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    Recipes » Desserts » Cookies and Brownies

    Oat Flour Chocolate Chip Cookies

    Published: Aug 16, 2021 · Modified: Sep 28, 2022 by Marissa Stevens ·

    Gluten FreeVegetarian

    This post may contain affiliate links.

    Jump to Recipe

    Though these Oat Flour Chocolate Chip Cookies are naturally gluten free, they’ll be loved by even the toughest cookie critic.

    Oat Flour Chocolate Chip Cookies stacked on a black plate.

    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 Chocolate Chip Cookies Ingredients on a white marble board.
    • 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

    FAQ

    Can You Use Oat Flour in Cookies?

    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. 

    Can you use oat flour instead of all-purpose flour?

    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. 

    What is the secret to making soft cookies?

    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.

    Oat Flour Chocolate Chip Cookies on a white marble board with scattered chocolate chips.

    Recipe Tips

    • 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.
    Oat Flour Chocolate Chip Cookies stacked on a black plate and photographed from above.

    Recipe Options

    • 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.

    Dry Ingredients in a bowl with a whisk.

    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.  

    butter and sugars in mixer.
    creamed butter and sugar in mixer.
    eggs and vanilla added to creamed butter and sugar.

    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.

    dry ingredients added to butter sugar egg mixture.
    chocolate chips added to oat flour cookie dough.
    oat flour chocolate chip cookie dough in mixing bowl.

    Scoop dough into two-tablespoon balls and arrange 2-inches apart on parchment lined baking sheet as cookies will spread.

    Oat Flour Chocolate Chip Cookie dough scooped onto parchment lined baking sheet.

    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 on a parchment lined baking sheet.
    Oat Flour Chocolate Chip Cookies on a white marble board with scattered chocolate chips.

    Oat Flour Chocolate Chip Cookies

    Marissa Stevens
    Adjust the baking time to make these delicious, gluten free cookies soft or crispy or a blend of the two!
    5 from 6 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 12 mins
    Chilling Time 1 hr
    Total Time 1 hr 32 mins
    Course Dessert
    Cuisine American
    Servings 36 cookies
    Calories 142 kcal

    Ingredients
      

    • 3 cups oat flour 360g (I used Bob's Red Mill brand - recipe note #1)
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 14 tablespoons butter at room temperature (1 stick plus 6 tablespoons of butter)
    • 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

    Instructions
     

    • 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 and 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.

    Notes

    1. For these cookies, I use Bob's Red Mill brand oat flour. Typically I don't mention ingredient brands, but I've found that oat flour consistency varies a lot from brand to brand. 
    2. Note that cooking time is per batch.
    3. 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.
    4. 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.

    Nutrition

    Calories: 142kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 143mgPotassium: 51mgFiber: 1gSugar: 12gVitamin A: 151IUCalcium: 14mgIron: 1mg
    Keyword baking, chewy, crispy, gluten free, snack, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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      Italian Wedding Cookies
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      Almond Flour Peanut Butter Cookies

    Reader Interactions

    Comments

    1. Shirley says

      September 28, 2022 at 4:26 pm

      Hello!
      Can I substitute the sugar with raw honey?

      Thank you!

      • Marissa Stevens says

        September 28, 2022 at 4:47 pm

        Hi Shirley! Yes, you can substitute raw honey for the sugar. Honey is sweeter than sugar, so you'll use less than what's called for in the recipe. A good rule of thumb is 1/2 to 2/3 cup honey for every 1 cup of sugar.

        • Shirley says

          September 28, 2022 at 8:01 pm

          Thank you so much!

    2. Angela says

      August 14, 2022 at 2:19 pm

      5 stars
      A tasty, easy version of "oatmeal" chocolate chip cookies. I used Bob's Red Mill. Now I can tweak it to have less sugar.

      • Marissa Stevens says

        August 15, 2022 at 2:28 pm

        So glad you enjoyed these, Angela! And that you already have plans to make them just perfect for you!

    3. Teri Thaxton says

      August 04, 2022 at 2:10 pm

      Just finished first batch, slightly cooled. They are really good. Finally, an alternative flour cookie that tastes great. I used coconut sugar and 1 1/2 Tbsp. molasses plus 1/2 cup monk fruit sugar. The cookie dough also tastes great! Bonus. Thank you for sharing your recipe.

