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About This Recipe
If you’re looking for a gluten-free chocolate chip cookie recipe, you have to try these oat flour cookies! These oat flour cookies have all the taste of a classic chocolate chip cookie with the perfect thick, chewy texture!
If you’re not familiar with baking with oat flour, I love baking muffins like these peanut butter banana muffins or banana blueberry muffins with it! I feel like I’ve nailed the muffin so I decided to try it and cookies and turns out it gives these cookies the perfect texture!
These cookies are soft, thick, and extra chewy. And don’t worry if you don’t have oat flour in your pantry. You can easily make homemade oat flour as long as you have regular oats and a high speed blender. Just blend the oats until they are flour-like consistency and you’re good to go.
If you’re a chocolate chip cookie connoisseur like me and are looking for more recipes to try, check out my chocolate chip oatmeal cookies (lactation cookies), small batch chocolate chip cookies, or chips ahoy copycat cookies!
Why You’ll Love These Oat Flour Cookies
- Thick, chewy cookies with soft centers and crisp edges!
- These cookies taste just like classic chocolate chip cookies but 100% gluten-free!
- Made with just a few staple ingredients! Plus, more fiber and protein than traditional cookies thanks to the whole grain oat flour!
- Easily make your own oat flour with regular oats! No need for an extra trip to the grocery store.
- Only one hour of chilling time required! A great recipe that can be made start to finish in less than 2 hours.
- Oat flour: you can use store-bought oat flour or just grind up quick oats in a blender or food processor until they are a flour-like consistency.
- Cornstarch: the cornstarch gives these cookies their soft, thick centers by preventing them from spreading too thin.
- Baking soda: make sure to use baking soda (not baking powder) for chewy cookies. Baking powder will give you a more light and airy cookie as opposed to a thick, chewy cookie like we’re going for with these oat flour cookies.
- Salt: perfectly balances out the sweetness of the cookies. I recommend using a quality kosher salt here!
- Semi-sweet chocolate chips: Enjoy Life chocolate chips are my favorite! I prefer to use semi-sweet chocolate chips in my cookie recipes but you can use milk or dark chocolate chips if you prefer!
- Unsalted butter: I prefer using unsalted butter in baking so I can control the amount of salt. But if you only have salted butter, just omit the additional salt. Make sure your butter is softened.
- Sugar: you’ll need both brown sugar (you can use light or dark brown) and granulated white sugar. The brown sugar gives these cookies the soft and chewy texture while the white sugar gives them the crispy edges. You can sub the brown sugar for coconut sugar if you prefer.
- Egg: the whole egg works to bind our cookies together and keep them moist! I recommend letting egg come to room temperature before adding to the batter.
- Vanilla extract: enhances the flavor of chocolate chips and adds richness to the cookie batter.
Try different mix-ins! I love a good classic chocolate chip (or chocolate chunk) cookie but you can different mix-ins like peanut butter chips, chopped candy bars, raisins, nuts and more.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a small bowl, whisk together the oat flour, cornstarch, baking soda and salt. Set aside.
2. Secure paddle attachment to a stand mixer (or use a hand mixer here). Add the butter and beat on low speed for 1-2 minutes or until creamy.
3. Add the brown sugar and sugar; continue beating on low until combined. Scrape down the sides with a rubber spatula as needed. Once fully combined, increase to medium speed and cream for 2 minutes.
4. Scrape down the sides completely and beat for another 1-2 minutes or until butter mixture is light in color, fluffy and doubled in size.
5. Add the egg and vanilla. Beat until combined.
6. Mix in the dry ingredients and then the chocolate chips. Cover and place in the fridge. Chill for an hour (or overnight).
7. Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper. Use a cookie scoop to scoop dough into balls about 2-3 Tbsp (about 45g) in size and place 2 inches apart on the lined baking sheet. Press some more chocolate chips into the tops if desired.
8. Bake for 10-12 minutes or until they are just starting to show golden brown along the edges. Keep a close eye on the end! Let cool in the pan for 10 minutes then transfer to a wire cooling rack to cool completely.
- To store: keep your oat flour cookies stored in airtight container at room temperature for 3-4 days.
- To freeze: let the cookies cool to room temperature and then store in an airtight ziplock bag. For best results, make sure to get all the air out to prevent freezer burn!
