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.
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
- 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.
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.
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 Flour Cookies
- 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.
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