Go Back
+ servings
Oat flour chocolate chip cookie with a bite taken out.

Oat Flour Chocolate Chip Cookies

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.
Course cookies, Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 18 cookies
Calories 138kcal
Author Sara


  • 1 Mixing bowl
  • 2 Baking sheets


  • ¾ cup unsalted butter, room temp
  • cup coconut sugar
  • 1 large egg
  • 2 tsp. pure vanilla extract
  • 2 cups oat flour
  • ¾ tsp. baking soda
  • ¼ tsp. fine sea salt
  • ¾ cup chocolate chips


  • 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. 


Calories: 138kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 125mg | Potassium: 42mg | Fiber: 1g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 1mg