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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
© 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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Hi, I’m anxious to try this recipe but have one question Can I use 1/2 c of coconut sugar instead of using the maple sugar?
Hi Susan, that might work, although I haven’t tried it so I can’t be sure. Let me know how it turns out if you try it. Good luck!
These came out delicious! I used an egg instead (did half a bach) also, I used mini chocolate chips. I found that they did spread though while in the oven although I did make mine extra large. Very yummy and sweet enough 🙂
I’m so happy you enjoyed the recipe Shira! 😊
Can this recipe be used to make muffins or a loaf?
Hi there! I haven’t tried turning this into muffins, but I think this recipe is just what you’re looking for: https://beamingbaker.com/best-ever-healthy-chocolate-chip-muffins/
Happy baking!
just made these–super good! my mom wanted me to make use of the oat flour we got in a hurry from the store (they didnt have almond, so I thought how different could it be! lol) . She wanted me to make bars and i used your recipe as the base–one type with chocolate chips and the other without. i made pbj bars and chocolate chip bars with this! thank you for sharing, was super good. i used 1/2 a cup of maple syrup and no other sugar!
I’m so glad you enjoyed these!! Cookie bars to the rescue. 🙂 I love that you did a 50/50 split with chocolate chips and pbj combo. Yum!!! Happy eating! 🙂
These cookies are so simple and Turned out delicious 😄. I subbed the flax eggs for two actual eggs, used homemade oat flour, let the batter sit for 15 minutes, then baked for 9 min and they turned out pretty good 😄. Since I used homemade oat flour they are a bit more cake-like than cookie, but we quite enjoyed them. The only complaint my family and I have is that we have huge sweet tooth over here and these cookies are not too sweet. Which some people may like, but I think next time I will add a bit more sweetener to them. Thanks so much for the recipe! Will be making again 😄
I’m so happy to hear that you and the fam enjoyed the cookies Kayla! 🙂
I dont keep flax seeds so is it ok to use eggs instead? Whats sub ratio?
Regular eggs should be fine at a 1:1 ratio, though I haven’t tried it myself. Let me know how it goes!
This recipe looks great! Thanks for sharing. 2 questions — 1) can I use regular eggs instead of flax eggs? and 2) can I use ghee if I don’t have coconut oil, and if so is the ratio 1:1?
Hi Sarah! Let’s see, 1) yep, that should be fine. 2) Hm, I haven’t tried it so I can’t say for sure how it would go or what the ratio would be. If you try it out, I’d love to know how they turn out. Happy baking! 🙂
Thank you for this recipe. 🙂 I invested in some oat flour recently. I don’t need to be gluten free but I have some celiac friends. I’ve got some delightfully good vegan chips and some coconut oil. Looks like the only thing I need to lay my hands on is some flax seeds. This recipe looks fantastic. And I truly enjoyed the story about the miniature chocolate chip cookies. That was a really great story. Blessings.
Thank you so much Betsy! . So happy you enjoyed the story and the cookies! Happy baking!
Hey Demeter!
I was looking for a healthy oat cookie recipe without the nasties and I found this.
My first attempt was great beyond words.
Loved the taste texture and overall appeal.
But the next time I tried it they were air bubbles, they spread out on the tray and we’re very soft and thin like pancakes. Can you help me with that?
Thanks
Hey Jumana! Hmm… I wonder if it could be a change in temperature? Was it much hotter in your kitchen the second time around? Or, did you roll the dough in your hands for awhile (which would heat them up) the second time, and maybe scoop them (thereby keeping them colder) the first time? Also, did you make sure to let the dough sit for 10-15 minutes before scooping? Hope this helps!
I had oat flour I had to use up so decided to try this recipe when I was searching for a healthy sweets. Honestly, I had zero expections it would turn this good. My husband who almost never likes any of the healthy sweet stuff said wow. Additionally, I can’t believe they are actually not bad for you (love that it has flaxseed) ! This is my go to recipe from now on which will be a staple so thank you so much. Next time I want to try to replace the chocolate chips for raisins for an even healthier cookies. WHOEVER IS READING YOU NEED TO TRY THIS RECIPE. YOU WONT REGRET IT I PROMISE YOU
Hi Gabrielle! Omigosh, your comment put such a great, big smile on my face. 🙂 Don’t you love it when anti-healthy sweet folks get on board? 😉 Thank you for taking the time to stop by & give your seal of approval! Happy baking!
Felt encouraged to try the recipe. My kids think anything healthy does not taste good, so dont try it! After reading ur comments will surely try it.
These cookies most definitely taste good, so I know they’ll love them Sun! 😊
Hi! I just made these, and they were delicious. I was too lazy to grind my oats, so I just used APF, but they still turned out great :0
So happy to hear it Joanna! Glad to know it worked with AP flour. .
Hi, I was wondering if I could use liquid stevia in place of the coconut sugar?
Hi Angelica! Unfortunately, that swap won’t work. You can use this sugar-free alternative instead, at a 1:1 ratio: Lakanto Monkfruit Natural Sugar Substitute. Let me know how it goes! 🙂
I just made them and instead of using flax eggs, I used regular, and I switched maple syrup for agave syrup and OMG extraordinary! Totally loved them complete success! Thank you so much for the recipe! Btw they were ready in 9 minutes as well.
Woohoo! I’m so happy you enjoyed them Ondina! Thanks for taking the time to let me know! .
Can you freeze this dough?
Hi Vic! Yes, that should be fine. 🙂