Oat Flour Chocolate Chip Cookies
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These Oat Flour Chocolate Chip Cookies have crisp golden edges, soft gooey centers and are naturally gluten free!
Have you ever wondered if it was possible to make gluten free cookies that taste just as delicious as Classic Chocolate Chip Cookies? With the help of oat flour you absolutely can! These Oat Flour Chocolate Chip Cookies have crisp edges, gooey centers and a very subtle oat flavor. My favorite thing about these cookies is that the oat flour doesn’t give them a gritty texture the way most other gluten free flours tend to do. For more gluten free recipes try my Almond Flour Shortbread Cookies!
Ingredient Breakdown
Oat flour – this gives the cookies structure and makes them gluten free! Be sure to use a certified gluten free oat flour if you’re making these for anyone who can’t eat gluten.
Baking soda – helps the cookies spread.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Oat Flour Chocolate Chip Cookies
1. In a small bowl combine oat flour, baking soda and salt.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball.
6. Bake cookies at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Oat Flour Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Oat Flour Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips.
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
- If your cookies come out a little misshaped you can use a cookie cutter to reshape them immediately after removing them from the oven. I like this set of round cookie cutters.
Frequently Asked Questions
Are Oats Gluten Free?
Yes, oats are naturally gluten free but be sure to use a certified gluten free oat flour if you’re making these for anyone who can’t eat gluten in case of cross contamination.
Can I Use Homemade Oat Flour?
I don’t recommend using homemade oat flour in these cookies because it won’t be as fine as store-bought oat flour.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Oat Flour Chocolate Chip Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 300 (3 1/3 cups) oat flour
- 1 tsp baking soda
- 1 tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 150 g (3/4 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 255 g (1 1/2 cups) chocolate chips
- extra chocolate chips for topping optional
- flaky sea salt for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine oat flour, baking soda and salt.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until l just combined.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball.
- Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Oat Flour Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
