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My oat flour cookies are soft and chewy, with crisp edges and pools of melted chocolate. They bake up in under 15 minutes and are naturally gluten-free and dairy-free!
I used to think oat flour would yield dense and dry cookies, but I was wrong. These oat flour cookies have the perfect crisp edges, soft middles, and half-melted chocolate chips to boot. The natural nuttiness of the oat flour lends itself to making THE best chocolate chip cookie…or so says my family!
Table of Contents
Why I love this recipe
- Just 8 ingredients. Aside from the oat flour (which you can make from scratch!), all of the ingredients are baking staples.
- Wholesome. They’re gluten-free, dairy-free, and easy to make vegan or refined sugar-free.
- Perfect texture. I used to think oat flour would yield dense and dry cookies, but I was wrong. These cookies have the perfect crisp edges, soft middles, and half-melted chocolate chips to boot.
If you find yourself baking with oat flour as much as we do, try my oat flour pancakes, oat flour muffins, or oat flour banana bread next!
★★★★★ REVIEW
“I have several allergies, and this is one of the few I can eat that tastes 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 that 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’s.” – Tammy
Key ingredients
- Oat flour. If you need this recipe to be gluten-free, make sure you’re using certified gluten-free oat flour. I prefer to make my own since I always have a bag of oats on hand.
- Baking soda. Helps the cookies rise and prevents overspreading.
- Salt. Brings out the sweetness.
- Butter. Preferably unsalted butter that’s been softened to room temperature.
- Brown sugar. Gives the cookies a soft center and subtle molasses flavor. You can also use coconut sugar if you prefer.
- White sugar. Gives the cookies their crisp edges.
- Egg. Binds everything together. I recommend bringing your egg to room temperature before making the cookie dough.
- Chocolate chips. I prefer using semi-sweet or dark chocolate chips, but white chocolate chips can also be used. If you love gooey pools of chocolate, use chocolate chunks.
How to make oat flour cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Cream the butter, sugar, and egg.
Arman’s recipe tips
- Use a stand mixer. If you try to beat the sugar and butter together by hand, you’ll find the cookies are more chewy and grainy. Alternatively, I did have luck using a blender!
- Consider chilling the dough. Since the cookies are gluten-free, if you don’t chill the dough, they can sometimes spread too much and not rise. Trust me, your patience will be rewarded!
- Use a cookie scoop to get even-sized cookie dough balls.
Frequently asked questions
I wouldn’t recommend replacing all-purpose flour with oat flour as oat flour is more absorbent and can affect the texture of your baked goods.
You don’t. However, I found that chilling it for 30 minutes yielded the best texture of the cookies.
More gluten-free cookie recipes
- Coconut flour peanut butter cookies
- Almond flour sugar cookies
- Almond flour oatmeal cookies
- Flourless cookies
If you tried this Oat Flour Cookies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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 the oat flour, baking soda, and salt, and mix well. In a separate bowl or a bowl with a mixer attached, add the 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. If you prefer thicker cookies, 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.
Notes
- Vegan. Use vegan butter (from a block, NOT a tub), and swap the egg for flax egg, which you can make by mixing 1 tablespoon of ground flaxseed and 3 tablespoons of water.
- Refined sugar-free. Use keto brown sugar, granulated sweetener (I like allulose), and sugar-free chocolate chips.
- Swap the mix-ins. Instead of chocolate chips, try dried cranberries, raisins, or chopped nuts.
Nutrition
Originally published January 2021, updated and republished April 2025
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!