These homemade oat flour cookies are quick, easy, and incredibly flavorful! The oat flour gives them the flavor of oatmeal cookies without the added texture. This recipe takes just 20 minutes in total. Only one mixing bowl and no dough chilling are required. Make these thick, soft, and chocolaty cookies for any occasion!
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Why You’ll Love This Recipe
- These oat flour cookies are quick and easy to make.
- This recipe takes just 20 minutes from start to finish.
- Only one mixing bowl is required.
- No need to chill the cookie dough.
- Oat flour is great for those who are Celiac or gluten intolerant.
- Most oat flour is naturally gluten-free. As always, double check the labels.
- These cookies taste like classic chocolate chip cookies, but they are made with better-for-you ingredients.
- This recipe is gluten-free, nut-free, and refined sugar-free.
- Check out these Paleo Chocolate Chip Cookies for another healthier dessert recipe!
Ingredients & Substitutes
These are the ingredients for oat flour cookies. Scroll down to the recipe card below for the entire recipe.
Use cold butter right from the fridge. Cut into small cubes.
Coconut sugar is a delicious natural sweetener. If needed, replace with brown sugar.
One egg helps bind the cookies together.
Vanilla extract adds a homemade flavor.
We recommend using store bought oat flour, not homemade. If you are gluten-free, double check that your oat flour is gluten-free.
Tapioca flour helps give these cookies a chewy texture. Replace with arrowroot starch if needed.
Baking soda helps these cookies rise.
Add in a pinch of sea salt to balance out the flavors.
Lastly, choose naturally sweetened chocolate chips. We love Hu Kitchen.
What is Oat Flour?
Oat flour cookies are made with oat flour, a gluten-free alternative to traditional wheat flour.
Oat flour is a good source of fiber and nutrients, making oat flour cookies a more nutritious option than traditional cookies.
Oat flour is packed with fiber, which can be great for digestive health.
It’s also a whole grain, meaning it has more vitamins and minerals than many refined flours.
These cookies are also a good option for those with dietary restrictions, such as gluten intolerance or Celiac disease.
Taste & Texture
Oat flour cookies have a unique taste and texture! They taste like oatmeal chocolate chip cookies without the added texture of oats.
The oat flour gives the cookies a chewy texture and a nutty flavor.
These cookies are buttery, chocolaty, and just sweet enough. They are thick, soft, and slightly chewy.
How to Make
Step 1
First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Step 2
Add the cold butter cubes and coconut sugar to the bowl of a stand mixer. Beat for 2 minutes, until no specks of butter remain and mixture is creamy.
Step 3
Then, add in the egg and vanilla. Beat to combine.
Step 4
Add in the oat flour, tapioca flour, baking soda, and sea salt. Stir by hand until just combined. Do not overmix.
Step 5
Fold in the chocolate chips.
Step 6
Use an ice cream scooper to scoop the dough onto the parchment lined baking pan. Space at least 3 inches apart.
Step 7
Bake for 10 to 11 minutes or until the edges look set.
Step 8
Lastly, remove the oat flour cookies from the oven. Allow them to cool on the pan for 10 minutes. Then, carefully move to a wire rack.
Expert Tips for Success
Follow these tips for the best oat flour cookies.
Use cold butter right from the fridge. This prevents the cookies from spreading too thin.
Beat the butter and coconut sugar with a stand mixer or electric mixer. Beat until completely creamy.
Do not overmix the cookie dough.
Use an ice cream scooper or cookie scooper to scoop the cookie dough. This creates evenly sized, round cookies.
Do not bake too long. These cookies will look slightly soft and gooey in the middle with golden edges.
Flavor Variations & Add-Ins
There are many different ways to flavor oat flour cookies. Some popular flavor variations include:
Add in dried cranberries or another dried fruit.
Mix in chopped nuts, such as walnuts, pecans, or peanuts.
Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger to the dough.
How to Serve & Store
Oat flour cookies with chocolate chips can be served warm, at room temperature, or cold.
They can be enjoyed on their own or with a glass of milk or coffee. Serve with homemade ice cream for a fun dessert!
Oat flour chocolate chip cookies can be stored in an airtight container at room temperature for up to 4 days.
Freeze for up to 2 months.
Frequently Asked Questions (FAQs)
Absolutely! Just take whole oats and blend them in a food processor until they reach a fine flour consistency. However, homemade oat flour can sometimes be denser than store bought. For this reason, we recommend using store bought oat flour when possible.
Yes, but ensure that your oat flour is certified gluten-free, as oats can sometimes be cross-contaminated with gluten-containing grains.
Yes. Place the cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to enjoy, thaw at room temperature.
Oat flour is a relatively good substitute for regular flour in cookies. It will work well in some recipes, but not all.
Oat flour is a great option for those with gluten allergies, but it can be slightly more dense when baked.
Yes, oat flour is made from ground oats.
Equipment Needed
Parchment Paper Sheets: Use parchment paper to prevent the oat flour chocolate chip cookies from sticking to the pan.
Pyrex 3 Glass Mixing Bowls: These are our favorite bowls for baking cookies.
Pyrex Glass Measuring Cups: These are great for measuring ingredients.
Hand Mixer: This hand mixer is easy to use.
KitchenAid Stand Mixer: This stand mixer works well for beating the butter.
USA Pan 3 Piece Cookie Sheet Set: This cookie sheet set is great for baking cookies.
You May Also Enjoy
- Chocolate Chip Blondies
- Whole Wheat Chocolate Chip Cookies
- Paleo Brownies
- Gluten-Free Brownies
- Sugar Cookies
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Oat Flour Cookies
Ingredients
- ½ cup cold unsalted butter (cut into small cubes)
- ¾ cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups oat flour
- 2 tsp tapioca flour
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips or chunks
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Add the cold butter cubes and coconut sugar to the bowl of a stand mixer. Beat for 2 minutes, until no specks of butter remain and mixture is creamy.
- Then, add in the egg and vanilla. Beat to combine.
- Add in the oat flour, tapioca flour, baking soda, and sea salt. Stir by hand until just combined. Do not overmix.
- Fold in the chocolate chips.
- Use an ice cream scooper to scoop the dough onto the parchment lined baking pan. Space at least 3 inches apart.
- Bake for 10 to 11 minutes or until the edges look set.
- Finally, remove the oat flour cookies from the oven. Allow them to cool on the pan for 10 minutes. Then, carefully move to a wire rack.
Notes
- Use a stand mixer or electric mixer to beat the butter and coconut sugar. Do not mix this by hand. Cold butter needs a high powered mixer to become creamy.
- Beat the butter and coconut sugar until fully creamy and no specks of butter remain.
- Do not overmix the cookie dough.
- Use a cookie scooper or ice cream scooper to scoop the dough. This creates round, evenly sized cookies.
- Ours were perfect at 10 minutes. The edges should look lightly golden brown.
- Store in an airtight container for up to 4 days. Freeze for up to 2 months.
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