These oat flour oatmeal cookies feature golden brown, crispy edges and soft, chewy centers! They're perfectly thick and sweet, with plenty of oats.
Oatmeal Flour Cookies
I have a new obsession - oat flour! It's affordable and easy to use with a slight oatey flavor, which makes it perfect for oat flour cookies.
These oat flour oatmeal cookies are divine. I've said it before, but it's worth repeating - I have VERY high standards for cookies. Life's too short for subpar desserts.
These oatmeal cookies with oat flour spread just the right amount, making the perfect thickness, with crisp edges but soft centers. All with just the right amount of oats!
Key Ingredients
Unsalted butter - I always bake with unsalted butter so I can control the amount of salt. Nobody wants salty cookies! The butter should be room temperature. If you forget to let it sit out, you can zap it in the microwave for a few seconds to soften it.
Sugar & brown sugar - A combination of white and brown sugar provides the perfect amount of chew and spread!
Egg + a yolk - For structure and the perfect texture. Trust me on this one! That extra yolk ensures the cookies are rich, tender, and soft.
Oat flour - I used store-bought oat flour and I don't recommend homemade oat flour since it doesn't always come out the same. I used Gold Medal brand.
Rolled oats - For that oatey texture! Make sure you use old-fashioned oats, not quick-cooking oats.
Baking soda - Cookies need leavening! Baking soda reacts with the brown sugar to create rise.
Kosher salt - If you only have table salt, cut the amount in half.
How to Make Oat Flour Oatmeal Cookies
Oatmeal cookies with oat flour are super simple to make! Before you start, preheat your oven and line two sheet pans with parchment paper or silicone baking mats.
I highly recommend silicone baking mats! They're washable, easy to use, and you never have to worry about running out of parchment.
Okay, let's make some cookies!
Combine butter and both sugars in a large bowl. You can use a stand mixer with the paddle attachment or a large bowl and a hand mixer.
Beat until light and fluffy in texture, about 3 minutes or so. I set a timer so I know how long I've been mixing.
Add the vanilla, egg, and yolk to the butter mixture. Beat until incorporated. Afterwards, stop the mixer and scrape down the sides of the bowl with a spatula.
Add the dry ingredients to the cookie dough. Beat on low speed so it doesn't poof outside of the bowl, then increase to medium speed and beat until incorporated.
Scoop 8 cookies onto each prepared sheet pan. I used a small cookie scoop. If you use a bigger one, you may need to add a couple minutes to the baking time. I ended up scooping 18 cookies.
Bake oat flour cookies for 11 to 12 minutes. The middles should look underdone! If the entire cookie looks baked and golden when it comes out of the oven, it will cool into a crispy cookie!
Let the cookies cool on the sheet pan before transferring to a wire rack. They set up as they cool.
Recipe Tips
- Don't overbake the cookies! The edges should look golden, but the middles will look light and underbaked. That is okay! That's what you want. They will set up as they cool and be soft and chewy in the end.
- Let the cookies cool before you transfer them. Don't try to transfer hot cookies! They will fall apart. Let the cookies set up for at least 5 minutes before you move them to a cooling rack.
- Use store-bought oat flour. You can try homemade oat flour but I can't guarantee they will come out right. Homemade and store-bought oat flour don't always produce the same results.
Variations
The best part about oatmeal cookies are the mix-ins! Here's a few of my favorites:
- Raisins - Oat flour oatmeal raisin cookies are to die for! Add ¾ cup of raisins to the cookie dough.
- Chocolate chips - Add 1 cup of dark chocolate chips.
- White chocolate - Add ¾ cup of white chocolate chips.
- M&M's - Add 1 cup of M&M's.
Storage & Freezing
Store the cookies in an airtight container at room temperature for up to 4 days. Let them cool completely before you store them.
Freeze the oatmeal cookies in a freezer-safe container or zip-top bag for up to 3 months. After that you risk freezer burn.
FAQs
Yes, but it's not a 1:1 ratio! I find it's always best to look for a cookie recipe that calls specifically for oat flour. It creates less guesswork! If the recipe doesn't come out right, you know it was the recipe and not the substitution you made.
It is similar but not the same! Oat flour is very absorbent and so the ratio of ingredients you need will be different. It also has a light oatey flavor and a slightly crumblier texture. If used correctly, it tastes very similar to all-purpose flour in treats and cookies.
Oatmeal Cookie Recipes
- The BEST Oatmeal Cookies
- Almond Flour Oatmeal Cookies
- Flourless Oatmeal Cookies - Oatmeal cookies without flour!
- Coconut Flour Oatmeal Cookies
Oat Flour Oatmeal Cookies
Equipment
- Stand Mixer with the Paddle Attachment
- baker's half sheet pans
- Silicone baking mats or parchment paper
Ingredients
- ½ cup unsalted butter room temperature
- ⅔ cup sugar
- ¼ cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1¼ cup oat flour I used Gold Medal brand
- 1¼ cup rolled oats Use gluten-free rolled oats if you're gluten intolerant
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper or silicone baking mats.
- In the bowl of a stand mixer with the paddle attachment, beat the butter, sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the vanilla, egg, and the egg yolk to the butter mixture and beat until combined. Scrape down the sides of the bowl with a spatula.
- Add the oat flour, rolled oats, cinnamon, baking soda, and kosher salt to the butter mixture. Beat until incorporated and a cookie dough forms.
- Use a small cookie scoop to scoop 8 cookies onto each prepared sheet pan. Give the cookies space to spread!
- Place the sheet pans in the oven and bake for 11 minutes, or until the edges are golden brown but the centers look underdone.
- Remove the cookies from the oven and let them cool on the pans for at least 5 minutes. Once they are set up and easy to transfer, move them to a wire rack to cool completely.
- Repeat with the remaining cookie dough. Enjoy!
Sandra Feaver says
These cookies were the best I have ever…ever had!
Sandy
Mango says
Easy and so very good!!
Kimberly says
I don't leave ratings very often. These cookies are FABULOUS! They're so good and there's NOTHING about them that tastes GF. Thank you for the great recipe!
Alex says
I was in a bind to bake cookies with APF, but found that I had none in the pantry SO I looked around for a gf cookie and thankful to have come across this recipe. These are the best! They’re very easy to make and they spread out beautifully! My guests loved them just as much as I did. This recipe is now one of my favorites.
LMURPHY says
Excellent, except I used salted butter, but I like the hint of salty with
sweet. I also made my own oat flour and they were delicious. The only problem is that I eat too many!
Lisa-Jo says
Oatmeal cookies are one of my favorites, but I'm not a fan of the texture of old-fashioned oats in cookies. If I make these with quick cooking oats should I change the amount?
Carolyn says
I've not tried this recipe with quick-cooking oats yet, but they are a little thirstier than rolled oats. By this I mean they absorb more liquid than rolled oats and thicken the cookie a little bit more. I'd try reducing the amount of oats to 1 cup and see how they come out. Or you could try my flourless oatmeal cookie recipe which only contains quick-cooking oats.