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Soft and decadent oat flour cookies packed with melty chocolate chips. The best oat flour chocolate chip cookies are made with wholesome oat flour and whole ingredients.
A Wonderfully Oat-y Twist on a Chocolate Chip Cookie Classic.
That’s right, an oat-y twist! Alright, now that I’m kinda-sorta saying it out loud, it doesn’t sound as fantastic. Ahem. Well, think of your favorite soft-baked chocolate chip cookies, but revamp all the ingredients to whole ingredients, and voila: you have today’s divinely-soft oat flour cookies, bursting with rich chocolate chips and yummy vanilla flavor. Kinda like my favorite vegan oatmeal chocolate chip cookies or my best ever healthy chocolate chip muffins! Ready to bake cookies? Let’s do it!
Stellar Ingredients for Stellar Oat Flour Cookies, like For Real.
- oat flour: the main ingredient in today’s oat flour chocolate chip cookies! They put the oat flour in… oh you know where I’m going with this!
- rolled oats: you’ll barely even notice the rolled oats in this recipe. They’re just barely there, but add a subtle chewy texture that beautifully balances out the softness of your oat flour cookies.
- baking soda & baking powder
- salt
- coconut oil
- coconut sugar & pure maple syrup: two types of sweetener for a richer and deeper sweetness profile. You’ll love the complexity of the cookie dough (I mean, you can try it, since oat flour and flax eggs are safe to eat raw).
- flax eggs
- vanilla
- chocolate chips: feel free to leave the chocolate chips out of your oat flour cookies. You can substitute in any add-ins that you like. Try finely chopped dried fruit, seeds or even chopped up candy!
What is Oat Flour?
Oat flour is a flour that’s made out of oats! It’s actually quite easy to make oat flour, here’s how to make homemade oat flour. Simply put, you place rolled oats in a food processor, then blend until all the oats are ground down into fine bits. You can also sift out the coarser bits to make super fine oat flour.
What’s the difference between oat flour chocolate chip cookies and regular ol’ chocolate chip cookies?
Oat flour chocolate chip cookies are just like your beloved classic chocolate chip cookies, except they’re made with oat flour instead of all purpose flour. The benefits come from the nutrient-rich profile of oat flour, which boasts minerals, fiber, vitamins and antioxidants.
Moreover, there isn’t a highly noticeable flavor in oat flour cookies. So rest assured, you won’t feel like you’re just being tricked into eating oatmeal cookies.
Recipe Highlights!
But why should you even bother making these oat flour cookies? Allow me to count the reasons:
- Soft ‘n Delicious. These cookies are wonderfully soft and delicious. For those of you who have a soft spot for soft-baked cookies with a lightly crispy edge, you’ve come to the right place.
- Great Ingredients. Check out the ingredients list and see how simple and whole these oat flour chocolate chip cookie ingredients are! You’ll love these guilt-free, healthy ingredients.
- Easy to Make.
- Even Easier to Customize. Simply swap the add-ins with an assortment of your favorite ingredients to customize your very own oat flour cookies. Try a combo of vegan white chocolate chips and chopped macadamia nuts for White Chocolate Macadamia Oat Flour Cookies, or sunflower seeds, cranberries and chopped peanuts for Trail Mix Oat Flour Cookies. You can even swap the extract or add in spices like ground cinnamon or ground ginger to spice things up.
- Stays Fresh for up to 1 Week at room temperature, up to 2 months in the freezer. One of my favorite aspects of a good timesaving recipe is one that keeps fresh for more than 2 days. In this case, your oat flour cookies will stay fresh and mouthwatering for up to 1 week at room temperature. To keep your cookies lasting longer, be sure to keep them in a dry, cool and dark environment. After living in so many climates, I’ve come to realize the true spoiling power of humid environments and the sun! Ha. Keep your cookies in a cool, dry and dark place to make them last even longer. 😉 Better yet, keep ‘em in the freezer so your cookies can last up to 2 months.
