Oat Flour Cookies
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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 assume oat flour would make dry, crumbly cookies- until I started testing it and realized it can actually make some of the softest, chewiest cookies ever. I shouldn’t have been surprised, though- my oat flour muffins and oat flour banana bread always turn out even better than their all-purpose counterparts.
After a few test batches (some came out a little too delicate), I finally landed on the perfect ratio that gives you crisp edges, soft and tender centers, and pools of melty chocolate chips in every bite.
The natural nuttiness of oat flour adds a warm, toasty flavor you just can’t get from regular all-purpose flour, and honestly? My picky partner- who thinks Mrs. Field’s cookies are their own food group- swears these taste even better than traditional chocolate chip cookies. And I can guarantee Mrs. Field’s doesn’t use oat flour!
Table of Contents
Recipe highlights
- 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.
What people are saying
★★★★★ – “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!” – Tammy
★★★★★ – “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 😆.” – Apey
Key ingredients
Here are the main ingredients for oat flour chocolate chip cookies, along with my kitchen notes. The complete list with measurements is in the recipe card.
- Oat flour. You can either make my homemade oat flour or use a store-bought brand. If you opt to make it yourself, please ensure the oat flour is in a powder-like consistency. If it’s too coarse, you risk the cookies falling apart.
- Baking soda. Helps the cookies rise and prevents overspreading.
- Butter. Preferably unsalted butter that’s been softened to room temperature.
- Brown sugar and white sugar. I like to use a mix of both sugars to give the cookies a soft center (brown sugar) and crisp edges (white sugar).
- 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 be used as well. If you love gooey pools of chocolate, use chocolate chunks.
How to make oat flour cookies
Step 1- Cream the butter, sugar, and egg.
Step 2- Combine. Add the dry ingredients to the wet and whisk until smooth. Fold in the chocolate chips.
Step 3- Shape. Scoop cookie dough balls and place them on the baking sheet.
Step 4- Bake until they’re golden around the edges. Let them cool on a cooling rack before enjoying.
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 chewier and grainier. 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. I usually only do this when I’m giving the cookies away or serving it to friends.
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. I’ve specifically developed this recipe to use oat flour.
The number one reason that oat flour cookies fall apart is that the oat flour is too coarse. Most store-bought brands are already fine enough, so it’s usually homemade oat flour that is the culprit. My rule of thumb is that the oat flour should have the texture of confectioners’ sugar (powdered sugar).
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Oat Flour Cookies
Video
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
More gluten-free cookie recipes
- Coconut flour peanut butter cookies
- Almond flour sugar cookies
- Almond flour oatmeal cookies
- Flourless cookies
Originally published January 2021
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!