Chewy with fudgy centres and a rich flavor, these oat flour chocolate cookies are so satisfying. Naturally gluten free and made in one bowl, these irresistible cookies are the perfect treat to indulge your chocolate craving.
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Chocolate lovers, this oat flour cookie is for you!
With fudgy centres and chewy edges, these certainly give Oat Flour Brownies a run for their money.
And while Oat Flour Chocolate Chip Cookies are delicious, sometimes you need more than just chocolate chips.
With a deep cocoa flavour rivalled only by Lava Cakes, and the ease of one bowl Peanut Butter Cookies, this decadent oat flour chocolate cookie might be the best way to satisfy your most ravenous sweet tooth.
The Ingredients
- Oat Flour- For most consistent results, I highly recommend using boughten over homemade. Ensure that you are using certified gluten free oat flour if you need these cookies to be gluten free.
- Cocoa Powder- Natural, dutch process or cacao powder all will work.
- Unsalted Butter- Softened to room temperature. You can use salted butter instead but reduce the salt added to ¼ tsp.
- White Sugar
- Egg
- Vanilla Extract
- Baking Soda
- Espresso Powder- Optional but makes the chocolate flavour even more rich.
- Sea Salt- Reduce to ¼ teaspoon if using salted butter.
The Method
1. Mix dough. Cream together the sugar and butter. Add the egg and vanilla. Mix in the baking soda, espresso powder and salt. Add the cocoa and finally the oat flour and mix until well combined. *To measure oat flour, I highly recommend using a scale and the measurements under the "metric" toggle of the recipe card. If using a measuring cup, lightly pack the flour into it. (See this post about baking cookies with oat flour for more details on measuring oat flour.)
2. Shape. Scoop 1.5 tablespoon of dough per cookie, roll into a ball and place spaced out on a prepared cookie sheet. Use the back of a spoon or your hand to squish down slightly to a height of approximately ½ inch (1 cm).
3. Bake. Bake at 350 F for 8-10 minutes until the edges are just set but the centres are still soft.
4. Cool. Allow cookies to sit on the baking sheet for 5 minutes and then to move a wire rack to cool completely.
Storage and Make Ahead
Make Ahead: Chocolate oat flour cookie dough can be prepared up to 3 days in advance and kept covered in the refrigerator. Optionally, you can shape the dough into balls before refrigerating or wait for when you are ready to bake. Before baking, allow the dough to come to room temperature for 30 minutes.
To Freeze Cookie Dough: Shape the cookie dough into balls and place in a single layer on a large plate or cookie sheet. Freeze completely before packaging into an airtight container or zip top bag. When ready to bake, remove the desired amount and place on a prepared cookie sheet to thaw for 30-45 minutes. Squish down as per recipe directions and resume with baking.
To Store: Cool cookies completely and then store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Make it Your Own
This oat flour cookie dough works wonderfully as a base for all sorts of chocolate cookie creations. Here are some ideas for ways that you can change it up:
*Fold in add ins after the oat flour has been fully mixed in.
- Double Chocolate- Add 1 cup of chocolate chips or chunks
- Inside Out Chocolate Chip- Add 1 cup of white chocolate chips
- Chocolate Peppermint- Add 1 teaspoon of peppermint extract at the same time as the vanilla. ½ cup each of crumbled candy canes and white chocolate chips would take these to the next level.
- Crinkle Cookies- Roll the dough balls in ¼ cup of granulated sugar and then 1 cup of icing sugar.
- Chocolate Dipped- Melt 8 oz of chocolate and dip each cooled cookie in halfway. Then set dipped cookies on a silicone lined cookie sheet and refrigerate for 30-60 minutes to allow it to harden.
- Or try adding up to 1 cup of:
- Butterscotch Chips
- Toffee or Skor Bits
- Chopped nuts such as almonds, peanuts or hazelnuts
- M and Ms
- Peanut Butter Chips
Serving Ideas
Try dipping these decadent cookies in a glass of milk or enjoy them warm with ice cream.
These are also great for packing along as a treat in your lunch box or for sharing at a potluck.
I highly recommend using boughten oat flour for the most consistent results when making these cookies. The cookies will still taste delicious but may not achieve the same texture with homemade.
