cookie dough can be made ahead of time. Simply place the dough balls in the freezer to chill for one hour. Once the dough balls are firm, place them in a zip-top bag and store them in the freezer for up to 1 month.
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