How to Make Oat Flour Chocolate Chip Cookies
No need to fret, making oat flour chocolate chip cookies is as simple and straightforward as making classic chocolate chip cookies. Follow along as I show you exactly how to prepare the world’s best oat flour cookie dough!
preheat
First, preheat your oven to 350°F. Then, grab a cookie sheet and line it with parchment paper.
whisk the dry ingredients
Grab a medium mixing bowl and add in all of the dry ingredients for today’s recipe. Whisk all the ingredient together until well mixed.
whisk the wet ingredients
Now, grab a large mixing bowl and add in all of the wet ingredients. Use a clean whisk to whisk together your wet ingredients.
combine
It’s time to combine! Pour the dry ingredients over the wet ingredients in your large mixing bowl. You’ll whisk the wet and dry ingredients together until they’re fully combined and create a soft, sticky dough. Fold in chocolate chips.
set
Cover the bowl and allow it to set for 10-15 minutes. This will allow your oat flour cookie dough to thicken for better scoopability.
scoop
Grab a cookie scoop. Scoop and drop balls of cookie dough onto that cookie sheet you prepared earlier. Press chocolate chips into the tops of each cookie and flatten.
bake, cool and enjoy (and repeat)
Bake, cool and then enjoy the best oat flour chocolate chip cookies! Then, repeat as needed.
Storing & Freezing Your Oat Flour Cookies for the Freshest Taste
room temperature
Store your vegan oat flour cookies in an airtight container at room temperature for about 1 week. Since these cookies are made with fresh, simple ingredients, they won’t last a month or a year (lol).
freezer
You can also store your oat flour chocolate chip cookies in a freezer-friendly, airtight container in the freezer. They’ll keep for much longer this way– 1 to 2 months, in fact.
More Oat Flour Cookie Recipes
- 3 Ingredient No Bake Cookies
- Easy Vegan Oatmeal Cookies
- Thin Crispy Vegan Chocolate Chip Cookies
- Chewy Vegan Trail Mix Cookies
- Peanut Butter Banana Oatmeal Cookies
- The BEST Gluten Free Oatmeal Chocolate Chip Cookies
- Gluten Free Vegan Oatmeal Chocolate Chip Cookies
- Small Batch No Bake Cookies
Tools You Need
- Medium Cookie Scoop
- ready-made GF Oat Flour or homemade Gluten Free Oat Flour
- Chocolate Chips (Vegan | Allergy-Friendly | Sugar-Free Keto)
Happy Baking!
Oat flour cookies are one of Erik’s very favorite recipes because he can eat the batter (guilt-free). Can we blame him? 😉 Thank you for stopping by and sharing in these sweet baking adventures with me and your loved ones. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
🍪 📸 🍪
📸 Did you make this oat flour cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
Oat Flour Chocolate Chip Cookies (V, GF)
Ingredients
Dry Ingredients
- 1 ½ cups GF oat flour or try homemade gluten free oat flour
- ½ cup gluten free rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup + 2 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs, 2 tablespoons ground flaxseed + 6 tablespoons water, whisked together, set for 15 minutes
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- 1 cup chocolate chips, vegan | allergy-friendly | sugar-free keto
Optional Topping
- ¼ cup chocolate chips, vegan | allergy-friendly | sugar-free keto
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
- In a medium bowl, whisk together all the dry ingredients: oat flour, oats, baking soda, baking powder and salt.
- In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel, about 5 seconds.
- Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips.
- Cover the bowl of cookie dough. Let sit for 10-15 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.*
- Using a medium cookie scoop, scoop cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
- Bake for 10-14 minutes. Mine took 12 minutes. Allow cookies to cool on pan for about 10 minutes. Then, using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
Notes
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I make these cookies all the time. I have started to sub 1/4 cup almond butter or chocolate almond butter plus 2 TBSP of light olive oil for the coconut oil as I need to watch my saturated fat. I also reduce the choc chips to 1/4-1/3 cup . It works beautifully. Thanks for the recipe!
I’m so happy to hear how much you’re enjoying the cookies, Laurie! And I’m glad that those ingredient subs have been working for you. Thanks for taking the time to share!