Satisfy your sweet tooth with these soft and chewy oat flour chocolate chip cookies. These easy and wholesome cookies don't require any chilling and are ready in less than 30 minutes. Gluten free, refined sugar free, with an option for dairy free.
Love better-for-you sweet treats? Then try these healthier scotcheroos and homemade healthy samoa cookies.
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"These were divine! Perfect recipe - I'll be making these often!" - Casey
Oat Flour Chocolate Chip Cookie Features
- Better-for-you ingredients - Just like my oat flour brownies, these cookies are made with just whole grain oat flour and minimally sweetened with coconut sugar (an unrefined natural sweetener).
- One bowl - Let's not overcomplicate things here... these oat flour chocolate chip cookies require just one bowl for easy prep and easy cleanup!
- Lower in sugar - These cookies have just the right amount of sweetness and are naturally sweetened. With roughly 9 grams of sugar per cookie, they are much lower in sugar than a traditional chocolate chip cookie recipe.
- Dietary needs - Gluten free, refined sugar free, with an option for dairy free.
- No chill & ready in less than 30 minutes - Warm, flavorful cookies ready in under 30 minutes! Try my oatmeal cookies with coconut flour next for another cookie recipe that is ready in less than 30 minutes.
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Craving a chocolate chip cookie, but want something that isn't full of refined ingredients? Then this oat flour chocolate chip cookie recipe is for you! These cookies have a golden-brown edge with a soft and chewy texture. Everything you crave in a chocolate chip cookie, but made with real, wholesome ingredients.
You might be wondering, why use oat flour? When it comes to baking, I love using oat flour (hello, easy oat flour pancakes). It's gluten-free, whole grain, and has more fiber and protein than traditional all-purpose flour.
Because oat flour is gluten-free, it does result in a slightly different texture than traditional all-purpose flour. However, I've tested this recipe SO many times (including different ingredient ratios and chilling/no chilling of the dough) and I've finally found the perfect recipe for oat flour cookies!
I love oat flour so much, you will also find it in my apple cinnamon oat muffins, gluten-free pumpkin chocolate chip bread, chocolate protein bread, and healthy gluten-free apple crisp.
Jump to:
- Oat Flour Chocolate Chip Cookie Features
- Ingredient Notes
- Substitutions and Variations
- How to Make Oat Flour Chocolate Chip Cookies
- Is Store Bought or Homemade Oat Flour Best for Cookies?
- Helpful Tips and Notes for the Best Cookies
- Recipe FAQs
- Storing and Freezing
- More Cookie Recipes For You to Try!
- Oat Flour Cookies (one bowl)
Ingredient Notes
- Oat flour - I have tested this recipe with both homemade oat flour and store-bought and they turn out the same, so either will work. If making for someone with a gluten sensitivity, ensure the oat flour is certified gluten-free (as oats can become contaminated with gluten during processing).
- Coconut sugar - I prefer coconut sugar since it is an unrefined sugar and tastes like brown sugar, but if you don't have coconut sugar, brown sugar can be used. If you have extra coconut sugar, try these fluffy almond flour pumpkin muffins.
- Tapioca starch - Helps give these oat flour cookies structure and a chewy texture.
- Chocolate chips - I use dairy-free semi-sweet chocolate chips, but any chocolate chips will work.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
Sara's clean food tips: To avoid glyphosate, I highly recommend organic oat flour (like most grains, oats are sprayed with glyphosate prior to being harvested).
Use chocolate chips that have no more than chocolate liquor/chocolate/cocoa powder, cane sugar, and cocoa butter. Brands like Equal Exchange, or that are Fair Trade certified and/or organic are even better!
Substitutions and Variations
- For dairy-free oat flour cookies, you can use coconut oil (soften in the microwave briefly if your coconut oil is solid - you want it to be soft like temperature butter, or even slightly melted) or use vegan butter and ensure your chocolate chips are dairy-free.
- If you like chocolate chips cookies with nuts, add in about ½ cup of chopped walnuts or pecans.
- For salty-sweet cookies, sprinkle on some flakey sea salt after the cookies come out of the oven.
