These oat flour cookies are soft, chewy, and incredibly easy to make. Naturally gluten-free and packed with melty chocolate chips, this one-bowl cookie recipe comes together in minutes without a mixer. The perfect treat when you're craving something sweet, simple, and homemade.
These Oat Flour Cookies are soft, chewy and packed with wholesome ingredients. Naturally gluten free and incredibly easy to make, they have the same chewy texture as classic chocolate chip cookies with crispy edges and soft, gooey centers. Made in just one bowl with simple pantry staples, these cookies come together in minutes. Each bite is filled with melty chocolate and a subtle nutty flavor from the oat flour, making them irresistible and perfect for satisfying your sweet tooth.
For more delicious chocolate chip cookies try my brown butter chocolate chunk cookies, eggless chocolate chip cookies or espresso chocolate chip cookies.
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Why You'll Love These Oat Flour Cookies
- Gluten-Free: These cookies are made with oat flour, a naturally gluten-free alternative to wheat flour but they have the same texture of classic chocolate chip cookies.
- Quick and easy: All you need to do is bring the ingredients to room temperature, mix everything up in one bowl, chill and bake!
- Perfect Texture: These oat flour cookies have lightly crisp edges, chewy centers with pockets of gooey melted chocolate.The oat flour brings a lovely nuttiness that works beautifully in this chewy cookie.
- Customizable: Add chocolate chunks or chips, dried fruits, or nuts to make them your own.
Ingredient Notes
- Oat Flour: Provides a nutty flavor and chewy texture. I recommend using store-bought oat flour but you can use homemade. You can make your own oat flour by blending rolled oats into a really fine powder.
- Unsalted Butter: You can use the same amount of salted butter as written in the recipe, but omit the added salt.
- Dark Brown Sugar: Provides moisture and a chewy texture.I prefer to use dark brown sugar but you can light brown sugar as well.
- Granulated White Sugar: White sugar gives these cookies sweetness as well as crispy edges.
- Egg or Flax Egg: Acts as a binder. For a vegan version, replace with a flax egg (1 tablespoon flaxseed powder + 3 tablespoons warm water).
- Pure Vanilla Extract: Enhances the flavor of the cookies.
- Baking Soda: Helps the cookies rise slightly and remain soft.
- Semi-sweet Chocolate Chips: Feel free to use any combination (or just one) kind of chocolate chips or bars to make these the best oat flour cookies for you!
Substitutions & Variations
- Vegan Option: Swap the butter for a vegan butter stick and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water). Note: The texture will be slightly more fragile.
- Dairy-Free: Use melted coconut oil (solidified back to a soft state) instead of butter.
- The Mix-ins: Not a fan of chocolate? Try chopped walnuts, dried cranberries, or white chocolate chips.
- Make them “Oatmeal Raisin”: Add ½ teaspoon of cinnamon and swap the chocolate chips for raisins.
Step-by-Step Instructions
Here is how to make these oat flour cookies.You can use a stand mixer fitted with a paddle attachment or a large mixing bowl with a hand mixer. Line two large baking sheet with parchment paper.
Cream butter and sugars:In a bowl, cream together the melted butter, granulated white sugar and dark brown sugar.
Add the egg (or flax egg) and vanilla extract, and mix until smooth.
Combine Dry Ingredients: Add the oat flour, baking soda, and a pinch of salt.Mix until combined.
Add Add-ins: Fold in chocolate chips, nuts, or other add-ins, if using.
Chill the Dough: Place the dough in the fridge for 1-2 hours(preferably 2) to firm up. Preheat Oven: Preheat your oven to 350°F (175°C).
Scoop and Bake: Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Press on a few extra chocolate chips on top. Bake for 10-11 minutes or until the edges are golden brown.
Cool and Serve: Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack. Enjoy!
If you like, sprinkle a little flaky salt on top of the cookies as they cool for the perfect sweet and salty finish.
Tips & Tricks
- Don't Overmix: Overmixing the batter can make the cookies dense. Mix just until the ingredients are combined.
- Chill the Dough: Do not skip chilling the dough as this allows the oat flour to hydrate, leading to a thicker, better-textured cookie and prevents the cookies from spreading too much.
- Use a Cookie Scoop: Ensures evenly sized cookies for consistent baking.
- Slightly under-bake the cookies: For cookies that are soft and chewy for days, them until the edges are set and lightly golden brown. The centers will look slightly underbaked, but the cookies will continue to "bake" while on the hot cookie sheet.
FAQ’s
You can substitute both of the sugars for coconut sugar, but keep in mind the color of the cookies will be much darker than pictured. They will also spread differently and the overall flavor will be different.
Yes! You can easily make homemade oat flour by blending rolled oats in a high-speed blender or food processor until finely ground. The cookies may bake up with a slightly different texture, but they'll still be wonderfully soft and delicious.
I don't recommend swapping all-purpose flour for oat flour, since oat flour absorbs more moisture and can lead to dry or crumbly results. This recipe was created to work perfectly with oat flour.
This often happens when there's a little too much oat flour in the dough. Using a digital scale is the best way to get an accurate measurement. If you're using measuring cups, be sure to spoon and level the flour rather than packing it in.
I have not tested these oat flour cookies without egg but you can use vegan butter instead of regular butter and a flax egg in place of the regular egg.Ensure you are using dairy free chocolate chips as well.
Storage & Freezing
- Room Temperature: Store these oat flour cookies in an airtight container for 4-5 days.
- Freezing Dough: You can freeze the pre-portioned dough balls. When ready to bake, just add 2-3 minutes to the total bake time-no need to thaw!
- Freezing Baked Cookies: Wrap them well and freeze for up to 3 months. They actually taste delicious straight from the freezer!
Recipe
Easy Oat Flour Cookies With Chocolate chips
Equipment
- 2 large baking sheets
Ingredients
- ½ cup (113g) unsalted butter melted and slightly cooled
- ½ cup (110g) dark brown sugar packed
- ¼ cup (50g) granulated white sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (240g) oat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips optional
Instructions
- In a large bowl, whisk together the melted butter, granulated sugar and brown sugar until smooth.
- Add the egg and vanilla extract and mix until fully combined.
- Stir in the oat flour, baking soda, and salt until a soft dough forms.
- If using, fold in the chocolate chips. Cover and place the dough in the refrigerator to chill for 1-2 hours (preferably 2).
- When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop the dough into 1.5 tablespoon-sized balls and place them on the prepared baking sheet about 2 inches apart.Press on a few extra chocolate chips on top.
- Bake for 10-11 minutes, or until the edges are set and the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t skip the chill time: Giving the dough time to chill and hydrate ensures your cookies won’t spread into a thin puddle on the tray.
- Measuring by Weight: Oat flour is very light and airy. If you don’t have a kitchen scale, make sure to “fluff” your flour with a fork before spooning it into your measuring cup.
- Yield Note: This recipe makes approximately 15 standard-sized cookies. If you prefer a larger, bakery-style cookie, use a large cookie scoop (about 3 tablespoons). This will yield around 12 larger cookies; just be sure to add an extra 1-2 minutes to the baking time!
Dari says
Super delicious! I doubled the recipe, replaced the sugars with 1 cup coconut sugar, used dark chocolate chips (dairy free), and I didn’t chill the dough. They turned out really good. Thank you for sharing!
Swapna Sachdev says
I am so glad you enjoyed them!!