Oat Flour Chocolate Chip Cookies

These oat flour chocolate chip cookies are soft, gooey, and insanely delicious! They are easy to make, and everything mixes up in one bowl in minutes. A staple gluten free cookie recipe the whole family will love!

I absolutely love baking with oat flour. It’s my favorite gluten free flour to use, and we regularly make oat flour pancakes and waffles for breakfast! While I haven’t met a cookie I don’t like, these oat flour chocolate chip cookies have quickly become my favorite cookie to make. They’re perfectly gooey and soft with pockets of melted chocolate and lightly crisp edges. In fact, they remind me exactly of the break and bake cookies I made as a kid!

Best of all? These chocolate chip cookies mix up in one bowl in minutes, and you only need oat flour to make them! They are both nut free and gluten free, so they fit a variety of needs. Let’s bake!

Ingredient Notes

• Organic light brown sugar – Light brown sugar gives the cookies the perfect texture and color.
• Butter – You need exactly one stick of butter for this recipe. I love using a grass fed butter for the perfect buttery taste!
• Egg – Make sure to use one large egg for this recipe.
• Oat flour – While many people make this on there own, oat flour is now widely available at grocery stores. I typically purchase this certified gluten free oat flour.
• Dark chocolate chip – I love rich, dark chocolate chips for this recipe as it balances the light sweetness perfectly.

See the recipe card for full information on ingredients and quantities.

Substitutes

If you find yourself short, you can make a few easy swaps to make the recipe fit your needs:

• Light brown sugar – use brown sugar or coconut sugar instead. But, just be aware of the fact that your cookies will turn darker brown!
• Butter – You can also use ghee, which is butter with all of the milk solids removed. Ghee is a great option for people who are sensitive to lactose. Ghee doesn’t spread as much as butter, so you do NOT need to chill the cookie dough if you use ghee.
• Dark chocolate chips – You can also use semi-sweet chocolate chips.

Store Bought vs Homemade Oat Flour

Oat flour is a whole grain flour made by processing rolled oats into a fine powder. It’s rich in fiber and protein, and pack with vitamins and minerals. While you can make your own homemade oat flour in blender or food processor, I recommend using store bought oat flour when making cookies.

When you process oats in a blender or food processor, it doesn’t get as fine or uniform as store bought oat flour. This can result in gritty or crumbly cookies, which isn’t fun for anyone. I like Bob’s Red Mill Gluten Free Oat Flour, but any brand should be perfectly powdery and fine!

How to Make Oat Flour Chocolate Chip Cookies

1. Cream: Add the brown sugar and butter to a stand mixer fitted with the beater attachment. Cream the butter and sugar together for 3-4 minutes, or until it’s light in color and fluffy.
2. Combine: Add the egg and vanilla to the mixing bowl and mix until incorporated. Add the oat flour, sea salt, and baking soda and mix until a uniform dough is formed. The dough will be thick. Fold in the chocolate chips. Chill the dough for 30 minutes (or up to 24 hours if making in advance).
3. Scoop: Preheat the oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop, scoop the dough into two tablespoon dough balls about two inches apart. Make sure to give plenty of room for the cookies to spread.
4. Bake: Bake the cookies for 9-12 minutes until the edges are slightly golden and the middle is set (9 minutes for soft and 12 minutes for slightly crispy). Transfer the cookies to a cooling rack.

Baking Tips

• Use two large cookie sheets. Bake 8 cookies on each sheet to give them plenty of room to spread!
• Scoop the dough using a 2 tablespoon cookie scoop. It works perfectly for this recipe and gives you accurate and even-sized cookies.
• Lay your butter out 1.5-2 hours before hand. If the butter is cold, it won’t cream into the sugar, which will change the texture of the cookies.
• Chill your dough. While chilling the dough is an extra step, it prevents oat flour chocolate chip cookies from spreading too thin when baking. If using ghee, you can skip the chilling as it doesn’t make the cookies spread as much as butter does.
• Use a store bought oat flour. The powdery and fine texture makes soft and gooey cookies!

FAQs

Make Ahead and Storage

MAKE AHEAD: Planning a big party? Just make the dough ahead of time! The easiest way to do this is to make the dough up to 48 hours in advance. Store the dough in an airtight container in the fridge, then scoop out the dough onto the baking sheets when you’re ready to bake the cookies!

FREEZE THE DOUGH: To freeze oat flour chocolate chip cookie dough, just scoop out the dough into individual dough balls on a baking sheet. Freeze the dough balls on the baking sheet, then transfer them to an airtight storage container and store them in the freezer for up to two months. To thaw, transfer the frozen dough balls to a baking sheet lined with parchment paper and let them thaw in the fridge overnight. Transfer the baking sheets to the oven when you’re ready to bake them!

STORE: Oat flour cookies can be stored in an airtight container at room temperature for 3-4 days. Use a piece of parchment paper to separate the layers when stacking them. You can also store baked cookies in the freezer for up to 3 months.

More Healthy Recipes

• Oat Flour Waffles
• Oat Flour Pancakes
• Coconut Milk Overnight Oats
• Healthy Pumpkin Oatmeal Cookies
• Paleo Chocolate Chip Cookies

Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa