These Oat Flour Chocolate Chip Cookies are just like classic chocolate chip cookies. They've got tons of chocolate chips, a soft, chewy center and perfectly golden brown edges. Be prepared to have them become one of your new favorite recipes!
It's about time we've brought an oat flour cookie recipe to the blog! It's a great option for gluten free baking and the best place to start with gluten free recipes. And if you love these cookies, you must try my Gluten Free Double Chocolate Cookies next!
Why You'll Love This Recipe
- It's quick and easy. All you need is 15 minutes to prep this cookie dough batter, then it's ready to chill and bake. It's simple enough to bake during the week for a last minute dessert.
- Allergen friendly. These cookies are made with gluten free oat flour and free of nuts, making them perfect for school lunches or sharing.
- Made with pantry staples. All you need is 8 simple ingredients that you can easily find at any grocery store.
Tools You'll Need
- 1 stand mixer or hand mixer
- 1 set of dry measuring spoons
- 1 set of liquid measuring cups
- 1 set of dry measuring cups
- 1 cookie scoop
- Parchment paper
- Baking sheet
- Cooling rack
Room temperature unsalted butter, light brown sugar and granulated sugar are creamed together until light and fluffy, then combined with eggs and vanilla extract until smooth.
The oat flour adds texture, salt balances the flavor and baking soda helps leaven and rise the cookies until nice and puffy. Fold in a generous amount of chocolate chips, then bake!
- Butter - If you've made any of my other dessert recipes, you'll know I prefer and recommend unsalted butter, especially when baking because it is more reliable than salted butter. If you only have salted butter it can be substituted - just omit the additional Kosher salt. I have not tested these cookies with vegan butter or coconut oil and unfortunately can't recommend.
- Chocolate chips - Any chocolate chips of choice will work fine! You can use dark chocolate chips, semisweet chocolate chips, chocolate chunks, chopped chocolate bars etc.
- Oat flour - This cookie recipe was specifically developed using oat flour. I have not tested this recipe using wheat flour or alternative gf flours such as coconut flour, almond flour, or a gluten free flour blend and cannot recommend it.
How to Make Oat Flour Chocolate Chip Cookies
- Cream the softened butter and sugar. In a mixing bowl fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract. Once light and fluffy, add the eggs, one at a time, scraping down the bowl between each addition. Add the vanilla extract, and beat until just combined.
- Stir together the dry ingredients. In a separate small mixing bowl, stir together the oat flour, Kosher salt, and baking soda. Add the dry ingredients to the butter mixture, mixing on low until just combined. Scrape down the sides of the bowl as needed.
- Add the chocolate chips. Lastly, add the chocolate chips, mixing on low until just combined.Turn off the mixer and scrape down the bowl to ensure that the oat flour cookie dough is well combined.
- Scoop the cookie dough. Using a 1 ½ tablespoon-sized scoop, scoop the cookie dough onto a baking sheet, with the dough balls touching slightly.
- Chill the cookie dough. Place the scooped cookie dough balls in the freezer for 1 hour.
- Bake. Once the hour is almost up, preheat the oven. Then place the dough balls on a parchment lined baking sheet, at least 2 inches apart. Bake cookies for 12-15 minutes, rotating the baking sheet halfway through baking.
- Cool then serve. Remove the cookies from the oven, and let cool for 10 minutes before transferring to a wire cooling rack to cool to room temperature.
Prep Ahead Options
If you'd like to prep these chocolate chip cookies ahead of time, the cookie dough can be made up to 1 month in advance and frozen until ready to bake.
Simply place the scooped cookie dough on a parchment lined baking sheet and chill until frozen solid, about 2 hours. Once the dough balls are solid, place them in a freezer bag or airtight container and store. When ready to bake, bake the frozen cookie dough as usual!
Freshly baked cookies are the perfect sweet treat for dessert, lunch boxes, or a delicious afternoon pick me up. Serve with a tall glass of milk or plant-based milk or with a scoop of ice cream and enjoy!
Although oat flour is a great flour to use in cookie recipes, oat flour and all-purpose flour cannot be swapped cup for cup. Oat flour absorbs significantly more liquid than all-purpose flour and using it as an equal swap will yield dry cookies.
If you're interested in incorporating more oat flour in your baking, these chocolate chip cookies are the perfect thing!
Oats are technically a gluten free grain, but they are often cross-contaminated with wheat crops. If you are gluten intolerant or baking for a gluten free friend, purchase certified gluten free oat flour.
Absolutely! It is much cheaper (and very easy) to make your own homemade oat flour! All you need is a high-speed blender and rolled oats. Simply blend the desired amount of oats into a fine powder, about 20-30 seconds. With that being said, convenience is sometimes necessary and you can purchase store-bought oat flour, if desired!
Tips and Tricks for Success
- Measure the oat flour after blending. Blending oats into oat flour can yield more or less flour depending on the oats. For example, rolled oats will yield less flour than steel cut oats. For the best flour measurement, measure after blending.
- Use room temperature eggs. Cold ingredients do not blend into the cookie dough batter the same way and will not create the best cookies possible. If interested, learn more about the importance of room temperature eggs!
More Recipes You'll Enjoy
Oat Flour Chocolate Chip Cookies
- 1 cup unsalted butter room temperature
- ⅔ cup light brown sugar packed
- ½ cup granulated sugar
- 2 each eggs room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups oat flour
- 1 teaspoon coarse kosher salt
- ½ teaspoon baking soda
- 1 ½ cups semi-sweet chocolate chips
- In a mixing bowl fitted with the paddle attachment, cream together butter, light brown sugar, and granulated sugar on medium speed until light and fluffy. Scrape down the bowl, and add eggs, one at a time, scraping down the bowl between each addition. Add the vanilla extract, and beat just until combined.
- Meanwhile, in a small bowl, stir together the oat flour, baking soda, and salt. Add the dry ingredients to the butter mixture, mixing on low until just combined. Scrape down the sides of the bowl until the flour is well incorporated.
- Add the semi-sweet chocolate chips, mixing on low until just combined. Turn off the mixer and scrape down the bowl ensuring that the cookie dough is well combined.
- Using a 1 ½ tablespoon-sized scoop, scoop the cookie dough onto a baking sheet, with the dough balls touching slightly. Place in the freezer for at least 1 hour. NOTE: The cookie dough can be made ahead of time. Simply place the dough balls in the freezer to chill for one hour. Once the dough balls are firm, place them in a zip top bag, and store in the freezer for up to 1 month.
- While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place dough balls on a parchment lined baking sheet, at least 2 inches apart.
- Place cookies in the oven, and bake for 12-15 minutes, rotating the baking sheet halfway through baking. Once the cookies are finished baking, remove from the oven, and let cool for 10 minutes before transferring to a wire cooling rack to cool completely.
- Be sure to chill the dough before baking. It's a great way to be sure the cookies maintain their shape and chewy texture.
- If desired, add more chocolate chips before baking!
- These cookies are also super tasty if sprinkled with a bit of flaky sea salt once they come out of the oven!
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