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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!
- 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 THREE: Slowly mix in the dry ingredients, until just combined. Stir in the chopped chocolate.
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!
- 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
Oat Flour Chocolate Chip Cookies
- 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!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.