I don’t know about you, but sometimes I just need that perfect bite of a chocolate chip cookie—you know, soft, chewy edges, gooey chocolate centers—but I also want to feel a little less guilty about eating three of them! That’s how this recipe for Oat Flour Chocolate Chip Cookies was born. Forget those chalky, crumbly attempts at healthier treats; these are legitimately delicious.

For ages, I tried swapping out regular flour, and everything turned out sandy or flat. But using oat flour? Total game-changer! It gives us that classic, comforting cookie taste while making them a fantastic choice for those keeping gluten in check. After about six kitchen failures involving strange textures, I finally nailed the sweet spot. Trust me when I say these oat flour chocolate chip cookies are going straight into your permanent rotation!

Why These Oat Flour Chocolate Chip Cookies Are a Must-Try

So you’re already here, which means you’re probably looking for something a little different in your cookie jar, and these oat flour beauties deliver big time. Honestly, they’re my go-to for satisfying that chocolate chip craving without feeling weighed down.

We’re talking serious texture here—soft centers that practically melt in your mouth and just the right amount of chewiness around the edges. It’s almost unbelievable that these are made with oat flour!

They are shockingly easy! Prep time is super fast, which is perfect for those sudden dessert emergencies.
The oat flour means they have a slightly richer, nutty flavor that complements the chocolate so well.
If you use certified gluten-free rolled oats to make your flour, these can easily fit into a gluten-conscious diet.

We can even talk about some advanced baking techniques later, like checking out these baking tips, but for now, know that this recipe requires almost zero fuss!

Essential Ingredients for Perfect Oat Flour Chocolate Chip Cookies

The beauty of this recipe is that it uses simple, pantry-friendly stuff, but the oat flour is where the magic starts, naturally! You absolutely need one full cup of it. If you haven’t bought oat flour before, don’t sweat it! You can whip up your own batch so easily. Just pulse rolled oats in a food processor or blender until they look like fine, soft flour. Seriously, it takes maybe 30 seconds—try to get it as fine as possible for the best texture.

We also need the standard cookie crew: half a cup of good unsalted butter, softened until it’s perfect for pressing a fingerprint into. Don’t use it melted, or the cookies will spread too much on the pan!

For sweetness, we’re using a mix—half a cup of packed brown sugar for that chewiness and flavor, and a quarter cup of regular white sugar. Everything else is straightforward:

A single large egg, and don’t forget a teaspoon of vanilla extract for warmth.
We need the right lift, so a half teaspoon of baking soda and just a quarter teaspoon of salt to balance it all out.
And of course, half a cup of your favorite chocolate chips!

This list is rock solid, and because we’re using oat flour, we don’t have to worry about weird liquids like buttermilk, though if you ever need to know about buttermilk substitutions for another recipe, I’ve got you covered!

Step-by-Step Instructions for Making Oat Flour Chocolate Chip Cookies

Okay, time to bake! This is where the fun happens, but you’ve got to follow the order or the oat flour can get grumpy on you. Remember, preheat your oven right now to 350 degrees Fahrenheit. I always line my baking sheets with parchment paper; cleaner pans mean less stress later!

It’s a two-bowl method, which keeps everything neat and tidy. My biggest warning here is about the flour—treat oat flour gently once it meets the wet stuff!

Preparing the Dry and Wet Mixtures for Your Oat Flour Chocolate Chip Cookies

First up, grab a medium bowl. Whisk together your cup of oat flour, the baking soda (half a teaspoon), and that quarter teaspoon of salt. Just a quick whisk to make sure the leavening agent is spread evenly—set this bowl aside.
Now for the main event in your large mixing bowl! Beat that softened butter with both the brown sugar and the granulated sugar together. You want this mixture to look light and creamy, usually takes a couple of minutes of good beating.
Next, beat in your single egg and the teaspoon of vanilla extract. Mix until it’s just combined; don’t overdo it here either.

Combining Dough and Baking Your Oat Flour Chocolate Chip Cookies

This part is key: You need to gradually add those dry ingredients to the wet stuff. Mix on low speed, just until you see the flour streaks disappear. Seriously, stop mixing the second it blends in! Overmixing oat flour dough makes these cookies dense and sad, and we absolutely don’t want sad cookies.
Once just combined, fold in your half-cup of chocolate chips by hand with a rubber spatula. Give them a good but gentle stir.
Drop rounded tablespoons of dough onto your prepared sheets, making sure they have about two inches between them because they will spread a little bit while baking.
Bake them for 10 to 12 minutes exactly. You’re looking for the edges to turn just lightly golden brown. They might look a little soft in the middle, and that’s perfect!
Don’t touch them right away! Let those beautiful cookies cool right on the baking sheet for about five minutes. This firming-up time is crucial before you move them to a wire rack to finish cooling completely.

Tips for Success When Baking Oat Flour Chocolate Chip Cookies

Even though these oat flour chocolate chip cookies are super simple, there are a couple of tricks that make the difference between a good cookie and a truly spectacular one. Listen to me on this next one—if you have the time, chill the dough!

If you chill the dough for about thirty minutes before baking, those cookies won’t spread out quite as much, leading to a thicker, wonderfully chewy result. It concentrates the flavors too, which I love. If you want to see how chilling affects texture, I wrote a bit more about it over on my baking tips page.

Another thing to watch for, especially when using non-wheat flours like oat flour, is your oven consistency. Ovens lie, people! If yours runs hot, those edges can brown too fast. I always use an oven thermometer just to check because oat flour can sometimes bake a tiny bit faster than regular flour. Trust me, being precise about that 350 degrees keeps things perfectly soft in the center!

