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    Home » Recipes » Desserts

    Oat Flour Oatmeal Cookies

    Published: Nov 16, 2022 by Janessa

    Jump to Recipe Print Recipe

    Ultra soft and chewy with a rich buttery flavour, you won't miss the gluten in these oat flour oatmeal cookies! Whether you prefer raisins, chocolate chips or something else, this recipe is the perfect base.

    Jump to:
    • The Ingredients
    • The Method
    • Leftovers
    • Make it Your Own
    • Serving Ideas
    • Dietary Notes
    • And if you liked this recipe...
    • Oat Flour Oatmeal Cookies
    • Comments
    A cookie with a bit taken out of it sitting in front of a plate of cookies.

    In my quest to create a perfect oat flour version of all of the favourite cookie kinds, there have been a lot of cookies to come out of my kitchen.

    And friends.

    These oatmeal cookies may be the best yet!

    And if you have tasted these Oat Flour Peanut Butter Cookies or these Snickerdoodles, you'll know that is really saying something.

    Along with cinnamon, a touch of molasses and nutmeg adds that something extra. My grandma always added nutmeg to oatmeal cookies and it seriously turns great cookies into something sensational.

    You're gonna want to make a double batch of these scrumptious cookies.

    The Ingredients

    Ingredients for oat flour oatmeal 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.
    • Large Flake Rolled Oats- I highly recommend large flake oats for the best texture but quick oats will work in a pinch.
    • 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 Sugar- Adds flavour and ensures soft and chewy cookies.
    • Molasses- Adds an extra depth of flavour and helps to create the right chewy texture.
    • Egg
    • Vanilla Extract
    • Baking Soda
    • Cinnamon
    • Nutmeg
    • Sea Salt- Reduce to ¼ teaspoon if using salted butter.
    • Add Ins- Add up to 1 and ½ cups of chocolate chips, raisins, chopped nuts, etc. Or leave them out.

    The Method

    1. Mix dough. Cream together the brown sugar and butter. Add and combine the egg, molasses and vanilla. Mix in the baking soda, cinnamon, nutmeg and salt. Add the flour and oats and mix until well combined. Fold in the add ins. *To measure oat flour, I recommend using a scale. 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.)

    Collage of mixing bowl with different ingredients being added.

    2. Shape. Scoop 1.5-2 tablespoon of dough per cookie. Place spaced out on a prepared cookie sheet.

    Bowl of cookie dough next to a baking sheet with a ball of dough measured out onto it.

    3. Bake. Bake at 350 F for 8-11 minutes until light brown on the edges.

    Cookies on a baking sheet before and after baking.

    4. Cool. Allow to cool on the baking sheet for 10 minutes then to move to a wire rack.

    Oat flour oatmeal cookies cooling on a rack.

    Leftovers

    Make Ahead: Cookie dough can be prepared up to 3 days ahead, covered and kept in the refrigerator. Either shape the dough before or when ready to bake. Before baking, allow the dough to come to room temperature for 30 minutes.

    To Freeze Cookie Dough: Shape the dough into balls and place in a single layer on a large plate or cookie sheet. Allow to freeze completely and then package 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.

    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.

    5 cookies on a counter with a napkin.

    Make it Your Own

    Whether you prefer oatmeal chocolate chip, oatmeal raisin or oatmeal something else, these cookies are for you! Add up to 1 and ½ cups of whatever you prefer:

    • Chocolate Chips (dark, semi-sweet, white or a combination)
    • Raisins
    • Chopped Nuts
    • Chocolate Chunks
    • Dried Cranberries
    • Butterscotch Chips
    • M and Ms

    Or try out these flavour combinations:

    • Cranberry White Chocolate- ¾ cup each dried cranberries and white chocolate chips
    • Chocolate Almond- ¾ cup each dark chocolate chunks and chopped almonds

    Serving Ideas

    A lunch box favourite, these cookies are fantastic for packing along as a treat or for sharing at a potluck.

    Or enjoy them with a glass of milk, crumbled on ice cream or all on their own.

    Two oat flour oatmeal cookies on a napkin with a plate full of cookies in the background.
    Can I use homemade oat flour?

    For consistent results, I recommend using boughten oat flour for these cookies. If homemade is your only option, the cookies will still taste delicious but the texture may not turn out the same.

    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 oats and oat flour.
    • Nut Free
    • Vegetarian

    And if you liked this recipe...