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Recipe Card
Oat Flour Chocolate Cookies
Ingredients
- ½ cup unsalted butter softened to room temperature
- ⅔ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon espresso powder optional
- ⅔ cup cocoa powder
- 1 and ¼ cup oat flour lightly packed and levelled, certified GF if needed
Instructions
- Preheat the oven to 350 °F. Line two large cookie sheets with silicone mats.
- Cream together sugar and butter in a large bowl. Add the egg and vanilla and mix. Add the baking soda, espresso powder and salt and combine. Mix in the cocoa and finally the oat flour until fully incorporated.
- Scoop dough into 1.5 tablespoon portions and place on the prepared baking sheets, spaced apart about 1.5-2 inches (3-4 cm). Press down with the back of a spoon to ½ inch/1 cm height.
- Bake for 8-10 minutes until the edges are set but the centres are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Notes
Nutrition
Want to learn more about oat flour? Check out these resources!
Amanda Wren-Grimwood says
Such a delicious cookie recipe and I really liked the espresso kick too.
Janessa says
I'm glad you liked these cookies, Amanda!
Stephanie says
I am supposed to avoid gluten, but it's really hard during the holidays when you visit others! This looks like the perfect recipe to bring with me!
Janessa says
I hope you love them, Stephanie!
Nikki says
Chocolatey, fudgy goodness right here! My family will devour a batch of these in no time.
Janessa says
Thank you for your kind review, Nikki!
Kali Alexandria says
The perfect chocolate cookies! My hubby loves them!
Janessa says
I'm glad you enjoy this cookie recipe, Kali!
Artney says
I bought some oat flour recently and wasn't sure what to make with it. These chocolate cookies will be perfect! They look absolutely delicous.
Janessa says
I hope you love them, Artney!
maren says
These oat flour cookies look delicious!
Janessa says
Thank you for your kind comment Maren!
Marie says
These are my favorite cookies! So fudgy and delicious. And I love that you can't tell they are made without regular flour.
Janessa says
I'm glad you liked these cookies, Tori. Thank you for your kind review!
Donna says
Thinking I'll give these a try with an egg replacer ("No egg" probably) due to my daughters anaphylactic allergy to egg & use a vegan butter (just to help my cholesterol level). Guessing they should work?! I use GF oat flour often.
Janessa says
I haven't personally tried it with these swaps but I think it should work! Good luck and let me know how it goes with these substitutions!
Carole Milne says
Hi. Can I substitute sugar with Stevia? Also substitute expresso with cocoa? Thanks. Carole
Janessa says
Hi Carole! I haven't tried making these with stevia so I can't be sure on how that would work- let me know if you do and how it goes. The espresso powder can be omitted if you prefer.
Amy says
I am relatively new to being gluten free (3 months) and have been desperately searching for a baked good that satisfies my sweet tooth. I have tried numerous cookie recipes, and all have left me disappointed EXCEPT THIS ONE!! These cookies are so rich and chocolatey and I could devour a whole batch in 1 night! I am also dairy and egg free, so I use a plant-based butter and flax egg. And they still turn out AMAZING. Thank you so much for this recipe, I have already made them twice and will make them many more times. I’m so happy to have an easy dessert recipe that I love!
Janessa says
Yay, I'm so glad you liked this recipe, Amy! Thank you for your kind review!!
Jane says
This is a nice cake-like chocolate cookie that’s not too sweet; I subbed in 4 oz unsweetened applesauce
for half,the butter due to low-fat diet; it worked fine!
Thanks for a great recipe.
Janessa says
I'm glad you liked this recipe, Jane! Thank you for your kind review and substitution notes.
A. Green says
What can you use instead of egg? I am mildly allergic to eggs and what to make these cookies
Janessa says
Hi A! I have not tested these without egg but you could try using 1/4 cup of applesauce or a flax egg (mix 1 tbsp of ground flax seed with 3 tbsp water and let it gel). The cookies might turn out slightly crumblier so let them cool completely on the baking sheet to set as well. Good luck- let me know how they turn out!
Brenda Boyd says
I made the Oat Flour Chocolate Cookie just as it was written and it was incredible! I questioned 2/3 cup of chocolate (Valhrona Dutch process Chocolate), the cookies turned out amazing! I will try some of your other Oatmeal flour cookies! I am in the US and I used Bob’s Redmill Oatmeal Flour!
Janessa says
I'm so glad you liked this recipe, Brenda! Thank you for your kind review!