Chewy center, crisp edges and loaded with chocolate, these 9-ingredient Oat Flour Chocolate Chip Cookies come together in minutes for a gluten-free treat that’s sure to please. Whip up the cookie dough in just 15 minutes, refrigerate to firm up and bake!
As a trained chef and gluten-free foodie, I always want to share recipes that are as good as the real deal, and these cookies truly are! You don’t compromise on texture or flavor; these cookies are reminiscent of the classic soft and chewy chocolate chip cookie everyone loves. Even my skeptic husband loves them!
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Ingredients
You’ll need a few pantry staples to make these chocolate oat flour cookies.
How To Make Oat Flour At Home
I like to use Bob’s Red Mill Gluten-Free Oat Flour for consistency in recipes using oat flour, but if you don’t have any on hand, you can easily make oat flour at home. Pull out your blender and blend gluten-free old-fashioned rolled oats on high speed until you get a very fine flour-like texture. This fine flour is perfect for making an oatmeal flour cookie.
Recipe variations and applications
- Instead of chocolate chips use peanut butter chips, butterscotch chips or even white chocolate chips.
- Add some crunch with chopped walnuts or pecans, or for a nut-free crunch, add pumpkin or sunflower seeds.
- Stir in shredded coconut for more flavor and texture.
- Mix in M&Ms instead of chocolate chips for a colorful oat flour Monster Cookie.
Method
- Beat the melted butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
2. Mix in the eggs and vanilla.
3. In a separate bowl, whisk the oat flour, baking soda, and salt.
4. Stir the dry ingredients into the liquid and beat until a dough forms.
5. Fold in the chocolate chips!
6. Cover the bowl with plastic wrap and place the cookie dough in the fridge for 30 minutes.
7. Using a cookie scoop or a 1 ½ tablespoon measuring spoon, scoop the cookie dough and place it on the baking sheets leaving 2 inches between them, and then bake.
8. As soon as the cookies come out of the oven, take a glass cup slightly larger than the cookie and place it over the cookie, moving it around in a circular motion so all sides of the cookie are touched. This helps to form the cookie into a perfect circle.
Note the cookies will be puffy straight from the oven and deflate slightly causing beautiful cracks once set.
How To Make Cookies Perfectly Round
If the thought of perfectly round cookies is appealing, you need to try this tried and true method. Immedietely after the cookies come out of the oven and are still warm, place a drinking glass or cup over each cookie and swirl it in a circular motion to shape the cookie into a perfect circle. Repeat with all the cookies. This procedure must be done before the cookies cool as once they have cooled, they will not be malleable.
Note about gluten free flour
Only use oat flour in this recipe! I haven't tested this specific recipe with a different type of flour (such as almond flour or a 1 to 1 baking flour), so I can't guarantee it would work since they all work differently. If you have time and want to have fun in the kitchen, try one out and let me know how it goes! I can't guarantee the texture will be ideal though.
Recipe Tips
- Measure the flour accurately by spooning it into the measuring cup and then leveling it off with a knife.
- Bring your refrigerated items to room temperature so they blend more easily.
- Chill the dough so the cookies don’t spread much.
- Sprinkle the cookies with flaky sea salt!
How To Store
Raw cookie dough: Prep the dough a day in advance and leave it in the fridge overnight. When ready to bake, let dough sit at room temperature for 5-10 minutes just so it softened a tad to become scoopable.
Place uneaten cookies in an airtight container in the fridge. You can also freeze the cookies in a sealed freezer-safe ziplock bag for up to 3 months. Defrost on the counter when ready to enjoy.
Oat Flour Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter (dairy or vegan) 1 stick (230 grams), melted
- 1 cup packed light brown sugar (213 grams)
- ¼ cup granulated sugar (60 grams)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups oat flour spooned & leveled (240 grams)
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt I recommend Diamond Crystals
- 2 cups semi-sweet chocolate chips
Instructions
- In a bowl of an electric mixer fitted with the paddle attachment, beat the melted butter, brown sugar and granulated sugar for 3 minutes on medium speed until light and fluffy. You can also make these cookies in a large mixing bowl with a whisk, and beat for 5 minutes instead.
- Add the eggs one at a time, and beat in between each addition just until incorporated. Mix in the vanilla extract.
- In a separate medium bowl, whisk the oat flour, baking soda and salt.
- Add the dry ingredients to the liquid ingredients and beat on medium-low speed until it begins to incorporate, then increase to medium speed and mix just until a dough forms. If using a regular bowl, switch to a rubber spatula once the cookie dough starts to get thick.
- Mix in the chocolate chips on medium speed for 10 seconds or fold together with a rubber spatula. Scrape down the sides of the bowl to ensure everything is well incorporated.
- Cover the bowl with plastic wrap and chill cookie dough bowl in the fridge for 30 minutes if time allows.
- Preheat the oven to 350°F. Line two rimmed cookie sheets with parchment paper.
- Scoop 1 ½ tablespoons of cookie dough and place onto the baking sheets at least 2 inches apart. Bake for 10-12 minutes. The cookies will look puffy right after baking and deflate causing beautiful cracks once set.
- Let cookies cool on the baking sheet on a wire rack for 10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Swap the chocolate chips for peanut butter chips, butterscotch chips or even white chocolate chips if you prefer. You can also do a combo of two types!
- Prep the cookie dough in advance and leave it in the fridge overnight. If the cookie dough is too firm to scoop, let it sit at room temperature 5-10 minutes just so it softened a tad to become scoopable. Since the cookie dough is extra cold, it will take an extra 2-3 minutes to cook in the oven
- Store cookies in a container or ziplock on the counter or in the fridge for 4-5 days. You can also freeze these cookies in a freezer-safe ziplock!
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