    ...you might also like:

    • Oat Flour Chocolate Chip Cookies
    • Oat Flour Oatmeal Cookies
    • Oat Flour Chocolate Cookies
    • Oat Flour Gingersnaps

    Oat Flour Oatmeal Cookies

    An oat flour twist on a classic, these cookies are so soft and chewy. Along with cinnamon, a touch of molasses and nutmeg adds that something extra that turns great cookies into something sensational.
    5 from 46 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Cooling Time: 10 minutes
    Total Time: 35 minutes
    Servings: 18
    Calories: 185kcal

    Ingredients

    • ½ cup unsalted butter softened to room temperature
    • ½ cup brown sugar
    • 1 egg
    • 1 tablespoon molasses
    • 1 teaspoon vanilla
    • 1 teaspoon baking soda
    • ½ teaspoon cinnamon
    • ½ teaspoon fine sea salt
    • ½ teaspoon nutmeg
    • 1 and ¼ cup oat flour lightly packed and levelled, certified GF if needed
    • 1 and ¼ cup large flake rolled oats 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. Line two large cookie sheets with silicone mat.
    • Cream together butter and sugar in a bowl. Add the egg, molasses and vanilla and mix until well combined. Add the baking soda, cinnamon, nutmeg and salt and combine. Mix in the oats and oat flour until fully incorporated. Fold in your add ins.
    • Scoop 1.5-2 tablespoon of dough and place on your prepared baking sheet.
    • 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 10 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: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 152mg | Potassium: 145mg | Fiber: 2g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
    Did you make this recipe?Let me know what you thought in the comments below!

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    Oat Flour Chocolate Cookies »

    Reader Interactions

    Comments

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    1. Dannii

      November 16, 2022 at 8:14 am

      5 stars
      I love oat cookies. The feel like they are acceptable for breakfast haha.

      Reply
      • Janessa

        November 16, 2022 at 9:45 am

        Haha, I'm glad you liked this recipe, Danii!

        Reply
    2. Tara

      November 16, 2022 at 8:29 am

      5 stars
      Oh yum! These cookies look absolutely fantastic. I love that rich buttery flavor and the texture sounds amazing.

      Reply
      • Janessa

        November 16, 2022 at 9:45 am

        Thank you for your kind review, Tara!

        Reply
    3. Tavo

      November 16, 2022 at 8:30 am

      5 stars
      I loved these oatmeal cookies! They taste very much like the ones mom used to make! So good! Thanks for the recipe!

      Reply
      • Janessa

        November 16, 2022 at 9:45 am

        I'm glad you liked this recipe, Tavo!

        Reply
    4. Savita

      November 16, 2022 at 8:35 am

      5 stars
      Pass me another, please. So delicious!

      Reply
      • Janessa

        November 16, 2022 at 9:46 am

        I'm glad you liked these oat flour cookies, Savita!

        Reply
    5. Jen

      November 16, 2022 at 8:42 am

      5 stars
      My kids really enjoyed these cookies!! I will make it again soon! Thanks for the recipe!

      Reply
      • Janessa

        November 16, 2022 at 9:46 am

        I'm glad you enjoyed this recipe, Jen!

        Reply
    6. Kathryn

      January 28, 2023 at 5:33 pm

      5 stars
      What a delicious alternative for a cookie craving when you are limited in ways to eat healthy. Thank you?

      Reply
      • Janessa

        January 28, 2023 at 11:24 pm

        I'm glad you enjoyed this recipe, Kathryn! Thank you for your kind review!

        Reply
    7. Mary Morrissette

      February 06, 2023 at 9:05 am

      Can I substitute canola oil for butter? We need low saturated fat in our house.

      Reply
      • Janessa

        February 06, 2023 at 10:47 am

        I don't recommend that as you would be substituting a liquid for room temperature butter and it may affect the texture. If there is a margarine product that fits your dietary needs, that would likely work but I haven't tried it. If you decide to play around with substituting one of those for the butter, let me know how it goes!

        Reply
    8. Pam

      February 27, 2023 at 11:24 am

      Is serving size 1 or 2 cookies?

      Reply
      • Janessa

        February 27, 2023 at 3:04 pm

        The nutritional info is an estimate per 1 cookie, assuming you yield 18 cookies from the batch. If you make bigger or smaller cookies and get a different amount, the values would be slightly different.

        Reply
    9. Don

      March 15, 2023 at 10:45 am

      5 stars
      Awesome olde tymey snack. Raisins, cranberries and chopped dates all work well. A bit of coarse ground salt will provide flavour blasts too.

      Reply
      • Janessa

        March 15, 2023 at 8:08 pm

        I'm glad you enjoyed these cookies, Don! Coarse salt sounds like a great touch.

        Reply
    10. Darlene N

      March 19, 2023 at 6:13 pm

      What if I don’t have molasses?

      Reply
      • Janessa

        March 19, 2023 at 6:32 pm

        You can use honey or maple syrup. I hope you like them!

        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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