Oat Flour Double Chocolate Cookies

These rich, fudgy oat flour chocolate cookies boast a deep cocoa flavor and soft, gooey centers! Pure chocolate bliss in every bite.

I'm a huge fan of oat flour - specifically in cookies! The end result is delicious, with none of the weird aftertaste you sometimes get from alternative flours.

These oat flour chocolate cookies are ultra chocolatey with a soft, chewy texture!

(Psst... if you prefer less chocolate, try my oat flour chocolate chip cookie recipe - it's amazing.)

Key Ingredients

• Oat flour - If you have celiac disease, look for a brand that's labeled gluten-free. Oats are processed in the same facilities as wheat products which means cross contamination is possible.
• Dutch cocoa - I prefer dutch cocoa in my chocolate recipes! It has a deep, smooth flavor and dark color that's great for baking. You can find it right next to the natural cocoa. Natural cocoa has a lighter color and slightly bitter aftertaste.
• Dark chocolate - Melted dark chocolate gives the cookie dough an intense chocolate flavor!
• Egg + a yolk - An extra yolk ensures a moist, chewy cookie!

How to Make Oat Flour Chocolate Cookies

• Cream butter and sugar with an electric mixer. I prefer a stand mixer because it's less messy and none of the butter/sugar jumps out of the bowl. Don't be afraid to let it go for a few minutes until it's nice and fluffy.
• Add egg/yolk and vanilla and beat until incorporated. You may need to scrape down the sides of the bowl so it all gets mixed together.

• Add dry ingredients to the dough. Don't pack the flour into the measuring cup, just scoop it and level it. Beat until combined.
• Add melted chocolate to the dough and mix until combined. The dough will be on the tackier side, that's how it should be.
• Scoop and bake. I used a normal sized cookie scoop and got 22 cookies total. If you use a large cookie scoop, add 2 minutes to the baking time. It's better to underbake a cookie than to over-bake one!

Expert Tips

• Let the cookies cool for at least 10 minutes before you transfer them to a cooking rack or plate. Cookies set up as they cool! If you try to move a hot cookie and it falls apart, it's not underbaked, it's just too hot to move.
• Melt the dark chocolate in a microwave-safe bowl in the microwave in 15 second increments. Once it looks slightly melted, you should be able to stir it until it melts all the way. Don't burn it!
• You only need to bake the cookies for 8 minutes. Don't worry, they set up as they cool!

Storage Instructions

• Once the cookies are completely cool, transfer them to an airtight container or zip-top bag. Store on the counter for up to 4 days.
• I prefer to freeze my cookies so they last longer! Transfer the cookies to a freezer zip-top bag and freeze for up to 3 months.
• When ready to dig in, just pop a cookie in the microwave and heat until warm.

Variations and Mix-ins

• Chips - Swap the semisweet chocolate chips with white chocolate or peanut butter chips.
• Peppermint - Add ¼ teaspoon peppermint extract and swap the semisweet chocolate chips with peppermint baking chips. You can add crushed peppermint candies but they will melt in the oven and possibly leak out of the cookies.
• Nuts - Try adding chopped walnuts or pecans!

More Cookie Recipes

• Almond Flour Oatmeal Cookies
• Oat Flour Oatmeal Cookies
• Chocolate Almond Flour Cookies
• Fudgy Almond Flour Brownies