This post may contain affiliate links. See my disclosure policy.
These oat flour cookies have crisp edges, gooey middles, and oozing with chocolate chips. They bake in minutes and need just a handful of pantry staples.
When it comes to baking with oat flour, my favorite recipes to make are oat flour brownies, oat flour banana bread, and these oat flour chocolate chip cookies.
I’ve been meaning to share an oat flour cookie recipe for quite some time. Ever since I started replacing white flour with oatmeal flour, I’ve loved the extra fiber and protein boost it gives. One of my friends gifted me a massive bag of oat flour, which I’ve been adding to anything and everything!
Table of Contents
Recipe highlights
- Just 8 ingredients. And they are all pantry and baking staples.
- 30-minute chill time. Most cookies would need at least two hours or overnight, but not these ones. To be honest, I’ve made them without chilling, and they’ve been almost perfect.
- Perfect texture and flavor. I used to think oat flour would yield dense and dry cookies, but how wrong I was! These have crisp edges, soft middles, and pools of chocolate in every bite. They taste sweet, buttery, and with hints of chocolate without being overpowering.
Ingredients needed
As mentioned earlier, these cookies don’t need many ingredients to make. Here is what you’ll need:
- Oat flour– You can use store-bought or make your own oat flour. Be sure to use certified gluten-free oats if you need them to be gluten-free.
- Baking soda– Gives the cookies some rise and avoid overspreading too much.
- Salt– Brings out the sweetness of all the other ingredients.
- Butter– Unsalted butter and softened. If you use vegan butter, try to find one from a block and NOT a spread (tub).
- Brown sugar– Gives the cookies the soft centers and slight molasses flavor. You can also use coconut sugar if you prefer.
- White sugar– Just a touch of white sugar to give the cookies the crisp edges.
- Egg– Binds everything together. I recommend bringing your egg to room temperature before making the cookie dough.
- Chocolate chips– The star of the cookies! I like to use semi-sweet or dark chocolate chips, but milk or white or even a combination of them all work. If you love gooey pools of chocolate, use chocolate chunks.
Find the printable recipe with measurements below.
How to make oat flour cookies
No food processor, no blender, and no hard-to-find kitchen gadgets are needed to make this simple recipe.
Step 1- Make the batter. In a large mixing bowl, add the dry ingredients and mix well, until combined. In a stand mixer (or a mixing bowl with a stick mixer), add the softened butter and brown sugar, and beat together until combined. Add the egg and beat until smooth. Gently add in the dry ingredients and mix until just combined. Using a rubber spatula, fold through the chocolate chips.
Step 2- Shape the cookies. Now, using a cookie scoop or spoon, scoop out heaping tablespoons of the dough. Place the balls of cookie dough onto a lined baking sheet and gently press down into a cookie shape.
Step 3- Chill. Chill the cookie dough for 30 minutes.
Step 4- Bake. Bake for 10-12 minutes, until lightly golden around the sides. Remove the cookies from the oven and let cool on the tray for 10 minutes, before carefully transferring to a cooling rack to cool completely.
Recipe tips and variations
- You must use a stand mixer or stick mixer to beat the butter with the sugar. This ensures the batter is smooth and creamy. If you mix it by hand, you’ll find the cookies more chewy and gritty.
- Do not overbake the cookies, as they continue to cook as they are cooling down.
- You can use white sugar, but your cookies will be less soft in the center and lighter in color.
- Feel free to add other mix-ins to the dough. I’ve tried raisins, chopped nuts, candy buttons (Halloween leftovers), and more.
Storage instruction
To store: Cookies can be stored at room temperature, in an airtight container. They will keep fresh for up to 1 week. If you’d like them to keep longer, store them in the refrigerator, for up to 2 weeks.
To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
Typically oat flour is lighter than all-purpose flour, but tends to dry out baked goods easily. If working with a recipe that calls for all-purpose flour, you’ll need to add more oat flour AND also either milk, water, or an egg.
Technically, no. However, I found that chilling it for 30 minutes yielded the best texture of the cookies.
