Oat Flour Chocolate Chip Cookies
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These oat flour chocolate chip cookies are soft, and chewy are made with 100% oat flour. The cookie dough mixes up in minutes and makes for the best gluten-free chocolate chip cookies!
A few months ago I was told I had to avoid gluten. Like completely. Cue the tears! But with that knowledge I was on a mission to start experimenting with other gluten-free flours to create a chocolate chip cookie that is just as good as my cookies made with regular flour. Like these almond flour chocolate chip cookies.
And by gosh I think I did! But this time using oat flour. This are (I dare say!) the best oat flour chocolate chip cookies. Because by swapping the wheat flour for oat flour, you lose the gluten. Gluten is the protein in the flour that gives your cookie structure so they don’t fall apart. Of course that’s what I wanted – no gluten! But no gluten = no structure! Aka cookies that fall apart.
To help remedy that I added in an extra egg yolk and cornstarch to help bind the dough. And by chilling the cookie dough it helps soften the flour and help create a cookie that doesn’t spread too much or fall apart.
What you get in the end with this oat flour cookie recipe is everything you love about classic chocolate chip cookies. Golden brown crispy edges. Soft, gooey middles. These oat flour cookies will have you not missing the white flour at all!
Table of contents
Why This Recipe Works
- 100% gluten and made from from all oat flour (no all purpose flour)
- Crisp edges and soft, gooey middles
- Made from simple ingredients you probably have on hand!
- Cookie dough mixes up without an electric mixer
- Cookies can be frozen baked or unbaked to enjoy later!
Ingredients Needed
- Oat flour – For best results I recommend using a store-bought oat flour as it’s finer in texture than making your own oat flour. I used Bob’s Red Mill. If making gluten free, make sure you use a certified gluten-free oat flour.
- Cornstarch – Helps create a soft cookie. And helps bind the cookie dough together.
- Baking soda
- Salt – I prefer using sea salt.
- Unsalted butter – You can use salted butter but omit the salt. You could also try using melted coconut oil. Or try vegan butter.
- Granulated white sugar
- Light brown sugar – You can also use dark brown sugar. If you’ve run out, you can make your own homemade brown sugar. You could also try using coconut sugar.
- Vanilla extract – I used pure vanilla, but you could also add in a little almond extract if you’d like more almond flavor! If making gluten free, make sure to use a gluten free vanilla extract.
- Eggs – You will need one egg, and egg yolk. Read more here on how to separate eggs. I haven’t tried with a flax egg.
- Semi-sweet chocolate chips – You can also use chocolate chunks, dark chocolate chips, or milk chocolate chips.
How To Make This Oat Flour Chocolate Chip Cookie Recipe
Combine dry ingredients. Whisk together oat flour, baking soda, baking powder and salt in small bowl.
Combine butter and sugars. In a large mixing bowl Whisk butter, granulated sugar, and brown sugar until combined.
Add vanilla and eggs. Add egg and egg yolk, one at a time whisking to combine.
Add vanilla and mix just until combined.
Add dry ingredients. Gradually stir in flour mixture so they wouldn’t spoon or spatula.
Stir in chocolate chips. Cover and chill cookie dough for at least 2 hours, ideally overnight for best texture.
Preheat and prepare cookie sheets. When ready to bake, preheat the oven to 350oF (180oC). Line two cookie sheets with parchment paper (or a silicone baking mat). Take cookie dough out of the fridge and let soften for several minutes to allow for easier scooping.
Scoop the cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookies into 1 ½ inch balls onto prepared baking sheets about 2 inches apart.
Bake and cool cookies. Bake the cookie sheet on the middle rack for 9-11 minutes, until lightly browned on the sides. The centers will still look soft.
Remove from the oven and let cool on a baking sheet for 5 minutes before transferring the baked cookies to a wire cooling rack to cool completely.
Recipe Tips
- Make sure your butter is softened to room temperature. You want the butter softened so it can be creamed together the sugar properly. The butter should not be TOO soft or be melted at all as it can cause the cookies to lose their shape and spread too much.
- Refrigerate cookie dough. For the best texture, and for the cookies to not spread I recommend chilling the cookies overnight.
