Soft and chewy oat flour chocolate chip cookies. Satisfy your sweet tooth with these easy one-bowl cookies! No chilling required and ready in less than 30 minutes. Gluten free, refined sugar free, and an option for dairy free.
Get ready for your new favorite oat flour chocolate chip cookies! These oat flour cookies have a golden-brown edge with a soft and chewy texture on the inside. Everything you crave in a chocolate chip cookie, but made with real and unrefined ingredients.
Oat flour is a great option for certain recipes. It's gluten free, whole grain, and has more fiber and protein than traditional white flour. It's no wonder I love using it so much in my recipes. You will find it in my oat flour pancakes, apple cinnamon oat muffins, gluten-free pumpkin chocolate chip bread, chocolate protein bread, and gluten-free apple crisp.
🍽 Why You'll Love This Recipe
- ONE BOWL - Let's not overcomplicate things here... these oat flour chocolate chip cookies require just one bowl for easy clean up!
- BETTER-FOR-YOU INGREDIENTS - Made with whole grain oat flour and minimally sweetened with coconut sugar (an unrefined natural sweetener).
- NO CHILLING - These cookies are incredible easy to make and the dough doesn't require any chilling! From start to finish, you have warm gooey chocolate chip cookies in under 30 minutes!
- AMAZING FLAVOR - Slight nutty flavor from the oat flour, irresistible notes of caramel from the coconut sugar, and all the chocolatey goodness you crave in a chocolate chip cookie!
- DIETARY NEEDS - Gluten free, refined sugar free, with an option for dairy free and vegan.
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes and substitutions.
OAT FLOUR - Oat flour is the only flour used in this recipe and other flours should not be used in it's place. If you have celiac, or cannot tolerate any trace of gluten, ensure you use certified gluten-free oat flour.
COCONUT SUGAR - Coconut sugar is considered an unrefined sugar and is very similar in taste as brown sugar. If you don't have coconut sugar, brown sugar can be used as a replacement.
BUTTER - The butter in these oat flour cookies can be replaced with coconut oil or a vegan butter substitute. If using coconut oil, I recommend refined so you don't get a coconut taste in your cookies. Regardless of what you use, you'll want it to be room temperature/softened.
CHOCOLATE CHIPS - I use dairy-free semi-sweet chocolate chips, but any chocolate chips will work.
Clean food tip: Look for chocolate chips that have no more than chocolate liquor/chocolate/cocoa powder, cane sugar, and cocoa butter. Brands that are Fair Trade certified and/or organic are even better!
STEP 1: Place room temperature butter and coconut sugar in a large mixing bowl. Using a hand-mixer, or electric stand mixer with paddle attachment, cream the butter and sugar together on medium low speed.
STEP 2: Add egg and vanilla and beat until just combined.
STEP 3: Add half the oat flour, baking soda, and salt. Beat on medium low until almost mixed in. Add remaining oat flour and continue mixing until all flour is just combined. Don't overmix.
STEP 4: Once dough is fully mixed, fold in the chocolate chips.
STEP 5: Scoop dough into roughly 1 ½ -2 tbsp. sized balls and place on a prepared cookie sheet.
Tip: Dough will be a little more sticky compared to traditional chocolate chip cookie dough, so using a spring loaded cookie scoop is recommended.
STEP 6: Bake at 375 degrees F for 9-11 minutes, or until edges are lightly browned. For crispier cookies, bake an additional 1-2 minutes.
Oat flour cookies can be a little fragile, so allow them to cool for about 5 minutes before removing them from the pan. Then transfer to a wire cooling rack to cool completely.
Enjoy! I hope you love these oat flour chocolate chip cookies as much as we do!
👩🏻🍳Making Your Own Oat Flour
When it comes to oat flour, you can either buy or make your own. I highly recommend making your own oat flour.
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!
I also like making my own oat flour so I can ensure its gluten free and organic (it's hard to find certified gluten-free oat flour that is also organic). Most oats are sprayed with glyphosate (an herbicide that has been linked to cancer), so buying organic oat products is extremely important to me.
Oats are naturally gluten free, but can become contaminated during processing. If you can't tolerate small amounts of gluten, or are wanting to fully avoid gluten, you'll need to use certified gluten-free oat flour.
💭Expert Tips & Tricks
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 could be too dry.
For a crispier cookie, increase baking time by 1-2 minutes.
Oat flour cookies are fragile when they first come out of the oven. Allow cookies to cool for a few minutes before removing them from the pan.
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 to form perfectly round edges.
Oat flour is naturally gluten free, but can become contaminated with gluten during processing. If you cannot tolerate even small traces of gluten, you'll need to use certified gluten-free oat flour in this recipe.
Yes! For vegan oat flour chocolate chip cookies, use a vegan butter substitute, or coconut oil, for the butter and use a flax egg for the regular egg. Also, be sure to use dairy-free chocolate chips.
Nope. This dough at room temperature spreads perfectly into a beautifully round shaped cookie. In addition, this recipe doesn't call for white sugar, which makes cookies spread more, so there is naturally less spreading.
Oat flour is not a 1:1 substitute for regular white flour, so no, you cannot just replace oat flour for white flour. You need to follow a recipe specifically made for oat flour.
ROOM TEMP: These oat flour chocolate chip cookies should be stored in an air-tight container and will stay fresh at room temperature for up to 3 days. To extend shelf life by a few days, you can store in the fridge.
FREEZER: These can also be frozen in a freezer safe container for up to 3 months.
In addition, the dough can be made ahead of time and stored in the freezer for when you're ready to bake!
Scoop dough into balls like you would if you were baking right away, but freeze instead. Dough balls will stay good in the freezer for 3 months. When ready to make, allow dough to come to room temperature before baking and then follow regular baking directions. Note that if you do bake from frozen, they just won't spread much.
🍪More Cookie Recipes For You to Try
Oat Flour Chocolate Chip Cookies
- 1 Mixing bowl
- 2 Baking sheets
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, cream together the butter and coconut sugar until just combined. You can either use a hand mixer with double beaters, or an electric stand mixer fitted with the paddle attachment.
- Add the egg and vanilla extract and mix on medium-low speed until egg is fully mixed in with butter/sugar mix.
- Add half of the oat flour, all baking soda, and salt. Mix on low until almost combined, and then add remaining 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" apart. I recommend using a spring-loaded cookie scoop; this dough is a little sticky so it's harder to shape balls using your hands.
- Using one baking sheet at at time, bake for 9-11 minutes, or until edges of cookies are lightly browned. For crispier cookies, bake 1-2 additional minutes.
- Allow to cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- Repeat baking steps until all dough has been used. You should get roughly 24 cookies. Enjoy!
- 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.
- Brown sugar can be used as a replacement for coconut sugar if needed.
- Add additional chocolate chips on top of cookie dough balls prior to baking if desired.
- For a dairy-free cookie, you can sub coconut oil (refined) or vegan butter for the butter and also use dairy-free chocolate chips.
- 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.