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!
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)
- Total Time: 37 minutes
- Yield: 20-30 cookies 1x
Description
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.
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
*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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Love this recipe- made it twice and had to sub mollasses in. If it still tasted amazing. Thank you for this keeper!
Pardon my typos in my previous comment! I meant to say I subbed mollasses and it worked great. I just love this recipe, thank you!
Hi Erin, no pardon necessary! I’ve typed many a typo in my day (aka today) haha. 😉 Such a great idea to use molasses! I’m so pleased to hear that you enjoyed my recipe. Happy baking!
These are so delicious. My daughter was the taste tester and she LOVES them. Thanks so much for brightening a gloomy, “there’s nothing good I can eat anymore”, winter Saturday afternoon here in Denmark. Better get back to baking another batch, these are going to disappear f.a.s.t!!!
Hi Lisa, I’m so happy to hear that! There’s really nothing quite like a fresh, home-baked good to brighten up a gloomy afternoon, is there? 🙂 It was such a treat to read your comment. Happy baking to you and your daughter! 🙂
I only got 6 cookies out of this recipe, what did I o wrong?
Hi Peggy, did you use a 2-tablespoon measuring scoop? And how did the texture of the cookies come out?
I used 2 tbsp, the cookies were huge. But the texture was fine and they tasted amazing.
That’s so odd! My cookies were medium-sized, they fit in my palm (and are actually smaller). Maybe the scoop was mislabeled? Try using your tablespoon measure to verify the volume in your scoop. Also, was the scoop rounded? That can lead to much larger cookies. Good luck! Glad to hear they tasted amazing! 🙂
Boston is cold, wet, and just plain miserable today and I really needed a little pick-me-up. I’ve been searching for a truly delicious GF chocolate chip cookie for ages and I finally found it! Soooo yummy. Can’t thank you enough!
Dawn, I feel you!!! I’m in Boston too and I’m SO over this weather! However, on the upside, it is actually sunny today, so hopefully that lasts. 😉 I’m so pleased to hear that you found exactly what you were looking for. Enjoy!
Hello! I’m going to try this recipe!!
I was wondering if I can replace the maple syrup? because I don’t have any liquid sweetener at the moment.
Hi Trinidad! Try subbing the maple syrup with more coconut sugar. Good luck!
I cooked them! I used only sugar and they’re absolutely delicious. Thank you so much for this recipe!!!
Yay!!! So happy to hear they worked out. Thank you for reporting back! Hugs!
My son can’t eat peanut or almond butter. Substitutions?
Hi Jane! Perhaps you meant to leave this comment on a different recipe? This one doesn’t include peanut or almond butter. Usually, you can substitute with sunflower seed butter. 🙂
These look SOOO good! I love how oats are the only base, no processed/white flours!
They’re incredible! No processed stuff here! 🙂
I made these today and I placed M&M’s on the cookies for the kids, and put black walnuts in mine (my two toddlers don’t like walnuts yet). My food allergies make me feel deprived in the desert area so I love it when I find something this easy and fast! Best of all they tasted wonderful… so much better than anything you can buy in the store!
Hi Linda! Thank you so much for taking the time to leave such a wonderful comment. Words like yours motivate me to keep going. 🙂 It’s one of my biggest goals to make sure folks with food allergies do not feel deprived–so thank you for showing me it’s working! Btw, so clever of you to create a nutty version for yourself and a fun one for the kiddos. 🙂 Can’t wait to see what you try next!
Hi. What brand of peanut butter do you use?
Hi Sharon, I like to switch between Crazy Richard’s, Trader Joe’s brand, and Whole Foods brand PB. 🙂
Hi Demeter
I’m confused. Is there suppose to be peanut butter in this recipe? Thank you
Hi Tammy! No, this recipe doesn’t have any peanut butter in it. 🙂
Super easy recipe, and super yummy! My non-vegan, non-gluten free brother even loves them!!
Woohoo!!! I’m super happy that you enjoyed this recipe, Tate. 🙂 There’s nothing quite like convincing those who aren’t V+GF that V+GF treats are just as tasty! 😉 .
What brand of vegan chocolate chips do you like to use?
Hi Shannon, I get this question a lot, so here’s what I’ve answered before: I actually switch back and forth between tons of different vegan chocolates. Here are a few that I like, some that happen to be “accidentally” vegan and are totally affordable: Guittard Semisweet Chocolate Chips (or Extra Dark if you enjoy dark chocolate), Trader Joe’s Semisweet Chocolate Chips. But if you have a dairy allergy, I’d definitely recommend going for an allergy-friendly brand like Enjoy Life. Hope this helps! 🙂
Would it be possible to use regular eggs somehow?
