Oat Flour Chocolate Cookies

Chewy with fudgy centres and a rich flavour, 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.

Jump to:

• The Ingredients
• The Method
• Storage and Make Ahead
• Make it Your Own
• Serving Ideas
• Dietary Notes
• And if you liked this recipe...
• Oat Flour Chocolate Cookies
• Comments

Chocolate lovers, this oat flour cookie is for you!

With fudgy centres and chewy edges, these certainly give Coconut 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.

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 Snickerdoodles
• Oat Flour Gingersnaps
• Oat Flour Oatmeal Cookies

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