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!
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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?
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 one of 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. As excellent as these chocolate chip muffins (also made with oat flour).
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
- 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".
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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Recipe Card
Oat Flour Chocolate Chip Cookies
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
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
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!