How to Make Oat Flour Chocolate Chip Cookies
- Step 1: Cream butter and coconut sugar together for about 1 minute.
- Step 2: Add egg, egg yolk and vanilla extract to creamed butter and sugar and beat until just combined.
- Step 3: Add baking soda, salt, tapioca flour and half of the oat flour to the bowl. Using your mixer on low speed, mix dry ingredients into the wet ingredients.
- Step 4: Add remaining oat flour and mix until evenly incorporated.
- Step 5: Fold the chocolate chips into the cookie dough, ensuring they are evenly distributed.
- Step 6: Scoop cookie dough onto prepared baking sheet, leaving about 2 inches between each cookie.
- Step 7: Bake at 350 degrees Fahrenheit for 8-10 minutes, or until the edges are just set (my oven takes 9 minutes).
Top Tip: Use a spring-loaded cookie scoop to scoop dough as the dough is a little more sticky than traditional cookie dough.
Is Store Bought or Homemade Oat Flour Best for Cookies?
I have tested this recipe with both homemade oat flour and store bought and the results are the same. Because of this, I highly recommend making your own oat flour from scratch.
Making oat flour yourself is incredibly easy and it's also less expensive than buying it. Oat flour simply requires blending oats in a high-speed blender until you have a finely ground powder... that's it!
If you don't have a high-powered blender (I use my Vitamix) I do suggest you use store-bought. I have used Anthony's oat flour with great success.
Helpful Tips and Notes for the Best Cookies
- Take butter out of fridge at a minimum of 2 hours before you are ready to bake. If you forget, you can put the butter in the microwave for 7 seconds to get to room temperature.
- When measuring oat flour, scoop oat flour into measuring cup and level off with the back of a knife. If you overpack the measuring cup, you'll end up with too much and your oat flour cookies will be too dry.
- Do not overbake. Bake until the edges are set - the centers will still look slightly underdone. They will continue to set as they cool on the cookie sheet.
- Don't overmix the ingredients. This could result in a more "cake-like" and fluffy texture compared to a classic chewy texture.
- For perfectly round cookies, use a round cookie cutter (or a large glass) to round the edges. When the cookies come out of the oven, place the cookie cutter (make sure the cookie cutter is larger than the cookie) on the outside of the cookies and gently swirl the cookie around inside the cookie cutter.
Recipe FAQs
Oat flour cookies are naturally gluten-free if you use certified gluten-free oats/oat flour. Oats are often processed in facilities that also handle wheat, so look for a certified gluten-free label if gluten sensitivity or celiac disease is a concern.
Oat flour does not contain gluten, so it relies on moisture and fat for structure. Oat flour cookies can turn crumbly if there is too much flour (so make sure to scoop the flour into your measuring cup) or the cookies are overbaked. Measuring flour carefully, slightly underbaking, or adding a tablespoon or two of milk can help with texture.
No, you don't. Chilling the dough actually limits the ability for the oat flour cookies to spread. If you prefer rounder, more puffy cookies, you can chill the dough, but it's not required.
Yes, oat flour can be a healthier choice than white all-purpose flour. Oat flour is a whole grain, which means more fiber, more protein and more micronutrients due to the fact that it's less processed than white flour.
Yes, scoop and freeze dough balls on a cookie sheet. Once frozen, transfer to a freezer-safe container and freeze. Dough will keep for up to 3 months. When ready to make, allow dough to come to room temperature before baking.
Storing and Freezing
Room temp: These oat flour chocolate chip cookies should be stored in an airtight container and will stay fresh at room temperature for up to 3 days. Or store in the fridge to extend shelf life by a few days.
Freezer: To freeze, allow to fully cool and then transfer to a freezer-safe container and freeze for up to 3 months.
Make, freeze and bake later: Scoop dough balls as if you were baking immediately and place on a cookie sheet to freeze. Once frozen, transfer dough to a freezer-safe container (Stasher bags are my favorite). Dough will keep for up to 3 months. When ready to make, allow dough to come to room temperature before baking and then follow regular baking directions. If baking from frozen, cookies won't spread as much.