- To freeze cookie dough: scoop the oat flour cookie dough onto a lined baking sheet, then place in the freezer for 2 or more hours. Once frozen, transfer the frozen balls of dough to a large ziploc bag or freezer-safe container and store in the freezer until ready to use. When ready to eat, just take out however many you want (no need to thaw) and bake at the same temperature for the same time (you may need to add 1-2 extra minutes depending on how you like your cookies).
Helpful Tips!
- Do not overbake. Be careful not to overbake these cookies! Bake these cookies until they are starting to just show golden brown along the edges. They may seem slightly underdone but will continue backing on the hot pan when removed from the oven.
- Let ingredients come to room temperature. Make sure your butter and egg are room temperature. I typically like to let my ingredients sit out about 30 minutes to an hour before baking.
- Use a stand mixer or electric mixer to beat the butter and sugars. This makes sure that the batter is nice and smooth. If you try to mix these cookies by hand, they may turn out gritty.
Do I have to let these cookies chill?
Yes, I highly recommend letting these oat flour cookies chill for at least an hour if not up to overnight. Chilling the dough allows the oat flour time to hydrate which gives the cookies that chewy texture. It also allows the butter to chill so that the cookies don’t spread too thin.
How do I make homemade oat flour?
If you don’t want to buy a whole bag of oat flour for this recipe, you can easily make your own oat flour by blending oats in a blender or food processor until they are a flour-like consistency. You can blend quick oats or old-fashioned rolled oats. I do not recommend using steel cut oats to make oat flour.
Do I have to use oat flour for this recipe?
This recipe was specifically written using oat flour. If you’re looking for a chocolate chip cookie recipe using all purpose flour, try my classic chewy chocolate chip cookies.
Are these oat flour cookies gluten-free?
Yes, these oat flour cookies are 100% gluten-free (just ensure that your flour certified gluten-free oat flour or your oats are certified gluten-free).
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Oat Flour Cookies
Ingredients
Dry ingredients:
- 1.75 cups oat flour (210g)
- 1 Tbsp cornstarch (8g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi sweet chocolate chips (80g)
Wet ingredients:
- 1/2 cup unsalted butter (112g) room temperature
- 1/2 cup packed brown sugar (96g) light or dark
- 1/4 cup granulated sugar (48g)
- 1 large egg
- 1 tsp vanilla extract
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Instructions
- In a small bowl, whisk together the oat flour, cornstarch, baking soda and salt. Set aside.
- Secure paddle attachment to a stand mixer (or use a hand mixer here). Add the butter and beat on low speed for 1-2 minutes or until creamy.
- Add the brown sugar and sugar; continue beating on low until combined. Scrape down the sides with a rubber spatula as needed. Once fully combined, increase to medium speed and cream for 2 minutes. Scrape down the sides completely and beat for another 1-2 minutes or until butter is light in color, fluffy and doubled in size.
- Add the egg and vanilla. Beat until combined.
- Mix in the dry ingredients and then the chocolate chips.
- Cover and place in the fridge. Chill for an hour (or overnight).
- Preheat the oven to 325 degrees F.
- Line a baking sheet with parchment paper. Scoop dough into balls about 2-3 Tbsp (about 45g) in size and place 2 inches apart on the baking sheet. Press some more chocolate chips into the tops if desired.
- Bake for 10-12 minutes or until they are just starting to show golden brown along the edges. Keep a close eye on the end! Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Notes
- Make your own oat flour. If you don’t want to buy a whole bag of oat flour for this recipe, you can easily make your own oat flour by blending oats in a blender or food processor until they are a flour-like consistency. You can blend quick oats or old-fashioned rolled oats. I do not recommend using steel cut oats to make oat flour.
- Do not overbake. Be careful not to overbake these cookies! Bake these cookies until they are starting to just show golden brown along the edges. They may seem slightly underdone but will continue backing on the hot pan when removed from the oven.
- Let ingredients come to room temperature. Make sure your butter and egg are room temperature. I typically like to let my ingredients sit out about 30 minutes to an hour before baking.
- Use a stand mixer or electric mixer to beat the butter and sugars. This makes sure that the batter is nice and smooth. If you try to mix these cookies by hand, they may turn out gritty.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