Oat Flour Chocolate Chip Cookies: Variations and Customizations

Once you master this base recipe for oat flour chocolate chip cookies, it’s time to start playing around! That’s my favorite part about baking—making a recipe truly your own. Since the oat flour dough is sturdy, it holds up really well to additions.

My absolute favorite switch-up is using a mix of chocolate chips. I usually do half of the semi-sweet standard chips and half good quality dark chocolate chunks. The dark chocolate melts differently and gives you those glorious pools of intense flavor!

If you like a little crunch, definitely try folding in a half-cup of chopped pecans or walnuts when you add the chips. They toast up nicely in the oven. If you’re looking for more fun flavor combos, you might want to check out my ideas on chocolate chip pumpkin oatmeal cookies for inspiration!

Oh, and another simple swap? Try using white chocolate chips mixed with dried cranberries. It makes them taste almost like a holiday treat, even in the middle of summer!

Serving and Storing Your Fresh Oat Flour Chocolate Chip Cookies

Okay, the hardest part is over—they’re out of the oven! Don’t rush this part, or they might fall apart when you try to move them. Remember how I said to let them sit on the hot baking sheet for five minutes? That’s non-negotiable. This resting period lets the chocolate set up just enough so the cookies hold their structure.

After five minutes, gently move them onto a wire rack to cool completely. This keeps the bottoms from getting soggy! This recipe usually yields about 18 perfect cookies, which is a great amount for a small gathering or a weeknight treat.

When you’re storing them, keep them in an airtight container at room temperature. They stay wonderfully fresh like this for three or four days. If they ever seem a little stiff when you pull one out later, just pop it in the microwave for about ten seconds. That little blast of warmth softens the oat flour base right back up and makes the chocolate gooey again. Easy peasy!

Frequently Asked Questions About Oat Flour Chocolate Chip Cookies

I get so many questions once people start baking with oat flour—it’s still a little bit of a mystery ingredient for some folks! Here are the ones I hear most often about making sure these oat flour cookies turn out just right every single time.

Can I substitute regular all-purpose flour for the oat flour in this recipe?

Oh, that’s the big one! The short answer is no, not really, if you want this exact texture. Oat flour absorbs moisture differently than wheat flour, and the structure relies heavily on the oat base. If you swap it out, you’ll drastically change the moisture levels, and they will spread way too much or end up tasting dense in a bad way. If you need to use regular flour, you’ll need to find a traditional recipe, but if you want these chewy wonders, stick to the oat flour!

My cookies are too crumbly when I try to move them. What am I doing wrong?

That usually happens for one of two reasons. First, are you chilling the dough? I stress this a lot, but chilling helps everything firm up before it hits the heat. Second, check how you cooled them. They MUST sit on that hot baking sheet for a good five minutes. If you try to move them immediately, they’ll disintegrate into delicious crumbs—which defeats the purpose of a whole cookie, right? If you’re exploring flour-free or grain-reduced options, you might also want to check out my paleo chewy chocolate chip cookies for another angle!

How long will these homemade cookies stay fresh?

Because they don’t have as much gluten structure to start with, they really are best eaten within the first three days, stored in an airtight container at room temperature. They stay pretty soft! If you make a massive batch, freezing is your best bet. Place cooled cookies in a freezer bag, and they are fantastic for up to two months.

I don’t have brown sugar—can I just use white sugar?

You could, but I highly advise against it for this specific recipe. The brown sugar is what locks in that wonderful moisture and gives you the signature chewiness we’re aiming for. Using only white sugar will result in a crisper, cakier cookie, which isn’t quite what we want for these oat flour chocolate chip cookies!

Estimated Nutritional Snapshot for Oat Flour Chocolate Chip Cookies

Okay, so if you’re tracking what you eat, I wanted to give you a ballpark idea of what’s in these treats. Just remember, this is just an estimate based on standard ingredients because your butter brand or chocolate chips might vary slightly!

For one single cookie, here’s the rough breakdown:

Calories: About 120
Fat: Around 7 grams
Carbohydrates: Roughly 14 grams
Protein: About 2 grams
Sugar: Near 9 grams (That’s mostly from the chips and brown sugar, naturally!)

These numbers assume you get about 18 cookies total from the batch. If you bake smaller dough balls, those numbers will climb a bit, so keep that in mind!

Share Your Experience Making Oat Flour Chocolate Chip Cookies

I really, truly hope you loved making these oat flour chocolate chip cookies as much as I love eating them! I put so much trial and error into getting this recipe perfect for you guys, so hearing how they turned out is the best part of my day.

Seriously, don’t be shy! Drop a star rating for the recipe right below in the comments section. Did you chill the dough? Did you try adding nuts? I want to know all the details!

If you snap a picture of your perfectly soft, golden-edged cookies cooling on the rack, please tag me on social media! Seeing your kitchen creations makes all the early mornings spent testing flour ratios completely worth it. Happy baking, and I can’t wait to read your feedback!

Oat Flour Chocolate Chip Cookies

Author: freddyrecipes.com
Total Time: 27 min
Yield: About 18 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Simple recipe for making chocolate chip cookies using oat flour.

Ingredients

Scale

1 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a medium bowl, whisk together the oat flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
Beat in the egg and vanilla extract until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Stir in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can make your own oat flour by blending rolled oats in a food processor or high-speed blender until finely ground.
For chewier cookies, chill the dough for 30 minutes before baking.

Prep Time: 15 min
Cook Time: 12 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9
Sodium: 50
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 14
Fiber: 1
Protein: 2
Cholesterol: 20

Keywords: oat flour cookies, chocolate chip cookies, homemade cookies, simple cookies, oat flour