- Do a test cookie. I recommend doing a test cookie to see if cookies are too soft and will spread too much. If cookies spread too much, chill in the fridge for 15-20 minutes before baking.
- Bake in the middle of your oven. This will ensure the cookies bake evenly and don’t brown too much.
Storage Instructions
You can store these cookies at room temperature for up to 3 days. However, they will be best if eaten within the first day or two. Place the cookies in an airtight container at room temperature. This will help to keep them fresh and prevent them from drying out.
Yes, you can freeze these cookies for up to 3 months. To freeze them, place them in an airtight freezer-safe container or freezer bag and freeze for at least 3 hours. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
You can also freeze the cookie dough. Scoop the cookie dough and then freeze for up to 3 months in a ziplock bag. When ready to bake, there’s no need to thaw. But you will want to add on a few extra minutes of baking time.
Recipe FAQs
This could be because you skipped the chilling of the cookie dough. Because this dough uses melted butter don’t skip the chilling of the dough!
I wouldn’t call them healthy per se. As they still use sugar and butter! But they are 100% gluten-free cookies.
Homemade oat flour I find is not as fine in texture and could yield a crumblier cookie. But you can try and make your own flour in a high-speed blender or food processor until the oats are ground into a fine powder.
More Recipes To Try
If you’re craving more cookies be sure to try my most popular cookie recipe on the blog, these lemon cookies topped with a tangy lemon glaze! Another fan favorite are these strawberry cheesecake cookies with a surprise cheesecake filling!
And if you’re in need of more gluten free cookies, be sure to try my coconut macaroons. They are naturally gluten free and dipped in chocolate.
Oat Flour Chocolate Chip Cookies
Ingredients
- 3 cups (280 g) oat flour *see note
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ stick, 170 g) unsalted butter melted and slightly cooled
- ½ cup (100 g) granulated white sugar
- ¾ cup (160 g) packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ cups (255 g) semi-sweet chocolate chips
Instructions
- Combine dry ingredients. Whisk together oat flour, baking soda, baking powder and salt in a small bowl. 3 cups (280 g) oat flour 2 teaspoons cornstarch 1 teaspoon baking soda ½ teaspoon salt
- Combine butter and sugars. In a large bowl Whisk butter, granulated sugar, and brown sugar until combined. ¾ cup (1 ½ stick, 170 g) unsalted butter ½ cup (100 g) granulated white sugar ¾ cup (160 g) packed light brown sugar
- Add vanilla and eggs. Add egg and egg yolk, one at a time whisking to combine. Add vanilla and mix just until combined. 1 large egg 1 large egg yolk 2 teaspoons vanilla extract
- Add dry ingredients. Gradually stir in flour mixture so they wouldn’t spoon or spatula. Stir in chocolate chips. Cover and chill cookie dough for at least 2 hours, ideally overnight for best texture. 1 ½ cups (255 g) semi-sweet chocolate chips
- Preheat and prepare cookie sheets. When ready to bake, preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper (or a silicone baking mat). Take cookie dough out of the fridge and let soften for several minutes to allow for easier scooping.
- Scoop the cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookies into 1 ½ inch balls onto prepared cookie sheets about 2 inches apart.
- Bake and cool cookies. Bake the cookie sheet on the middle rack for 9-11 minutes, until lightly browned on the sides. The centers will still look soft. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: You can store these cookies at room temperature for up to 3 days. However, they will be best if eaten within the first day or two. Place the cookies in an airtight container at room temperature. This will help to keep them fresh and prevent them from drying out.
- Freezing: You can freeze these cookies for up to 3 months. To freeze them, place them in an airtight freezer-safe container or freezer bag and freeze for at least 3 hours. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving. You can also freeze the cookie dough. Scoop the cookie dough and then freeze for up to 3 months in a ziplock bag. When ready to bake, there’s no need to thaw. But you will want to add on a few extra minutes of baking time.
- Oat flour – For best results I recommend using a store-bought oat flour as it’s finer in texture than making your own oat flour. I used Bob’s Red Mill. If making gluten free, make sure you use a certified gluten-free oat flour.
