Oat Flour Chocolate Chip Cookies (V, GF)

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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.

Closeup of oat flour chocolate chip cookies on black cooling rack this recipe

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!

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.

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

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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

Units Scale

Dry Ingredients

Wet Ingredients

  • 1/4 cup + 2 tablespoons melted coconut oil
  • 1/4 cup coconut sugar
  • 1/4 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

Instructions

  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.

Equipment

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

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

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It’s nice to meet you! Erik and I love sharing easy recipes that are fun & approachable. I love cozy movies, chocolate, big hugs, and being out at sea.

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155 Comments

  2. Can these be made without the plain rolled oats? I don’t like the texture of the oats themselves, but I love the flavor and I really want to make some cookies with oat flour.

    Reply

  3. I tried replacing the liquid coconut sugar with liquid Stevia. Since the conversion ratio is so drastic, I think that’s why my cookies came out quite dry. If I were to try this recipe again, would it be okay to add in more water to make up for the lack of moisture when mixing the wet and dry ingredients or is this inadvisable? Do you have any suggestions on how to work around this since I am trying to stay away from coconut sugar? Thanks for the recipe!



    Reply

    1. Hi Jessica! Generally, it’s not recommended to make subs like this, unfortunately. Stevia can be a really tricky sub since it’s such a small amount for such big sweetness. You’d probably have a better time looking up a stevia-sweetened cookie recipe. Sorry I couldn’t be of more help. Good luck! 🙂

      Reply

  4. This recipe is fantastic, the fact that it uses no flour is great. I replaced half the maple syrup with honey and used dark min chocolate chunks. They turned out great!!!! Will do it again for sure. God bless and keep up the good work!

    Reply

  9. I never used oat flour for anything before I made these cookies a few days ago. These are so good! AND they opened up my eyes to oat flour.



    Reply

  11. So glad to have found this healthy recipe. A keeper, for sure.
    This time I used some cinnamon, real (vegetarian fed) eggs, added the oats first to the wet ingredients (to absorb some liquid; other recipes I’ve tried ended up with chewy oats if mixed along with the oat or other flour).
    The cookies came out great. Tasty, smooth textured.
    Will try again with raisins and nuts.

    Reply

  15. Yum! Yum! Yum! The first time I made them: omitted vanilla extract, subbed maple syrup with 1/4 cup dry cane sugar, and put final mixture in fridge for about 5 minutes before rolling into balls. They turned out AMAZING! The second time I made them: omitted vanilla extract and chocolate chips, added about 1tbsp. cinnamon and 1/4 cup raisins, immediately rounded dough into balls then let rest in fridge for about 15 minutes. They turned out AMAZING-er! Super cinnamony which I like but others may decrease the amount if you try this idea.

    Honestly, this will probably become my go-to cookie recipe because it is vegan and gluten-free and my body really appreciates the nutritional benefits. I will probably do some other flavor tweaks and comment on how those go.

    Reply

    1. Hi Ellen! Hm, I haven’t tried these in a toaster oven so I can’t say for sure. I know that toaster oven baking can be pretty tricky for some folks, and it can require a bit of testing to get the bake time just right. I’d love to hear how it all turns out for you!

      Reply

  18. This sounds yummy and wonderful GF alternative without using potato starch etc. question: are the oats rolled or quick? Thanks! Will be trying these soon!

    Reply

  19. Love your chocolate chip cookie recipes , I’ve tried all of them except the thin and crispy …yet . thanks for sharing ! Also can I sub the pat flour for gluten free all purpose flour ?

    Reply

    1. Aww thanks Miriam! 😊 Thin and crispy are some of my all-time faves, so I can’t wait to hear what you think! As for the flour sub, I haven’t tried it myself so I can’t say for sure, and every brand of GF AP flour works a bit differently, but if you do try it let me know how it goes! 🙂

      Reply

  20. Wow! Tried these this morning and simply loved how easily they came together and now cleanly yummy they taste!
    They did come out super cakey and soft which is the way I love them, but my partner appreciates a crisper, chewier cookie. How can I edit this recipe to get there? I did try increasing the baking time by 5 minutes but it didn’t nearly help enough.

    Reply