Hi Rebecca, yes! Just use two regular room temperature eggs. 🙂 Enjoy!
cookies seems so crunchy and delicious, i will defiantly try this , thank you and lovely week ahead
Oh wow, Demeter, these cookies look absolutely scrumptious! They look so soft and chewy, and full of chocolate – just how chocolate chip cookies should be! Hope you’re having a fab week! xo
Thank you, Marsha! Hope you’re having a fab week too! xo
Hahaha I love how your younger trouble maker self thought! I was thinking you were going to say you tried to bake scoops of ice cream – but your younger self was one smart cookie – pun intended there! 🙂
For the record – trouble makers are a delightful bunch (I was and still am called one myself) – and speaking of delightful – these look amazingly scrumptious!
Hope you have a wonderful week Demeter xoxo
Lolol–of course we’re on the same wavelength–we’re both troublemakers, Shashi! 😉 🙂 Thanks so much! Have an awesome week, Shashi! 🙂
Best. BB Storytime. Ever. Because a) awwwwww b) I always wondered if that dough would really bake c) you had a yellow daisy cup which sounds mega cute d) trouble is what makes life fun, so I fully support the moral of this story! Also If You Give a Mouse A Cookie (and friends: moose + muffin, pig + pancake–I love the whole dang collection!) is my favorite children’s book of all time❤️ It makes me very happy to know that cookie dough bits do in fact have cookie-making power, but I think I might still need one or three of these full-size fluffyamazing oat flour choco-chip guys to go with the minis. Because they are killing it on the chunky-meets-chip-meltiness and just begging for a glass of milk on the side. Happy monday.. xo
Aw, I’m so glad you enjoyed it, Nat! <3 Haha. It totally baked like a real cookie! Also, I'm so missing that cup right now! And friends??? Tell me more! 😉 I just loved that book--could've read it a thousand times and it was still amazing. Chunky-meets-chip-meltiness <-- LOVE it!! Happy Monday my dear! xoxo
Demeter- These look fabulous! I am definitely going to be making these for my family! Question- I don’t usually like the texture that oats create in baked goods ( oat flour is fine!)- can I replace the rolled oats with more oat flour, or do the oats just disappear when baked?
Thanks!! And thanks for providing this GF, dairy free, refined sugar free, and egg allergic household with so many wonderful recipes- I love that my daughter never feels that she is deprived of treats due to her diet!!
Hi Jessica! Thank you so much! The oats basically just disappear–I had a few folks try them and not even notice the oats! But it’s really up to your personal preference. Maybe give them a try as is, then we can brainstorm a substitute if need be? 🙂
Aw, it’s my absolute pleasure! It warms my heart to know that your daughter no longer feels deprived of treats. My mom went through a similar phase–it felt like she couldn’t eat anything. Now she’s happy eating all the treats I bring over–so I’m going to tell her that another mother and daughter duo are figuring it out, just like we did. <3 Big hugs.
My dad used to call me a troublemaker!! Why am I not surprised AT ALL that we share this nickname? I mean BESTIES. Plus I swear we are sisters from another mister! 😉 And I’m totally NOT shocked about the food trouble-making you caused! I do seem to remember a story about candy and an Easter basket! bahahaha!! Anyways, I need to stop coming here before I eat, because I leave here drooling all over my keyboard and super hangry, D to the Meter! These cookies look INCREDIBLE!! I mean, who doesn’t love a classic CCC? But you went and jazzed it up in only that fabulous way my beaming baker can do! Gimme all da cookies! Pinned of course! Cheers, sweetie pie! xoxoxo
Oh wow!! Now it’s my turn: why am *I* not surprised that you were also called a troublemaker?? 😉 Besties, sisters from another mister–any way you look at it, we’re one set of kindred troublemakers! 😉 I just KNEW you were gonna bring up that Easter basket!! Hahaha. Thank you so much for your sweet words! Now come over here so I can make you a batch of white chocolate chip cookies. 😉 xoxoxo
These looks great! I love oat flour and use it everywhere, it works so well in cookies ! Flax eggs are my favorite vegan egg substitute !
Oat flour is the BEST!! So are flax eggs! Thank you, Patrick. 🙂
I can totally picture you as a cute little troublemaker kid, Demeter! 🙂 But that’s good, because you kept your mom on your toes, right? Never a dull a moment, and that’s how it should be! These cookies are calling my name! I need this entire batch, especially because it’s Monday, an Monday is, well, Monday haha. I love that this is made in just two bowls and with oat flour. You definitely can’t go wrong with chocolate chip cookies, and these look perfect! Pinned, of course! Hope your Monday is off to a great start!
Haha. I got into way too much trouble! (Turns out, my mom was right!) 😉 Yeah, dull moments just aren’t as fun. Monday–that’s all you have to say about that! Thank you for pinning. Have a wonderful week, Gayle. 🙂