Oat Flour Chocolate Chip Cookies

Oat Flour vs Regular Flour

Using oat flour instead of regular flour in cookies is a great gluten-free alternative when using certified gluten-free oat flour or rolled oats.

Oat flour offers a mild nutty flavor in cookies as well as a lighter and crumblier texture which is what gives these chocolate chip cookies their crispy edges yet soft consistency. 

These oat flour chocolate chip cookies use double the chocolate in the form of cocoa powder and dark chocolate chips. 

How To Make Oat Flour At Home

For this oat flour chocolate chip cookie recipe, you can make your oat flour by blending whole rolled oats in your high-speed food processor or blender.

Be sure to use certified gluten-free rolled oats or oat flour if you need your cookies to be 100% gluten-free. 

This recipe only needs one and a half cups of oat flour and if you don’t have pre-made oat flour on hand, just process or blend up rolled oats to make your oat flour, it’s that easy! 

Why You Will Love this Recipe

• A batch of gluten-free chocolate chip cookies when you use certified gluten-free rolled oats or oat flour. 
• Double the chocolate, double the deliciousness. 
• Crunchy on the outside and soft and chewy in the middle.  

If you have leftover oat flour or rolled oats, try my Vegan Chocolate Caramel Brownies which uses half a cup of oat flour.

For a regular but classic cookie recipe, my Chewy Chocolate Chip Cookies and Double Chocolate Oatmeal Cookies will satisfy your cookie cravings. 

Don’t forget the Australian favorite Kingston biscuit either!

Ingredient Notes & Substitutions

Oats or oat flour: I usually process whole rolled oats into flour for these cookies as I always have oats on hand instead of oat flour. You can also use store-bought oat flour, be sure the ingredients are only 100% oats and nothing else added. Use a high-speed food processor or high-speed blender to make your oat flour.  

Unsalted butter: Your butter needs to be very soft for this recipe. Not melted but soft enough that you can mix it and it turns creamy. 

Coconut sugar: I’ve also tried these oat flour cookies using regular light brown sugar and it works great! 

Golden granulated sugar: You can also use white granulated sugar if you don’t have the golden/raw version on hand. 

Egg: Be sure your egg is at room temperature before adding it, this makes it easier to emulsify with the rest of the ingredients. 

Cocoa powder: Use natural unsweetened cocoa powder. You could also try using dutch-process cocoa for an even richer chocolate cookie. I have not tried this recipe using cacao powder. 

Baking powder & baking soda: To check if your leaveners have not expired and they’ll still do their job in your cookies, check out my handy guide. 

Fine salt: Do not use chunky/rock salt, must be a fine salt. 

Chocolate chips: Use either dark or milk chocolate chips. For a twist, try white chocolate chips! 

Step By Step Instructions

There is a full and detailed recipe card at the bottom of this post.

1) If you’re making your oat flour from rolled oats, make it first by pouring the oats into a high-speed food processor or blender and process/blend on high for 1-2 minutes until flour forms.

It’s ok if a few small pieces of oats remain in the flour that didn’t get blended. Set flour aside. 

2) In a large mixing bowl, add softened butter, both sugars, egg, and vanilla. Beat on medium speed for 1 minute until well combined, scraping down the sides as needed. 

3) Add oat flour, cocoa powder, baking powder, baking soda, and salt. Beat on low-medium speed for 20 seconds or until a soft cookie dough forms, scraping down the sides as needed. 

4) Add chocolate chips and fold them into the batter using a spatula, wooden spoon, or your hands until they’re well distributed. Transfer bowl with dough inside to your refrigerator to chill for 30 minutes.

5) To form the cookies, measure out 1 tablespoon of the dough or 30g (1 ounce) if using a kitchen scale. Roll into a ball and then flatten it in the palm of your hand into a disc.

6) Place on the lined tray. Repeat with remaining cookie dough, leaving a 2-inch (5cm) gap between each cookie to allow for spreading. 

7) Bake cookies for 13-15 minutes. They will be just set in the middle but still look soft. They’ll also be slightly darker around the edges. Remove from the oven and allow to cool on the baking tray for 10 minutes. 

Tips For Recipe Success

• For the oat flour, I usually process rolled oats into flour for these cookies as I always have oats on hand instead of oat flour.

• You can also use store-bought oat flour, be sure the ingredients are only 100% oats and nothing else added.

• Be sure to use certified gluten-free rolled oats or oat flour if you need your oat flour cookies to be 100% gluten-free. 

• Your butter needs to be very soft for this recipe. Not melted but soft enough that you can mix it and it turns creamy. 

• Refrigerate your cookie dough for the full 30 minutes as it makes it easier for you to roll and form your cookies. 

How To Store

Store oat flour chocolate chip cookies in an airtight container, in a dry and dark pantry at room temperature, for 1 week.  

How To Freeze & Thaw

Freeze oat flour chocolate chip cookies by cooling them down completely then placing them in a freezer-friendly airtight container, in a single layer between sheets of baking/parchment paper. Store them in the freezer for up to 2 months.

Alternatively, freeze oat flour chocolate chip cookies in single layers in plastic zip-lock bags, sealed tightly. Freeze cookies for up to 2 months. 

Don’t forget to label the container/zip-lock bags with the date of when you baked them and when you placed them in your freezer! 

Thaw oat flour chocolate chip cookies by removing them from their container or zip lock bag and onto a plate on the kitchen counter at room temperature until they’re defrosted. Warm them back up in a moderate oven or at 10-second intervals in the microwave until the desired temperature. 

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