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Oat Flour Chocolate Chip Cookies

One bowl crunchy yet soft Oat Flour Chocolate Chip Cookies made gluten free with double the chocolate. Only 15 minutes in the oven!
Course Dessert, Gluten Free, Snack
Keyword chocolate chip, Gluten Free, oat flour
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Servings 16 cookies
Calories 167kcal
Author Samantha


  • 1 ½ cups (160g) gluten-free rolled oats, processed into flour, or 1 ½ cups (160g) gluten-free oat flour (see note 1)
  • 100 g (½ cup) unsalted butter, very soft at room temperature, (see note 2)
  • cup coconut sugar
  • ¼ cup golden granulated sugar
  • 1 large egg, at room temperature , (approx. 55g-60g in shell),
  • 1 teaspoon vanilla extract
  • ¼ cup natural unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ¾ cup dark chocolate chips, can also use milk chocolate chips


  • Note: Before starting, make sure your butter has completely softened to room temperature where it’s a soft consistency that you can mix. Not melted and not fridge cold.
  • 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.
  • In a large mixing bowl, add softened butter, and using electric hand beaters, beat the butter for a few seconds on low speed to break it up until it’s just turning creamy.
  • Add both sugars, egg, and vanilla. Beat on medium speed for 1 minute until well combined, scraping down the sides as needed.
  • 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.
  • Add chocolate chips and fold 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. If your bowl is too large for your fridge, wrap the cookie dough in plastic wrap and chill for 30 minutes.
  • Preheat the oven to 180ºC (350ºF) after you place the dough in the fridge. Line a flat baking sheet/tray with parchment paper and set aside.
  • Remove cookie dough from the fridge.
  • 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 (refer to in blog process images for a visual). Place on the lined tray.
  • Repeat with remaining cookie dough, leaving a 2-inch (5cm) gap between each cookie to allow for spreading.
  • If desired, place a few extra chocolate chips onto each cookie.
  • 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.
  • Gently transfer cookies to a wire rack to cool completely.
  • Enjoy!


Note 1: 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. 
Note 2: Your butter needs to be very soft for this recipe. Not melted but soft enough that you can mix it and it turns creamy. 
Note 3: Refrigerate your cookie dough for the full 30 minutes as it makes it easier for you to roll and form your cookies. 
Store oat flour chocolate chip cookies in an airtight container, in a dry and dark pantry at room temperature, for 1 week.  
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. Don’t forget to label the container with the date of when you baked them and when you placed them in your freezer! 
Alternatively, freeze oat flour chocolate chip cookies in single layers in plastic zip-lock bags, sealed tightly. Labeled with the date of when you first baked them and placed them in your freezer. Freeze cookies for up to 2 months. 
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. 


Calories: 167kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 182mg | Potassium: 121mg | Fiber: 2g | Sugar: 8g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg