Oat Flour Chocolate Chip Cookies Recipe
Trust me on this advice: double the recipe, because these will go FAST! Goodness, these cookies are worth obsessing over. Every bite is absolute perfection! You’d never even know that they’re actually gluten-free. Made with oat flour (or ground/blended rolled oats), these cookies are soft, gooey, and taste so amazing!
Whether you’re making them for a get-together, a gluten-free treat for a friend, or just a wholesome evening dessert, everyone will love how delicious these oat flour cookies are!
RELATED: 25+ Healthy Baking Recipes
What You’ll Need
Oat Flour – I love using this store-bought oat flour for gluten-free recipes, but you can also make your own by blending rolled oats into a fine, flour-like texture.
Butter – There’s nothing like the flavor of real butter in cookies. However, coconut oil and vegan butter are both wonderful dairy-free alternatives!
Brown/Granulated Sugar – A mix of brown sugar (light or dark – your choice!) and granulated sugar sweetens this recipe to perfection!
Egg – The egg in this recipe helps bind the ingredients together and helps with the texture of these cookies. Looking for a vegan alternative? A flax egg replacement works, too!
Tapioca Starch – You’ll only need a little bit of tapioca starch (or tapioca flour) for the perfect cookie texture! Don’t have this ingredient on hand? Cornstarch also works as a great substitution!
Vanilla Extract/Salt/Baking Soda – These ingredients are chocolate chip cookie essentials.
Chocolate Chips – Regular chocolate chips, vegan chocolate chips, or dark chocolate chips (my personal favorite) – the options are endless here!
How to Make Chocolate Chip Cookies with Oat Flour
Making chocolate chip cookies with oat flour is one of the easiest desserts ever! Here’s how to put together this Oat Flour Chocolate Chip Cookies recipe:
- Beat the softened butter, sugar (brown and granulated), egg, and vanilla together in a large mixing bowl.
- Add in the dry ingredients and mix until combined.
- Fold in the chocolate chips.
- Scoop the cookie dough on a baking sheet and bake for 12-16 minutes.
- Let cool on a cooling rack and enjoy!
TIP: Add a few extra chocolate chips and a sprinkle of flaky salt over each cookie before baking to take this recipe to the next level!
How to Make the BEST Oat Flour Cookies
- Make sure the butter is softened at room temperature (not melted) for best results. It takes about 30-45 minutes to soften butter at room temp, so if you can plan ahead for this, it really makes a difference!
- If you’re in a rush, heat the butter up for a few seconds at a time in the microwave, stirring often to get the butter to a softened state, keeping it from fully melting.
- After scooping the cookie dough onto the baking pan, feel free to chill the dough for 30 minutes to 1 hour for even better cookies
Storing These Cookies
Oat Flour Chocolate Chip Cookies are stored just like classic chocolate chip cookies! The key is to really let them fully cool before storing them away. Keep them in an airtight container at room temperature for 3-4 days, then move them to the fridge and store them for up to 2 weeks!
You can also freeze these cookies (or even the raw cookie dough) for later. Store in the freezer for up to 3 months, then simply warm them up in the microwave for a few seconds before enjoying!
More Healthy Cookie Recipes You’ll Love
- Almond Flour Chocolate Chip Cookies
- Vegan Salted Caramel Chocolate Cookies
- Healthier Gingerbread Cookies Recipe
- Spiced Eggnog Cookies
- Peanut Butter Chocolate Protein Cookies
- Healthy Oatmeal Chocolate Chip Cookies
Did you make this healthy cookie recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Oat Flour Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, packed (light or dark)
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups oat flour
- 2 teaspoons tapioca starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Add the softened butter to a large bowl or bowl of a stand mixer. Add in the brown and granulated sugar, then beat together for about 1 minute.
- Beat in the egg and vanilla until well combined.
- Add in the oat flour, tapioca starch, baking soda, and salt, then beat until combined.
- Fold in the chocolate chips. The batter will be thick.
- Use a two tablespoon cookie scoop (or large spoon) and scoop into balls. Place on the baking sheet, keeping enough space for spreading. I recommend no more than 6 cookies per sheet.
- If desired, place a few extra chocolate chips and a sprinkle of flaky salt on top of each cookie!
- Bake for 12-16 minutes, depending on your oven and how soft you like them. They will continue to harden as they cool.
- Remove from the oven and let cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Video
Notes
- This recipe can make 12 large cookies or 16-18 small cookies.
September says:
Hey all!
Wondering if you can help me figure out what I’m doing wrong. I made these according to the directions, except I substituted coconut sugar for the white and brown sugar. I didn’t refrigerate my dough, and baked on foil on a darker cookie sheet. My cookies were good, but they weren’t as flat as these. They were taller and thicker (didn’t spread as much), and they were a little more cakey inside rather than chewy. I baked my second batch for 10 minutes to slightly under-bake them and give them a chewier texture, but it still didn’t turn out like these. I’m not so great at baking so if anyone can help me figure out what the issue is, I’d really appreciate it. Thanks! 🙂
Christine McMichael replied:
Hi! I’m not sure why that happened, so sorry the texture turned out a bit different. My thoughts are that baking on foil can affect the bake of the cookies. Did you use butter or coconut oil? Butter is best for getting that chewy cookie texture. And refrigerating the dough should help with the texture. It makes a big difference!
Jodie says:
These cookies are amazing!! I seriously had my doubts due to the oat flour. Most recipes I have tried just fall apart and these DO NOT!! So yummy!! Taste just like a regular oatmeal chocolate chip cookie, so good! I made my own oat flour by putting the required amount of rolled oats in my food processor, and they still didn’t fall apart!
Well done, great recipe! THANK YOU!!!!
Hayley Dhanecha says:
These are super delicious, the problem is that ‘ll eat all of them in one go :)Perfectly baked cookies.
Tammy says:
Love oat flour chocolate chip cookies…it has such a great texture. Fabulous recipe!
Lori | The Kitchen Whisperer says:
Definitely a keeper! I LOVE the earthy flavor the oats add. And I love that they are gluten free! Such an amazing cookie!
Jessica says:
I am so excited to try these gluten-free cookies! I love a thick chewy chocolate chip, but with alternative flours it is challenging – these look like just the ticket! Tapioca starch…who knew?
Lauren Michael Harris says:
The sprinkle of salt on top of these oat cookies was like the icing on the cake. It definitely brought all the flavors together. These are delicious!
Elaine says:
These chocolate chip cookies are absolutely amazing! My cookie jar is empty, so you know what that means 😉
Veronika says:
You were right, I’m definitely making a double batch next time I bake these! They were delicious and not too sweet – just perfect!
Bernice Hill says:
These cookies were irresistible and my GF friend loved them even more. I am lucky to have a local flour mill that does freshly ground GF oat flour and it was delicious in this recipe.
Linda Warren says:
I made this cookie for my gluten-free daughter and she loved them! I used cornstarch since I didn’t have tapioca starch on hand and they came out ooey gooey chocolaty and delicious.
Marta says:
I absolutely loved the hearty earthiness the oat flour gave these chocolate chip cookies. I don’t think I’ll bake the originals ever again.