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    Home » Recipes » Desserts

    Oat Flour Chocolate Chip Cookies

    Published: Oct 26, 2022 by Janessa

    Jump to Recipe Print Recipe

    Everyone's favourite 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 centres!

    Jump to:
    • The Ingredients
    • The Method
    • Leftovers
    • Make it Your Own
    • Serving Ideas
    • Dietary Notes
    • And if you liked this recipe...
    • Oat Flour Chocolate Chip Cookies
    • Comments
    Chocolate chip cookie on a napkin with a bite taken out.

    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?

    The Ingredients

    Ingredients for oat flour chocolate chip cookies.
    • 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.
    • Egg
    • 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.

    The Method

    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.

    Leftovers

    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
      • Raisins
      • 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.

    Serving Ideas

    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".

    Hand holding a chocolate chip cookie with a bite taken out.
    Can I use homemade oat flour?

    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.

    Can I use an unrefined sugar?

    Yes. You can substitute coconut sugar but the resulting cookie will be a bit darker in colour.

    Dietary Notes

    If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:

    • Gluten Free- If you use certified GF oat flour.
    • Nut Free
    • Vegetarian

    And if you liked this recipe...

    ...you might also like:

    • Half and Half Cookies
    • Oat Flour Chocolate Cookies
    • Oat Flour Oatmeal Cookies

    Oat Flour Chocolate Chip Cookies

    Ultra thick and chewy, these classic cookies have gooey centres and lightly crisp edges. Taste testers couldn't tell the difference!
    5 from 33 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Cooling Time: 5 minutes
    Total Time: 30 minutes
    Servings: 18
    Calories: 185kcal

    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 cup oat flour lightly packed and levelled, certified GF if needed
    • 1 cup dark chocolate chips
    US Customary - Metric
    (Prevent your screen from going dark)

    Instructions

    • 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.

    Notes

    Leftovers
    Once completely cooled, store leftover cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

    Nutrition

    Calories: 185kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 152mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
    Did you make this recipe?Let me know what you thought in the comments below!

    More Sweets and Treats!

    • Fruit Pizza
    • 3 Ingredient Banana Brownies
    • The Best Oat Flour Cookie Recipes
    • Oat Flour Gingersnaps
    « 36 Perfect Ideas to Serve with White Chicken Chili (Plus Toppings!)
    Oat Tortillas »

    Reader Interactions

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    1. Dana

      October 26, 2022 at 10:39 am

      5 stars
      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.

      Reply
      • Janessa

        October 26, 2022 at 10:57 am

        I'm glad you enjoyed these cookies, Dana! Thank you for your kind review.

        Reply
    2. Claudia Lamascolo

      October 26, 2022 at 11:08 am

      5 stars
      What a delicious combination of flavors my son will love these oatmeal is his favorite!

      Reply
      • Janessa

        October 26, 2022 at 6:55 pm

        Thank you for your kind comment, Claudia!

        Reply
    3. Keri

      October 26, 2022 at 11:19 am

      5 stars
      I love to use oat flour for it's amazing texture and nutty flavor. These were perfect!

      Reply
      • Janessa

        October 26, 2022 at 6:54 pm

        I'm glad you liked these cookies, Keri!

        Reply
    4. Beth

      October 26, 2022 at 11:25 am

      5 stars
      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!

      Reply
      • Janessa

        October 26, 2022 at 6:55 pm

        Hahaha, there are rarely leftovers in our house either! I'm glad you liked this recipe, Beth!

        Reply

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    Janessa

    Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

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