More Cookie Recipes For You to Try!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Oat Flour Cookies (one bowl)
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Equipment
- 1 Mixing bowl
- 1 hand-held mixer
- 2 Baking sheets
Ingredients
- ¾ cup unsalted butter, room temp
- ⅔ cup coconut sugar
- 1 egg plus 1 egg yolk
- 2 tsp. pure vanilla extract
- 2 cups oat flour (spooned and leveled)
- ¼ cup tapioca flour (also tapioca starch)
- 1 tsp. baking soda
- ¼ tsp. fine sea salt
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper, or a silicone baking mat, and set aside.
- In a large bowl, cream together the butter and coconut sugar for about 1 minute. You can either use a hand mixer with double beaters, or an electric stand mixer fitted with the paddle attachment.
- Add the egg, egg yolk and vanilla extract and mix on medium-low speed until eggs and vanilla are fully mixed in with butter/sugar mix.
- Add 1 cup of the oat flour, tapioca flour, baking soda, and salt. Mix on low until almost combined. Next, add remaining 1 cup of oat flour and continue to mix until all flour is incorporated.
- Fold the chocolate chips into the dough.
- Scoop roughly 2 tablespoons of dough into individual balls and place on prepared cookie sheets about 2 inches apart. I recommend using a spring-loaded cookie scoop as the dough will be a little bit sticky.
- Bake for 8-10 minutes, or until edges of cookies are just set/lightly browned (they will continue to set as they cool).
- Allow to cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Enjoy!
Notes
- When measuring oat flour, scoop oat flour into measuring cup and level with a knife. If you overpack the measuring cup you'll end up with too much oat flour and your cookies could be too dry, or not spread properly.
- Add additional chocolate chips on top of cookie dough balls prior to baking if desired.
- Do not overbake. Bake until the edges are set - the centers will still look slightly underdone. They will continue to set as they cool on the cookie sheet (my oven takes 8 minutes).
- These oat flour chocolate chip cookies should be stored in an airtight container for up to 3 days or can be frozen for up to 3 months.
Nutrition
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Sara says
Whole grains, low sugar and classic flavor of chocolate chip cookies? Yes, please... this recipe has everything you crave in a chocolate chip cookie but with wholesome ingredients. I love having the best of both worlds!
Sara says
Hi! Can i mix with a spoon instead of a mixer?
Sara says
Hi Sara - You can definitely try toc cream the butter and sugar together by hand - I would start with a spoon and then use a fork to "whisk" the best you can. Then feel free to continue using a spoon as you add the remaining ingredients. You might end up with a slightly denser cookie (since you won't be using an electric mixer to cream the butter and sugar), but the cookies should still turn out. Good luck!
Chase says
I think I made these wrong or something. They came out very powdery and were crumbly. Any suggestions?
Sara says
Oh no... I'm sorry to hear that. Sounds like you may have had too much oat flour. Did you lightly scoop the oat flour and level off with a knife (as opposed to packing in the oat flour)?
Rai says
I had the same issue and I leveled it off! I only baked 8 of them, could the mix be saved somehow?
Sara says
If you still have the mix I would try adding in a tablespoon or two of softened butter. I am guessing the dough is too dry, but you said you measured and leveled the oat flour, so hopefully you don't have too much. From the sounds of it, I think you may need more moisture/fat, so more butter could work. Please let me know how it goes!
Andrea says
I'm always up for an easy and delicious chocolate chip cookie. Yummy!
Anjali says
These chocolate chip cookies were so delicious! They were chewy and moist, and I loved that they were gluten free too!
Casey says
These were divine! Perfect recipe--I'll be making these often!
Sara says
So wonderful to hear... thanks for letting me know!
Cathleen says
I have never tried oat flour, but I am so excited to try it in these cookies! Making these cookies this weekend, thank you so much for the recipe 🙂
Sara says
Hope you love them as much as we do!
Mahy says
I can't believe how chewy these are! At least that's what I've got - the cookies turned out amazing!
Sara says
So glad to hear! Thanks for taking the time to leave a comment... I love hearing from you!