The best oat flour chocolate chip cookies with crisp edges, soft gooey centers, and plenty of chocolate chips. You won't be able to stop at just one.
Why you'll love them
These oat flour chocolate chip cookies are divine! They are the cookie of my dreams, with crisp, golden edges, ooey gooey centers, and a boatload of chocolate chips.
- They taste like the real deal, with a subtle oatmeal flavor from the oat flour.
- They're gluten-free, nut-free, and easy to make dairy-free.
- Cookies shouldn't be complicated, even the BEST ones! And this oat flour cookie recipe is super simple and easy to make.
- You can customize it with different mix-ins. I prefer chocolate chip, but nuts, M&M's, or dried cranberries are lovely too!
This oat flour cookie recipe is the best of both worlds, because it's naturally gluten-free but nobody will be able to tell! This is my cookie of choice for holiday cookie swaps and get-togethers.
Unsalted butter - I always buy unsalted butter so my cookies aren't too salty. If you forgot to let your butter sit out, you can microwave it in 5 second increments until it softens slightly. Don't melt it!
Sugar & brown sugar - The combo creates an all-around richer cookie with the perfect amount of spread.
Egg + yolk - Don't skip the extra yolk. It ensures you get that rich, perfect texture with just the right amount of chewiness. Trust me on this one! Always use large eggs unless otherwise specified in a recipe.
Vanilla extract - Vanilla enhances a cookie with its sweet vanilla essence. If you don't have it, don't worry about it! It won't change the texture of your cookie.
Oat flour - Oat flour is one of my favorite alternative flours! It has a slight oatey taste, but otherwise tastes very similar to regular flour. I have not tested this recipe with homemade oat flour, which tends to be slightly grainier. I used Gold Medal brand.
Baking soda + salt - Cookies need leavening!
Chocolate chips - I never skimp on the chocolate chips! I used Ghirardelli semi-sweet chocolate chips, but milk or dark chocolate both work great too!
How to Make Oat Flour Cookies
Before you start, preheat your oven to 350 degrees Fahrenheit. If you have more than one sheet pan, line both of them with parchment paper or silicone baking mats.
You can bake more than one sheet pan of cookies at a time.
Cream the butter and both sugars in the bowl of a stand mixer. You can also use a hand mixer and a large bowl, but it takes a bit of muscle.
Add the egg/yolk and beat until combined. Stop the mixer and scrape down the sides of the bowl with a spatula.
Add the dry ingredients and beat on low speed at first, otherwise the flour will poof outside of the bowl.
Increase the speed to medium and beat until a cookie dough forms. Don't overmix the cookie dough. Just mix it until everything is incorporated.
Add the chocolate chips and stir or beat until evenly dispersed throughout the cookie dough.
Use a small portion scoop to scoop six cookies onto the prepared sheet pan. Give them plenty of space to spread.
Put a few extra chocolate chips on the top of each cookie dough ball.
Bake for 11 minutes or until the edges are golden brown and the centers look underbaked. If the whole cookie looks golden brown, the cookie is overbaked!
Cookie Making Tips
- Cookie dough shouldn't be overmixed. Doing so can make the cookies flatter and tougher than they should be. Just mix the cookie dough until combined.
- Don't transfer a hot cookie! The cookies set up as they cool. If you try to move hot cookies off the sheet pan, they will fall apart. Let them cool for at least 5 minutes before you move them to a cooling rack.
- Don't overbake the cookies. Cookies should look slightly underdone when you pull them out of the oven. If the entire cookie looks done, it's overbaked and will cool into a crunchy cookie.
This oat flour cookie dough is beyond delicious and tastes great with any mix-ins! If you're not a fan of chocolate chip, try one of these simple variations:
- Peanut butter chips
- White chocolate + cranberries
- Crushed Oreos + mini chocolate chips
- M&M's or mini M&M's
- Pecans + shredded coconut
Or just take a peek in your pantry and see what looks good to you!
Make them dairy-free: Swap the butter with dairy-free buttery sticks.
Storage & Freezing
Store baked oatmeal flour cookies in an airtight container at room temperature for up to 5 days. Wait until they're completely cool before you store them.
Freeze baked cookies in a freezer-safe container or zip-top bag for up to 3 months. After that, you risk freezer burn.
To freeze unbaked cookie dough, scoop the cookie dough onto a parchment lined sheet pan or plate. Place the sheet pan in the freezer for at least an hour, then transfer the frozen cookie dough balls to a zip-top bag.
To bake cookies, place the cookie dough balls on a lined sheet pan and bake as directed. If you bake them from frozen, you may need to add an extra minute or two to the baking time.
I have not tested this recipe with homemade oat flour and so I wouldn't recommend it! It's difficult to get the right consistency with homemade oat flour and the ratios aren't always the same. For this reason, I highly recommend store-bought oat flour. I used Gold Medal brand.
Yes, but it's not a 1:1 substitution. For this reason, it's best to find a cookie recipe that calls specifically for oat flour! If you just swap oat flour in place of all-purpose flour, the recipe may not come out right.
Both oat flour and almond flour work great in cookies! Almond flour has a slightly sweet, nutty flavor with a bit of texture to it. It doesn't absorb liquid as readily and thus typically needs more binding ingredients like eggs. Oat flour has a slight oatey taste to it and bakes up very similar to regular flour.
- Light & Fluffy Oat Flour Pancakes
- Oat Flour Peanut Butter Cookies
- Flourless Oatmeal Cookies
- Oat Flour Oatmeal Cookies
Oat Flour Chocolate Chip Cookies
- Stand Mixer with the Paddle Attachment
- baker's half sheet pan
- Silicone baking mats or parchment paper
- ½ cup unsalted butter room temperature
- ⅔ cup sugar
- ¼ cup brown sugar
- 1 egg + 1 yolk
- 1 teaspoon vanilla extract
- 1¾ cup + 2 tablespoons oat flour I used Gold Medal brand
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips plus more for topping
- Preheat the oven to 350 degrees Fahrenheit.
- Line a sheet pan with a silicone baking mat or a sheet of parchment paper.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, brown sugar, and sugar until light and fluffy, about 3 minutes.
- Add the egg, yolk, and vanilla extract to the butter mixture. Beat until incorporated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated.
- Add the oat flour, baking soda, and kosher salt to the mixture. Beat until a cookie dough forms.
- Add the chocolate chips and stir until well dispersed throughout the dough.
- Use a small cookie scoop to scoop 6 cookies onto the sheet pan, giving them each space to spread. Place a few extra chocolate chips on the top of each cookie dough ball.
- Place the sheet pan in the oven and bake for 11 minutes, or until the edges look golden brown but the middles still look underbaked.
- Carefully remove the sheet pan from the oven and let the cookies cool on the sheet pan.
- Repeat with the remaining cookie dough. Enjoy!