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Though these Oat Flour Chocolate Chip Cookies are naturally gluten free, they’ll be loved by even the toughest cookie critic.
And by the most demanding critic, I mean myself. Cookies are one of my favorite treats and I enjoy baking my own. Once I get a recipe right, I want to be able to replicate it exactly. That's why you'll always find flour weights in my cookie recipes and, when baking with oat flour, it's particularly important.
Ingredients You Need to Make Oat Flour Chocolate Chip Cookies
- Oat Flour: whole grain oat flour
- Butter: if using unsalted butter, add an extra pinch or two of kosher salt
- Brown Sugar: dark or light brown sugar
- Sugar: granulated white sugar or superfine sugar
- Eggs: large eggs
- Vanilla: pure vanilla extract
- Chocolate Chips: I used dark chocolate chips, but semi-sweet or milk chocolate will all work just fine. Use your favorite!
- Baking Soda
- Kosher salt: or half the amount of sea salt
Yes, it's a great option. The real question is, why isn’t everyone doing it! All-purpose flour is an old friend, and we’ve used it forever for traditional chocolate chip cookies. But today we have so many nutritious and flavorful alternatives. I’m not suggesting giving up all-purpose flour completely, for some recipes it's the best way to go. But it's worth it to branch out when there are so many tasty, healthful options.
Yes, but there are a couple of things to consider. First, oat flour is naturally gluten free, so dough made with it is not as elastic, and often batters don't bake up as fluffy. But for these cookies, the right amount of baking soda and properly measured flour guarantee light, tender cookies every time.
I mention proper measurement because oat flour is lighter than all-purpose flour, so you have to use a bit more of it. But it's worth the swap for oat flour's nutty flavor and superior nutrition, with more fiber, vitamins and minerals because it's milled from whole grain oat groats.
It's simple: remove your cookies from the oven while they still look under-baked in the middle. Unless you like your cookies crispy (and I know some of you do!), don’t wait until they look completely done to take them out.
- I recommend weighing your flour for these oat flour cookies. A kitchen scale is affordable and the best way I know (along with a good oven thermometer) to ensure that baked goods have reliable results.
- If you love warm, freshly baked cookies, don't bake the dough all at once. Instead, make the cookie dough, scoop it into pre-portioned dough balls onto a parchment lined baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag labeled with the name of the cookie, the baking temperature and time. When you're ready to bake, arrange frozen dough balls (just a few or a whole batch) onto a parchment lined baking sheet and let stand at room temperature while the oven preheats. Then bake, adding a minute or two to the baking time if needed.
- Add chopped nuts like pecans or walnuts or dried fruit like dried cranberries or raisins.
- Choose your favorite type of chocolate chips and add up to double the amount if you like your cookies really chocolatey. Dark chocolate chips, milk chocolate and even butterscotch or white chocolate chips are all options. Everything goes, and they’re great for making the cookies your own.
More Must Try Recipes for Gluten Free Baking
- Almond Flour Oatmeal Cookies
- Oat Flour Pancakes
- Almond Flour Peanut Butter Cookies
- Almond Flour Brownies
- Almond Flour Sugar Cookies
How to Make Oat Flour Chocolate Chip Cookies
Whisk dry ingredients (oat flour, baking soda and salt) together in a medium bowl.
Cream butter and sugars until fluffy in the bowl of a stand mixer fitted with the paddle attachment. Add eggs, one at a time, then vanilla, mixing just until combined after each addition.
Scrape down bowl and add dry ingredients; mix until combined. Add chocolate chips and mix just until distributed. Refrigerate dough for at least 1 hour or up to 3 days.
Scoop dough into two-tablespoon balls and arrange 2-inches apart on parchment lined baking sheet as cookies will spread.
Bake in an oven preheated to 375°F for 8-12 minutes (8 minutes for soft and up to 12 minutes for crispy cookies). Remove from oven and transfer cookies on parchment to cooling rack. Repeat with remaining dough.
Oat Flour Chocolate Chip Cookies
- 3 cups oat flour 360g
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter at room temperature
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups chocolate chips 240g
- In a medium bowl whisk together oat flour, baking soda and salt. Set aside.
- Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down the bowl as needed.
- Reduce mixer speed to medium-low and add eggs, one at a time, mixing just until combined. Scrape down bowl and add vanilla extract; mix until combined. Add dry ingredients in 2-3 additions and mix until combined. Add chocolate chips and mix just until distributed through the dough. Refrigerate dough for at least 1 hour or up to 3 days.
- When you're ready to bake, preheat oven to 375°F. Line a baking sheet with parchment paper.
- Scoop dough into about two tablespoon balls (a 2-tablespoon scoop makes this easy!) about 2-inches apart as cookies will spread.
- Bake until golden around the edges and slightly pale in the middle, 8-12 minutes (8 minutes for soft and up to 12 minutes for crispy cookies). Transfer cookies on parchment to cooling rack. Repeat with remaining dough.
- Note that cooking time is per batch.
- If you like to have cookies fresh and warm from the oven, only cook the number of cookies you need for that day. Portion the remaining dough in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag marked with baking temperature and cook time. Bake frozen dough balls frozen adding a minute or two to the cooking time.
- Once they're baked, cookies will last for about a week in an airtight container at room temperature or for about 8 months frozen in a freezer safe container or bag.