Oat Flour Chocolate Chip Cookies (V, GF)

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!

Oat flour cookies ingredients in mis en place on kitchen counter including oat flour and chocolate chips

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.

Hand picking up an oat flour cookie from plate with several more cookies on it

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.

fresh baked oat flour cookies with chocolate chips in bowls and kitchen towels

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!


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.


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.


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.


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).


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.

Soft baked oat flour chocolate chip cookies on black cooling rack

More Oat Flour Cookie Recipes

Tools You Need

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! 📸

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Oat Flour Chocolate Chip Cookies - Oat Flour Cookies featured square

Oat Flour Chocolate Chip Cookies (V, GF)

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4.9 from 30 reviews


Soft and decadent oat flour cookies packed with melty chocolate chips. The best oat flour chocolate chip cookie recipe is made with wholesome oat flour and whole ingredients.



Dry Ingredients

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

Optional Topping


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
  2. In a medium bowl, whisk together all the dry ingredients: oat flour, oats, baking soda, baking powder and salt.
  3. 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.
  4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips.
  5. 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.*
  6. 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.
  7. 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.


*You can skip this step, but the dough is more likely to be too sticky to flatten with a fork. Also, the cookies are less likely to have a beautiful textured on top.

Storing Instructions: Store in an airtight container at room temperature for up to 1 week.

Freezing Instructions: These cookies freeze well. Store in an airtight, freezer-friendly container for 1-2 months. Allow to thaw at room temperature for 5-10 minutes. Or, heat in the microwave in 10-second increments until warm.

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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  1. This is my go-to cookie recipe! I have made them multiple times, which is awesome since I used to bake a lot before going vegan and have struggled to find *the one* for vegan cookies.
    Only change is that I swap oil for peanut butter to make it whole foods plant based compliant, and it’s perfect. LOVE it, thank you for creating it and sharing!!

  2. I have a granddaughter that is alergic to wheat so I tried this recipe today. I subbed butter for the coconut oil as I had none. I also add a tiny dash of almond extract with the vanilla. I let my dough sit for about 10 minutes. They turned out great!

  3. These cookies are absolutely delicious and my new favorite thing to bake. They taste like my grandma’s oatmeal chocolate chip cookies, which were always my favorite as a child! I made a few adjustments as needed, and they still turned out great so I figured I’d share what I did for others 🙂
    I used vegan butter instead of coconut oil, and ommited the salt from the recipe since the butter was salted. I didn’t make flax eggs, I just threw the flax seed right in with the dry ingredients because I’m inherently lazy and wanted cookies ASAP and didn’t want to wait for the eggs to gel. I didn’t have chocolate chips, so I melted the remaining butter stick, mixed in about an equal ammount of maple syrup, a dash of vanilla and then mixed in enough dark cocoa powder to reach a warm frosting consistency. I then made little bowls with the dough, scooped the chocolate filling into them, and made little flat hats of dough to mold around the tops of the bowls. I baked them for 12 minutes and after they cooled I had perfect fudge-filled oatmeal cookies!

    1. That is absolutely wonderful to hear, Kathryn! So happy they remind you of your grandma. 😊 And I’m doubly glad that they turned out well with the subs–especially that yummy-sounding chocolate situation. 😋 Here’s to more cooking-making fun!

  4. Delicious, soft and moist. Even better after a day or two. I did use 2 regular eggs in place of the flax eggs, and it worked great. Otherwise, followed the recipe exactly.

  5. Hi there! Just added some estimated nutrition info. Remember, for the most accurate results, create your own entry in an online nutrition calculator–that way, you can enter the exact ingredients you have and get the values for the exact cookies you’ll eat. Hope you enjoy!

  6. Hi there! Just added some estimated nutrition info. Remember, for the most accurate results, create your own entry in an online nutrition calculator–that way, you can enter the exact ingredients you have and get the values for the exact cookies you’ll eat. Hope you enjoy!

    1. Hi there! Just added some estimated nutrition info. Remember, for the most accurate results, create your own entry in an online nutrition calculator–that way, you can enter the exact ingredients you have and get the values for the exact cookies you’ll eat. Hope you enjoy!

  7. Mine tasted delightful ! However they are extremely crumbly and a little dry. They spread straight away into puddles so they were very flat.

    The only thing I did differently was swap 1tablespoon coconut oil for olive oil because I hate the taste of coconut. Because of this i put 1tablespoon less oil in, could this be the issue ? Because olive oil doesn’t harden ?
    Or maybe I didn’t add enough oil if they’re dry? Trying again anyway and will try adding all of the oil / sub a little with olive oil.
    Unfortunately have to avoid vegan butter due to my little girls intolerances