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.

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!

More Recipes You’ll Love

Oat Flour Banana Bread

Oat Flour Pancakes

Chocolate Cornflakes Cakes

Chocolate Covered Rice Krispie Treats

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!

5 from 30 reviews

Oat Flour Cookies

Gabby Kislanko

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!

Prep Time: 10 minutes mins

Bake: 8 minutes mins

Total Time: 18 minutes mins

Servings: 18 cookies

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Ingredients

 

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• ▢ 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

Mixing Bowl

Mixer (Handheld or Standing)

Baking Sheet

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. Note that if you use chopped chocolate instead of chocolate chips, the cookies will spread more than if you use chocolate chips.

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.

Calories: 202kcal, Carbohydrates: 24g, Protein: 3g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 212mg, Potassium: 113mg, Fiber: 2g, Sugar: 13g, Vitamin A: 377IU, Calcium: 20mg, Iron: 1mg

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