Whip up a batch of these bakery-style oat flour cookies packed with gooey melty chocolate chips; they taste just like a traditional soft batch chocolate chip cookie except that they are naturally gluten-free and baked with whole grain oatmeal goodness! Oat flour cookies will quickly become your new favorite indulgent treat!
When it comes to enjoying a decadent treat, chocolate chip cookies will always be my go-to. And, this new oat flour cookie recipe has quickly become my favorite cookie recipe of all time. From the golden, crispy edges, to the soft and gooey toffee-like center, then loaded with milk chocolate chips. Hands down, these are the best homemade chocolate chip cookies!
Why You’ll Love Baking Cookies With Oat Flour
Oat flour is made by grinding oats into a super fine, tender, slightly nut flavored flour. Out of all the flour alternatives available, oat flour seems to be the closest to baking with all-purpose flour as you can get. It gives you all the fluffiness you love from traditional flour with all the health benefits from heart-healthy oats. And, as an added bonus, oat flour is naturally gluten-free.
If you love baking with oat flour, you should try my Chocolate Chip Oat Flour Bread, Ultimate Banana Nut Oat Flour Bread, Protein Brownie Mug Cake, or this Cranberry Orange cream Cheese Oat Flour Bread.
Ingredients
Unsalted Butter
Brown Sugar - Chocolate chip cookies need some type of granulated sugar. I’ve made many variations of chocolate chip cookies, and I always find that using light brown sugar gives me the best results. The cookies are soft, gooey, and have an amazing caramel-like richness to them.
Egg
Oat Flour - Make your own or buy store-bought oat flour. Be sure you are using certified gluten-free if you need a gluten-free recipe.
Baking Soda- Baking soda is what helps the cookies to rise slightly and become more bakery-like.
Milk Chocolate Chips - I love milk chocolate chips in my chocolate chip cookies, but feel free to use semi-sweet or dark chocolate.
Pure Vanilla Extract
Salt
How To Make Chocolate Chip Oat Flour Cookies
Preheat your oven to 350 degrees Fahrenheit
Line your cookie sheet pans with parchment paper or a Silpat sheet
Cream softened butter and brown sugar with a hand mixer or in your upright stand mixer with the paddle attachment until light and fluffy.
Add your egg and vanilla extract and mix again.
Stir in baking soda, salt, and oat flour, adding the oat flour one cup at a time. Be sure not to over mix.
Fold in chocolate chips, being sure not to over mix your cookie dough.
Chill cookie dough for at least one hour for a more soft batch bakery-style cookie. Don't chill if you prefer a thinner, crispy cookie.
Scoop your dough and drop it onto the prepared baking sheet using a 1-ounce cookie scoop or a heaping tablespoon.
Bake at 350 degrees Fahrenheit for 8-10 minutes.
For Thin And Crispy Cookies
For thin and crispy cookies, do not chill the dough. Bake cookies at 350 degrees Fahrenheit for 8-10 minutes or until the center is no longer doughy in the middle. If your edges are becoming too brown and the middle isn’t quite done enough, turn your oven to the convection setting (if you have the option). This will help the air to circulate in your oven and add a nice crispness throughout your cookie.
For Soft And Gooey Cookies
Chill cookie dough for at least one hour. Chilling your dough gives the oat flour time to absorb more of the moisture from your wet ingredients and allows the butter to firm up again. After chilling the dough, scoop cookies onto the prepared baking sheet and bake for 8 minutes. Don’t be tempted to overbake them, they will be fragile and look underdone at first, but will firm up as they cool.
Remove cookies from the oven when the edges are golden but the center still looks slightly underbaked. Let them cool on the warm baking sheet before moving to your storage container. The cookies will continue to cook while on the baking sheet resulting in perfectly crispy edges with a gooey, soft center.
And don't forget to enjoy these cookies with delicious Oat Milk Hot Chocolate or Orange Banana Oat Milk Smoothie!
