These homemade oat flour chocolate chip cookies are the perfect blend of sweet and chewy. I use two types of sugar and room-temperature butter to help create the most delicious texture. And because I use oat flour instead of all-purpose flour, these cookies are not only tasty but also gluten-free and nut-free. I love how easy they are to make, and my family absolutely loves them!

Oat Flour Chocolate Chip Cookies Recipe

While our gluten-free chocolate chip cookies are amazing (you need to try them!), I just love baking with oat flour in this recipe. It gives these oat flour chocolate chip cookies a light texture and irresistible chewiness. I also use light brown sugar, granulated sugar, butter, and a little cornstarch to create a dough that holds together perfectly but still has a soft and delicious texture. Not to mention, this easy recipe is loaded with chocolate chips, so you get some in every bite!

Ingredients

• Oat Flour: Your oat flour should be super fine, so store-bought is better than homemade flour in this recipe. Make sure to check the label to ensure it’s 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: Another 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! Carefully fold these into the dough to get chocolate in every bite.

Tips and Suggestions

• 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 get your eggs out ahead of time? No problem! Place the eggs in a cup of warm (not hot) water for 10 minutes before using. 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).
• Don’t overmix the dough. Once the dry ingredients are added, beat them in at low speed until the dry ingredients are fully incorporated. 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 oat flour cookies at a time to ensure an even baking time and temperature.
• Be careful not to overbake the cookies. The tops of the cookies will look slightly underdone after 14 minutes, but I promise they aren’t. They’ll finish baking on the hot tray.

Is Oat Flour Gluten-Free?

How Does Oat Flour Affect Baking Cookies?

Oat flour gives cookies a different flavor compared to all-purpose flour. It has a slight oatmeal flavor, which is sweet and subtlety nutty, and gives cookies a chewier texture. It also has a different consistency than traditional all-purpose flour and is much lighter.

Can I Use A Different Flour in This Recipe?

No, I don’t recommend it. Different gluten-free flours have different absorbency levels, which requires altering the recipe and experimenting with different ratios. You can try our gluten-free chocolate chip cookies, almond flour chocolate chip cookies, or coconut flour chocolate chip cookies for other delicious options.

Can I Freeze the Cookie Dough?

Yes, you can freeze the dough to bake later. Scoop it into balls and set them in a single layer on a parchment-lined baking sheet. Let them freeze them like this for 30 minutes before transferring to a sealed food-safe container or zip-top bag. The cookie dough will be good for up to 3 months, and you can bake it from frozen—just add an extra minute or two to the baking time.

Storage Instructions

Let your oat flour chocolate chip cookies cool completely before transferring them to a sealed food-safe container. They can be left at room temperature for up to 5 days. They can also be frozen for up to 2 months. Before freezing, let the cookies cool completely, then separate them with wax paper to prevent them from sticking together. Bring the cookies back to room temperature before serving.

More Gluten-Free Cookie Recipes to Try!

• Gluten-Free Monster Cookies
• Gluten-Free No-Bake Cookies
• Gluten-Free Snickerdoodle Cookies
• Gluten-Free Peanut Butter Oatmeal Cookies
• Gluten-Free Oatmeal Cookies

How to Make Oat Flour Chocolate Chip Cookies Step-by-Step

Line a large baking sheet with parchment paper. Set aside. In a medium bowl, whisk together 3½ cups oat flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. In a separate large bowl, beat together ¾ cup butter, ¾ cup light brown sugar, and ¼ cup granulated sugar together on high speed until well combined, about 1 minute.

Beat 2 large eggs and 2 teaspoons 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.