This post may contain affiliate links. To learn more check my disclosure page.
An easy recipe for oat flour chocolate chip cookies. These oat flour cookies are gluten-free and nut-free. They’re loaded with chocolate chips so you get some in every bite.
Oat Flour Chocolate Chip Cookies
These oat flour chocolate chip cookies are everything you are looking for in an oat flour cookie recipe! Baking with oat flour is a delightful twist on the classic chocolate chip cookie and gives the cookies an irresistible flavor.
These cookies have a light texture and a sweet and subtle nutty flavor that perfectly complements the rich, gooey chocolate chips scattered throughout. They are soft and chewy and have slightly crisp golden edges. No dry chocolate chip cookies here!
These oat cookies are also made with just a few simple ingredients. You can see just how easy these oatmeal flour cookies are to make in the detailed recipe steps photos below. Just be sure to read the instructions in full so your cookies turn out right every time.
Ingredients In Oat Flour Chocolate Chip Cookies
- Oat Flour: The key ingredient to this cookie dough. The oat flour should be super fine, so store-bought is better than homemade in this recipe. Make sure to check the label if you are gluten-free.
- Cornstarch: Gives the cookies their soft, yet thick texture.
- Baking Soda and Baking Power: Help the cookies rise.
- Salt: Brings all the flavors together.
- Unsalted Butter: Gives the cookies their soft texture and rich flavor.
- Light Brown Sugar: Adds both sweetness and chewiness.
- Granulated Sugar: The other sweetening ingredient.
- Eggs: Binds everything together.
- Pure Vanilla Extract: Enhances the flavor of the cookies.
- Semi-Sweet Chocolate Chips: The star of the show here! Be sure to mix these in well so you have chocolate in every bite.
How to Make Oat Flour Chocolate Chip Cookies
- Line a large baking sheet with parchment paper. Set aside. In a medium bowl, whisk together the oat flour, cornstarch, baking soda, baking powder, and salt.
- In a separate large bowl, beat together the butter, light brown sugar, and granulated sugar together on high speed until well combined, about 1 minute.
- Beat the eggs and vanilla extract into the butter mixture on high speed until fluffy, about 1 minute.
- On low speed, beat the dry ingredients into the wet ingredients until combined. Do not overmix or the cookies will bake up dry and flat.
- Use a spatula to stir in 1 ¾ cups of the semi-sweet chocolate chips. Set the remaining ¼ cup aside for now. Cover the bowl with plastic wrap and place the cookie dough into the fridge for 1 hour.
- Use a 2 tablespoon-sized cookie scoop to scoop cookie dough balls. Place them on the parchment-lined baking sheet. The cookie dough balls can be close to each other for now but not touching. Use your hands to roll these cookie dough balls until smooth. Handle them gently. If the cookie dough is sticking to your hands, lightly spray your hands with non-stick cooking spray.
- Gently press a few of the remaining ¼ cup of chocolate chips into the top of each ball. Place the tray of raw cookies into the freezer for 15 minutes before baking.
- Preheat the oven to 350°F. Line a second baking sheet with parchment paper. Place cookies at least 2 inches apart on the new baking sheet (you won’t be able to bake all of the cookies on one tray). Only bake one tray of cookies at a time. Keep any remaining cookies in the freezer until you’re ready to bake them.
- Bake the cookies for 14 minutes. Let the cookies rest on the hot tray for at least 10 minutes before removing them and placing them on a wire rack to cool completely.
- Repeat the baking steps above for the remaining cookies in the freezer.
Tips for Making the Best Oat Flour Chocolate Chip Cookies
- Both granulated and light brown sugars are needed in this recipe if you want the cookies to turn out soft and chewy.
- Room temperature ingredients are key! This helps everything blend together properly. Forgot to set your eggs out ahead of time? No problem! Place the eggs in a cup of warm (not hot) water for 10 minutes before adding them to the cookie dough. Is your butter still cold from the fridge? Soften this quickly by warming it in the microwave for about 30 seconds (just be careful not to fully melt the butter).
- Do not overmix the dough. Once the dry ingredients are added, beat them in on low speed just until the dry ingredients are fully mixed in. Stir the chocolate chips in with a spatula.
- Chilling the dough is super important in this recipe. Otherwise, the cookies will spread too much.
- Bake only one tray of cookies at a time to ensure an even baking time and temperature.
- Resist the urge to overbake the cookies. The cookie tops will look slightly under-baked when you remove them from the oven. This is okay as the cookies will finish baking on the hot tray.
Are Oats Gluten-Free?
Oats are naturally gluten-free, but not all brands of oats are certified gluten-free. This is because most oats are processed in facilities that also process wheat, barley, and rye. Cross-contamination can even happen in fields where wheat, rye, or barley are also present.
Look for oat flour that is labeled certified gluten-free. It is safest to use oats that are certified gluten-free and from purity protocol oats.