Yes! Swap out the egg for either a flax egg or chia egg and chill the dough for an hour. Also, keep it dairy-free by using vegan butter.
More recipes using oat flour
- Oat flour pancakes– Thick, fluffy, and easy to make.
- Oat flour muffins– My family LOVES these muffins.
- Healthy pumpkin muffins– Perfect any time of the year.
- Healthy peanut butter bars– No baking required!
- Oat bread
Oat Flour Cookies
Ingredients
- 2 cups Oat flour
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Butter softened
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup white sugar
- 1 large egg
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl or a bowl with a mixer attached, add your butter and brown sugar. Cream together, until smooth, before adding the egg.
- Slowly add the dry ingredients into the wet and mix until just combined. Fold through the chocolate chips. Cover the bowl and chill for 30 minutes.
- Using a spoon, scoop out 12 heaped tablespoons of cookie dough and place them on the lined baking tray. Bake the cookies for 10 minutes, or until they begin to go golden around the edges.
- Let the cookies cool on the baking tray for 10 minutes, before transferring to a wire rack to cool completely.
This recipe is my daughter approved 😆 she cannot get enough! It’s quick and simple!!
These cookies turned out great! I did several substitutions though. I used 1/4 tsp sea salt, 1/2 cup coconut sugar plus 1/4 cup brown sugar. I also substituted 4 tbsp (solid) jarred coconut oil and 4 tbsp butter. (For the 1/2 cup softened butter.) I also added 1/2 tsp of vanilla extract. Topped a few of the cookies with chopped walnuts. Some of the best cookies ever! Thanks for your recipe!
These are the best oat flour cookies recipe I’ve ever made.
I have several allergies and this is one of the few I can eat that actually taste amazing, definitely a 10/10. I have a kid on my team who is allergic to milk, eggs, and peanuts. I made these for him. He was hesitant, but eventually ate one. He turned to me with the biggest smile and said, “these actually taste really good!” He loved them so much he wanted me to send the recipe to his mom. All the rest of the kids ate them up too. A huge hit! Thank you for such a great recipe! You put a big smile on my face and the kid.
I sometimes like to use unblanched almond flour to give it a spotted color and added taste. Good either way.
I just made these and they’re delicious.. hadn’t used oat flour for cookies before… I made them using 3 different chocolate chips. Recipe is saved bc I will be using it again. Thank you!
I used the Earth Balance sticks in this recipe and they turned out amazing. These have so much flavor!! Husband approved too (and he’s picky about cookies). He wiped out half the batch 😆.
ohhh these are GOOD… easy, too! I added a few walnuts and replaced about a quarter of the sugar with brown sugar style sweetener… WHOA
Not too bad. I was a little leery when I first took them out of the oven because they seemed so delicate but followed the cool on pan for 20 minutes followed by cool on rack. They firmed up pretty good. They were a touch too salty for me, so I’d cut down the salt. I added about 1/4 c chopped pecans. Overall, I was pleased with the outcome and would make them again.
Wait what? What am I missing.. I don’t see almond flour in the ingredient list at all? Just made these with all oat flour and they are cooling, but look good so far.
Amazing recipe. The cookies came out really thin without me doing anything (just added a scoop to the pan, didn’t even flatten it). I had to leave out white sugar ( and replaced with brown) this time as I didn’t have any but they were still yummy! My 4 year old loves it, so does mu husband (and ocfourseI do too)!
Thank you for sharing this wonderful recipe.
How will the cookie turn out if only oat flour is used ie without the almond flour?
No idea, these cookies are designed to use both.
Great gluten-free cookies. Would be great with almond slivers if you don’t have chocolate chips. If your not being vegan might recommend a small egg to help it not crumble but good as is
Very good. Will definitely make again.
I just left a comment but thought I made a mistake about the sugar substitutions. I used the 1/2 cup of coconut sugar and 1/4 cup dark brown sugar. Sorry!
These turned out the best cookies I’ve ever made… I subbed butter for coconut oil and overcooked them a bit so they’re very crunchy(not used to baking cookies with almond/oat flour ) awesome recipe!!!!
Thank you, Mara!