      • Marissa Stevens says

        August 05, 2022 at 8:19 am

        So glad you're enjoying these and adding your own twist to the recipe, Teri!

    4. Victoria says

      May 30, 2022 at 8:58 am

      5 stars
      This is the best gluten free chocolate chip cookie recipe I have tried! My partner is GF and says this is better than the “real” thing. I used date sugar instead of brown and granulated, also had duck eggs that I used. All of our non GF friends love these. Thanks👍😁

      • Marissa Stevens says

        May 30, 2022 at 9:26 am

        I love to hear this, Victoria! Thank you for coming back to let me know. I bet the duck eggs made these particularly good. And I agree 100% about being better than the "real" thing - love the nuttiness of oat flour.

    5. Becky says

      December 08, 2021 at 2:18 pm

      Can you substitute for vegan butter?

      • Marissa Stevens says

        December 08, 2021 at 2:44 pm

        Hi Becky! I haven't tested this recipe with vegan butter, but if the brand you have says it's good for baking as a 1:1 substitution for butter then I think it will work just fine.

    6. Gretchen says

      October 13, 2021 at 1:48 am

      5 stars
      Oat flour makes an excellent gluten free flour replacement I grind my own I always have oats on hand.I used my coffee grinder because my Cuisinart broke .I also have used the oatflour in banana bread and pancakes Really yummy 😋

      • Marissa Stevens says

        October 14, 2021 at 10:09 am

        Thanks, Gretchen. It really is great for baking!

    7. Lisa says

      September 05, 2021 at 4:28 pm

      5 stars
      These cookies are delicious! Thank you for creating a yummy cookie option! I’ve even ground up oat flour to try the oat pancakes in the morning. Thanks!!

      • Marissa Stevens says

        September 06, 2021 at 8:30 am

        My pleasure, Lisa! So glad you enjoyed these and hope the pancakes will be a hit too!

    8. Valentina says

      August 20, 2021 at 12:45 pm

      Marissa, I will definitely be making these for my GF son. He will LOVE them! Thank you. 🙂 ~Valentina

    9. Guido Marsupio says

      August 20, 2021 at 6:28 am

      Can you make your own oat flour from either rolled oats, regular oatmeal or quick cooking oatmeal? Seems like a food pricessor would work for this.

      • Marissa Stevens says

        August 20, 2021 at 8:20 am

        Hi, Guido. Yes, you can make oat flour with your food processor! Check out this detailed guide for instructions.

        • Guido Marsupio says

          August 20, 2021 at 8:59 am

          Awesome, thanks, Marissa!

          • Marissa Stevens says

            August 20, 2021 at 12:28 pm

            My pleasure!

    10. Mary Ann | The Beach House Kitchen says

      August 19, 2021 at 4:52 am

      5 stars
      I have never baked with oat flour Marissa, but now I've got to give it a try. They cookies look perfect! I have a few friends who are gluten-free eaters, so I'm always looking for new gf recipes! Thanks!

      • Marissa Stevens says

        August 19, 2021 at 10:17 am

        You'll love it, Mary Ann, and so will your friends! It's a game changer in gluten free baking.

    11. David @ Spiced says

      August 17, 2021 at 4:43 am

      5 stars
      Well you've got me intrigued with this one! I haven't played around much with oat flour, but I love trying different cookie recipes. This sounds fantastic, and I'm putting a bag of oat flour on the shopping list now!

      • Marissa Stevens says

        August 19, 2021 at 10:17 am

        I love to hear that, David!

    12. Ben | Havocinthekitchen says

      August 16, 2021 at 4:35 pm

      I think oat flour is underrated, and it's surprising because it has wonderful nutty notes. Indeed I grew up eating oat flour cookies as they were the most popular treat you could buy / find. I've tried replicating that flavour but not really successfully. Thanks for reminding to tackle them again.
      In a meantime I'm going to enjoy your version because the cookies look so good!

      • Marissa Stevens says

        August 19, 2021 at 10:18 am

        I agree 100% about it being underrated, Ben. It took me forever to discover myself! I hope you'll give these a go.

    13. angiesrecipes says

      August 16, 2021 at 6:04 am

      Crunchy edges with soft center...these cookies are perfect!

      • Marissa Stevens says

        August 19, 2021 at 10:19 am

        Thanks, Angie!

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