Everyone's favorite cookie but without the gluten, these oat flour chocolate chip cookies are chewy with crisp edges and are bursting with chocolate chips. I've included all of my best tips so that these cookies turn out perfectly every time.
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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?
I first shared this oat flour chocolate chip cookie recipe back in September 2022, but after baking them many more times (and refining my oat flour baking skills along the way), I’ve updated the post with clearer instructions, helpful tips and a few tweaks to make the cookies turn out even better.
If you’ve made them before- don’t worry, the delicious flavor is still the same, just a more thorough post and directions to help you get perfect results every time!
And if you haven’t made these cookies before, I know you’ll love them because:
- Naturally gluten-free option. Made with oat flour (be sure to use certified gluten-free oats if needed), baking oat flour cookies is a simple way to bake a wheat free treat.
- Perfect texture and flavor. Soft and chewy with gooey centers- taste testers had no idea these weren't regular chocolate chip cookies!
- Extensively tested. After developing dozens of oat flour recipes (be sure to check out these Snickerdoodles, Gingersnaps and Peanut Butter Cookies), I’ve learned exactly how to bake with it for the best results (and I'm letting you in on all the tips!).
- No chill + one bowl. Because easy, delicious cookies don't have to be complicated. 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?
The Ingredients
- Oat Flour- I always recommend using store-bought for consistent results. Homemade can be difficult to grind fine enough and it may alter the texture.
- It is also important to note that for this recipe to be gluten free, you need to ensure that you are using certified gluten free oat flour (some oat flours can be cross-contaminated with wheat during processing).
- 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 the recipe 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 quite result in the same texture.
- Egg- Because oat flour baked goods are a bit more fragile than baking with wheat flour (due to the absence of gluten), it is essential to use an egg for binding. I don't recommend an egg substitute.
- Vanilla Extract- This recipe uses a full tablespoon which may seem like a lot, but trust me, it makes the cookies so incredibly flavorful.
- Baking Soda- In addition to acting as a leavening agent, baking soda also encourages the light browning of a cookie.
- Sea Salt- Table salt or kosher salt can also be used. Reduce this to ¼ teaspoon if you are using salted butter.
- Dark Chocolate Chips- I like to use dark chocolate chips but any kind of chocolate chip (or chunk) will work. Feel free to experiment with other kinds of add ins as well.
The Method
1. Mix the dough. Cream together both sugars with the butter.
Add and combine the egg and vanilla.
Mix in the baking soda and salt. Add the oat flour and mix until well combined. *I highly 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.
Finally, fold in the chocolate chips.
2. Shape. Line a cookie sheet with a silicone liner (my top choice) or parchment paper. Scoop 1 and ½ to 2 tablespoons of dough per cookie and shape into a ball. Place the balls spaced out onto the prepared cookie sheet and flatten down slightly so that they are about ½ inch (1 cm) tall.
The cookies will spread a bit but not a lot so it is important to flatten them a bit so that they don't bake in too much of a ball shape.
3. Bake. Bake at 350 F for 8-11 minutes until the edges are set and light brown. The centers 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.
Leftovers
Make Ahead: Make the 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 for 30 minutes prior to baking to allow it to come to room temperature. Resume with the recipe where you left off.
To Freeze Cookie Dough: Shape the 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 (if they last that long 😉) or freeze for up to 3 months.
Make it Your Own
Use this cookie recipe as a base for all sorts of cookie creations! As long as you follow the recipe for the base dough, you can get creative with all sorts of mix ins. You can even increase the chocolate chips (or your mix in of choice) to 2 cups to make the cookies extra chunky!
Some tasty mix in options (feel free to try a combination) that I like are:
- Chocolate chunks
- Chopped nuts
- Chopped up candy bars
- White chocolate chips
- Peanut butter chips
- Butterscotch chips
- Raisins
- Dried cranberries
Key Tips for the BEST Oat Flour Chocolate Chip Cookies
- Use store-bought oat flour. For the most consistent texture and results, I always recommend store-bought if you can find it. Homemade oat flour can vary in grind which affects how the dough comes together.
- Measure with a scale for accuracy. For most repeatable results, it is best to use a scale as oat flour (like regular flour) can be over measured by up an extra third if it is packed too tightly.
- Press down the cookie dough balls before baking. These cookies only spread slightly on their own, so give them a gentle flattening to help them bake evenly.
- Cool on the baking sheet for 5 minutes. The cookies are quite soft right out of the oven, so this helps the cookies set and hold their shape.
- Line your cookie sheet. Using parchment paper or a silicone mat helps to prevent sticking.
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. (Store-bought oat flour is made from whole oat groats whereas homemade is made from rolled oats.)