How Does Oat Flour Affect Baking Cookies?
Oat flour gives cookies more flavor than regular cookies made with all-purpose flour. The oat flour adds a very light oatmeal flavor, which is a sweet and subtle nutty flavor, and gives cookies a chewier texture.
Oat flour also has a different consistency than traditional all-purpose flour and is much lighter. So when converting recipes to oat flour, a recipe will often need more flour than the original recipe.
How To Store Leftover Oat Cookies
Let the cookies cool completely before transferring to a sealed food-safe container. They can be left at room temperature for up to 5 days.
Baked cookies can be frozen for up to 2 months. Before freezing, let the cookies cool completely then separate layers of cookies with wax paper to prevent them from sticking together. Bring the cookies back to room temperature before serving.
Can I Freeze Oat Flour Chocolate Chip Cookie Dough?
Yes, you can freeze this oat flour cookie dough to bake later. Scoop the dough into cookie dough balls and set them in a flat layer on a parchment-lined baking sheet. Let them sit in the freezer for 30 minutes before transferring to a sealed food-safe container or zip-top bag.
It’s important to let them freeze in a flat layer first so they don’t stick together. These raw cookies can be frozen for up to 3 months. You may need to add an extra minute of baking time once you’re ready to bake the frozen cookies.
Easy Oat Flour Chocolate Chip Cookies
If you’re looking for a new cookie recipe to try, these oat flour chocolate chip cookies that are super easy to make and delicious! They are the perfect blend of sweet and chewy. With chocolate in every bite, these oat flour cookies are sure to turn into a new family favorite.
More Easy Cookie Recipes!
Let’s Connect! You can FOLLOW ME on Facebook, YouTube, Pinterest, or Instagram!
★Did you make this recipe? Please give it a star rating below!★
Oat Flour Chocolate Chip Cookies
Ingredients
- 3½ cups oat flour, super fine, We recommend store bought super fine oat flour. If gluten-free please check the label.
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips, divided
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the oat flour, cornstarch, baking soda, baking powder, and salt.
- In a separate large bowl, beat together the butter, light brown sugar, and granulated sugar together on high speed until well combined, about 1 minute.
- Beat the eggs and vanilla extract into the butter mixture on high speed until fluffy, about 1 minute.
- On low speed, beat the dry ingredients into the wet ingredients until combined. Do not overmix or the cookies will bake up dry and flat.
- Use a spatula to stir in 1 ¾ cups of the semi-sweet chocolate chips. Set the remaining ¼ cup aside for now. Cover the bowl with plastic wrap and place the cookie dough into the fridge for 1 hour.
- Use a 2 tablespoon-sized cookie scoop to scoop cookie dough balls. Place them on the parchment-lined baking sheet. The cookie dough balls can be close to each other for now, but not touching. Use your hands to roll these cookie dough balls until smooth. Handle them gently. If the cookie dough is sticking to your hands, lightly spray your hands with non-stick cooking spray.
- Gently press a few of the remaining ¼ cup of chocolate chips into the top of each ball. Place tray of raw cookies into the freezer for 15 minutes before baking.
- Preheat the oven to 350°F.
- Line a second baking sheet with parchment paper. Place cookies at least 2 inches apart on the new baking sheet (you won’t be able to bake all of the cookies on one tray).
- Bake the cookies for 14 minutes. Bake one tray of cookies at a time. Keep any remaining cookies in the freezer until you’re ready to bake them.
- Let the cookies rest on the hot tray for at least 10 minutes before removing and placing on a wire rack to cool completely.
- Repeat the baking steps above for the remaining cookies in the freezer.
Notes
- Both granulated and light brown sugars are needed in this recipe if you want the cookies to turn out soft and chewy.
- Room temperature ingredients are key! This helps everything to blend together properly. Forgot to set your eggs out ahead of time? No problem! Place the eggs in a cup of warm (not hot) water for 10 minutes before adding them into the cookie dough. Butter still cold from the fridge? Soften this quickly by warming it in the microwave for about 30 seconds (just be careful not to fully melt the butter).
- Do not overmix the dough. Once the dry ingredients are added, beat them in on low speed just until the dry ingredients are fully mixed in. Stir the chocolate chips in with a spatula instead of beating in the ingredients.
- Chilling the dough is super important in this recipe. Otherwise, the cookies will spread too much.
- Bake only one tray of cookies at a time to ensure an even baking time and temperature.
- Resist the urge to over bake the cookies. The cookie tops will look slightly under baked when you remove them from the oven. This is okay as the cookies will finish baking on the hot tray.
- To store: Let the cookies cool completely before transferring to a sealed food-safe container. They can be left at room temperature for up to 5 days.
- To freeze: Scoop the dough into cookie dough balls and set them in a flat layer on a parchment-lined baking sheet. Let them sit in the freezer for 30 minutes before transferring to a sealed food-safe container or zip-top bag.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
