Oat Flour Cookies

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!

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!

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

• 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. 

FAQs and Expert Tips

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

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!

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