Oat Flour Cookies
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These oat flour cookies are soft and gooey, and all you need is one bowl and 9 ingredients! These cookies are easy to make and ready in less than 20 minutes – no dough chilling required!
While I don’t follow a gluten free diet myself, there are a lot of people in my life who are sensitive to gluten, and I get requests from readers all the time for gluten free dairy free cookies, so I happily got to work on making these oat flour cookies!
In my opinion, oat flour doesn’t have as much of a grainy taste as many other GF flours can often have – they actually add a wonderful flavor and sweet nuttiness to the cookies! Because of that, it is usually my go-to for most of my gluten free recipes, like in my oat flour banana bread or oat flour pancakes.
Ingredient Notes
- Oat Flour: If you have a gluten sensitivity or allergy, be sure to check that your oat flour is gluten free. You can also make your own oat flour at home. When I tested this recipe, I wanted to keep the cookies incredibly soft and chewy so the perfect amount of flour (not too much), is crucial for achieving that!
- Butter: You can use dairy free/vegan butter in this recipe, or you can use regular dairy butter if you don’t follow a dairy free diet. I tested the recipe both ways.
Featured Reader Review
“Made these with brown butter and they were so good! Used gluten free oats to make the flour, super soft and gooey. My favourite recipe for GF cookies!!”
Chandni Tamakuwala
How To Make These Cookies
Beat butter and sugars together!
Add in egg and vanilla.
Stir in all dry ingredients and chocolate chips.
Scoop and bake!
Recipe Developer Tips
- If you use chopped up chocolate instead of chocolate chips, it is good to be aware that the cookies will naturally spread more and be slightly flatter than if you use chocolate chips.
- Oat flour chocolate chip cookies are a great base cookie recipe, so you can always switch it up by adding nuts, cranberries, or raisins into them! I usually try to stick to no more than ¾ cup of mix-ins (including chocolate chips)
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Oat Flour Cookies
Ingredients
- ¾ cup (158 g) butter, softened, (regular or dairy free)
- ½ cup (100 g) light brown sugar
- ⅓ cup (66.67 g) granulated sugar
- 1 egg
- 1 Tbsp real vanilla extract
- 2¼ cup (270 g) oat flour
- ¾ tsp salt
- ¾ tsp baking soda
- ¾ cup (135 g) semisweet chocolate chips, (regular or dairy free)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, beat butter, brown sugar, and granulated sugar, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Add in the dry ingredients (oat flour, baking soda, and salt) until a dough forms. Stir in the chocolate chips and mix until just combined.
- Use a medium cookie scoop to make 1.5 Tablespoon sized balls and place them on the baking sheet around 3-4 inches apart, leaving the cookies some room to spread.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Sprinkle flaked sea salt over the cookies if desired. Let the cookies cool on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Wow, these are absolutely amazing!! I made these because I ran out of regular flour and I’m so glad. I wouldn’t say they taste like regular cookies, they’re more like oatmeal cookies, which is a win for me. I divided the batter into 3 parts and I added cinnamon, a pinch of nutmeg and a pinch of all spice to one part and rolled them into cinnamon sugar, which worked surprisingly well with the oat flavor. The next part I did orange zest and chocolate chips and the last part I did chocolate chips and nuts. All of them are amazing — crunchy and chewy on the outside and moist in the centre. I did use homemade oat flour and I added a teaspoon of honey because I didn’t have brown sugar or molasses. Thank you for this wonderful recipe!
Hi Jesse, so glad you enjoyed them! Thanks for taking the time to share!
Loved the taste and texture Very good cookie
Hi love that there are metric measurements for this recipe. Would a dairy free margarine spread work for these cookies?
Great Recipe! I was very nervous baking with oat flour as my first time didnt go so well, but these came out perfect! They has a nice flavor & you cant even tell they are made with oat flour! Highly recommend. Thank you for sharing this one!
So happy to hear these worked out for you!
These were SO delicious! I made my own GF oat flour at home and used small 100% dark chocolate chips to balance out the sweetness and they were amazing! SOOOO good! I was in a bit of a rush when i made them so i just stuck my dough in the fridge for 35-40 min after mixing and then scooped cookie balls and they baked in exactly 11min as the recipe stated. Will definitely bake again!
Very impressed with using your own oat flour! So happy these turned out well for you!
Just made these and added some pretzels, mini Choco chips and some homemade dairy free toffee bits. They’re reaally good. I swear they taste really similar to regular all purpose flour cookies. I did have to cook them a bit longer but apart from that, amazing.
Love the addition of pretzels! Thank you for your review!
