Everyone's favorite cookie but without the gluten, these oat flour chocolate chip cookies are chewy with crisp edges! Made in one bowl, no chilling required and bursting with chocolate chips. You'll love the gooey centers!
Arguably the best cookie flavour, you can't beat a chocolate chip cookie!
Brown sugar, vanilla and pockets of chocolate in every bite. What's not to love?
And since I've been on a quest to create oat flour versions of all of my favourite cookies (be sure to check out these Snickerdoodles, Gingersnaps and Peanut Butter Cookies), it seemed only right that I needed to have oneof this most favoured classic.
But I wasn't about to create any old chocolate chip cookie. With millions of recipe variations out there, they couldn't be sub-par. They needed to be excellent.
And I don't mean to brag but... Taste testers could not tell the difference!
Spot on with both texture and flavour, they come together in one bowl and without chilling. If you start now, you could be eating a warm, gooey cookie in 30 minutes tops.
So let's make some oat flour chocolate chip cookies, shall we?
- Oat Flour- I recommend using boughten for most consistent results. Homemade can be difficult to grind fine enough and it may alter the texture. For this recipe to be gluten free, ensure that you are using certified gluten free oat flour.
- Butter- Ensure your butter is softened to room temperature. You can use either salted or unsalted but if using salted butter, reduce the salt added to ¼ tsp.
- Brown and Granulated Sugar- This combination yields the ultimate texture of gooey centres and crisp edges. If needed, you can substitute one for the other but it won't have quite the same texture.
- Vanilla Extract- This recipe uses a full tablespoon for max flavour.
- Baking Soda
- Sea Salt- Reduce to ¼ teaspoon if using salted butter.
- Dark Chocolate Chips- I like to use dark chocolate chips but any kind will work.
1. Mix dough. Cream together sugars and butter. Add and combine the egg and vanilla. Mix in the baking soda and salt. Add the flour and mix until well combined. Finally, fold in the chocolate chips. *I recommend using a scale to measure the oat flour, but if using a measuring cup, lightly pack the flour into it. See this post about baking cookies with oat flour for more details on oat flour.
2. Shape. Scoop 1.5-2 tablespoon of dough per cookie and shape into a ball. Place spaced out on a prepared cookie sheet and flatten down slightly so that they are about 0.5 inch/ 1 cm tall.
3. Bake. Bake at 350 F for 8-11 minutes until the edges are set and light brown. The centres may still appear a bit soft.
4. Cool. Remove the cookies from the oven and allow to cool on the baking sheet for 5 minutes before using a spatula to move to a wire rack to cool completely.
Make Ahead: Make cookie dough up to 3 days ahead, cover it and keep it in the refrigerator. You can shape the dough into balls before or when you are ready to bake. When ready to bake, remove the dough from the fridge 30 minutes prior to allow it to come to room temperature. Resume with the recipe where you left off.
To Freeze Cookie Dough: Shape dough into balls and place in a single layer on a large plate or cookie sheet. Freeze solid before packaging into an airtight container or zip top bag. When you want to bake them, remove the desired amount and place on a prepared cookie sheet for 30-45 minutes in order to thaw. Flatten the dough balls and bake as directed.
To Store: Allow oat flour chocolate chip cookies to cool completely and then store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Make it Your Own
Use these cookies as your canvas and get creative! Here are some ideas:
- Double the Chocolate Chips- For extra chocolate chips, you can use up to 2 cups.
- Change up the Add Ins- Instead of dark chocolate chips, you could add up to 2 cups of (or try a combination):
- Chocolate Chunks
- Chopped up chocolate or candy bars
- Chopped Nuts
- White Chocolate Chips
- Peanut Butter Chips
- Butterscotch Chips
- Dried Cranberries
- Mocha Chocolate Chip Cookies - For a coffee twist, add 2 teaspoon of instant espresso powder at the same time as the salt and baking soda. Try using a combination of white and dark chocolate chips.
Enjoy these classic cookies all on their own or with a glass of milk! They are also excellent with ice cream or could even be used to make "ice cream chip-wiches".
For best results, I don't recommend using homemade oat flour for these cookies as the texture can be less consistent. If that is your only option, they will still taste delicious but may not turn out as thick and chewy.
Yes. You can substitute coconut sugar but the resulting cookie will be a bit darker in colour.
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Oat Flour Chocolate Chip Cookies
- ½ cup butter softened to room temperature
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 cup oat flour lightly packed and levelled, certified GF if needed
- 1 cup dark chocolate chips
- Preheat the oven to 350 °F. Prepare a large cookie sheet by lining with a silicone mat.
- In a large bowl, cream together butter and sugars. Add the egg and vanilla and mix until well combined. Add the baking soda and salt and combine. Then mix in the oat flour until fully incorporated. Fold in the chocolate chips.
- Scoop the dough into 1.5-2 tablespoon balls, place on your prepared baking sheet and lightly squish down so they are a bit wider than tall.
- Bake for 8-11 minutes until the edges are set and very lightly browned. The centres will be soft.
- Let cool on the baking sheet for 5 minutes before using a spatula to move cookies to a wire rack to cool completely.
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