These oat flour cookies are soft, chewy, and full of chocolate chips, you won’t believe they are flourless! No dairy and no eggs needed, they take less than 10 minutes to make!
Oat Flour Cookies
As it is the new year, I’ve been making a solid effort to eat healthier. To be quite honest, my diet is generally quite healthy. I eat plenty of fruits and vegetables, ensure I have a solid combination of carbs, proteins, and healthy fats, and always make room for dessert. The desserts, however, are my downfall.
If you ever enter my kitchen, you’ll always find a plethora of brownies, blondies, and cookies all in ziplock bags or sealed containers. As I love creating dessert recipes, I’ve always got plenty of leftovers, and let me tell you, they do NOT go to waste. Now that I’m aiming to clean up my diet a little more, desserts will NOT be avoided but instead, be made a little healthier. While I do enjoy oatmeal cookies and healthy brownies, I’ve recently loved making oat flour 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!
Now, these cookies may look incredibly fancy, but I promise you they are one of the easiest and most delicious cookies you’ll ever make. No eggs and no dairy is needed, but you’d never tell. Texture wise, they have crisp edges, soft centers, and are loaded with plenty of chocolate chips. They are sweet, buttery, and with hints of chocolate, without being overpowering.
I had some friends over for coffee the other day and served them these cookies and NO ONE believed me when I said they were made without white flour- They thought these were real deal cookies!
How do you make oat flour chocolate chip cookies?
- Oat flour– You can use store bought or make your own. Be sure to use gluten free certified oats if needing them to be gluten free.
- Almond flour– Blanched or superfine almond flour. While almond meal will work, it will have a gritty texture.
- Baking powder and soda– A combination of the two gives the cookies some rise and avoid overspreading too much.
- Salt– Brings out the sweetness of all the other ingredients.
- Butter OR vegan 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 or sugar free brown sugar.
- Milk of choice– I used unsweetened almond milk, but any milk can be used.
- Chocolate chips– The star of the cookies!
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 milk of choice and beat until smooth. Gently add in the dry ingredients and mix until just combined. Using a rubber spatula, fold through the chocolate chips.
Now, using a large 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. 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 wire rack to cool completely.
Tips to make the best oatmeal flour cookies
- 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.
Storing and freezing oat flour cookies
- To store: Cookies can be stored at room temperature, in a sealed 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.
More recipes using oat flour
Oat Flour Cookies
- 1 1/2 cups oat flour
- 1/2 cup almond flour blanched almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoon vegan butter softened * See notes
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoon milk of choice ** See notes
- 1/2 cup chocolate chips of choice
- 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 vanilla extract and milk.
- Slowly add the dry ingredients into the wet and mix until just combined. Fold through the chocolate chips.
- 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.