These oat flour chocolate chip cookies have crispy edges and soft, chewy centers. Made with simple, wholesome ingredients, they’re the perfect treat!

Oat Flour Chocolate Chip Cookies
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These oat flour chocolate chip cookies are delightfully chewy with a lightly nutty flavor and packed with chocolate chips. The oat flour gives them a hearty texture, and cookies are not only delicious, but also naturally gluten-free!

What is Oat Flour?

Oat flour is made from ground oats, creating a nutritious, gluten-free alternative to regular wheat flour. It has a slightly sweet, nutty flavor and gives baked goods a wonderful chewy texture. If you can’t find oat flour, you can easily make your own by blending oats in a high-speed blender or food processor! I recommend measuring the oat flour in grams, since it can be tricky to measure if you’re making your own.

Ingredients & Substitutions

  • Unsalted butter– Room temperature butter provides richness and helps achieve that perfect cookie texture. If you only have salted butter, reduce the salt by 1/4 teaspoon.
  • Light brown sugar– The sugar adds sweetness (obviously) and moisture, resulting in chewy cookies with a slightly caramel flavor.
  • Eggs– Eggs are essential since they help bind the ingredients together and add moisture. (Since these cookies are gluten-free they can be a bit crumbly, but the eggs help hold them together.)
  • Oat flour– This flour creates a hearty and chewy texture, while keeping these cookies gluten-free.
  • Baking Powder & Baking Soda– The leaveners ensure the cookies rise slightly and have an ideal tender crumb.
  • Salt– A little salt balances sweetness and enhances flavor. A sprinkle of flaky sea salt on top can be a tasty finishing touch!
  • Chocolate chips– You can use semi-sweet, dark, or milk chocolate chips according to your preference. For a dairy-free option, use vegan chocolate chips.

How to Make Oat Flour Chocolate Chip Cookies

Cream butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add eggs and vanilla, mixing until fully incorporated.
In a separate bowl, whisk oat flour, baking powder, baking soda, and salt.
Slowly mix dry ingredients into the butter mixture until combined. Gently fold in chocolate chips. Cover dough and refrigerate for at least 4 hours or overnight.
Roll tablespoon-sized portions of dough into balls, spacing them 2 inches apart. Bake one tray at a time for 11-12 minutes until edges are golden brown.

Tips & Tricks

  • Don’t skip the chill time! It helps the flour get fully absorbed into the dough, which results in a better texture.
  • Allow baking trays to cool completely between batches or use multiple trays.
  • Press a few extra chocolate chips onto each cookie dough ball before baking for picture-perfect cookies!

How to Store Leftover Cookies

Store cookies in an airtight container at room temperature for up to 4 days, but they’re at their best within the first 2 days. You can also freeze the dough balls and bake fresh cookies whenever the craving hits!

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Oat Flour Chocolate Chip Cookies

Oat Flour Chocolate Chip Cookies

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Chill Time: 4 hours
  • Cook Time: 12 minutes
  • Total Time: 4 hours 22 minutes
  • Yield: 30 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These oat flour chocolate chip cookies have crispy edges and soft, chewy centers. Made with simple, wholesome ingredients, they’re the perfect treat!

Ingredients

Units Scale
  • 1/2 cup unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups (360g) oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups chocolate chips

Instructions

  1. In a mixer fitted with a paddle attachment, (or using a hand mixer) cream the butter and sugar together on medium speed for one minute.
  2. Add the eggs and vanilla and mix until incorporated.
  3. In a small bowl, combine the oat flour, baking powder, baking soda, and salt.
  4. Turn the mixer on low speed and slowly add in the dry mix, about a quarter cup at a time.
  5. When everything is combined, add the chocolate chips and mix slowly just until combined.
  6. Scoop the cookie dough out into a bowl, cover, and place in the fridge for at least 4 hours or overnight.
  7. When you are ready to bake, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Scoop out rounded tablespoons of the dough and roll in your hands to round them into balls. (I like to add few extra chocolate chips on top just before baking.)
  8. Space the cookies at least 2 inches apart on a baking sheet.
  9. Bake one tray at a time for 11-12 minutes or until golden brown on the edges. (Allow the tray to cool between batches, or use a second baking tray for the second batch.)
  10. This recipe makes 24-30 cookies.