Substitutions
Vegan - For vegan cookies, use a flax egg or an egg replacer (found in the bakery aisle of the grocery store). Replace the dairy butter with dairy-free butter.
Brown Sugar- For optimal gooey caramel, toffee flavor in my chocolate chip cookies, I prefer brown sugar. But, if you’d like to use a different sweetener, consider using coconut sugar. Turbinado or white sugar can both be used.
Gluten-Free - Oats are naturally gluten-free yet sometimes processed in a facility that processes other grains containing gluten. Look for a certified gluten-free label when buying oats to ensure they are truly GF.
Dark Chocolate Chips- I love milk chocolate chips in my chocolate chip cookies, but feel free to use dark chocolate, semi-sweet chocolate, or a combination of chocolate chips.
Storing And Freezing Cookie Dough
Is there anything better than eating warm, fresh from the oven chocolate chip cookies with a big glass of milk? Cookie dough can be stored in the refrigerator for up to 5 days and baked as needed.
Oftentimes we bake half a batch of cookies and freeze the other half. Cookie dough can be frozen in a freezer-friendly container or zip-top bag. Or, roll your dough into individual dough balls and freeze for more of a take and bake approach.
Optional Add-Ins
These oat flour cookies are delicious on their own, but feel free to add any of the following to your cookie dough.
- 1 cup of toasted pecans
- 1 cup of toasted walnuts
- Cacao nibs
- Caramel chips
- Peanut butter chips
- White chocolate chips
- 1-2 tablespoons of espresso powder
- Shredded coconut
How To Make Homemade Oat Flour
Homemade oat flour is made by processing rolled oats in the blender or a food processor until the oats have turned into a fine flour-like consistency. Making oat flour is easy and only takes a few seconds!
If you don’t want to make your oat flour, you can find store-bought brands in the bakery aisle of your local grocery store.
Tips For Baking With Oat Flour
Oat flour is not used in a 1:1 ratio to replace All-Purpose Flour. Most oat flour recipes I have made and been successful with have used about 1 ¼ cups oat flour to every one cup of All-Purpose flour.
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📖 Recipe
Oat Flour Cookies (Chocolate Chip)
Equipment
- Medium Sized Mixing Bowl
- Baking Sheet
- Measuring Cups
- Hand mixer or stand mixer
- 1 ounce cookie scoop or large spoon
Ingredients
- 2 ¼ cups oat flour
- 1 teaspoons baking soda
- 1 teaspoon salt
- ½ cup butter unsalted, softened
- 1 ¼ cups light brown sugar packed
- 1 egg
- 1 teaspoon vanilla
- 2 cups milk chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit
- Line your cookie sheet pans with parchment paper or a Silpat sheet
- Cream softened butter and brown sugar with a hand mixer or in your upright stand mixer with the paddle attachment until light and fluffy.½ cup butter, 1 ¼ cups light brown sugar
- Add your egg and vanilla extract and mix again.1 egg, 1 teaspoon vanilla
- Stir in baking soda, salt, and oat flour, adding the oat flour one cup at a time. Be sure not to over mix.2 ¼ cups oat flour, 1 teaspoon salt, 1 teaspoons baking soda
- Fold in chocolate chips, being sure not to over mix your cookie dough.2 cups milk chocolate chips
- Chill cookie dough for at least one hour for a more soft batch bakery-style cookie. Don't chill if you prefer a thinner, crispy cookie.
- Scoop your dough and drop it onto the prepared baking sheet using a 1-ounce cookie scoop or a heaping tablespoon.
- Bake at 350 degrees Fahrenheit for 8-10 minutes.
Notes
For Thin And Crispy Cookies
For thin and crispy cookies, do not chill the dough. Bake cookies at 350 degrees Fahrenheit for 8-10 minutes or until the center is no longer doughy in the middle. If your edges are becoming too brown and the middle isn’t quite done enough, turn your oven to the convection setting (if you have the option). This will help the air to circulate in your oven and add a nice crispness throughout your cookie.For Soft And Gooey Cookies
Chill cookie dough for at least one hour. Chilling your dough gives the oat flour time to absorb more of the moisture from your wet ingredients and allows the butter to firm up again. After chilling the dough, scoop cookies onto the prepared baking sheet and bake for 8 minutes. Don’t be tempted to overbake them, they will be fragile and look underdone at first, but will firm up as they cool. Remove cookies from the oven when the edges are golden but the center still looks slightly underbaked. Let them cool on the warm baking sheet before moving to your storage container. The cookies will continue to cook while on the baking sheet resulting in perfectly crispy edges with a gooey, soft center.Nutrition
Nutritional Disclaimer
The nutritional information provided here is approximate and calculated using an online nutritional calculator. We strive to give you accurate information, but many factors can cause this data to vary widely. For more information, please read our full Nutritional Disclaimer.
DID YOU MAKE THIS RECIPE?
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Lilia says
These are scrumptious. I used diary free butter & it worked perfectly. I did bake for around 15 minutes because we like them crisp. So far, this recipe seems very kind to alterations & substitutions. The oat flour is wonderful in this.
Jessica says
Thank you so much! It made my day to read your comment!
Sophia lockhart says
I have been looking for chocolate chip cookie recipe using oat flour for awhile.My family absolutely LOVES these cookies. About to make a batch now. Thanks for sharing this recipe.
Jessica says
My kids are such big fans of this recipe too! Glad you all loved them!
Tiffany says
Does the butter and egg need to be at room temp?
Jessica says
The butter works best at room temperature, but I've not noticed much of a difference using a cold egg or a room temperature egg. Thanks!
Samantha Major-Mincer says
This is my new favorite cookie recipe! Even my husband loves them, and he usually hates oat flour! Next time I think I'll just use 1/4-1/2 tsp salt.
Jessica says
I'm so happy you guys loved the recipe!
Linda says
Can I use imperial stick butter?
Jessica says
I haven't tested the recipe with imperial stick butter, but I would think that it would still work.
Toni says
I love these cookies! My kids finished a whole batch in one sitting!
Jessica says
Ha! They don't last long in my house either!
Suja md says
We really like this recipe. Never knew it was this easy to make. Will be trying without further delay!
Jessica says
Thanks so much!
Dannii says
You can't beat homemade cookies and these oat flour cookies look amazing.
Jessica says
So happy you loved them!
Gina says
Love that these are gluten-free. We Made a batch the other day and they turned out great! Definitely will be making these chocolate chip cookies over and over again!
Jessica says
So happy you loved them!
Elaine Benoit says
Oat flour is a staple in our house. These cookies came out so delicious and perfect. I'm definitely going to make these again.
Tavo says
My new favorite cookies! Oats and chocolate, that's all I need!
Aimee Mars says
I absolutely need these oat flour cookies in my life right now! We're currently gluten-free in my family and this will make a great substitute for our standard chocolate chip cookies.
Wanda says
Just finished making these and they turned out fantastic! Thanks for the recipe!
Sharon Chen says
My son would love this! Thanks for sharing your recipe
Shadi Hasanzadenemati says
This is absolutely deilcious! I love that it’s such a crowd pleaser for the whole family
Jessica says
I'm so happy you loved them!
Toni says
I will make these more often! So good and easy to make!
Jessica says
Thank you! I'm so happy you loved these oat flour cookies!
Tavo says
These cookies look amazing! I am making them tonight to fix our sweets for the week! Thanks for the detailed instructions!
Jessica says
You're welcome!
Andrea says
Super excited about finding this chocolate chip cookie recipe! Oat flour has been a fun substitute for me lately so I'm super excited to have found this recipe.
Jessica says
Yes! I'm loving all things oat flour right now!
Ana F. says
These cookies turned out amazing with oat flour! It actually gives a richer flavor and they taste so good. thanks for the recipe!
Jessica says
My kids actually prefer these over traditional chocolate chip cookies! Oat flour really shines in this recipe.