SO GOOD!! I did it twice, the first time with plant base butter and the second one with coconut oil. They both turned out pretty much the same, I like the result better with coconut oil tho, it felt more like a chewy cookie. I also added 2 tsp of matcha powder instead of the chocolate chips, I loved it.
ps: I did two batches with coconut oil. The first one I let the doug rest for about 15-30 minutes and the cookies spread a bit so they were on the thinner side. The second batch I let it rest for more like an hour or a bit more and they turned out perfect 🙂
Just made these today with my daughter and they are truly AMAZING!! Thank you for sharing this recipe! We live in elevtion in Colorado, so we added 3/4 tsp of baking powder, to give them a little fullness after cooking. Cookies here tend to cool flat. It was perfect! We love the crunch on the outside and softness on the inside. Also, if you like walnuts, they are awesome in these cookies too! This is our new fav chocolate chip cookie reciepe! Thank you! 🙂
Thank you for your review Traci!
Omg these look incredibly gooey and yummy. I wanna try these out. However, I have high cholesterol so trying to choose better fats.
Is it possible to use olive or avocado oil instead of butter in this recipe?
Thanks
I don’t recommend subbing oil because I haven’t tested it that way so I don’t know how they’d turn out, but if you give it a try let us know how it works for you!
Made these with brown butter and they were so good! Used gluten free oats to make the flour, super soft and gooey. My favourite recipe for GF cookies!!
Thank you for your review 🩵
I’m surprised I haven’t reviewed this recipe yet since I’ve made it legit a million times. This is my standard go to when I make a chocolate chip type cookie. It’s a fantastic base that can be customized (tonight I put trail mix in as the add in!). I also love that you get a good amount of cookies. I’m the kind of gal that gets 9 cookies or muffins when the recipe says 12 ~ not this one though. I always get lots of cookies that seem to disappear as quick as they appear 😉
Thank you Stacey! So glad to hear you enjoy this recipe!
Ok these are incredible. Exceeded all expectations! They make me want to give up regular flour for oat flour — literally can’t tell that they aren’t regular flour. And the texture and flavor are perfect. I really didn’t think they were ready at 11 mins so left them in a couple mins longer. They would’ve been chewy perfection if I took them out at the recommended time, but still a practically perfect cookie nonetheless!
Hi Britt! Love to hear these exceeded your expectations! Thank you for your kind review 😊
The flavor is awesome! I have made this twice and followed the measuring instructions for the flour. The subs I made were coconut sugar in place of brown sugar, and coconut oil in place of butter. My issue is they melt super large (into one cookie almost) and once they dry they are pretty delicate and a little dry. Still delicious, but I can’t figure out what I’m doing to cause them to spread so thin and not be chewy? Any ideas?
Hi Nicole, I’m glad you loved them! My guess would be the coconut oil. I haven’t tested the cookies with coconut oil so I can’t recommend it. If you want to try again with coconut oil then I’d try adding 2 extra tablespoons of flour and/or refrigerating the dough for at least 2 hours, or overnight before baking.
These cookies were absolutely delicious! Super easy to make and pleased the crowd at a Baby Shower. Definitely recommend trying this recipe out for yourself.
Hi Courtney! I am so happy you loved the cookies! Thanks for the review 🙂
What is the weight of the flour needed?
Hi Bob, all metric measurements are listed under the “Metric” Tab beside the Ingredients list. Enjoy!
Love having both volume and weight measurements on the recipe. Confusing to label as “US Customary” and “Metric”; it should be “Volume” and “Weight”. The cookies turned out beautifully. Thx much!
Hi Bob! So happy to hear that you loved the cookies and glad to hear that you are using weight measurements in your baking 🙂 Thanks so much for the review!
These are sooo good! Thank you ?
hi Loren! I’m so happy you love them, yay!
finally a GF cookie that doesnt taste grainy. my cookie loving self is so grateful. THANK YO
Hi Nick! So happy that you loved them! Thanks so much for the review!
With my kid being allergic to every possible ingredient in baking we have been experimenting with other recipes. I decided to try this one out, for it’s “as close as possible” to a regular chocolate chip cookies feel. We do have an egg allergy so we tried flax eggs, it works! They hold their shape and crumble/melt in the mouth! Thank you so much for this recipe!
Hi Michelle! Yay!! I’m so glad to hear that you loved the cookies and that the flax eggs worked well! Thanks so much for taking the time to leave a review 😀
These are yummy! Taste is very similar to a graham cracker from the oat flour. I was using foil pans so I left them in a little longer to cook fully before letting them cool. I might try them with cinnamon in the future.
Hi Channah! Cinnamon would be a great addition! Thank you for your review😊
these are sooo good. mine were nice and thick, which I loved, and I used dark chocolate chips.
Hi Krista! I’m so happy to hear that! Thanks for the review 🙂
These are amazing. I made these with my partner and they are to die for 11/10
Hi Dillon! I’m so happy that you loved the cookies! Thanks for taking the time to leave a review 🙂