Yes. You can substitute coconut sugar but the resulting cookie will be a bit darker in colour.
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Recipe Card
Oat Flour Chocolate Chip Cookies
Equipment
- 1 Baking Sheet (12 x 17 inches) or 2 Smaller Baking Sheets
- 1 Large Mixing Bowl
Ingredients
- 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 cups oat flour ideally weighed or lightly packed and levelled (certified GF if needed)
- 1 cup chocolate chips (I used dark chocolate)
Instructions
- Preheat the oven to 350 °F. Prepare a large cookie sheet (or 2 smaller sheets) by lining with a silicone mat or parchment paper.
- In a large bowl or a stand mixer, cream together the 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 and ½ to 2 tablespoon balls. Place the balls onto your prepared baking sheet and lightly squish them down so they are a bit wider than tall (about ½ inch or 1 cm thick).
- Bake (one cookie sheet at a time) for 8-11 minutes until the edges are set and very lightly browned. The centers will still be soft.
- Let the cookies cool on the baking sheet for 5 minutes before using a spatula to move cookies to a wire rack to cool completely.
Notes
Nutrition
Want to learn more about oat flour? Check out these resources!
Dana says
My mother-in-law has been all about oat flour lately, so I made her a batch of these and wow. They were a HIT. Absolute melt-in-your-mouth goodness.
Janessa says
I'm glad you enjoyed these cookies, Dana! Thank you for your kind review.
Riz says
It's a great all oats flour recipe. I will definitely make it again, but I felt it was a little eggy, any suggestion?
Janessa says
Hi Riz, I'm glad you liked this recipe! Hmm, I haven't ever had that happen so I'm not sure why it was tasting eggy. I wonder if the egg was not fully incorporated? Maybe try mixing it into the butter and sugar for an extra minute to ensure it is fully combined. My other thought is that if the ingredients weren't exactly measured and the ratio was off, the egg flavor might have come through more. If you didn't already, I highly recommend using a food scale. Good luck!
Claudia Lamascolo says
What a delicious combination of flavors my son will love these oatmeal is his favorite!
Janessa says
Thank you for your kind comment, Claudia!
Keri says
I love to use oat flour for it's amazing texture and nutty flavor. These were perfect!
Janessa says
I'm glad you liked these cookies, Keri!
Beth says
I love this recipe because it allows me to live a gluten free life without sacrificing my favorite foods! I appreciate the section that talks about 'leftovers' but there are no leftovers in my home with this recipe - YUM!
Janessa says
Hahaha, there are rarely leftovers in our house either! I'm glad you liked this recipe, Beth!
Alexandra says
I’ve never worked with oat flour before but wanted to make something GF to be a bit more inclusive at a cookie swap. I found the recipe a bit of a bear to work with (could be user error; not sure my butter was fully room temp yet) as the dough was VERY thick and hard to mix, but the end result is quite good! I wouldn’t say it’s indistinguishable from a standard cookie in terms of texture, but definitely yummy!! I’m struggling not to eat more before the cookie swap. 🤪
Janessa says
Hi Alexandra, thank you for your kind review! I'm glad you liked the cookies 🙂 The temperature of butter could definitely have impacted the ease of mixing so hopefully it goes better if you make them again!
Tara says
The cookies are delicious & melt in your mouth. I love that they are made with only oat flour & not a mix of oat & all purpose or wheat flour.
The only change I made was to substitute the brown sugar with date sugar. Teenager approved!
Janessa says
I'm so glad you liked this recipe, Tara! Thank you for your kind review!
Laurie Spilde says
I made these today for my granddaughter who is allergic to wheat. I followed the recipe exactly and used store bought oat flour which I fluffed, spooned into the cup and leveled. I chilled the dough for about 30 minutes before baking. I only baked until edges were starting to brown a bit. They were perfect and enjoyed by everyone.
Janessa says
I'm so glad you liked this recipe! Thank you for your kind review.
Carolina says
These cookies are fabulous!! Pillowy and not too sweet. Right up my alley! I sipped The molasses to cut back on the sugar and the flavor was perfect!!
This recipe is a definite keeper! Made it to my recipe binder :))
Janessa says
I'm so glad you liked this recipe, Carolina! Thank you for your kind review.
Patrice says
These cookies were perfect. I used all brown sugar instead of a mix of white and brown. So happy to find a recipe without white flour
Janessa says
I'm so glad that you liked this recipe, Patrice! Thank you for your kind review.
Lilly says
I love your recipe, I want to make it very soon. If I weigh the oat flour instead of using a measuring cup, how much would it weigh? Thank you.
Janessa says
Hi Lilly, just kit the "metric" link below the ingredients list on the recipe card and it will automatically change everything to weight in grams. Hope you love these cookies!