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    Home > Recipes > Cookies > Oat Flour Cookies

    Oat Flour Cookies

    Published on December 21, 2021. Last updated on May 16, 2022. By Gabby. 6 Comments

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    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    These oat flour 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 provide all the cozy goodness of a chocolate chip cookie!

    oat flour cookies on a baking sheet with chocolate chips scattered around them

    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 recipes!

    And so these super yummy oat flour cookies were born!

    These 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!

    TABLE OF CONTENTS show
    1 Why These Are The Best Oat Flour Cookies
    2 Ingredient Notes
    3 Step By Step Instructions
    4 FAQs and Expert Tips
    5 Storage and Freezing Instructions
    6 Oat Flour Cookies

    Why These Are The Best Oat Flour 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 have to chill, but if you’d like thicker cookies, you can chill the dough in the fridge for up to 24 hours before baking! 
    • These cookies are a great basic gluten free chocolate chip cookie recipe, so you can add nuts, cranberries, or raisins into them and make them your own!

    Ingredient Notes

    ingredients needed to make oat flour cookies
    • Brown Sugar: brown sugar keeps the 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: This recipe has not been tested with an egg substitute, but if you want to try (at your own risk!), I would recommend replacing this 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. 

    step by step process showing how to make oat flour cookies

    FAQs and Expert Tips

    Do I have to chill the dough?

    Nope! No need to chill the dough, but if you’d like your cookies a bit thicker, chill the dough for at least two hours or up to 24 hours.

    Is baking with oat flour healthier?

    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!

    Does oat flour need a binder?

    Yes! Oat flour is crumbly by nature, which is why the egg is necessary. I haven't tested this recipe with an egg replacement.

    Can I make these cookies vegan and gluten free?

    I have not tested these cookies without using an egg, so I can’t say for sure how they would turn out. If you want to try at your own risk, I’d recommend using a flax egg.

    How do you make oat flour at home?

    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.

    oat flour cookies stacked on top of each other and split in half with a jar of milk beside them

    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!
    • For thicker cookies, chill your cookie dough for 1-2 hours (or up to 24 hours) before baking.
    • 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 Milk Hot Cocoa (Vegan)
    • Strawberry Banana Milkshake
    • Blueberry Banana Spinach Smoothie
    • Mango Milkshake

    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 cookies on a baking sheet with chocolate chips around them

    Oat Flour Cookies

    Gabby
    These oat flour cookies are soft and chewy on the insides, with slightly crisp edges and a ton of gooey chocolatey chunks inside. Easy to make, with just 9 simple ingredients and no chill time!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake 8 mins
    Total Time 18 mins
    Course Dessert
    Cuisine American
    Servings 18 cookies
    Calories 202 kcal

    Equipment

    • Mixing Bowl
    • Mixer (Handheld or Standing)
    • Baking Sheet

    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.
    • (For thicker cookies, cover the bowl of dough and chill for at least 1-2 hours). If you aren't chilling the dough, 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!

    Video

    Notes

    MEASURING FLOUR: Properly measure your  oat flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
    CHOCOLATE CHIPS: You can use any kind of chocolate chips here. I like to use semisweet or dark. You can also use a chopped up chocolate bar or even white chocolate chips.
    CHILLING THE DOUGH: For thicker oat flour cookies, I recommend chilling the bowl of cookie dough, covered, for 1-2 hours or up to 24 hours before scooping it onto the baking sheet and baking.
    Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
    The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.
    Freezing the cookie dough: To freeze the dough and bake later, use a cookie scoop to scoop the dough onto a baking sheet and place in the freezer. Once they are firm but not frozen completely, transfer to a plastic freezer bag if desired, then freeze up to 2 months.

    Nutrition

    Sodium: 212mgCalcium: 20mgVitamin A: 377IUSugar: 13gFiber: 2gPotassium: 113mgCholesterol: 10mgCalories: 202kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 2gSaturated Fat: 4gFat: 11gProtein: 3gCarbohydrates: 24gIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Michelle

      March 11, 2022 at 10:55 pm

      5 stars
      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!

      Reply
      • Gabby

        March 15, 2022 at 3:40 pm

        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 😀

        Reply
    2. Krista

      January 11, 2022 at 9:52 pm

      5 stars
      these are sooo good. mine were nice and thick, which I loved, and I used dark chocolate chips.

      Reply
      • Gabby

        January 12, 2022 at 3:44 pm

        Hi Krista! I'm so happy to hear that! Thanks for the review 🙂

        Reply
    3. Dillon Matthew Kirby

      December 26, 2021 at 2:40 am

      5 stars
      These are amazing. I made these with my partner and they are to die for 11/10

      Reply
      • Gabby

        December 27, 2021 at 7:06 pm

        Hi Dillon! I'm so happy that you loved the cookies! Thanks for taking the time to leave a review 🙂

        Reply

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