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These oat flour chocolate chip cookies are soft and gooey, and all you need is one bowl and 9 ingredients! These gluten free dairy free 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 decided to make these oat flour chocolate chip cookies!
These oat flour cookies give me all the same feelings that chocolate chip cookies give me. In my opinion, the 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 sweetness to the cookies!
Why These Are The Best Oat Flour Chocolate Chip Cookies
- They are entirely gluten free, but have the texture of a classic chocolate chip cookie
- They use very simple ingredients, and can be made gluten free and dairy free, or just gluten free if you don’t follow a dairy free diet (they've been tested both ways!)
- The dough doesn’t require any chill time and the cookies are ready in under 20 minutes!
- These cookies are a great basic gluten free dairy free cookie recipe, so you can add nuts, cranberries, or raisins into them and make them your own!
Ingredients Needed
- Brown Sugar: brown sugar keeps the oat flour chocolate chip cookies soft and chewy! You can also use coconut sugar.
- 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 (instructions are further down in this post).
- 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
- Egg: To make the oat flour cookies vegan, I would recommend replacing the egg with a flax egg.
- Chocolate: I love using chopped dark chocolate in my cookies, but you can also use chocolate chips, or even white chocolate chips. This can be vegan or regular chocolate according to your dietary preferences.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
STEP ONE: Preheat the oven to 350°F and prepare two lined baking sheets with parchment paper or shiplap. Whisk the oat flour, salt, baking soda together in a medium bowl and set aside.
STEP TWO: In a large bowl of a standing mixer or handheld mixer, beat butter, sugar, and brown sugar together until light and fluffy. Add in the egg and vanilla extract until combined.
STEP THREE: Slowly mix in the dry ingredients, until just combined. Stir in the chopped chocolate.
STEP FOUR: Use a cookie scoop to make balls of dough that are 1.5 tablespoons in size and place on the baking sheet, a few inches apart.
Bake one sheet at a time for 8-10 minutes or until the edges are just slightly golden. Let cookies cool on the baking sheet for 10-15 minutes then transfer to a cooling rack.
FAQs and Expert Tips
No dough chilling required!
I would say that oats are healthier than all purpose flour, but these cookies are made using butter and sugar so they are still cookies!
Yes! Oat flour is crumbly by nature, which is why the egg is necessary. I haven't tested this recipe with an egg replacement.
To make these cookies vegan, I’d recommend using a flax egg to replace the egg.
Add oats (old fashioned, large flake, or certified gluten free if required) to a food processor or blender. Process until the oats look like a fine flour and all large oat flakes are gone. Measure the amount of oat flour for this recipe after grinding, not before.
This happens due to over-measuring your flour. Too much flour will cause the cookies to not spread, so please see below for how to properly measure the oat flour!
Expert Tips
- Properly measure your flour: I strongly recommend investing in a $10 kitchen scale, but you can also use the scoop and level method.
- Add extra chocolate chips on top of each ball of dough for pools of chocolate in your cookies!
- Bake one cookie sheet at a time! The cookies will bake more evenly this way.
- Use chopped dark chocolate instead of chocolate chips for big melty pools of chocolate! Stick extra pieces in the cookie dough right before baking!
- Feel free to get creative with mix-ins! I like these cookies with chopped walnuts, pecans, raisins, or cranberries. You can also leave the chocolate chips out. I usually try to stick to no more than ¾ cup of mix-ins (including chocolate chips)
Storage and Freezing Instructions
The oat flour cookies should be stored at room temperature in an airtight container for up to 5 days.
These cookies freeze really well! Freeze for up to 3 months in a freezer ziploc bag, and thaw at room temperature.
You can also freeze the dough in individual balls and bake them later!
More Gluten Free 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!
Oat Flour Chocolate Chip Cookies
Video
Equipment
- Mixer (Handheld or Standing)
Ingredients
- ¾ cup butter, softened (regular or dairy free)
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 tablespoon real vanilla extract
- 2¼ cup oat flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¾ cup semisweet chocolate chips or chopped chocolate (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 and mix until just combined.
- 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!
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Nicole K
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?
Gabby
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.
Courtney
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.
Gabby
Hi Courtney! I am so happy you loved the cookies! Thanks for the review 🙂
Bob
What is the weight of the flour needed?
Gabby
Hi Bob, all metric measurements are listed under the "Metric" Tab beside the Ingredients list. Enjoy!
Bob
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!
Gabby
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!
Loren
These are sooo good! Thank you ?
Gabby
hi Loren! I'm so happy you love them, yay!
Nick
finally a GF cookie that doesnt taste grainy. my cookie loving self is so grateful. THANK YO
Gabby
Hi Nick! So happy that you loved them! Thanks so much for the review!
Michelle
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!
Gabby
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 😀
Krista
these are sooo good. mine were nice and thick, which I loved, and I used dark chocolate chips.
Gabby
Hi Krista! I'm so happy to hear that! Thanks for the review 🙂
Dillon Matthew Kirby
These are amazing. I made these with my partner and they are to die for 11/10
Gabby
Hi Dillon! I'm so happy that you loved the cookies! Thanks for taking the time to leave a review 🙂