It will be love (and astonishment!) at first bite with this easy peasy oat flour cookies recipe. Just like a classic chocolate chip cookie, they are soft, chewy, and gooey. Better yet, they are flourless, naturally gluten-free, and made with oatmeal blended quickly into flour for an easy, affordable cookie that tastes just like the ones mom made!

a stack of oat flour cookies with a bite taken out of top one
These 100% oat flour cookies mimic the old fashioned treats you grew up on, but naturally gluten-free and ready to bake in minutes!

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Easy Peasy Chocolate Chip Oat Flour Cookies (Gluten-Free!)

After experimenting with some of my favorite gluten-free oat flour recipes, I’ve fine tuned easy baking tips to turn many traditional baked goods into a naturally gluten-free copycat version using only oatmeal, no flour!

While some of my personal newer faves include a fudgy, yet fluffy chocolate oat flour cake or even savory oat tortilla wraps, perfect for wraps, these homemade oat flour chocolate chip cookies were the original recipe to start my love affair.

Sure, there are many ways to make a yummy homemade cookie, but I particularly love these using only oatmeal because it’s always available in my pantry. Just grab some old fashioned rolled oats or quick-cooking oats and you can make homemade oat flour in minutes!

Plus, oatmeal flour is affordable. Making your own (please do), is cheaper than other gluten-free flours, such an all-purpose 1-to-1 blend, almond flour, or coconut flour. I love how the flavor is neutral and homogenizes seamlessly, without a strong off-putting taste.

I’m always fully on board with any flourless cookie recipe. They consistently turn out fabulous because there are no unpredictable ingredients involved. Still not convinced? Check out the ridiculously easy method to make them below for the final kicker!

These chocolate chip cookies are delicious! These have the perfect crisp and lightness. These baked up beautifully, no spreading, just perfection!

—Sherry

Ingredient Tid Bits

No need to run out to buy any special ingredients for these cookies! I bet everything you need is right in your kitchen…

  • Oatmeal – Use rolled oats blended into flour. For gluten-free cookies, be sure to use gluten-free certified oats. If blending your own flour, the finer it is, the better consistency the cookies will have.
  • Unsalted Butter – For a dairy-free recipe, substitute a vegan butter stick.
  • Sugar – A combination of brown sugar and granulated sugar helps with structure, texture, and a caramel taste. If desired, coconut sugar may also be used, or reduce the amount of sugar for a less sweet cookies.
  • Chocolate Chips – Use milk chocolate or dark chocolate chips. Alternatively, leave out, substitute raisins, or dairy-free baking chips.

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Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Whiz up the oat flour

I recommend using a high-powered blender, such as a Vitamix, to make a really fine powder. Other blenders or food processors may also be used, but the cookies may have a slightly more rustic texture. Pour in the oatmeal and process until fine. Purchased oat flour may also be used, but it’s so easy to make your own!

oat flour in a blender after the oats have been processed.

Cream the butter and sugars

Beat together the softened butter, brown sugar, and granulated sugar until very light and fluffy. This usually takes about 3 minutes. Add in the egg and vanilla and mix again.

the butter creamed with sugar.

Add oat flour, chocolate chips, and you’re done!

On low speed mix in the dry ingredients – oatmeal ground into flour, baking soda, and salt. Finally, stir in the chocolate chips (a mixture of semi sweet and mini chips gives a nice, gooey chocolate overload!).

Divide onto ungreased cookie sheets with a medium cookie scoop (my fave way to portion out cookie dough) and bake 350°F for 9-11 minutes.

chocolate chips added to the cookie dough.

Do I Have To Chill The Dough?

When making this recipe, I tested chilling the dough and not chilling the dough before baking. There was no measurable difference with spreading, taste, or texture, so save yourself an extra step and time. If you don’t wish to bake the cookies right away, you can chill the dough up to 24 hours before baking.

Bonus Tips, Tricks, and Notes

  • If the cookies spread too much the butter could have been too soft or warm. If that is the case, you can always chill the dough before scooping and baking.
  • Another spreading issue could arise from too little or too much oat flour. If using store bought oatmeal flour, weighing the flour will give you the most consistent amount.
  • Also be sure the homemade oat flour is very fine and powdery. If it is not ground fine enough, the cookies will still taste good, but will be more round than flat.
overhead shot of chocolate chip cookies laying flat with chocolate chips scattered around
Soft, chewy, and loaded with lots of gooey chocolate chips. What’s not to love? Oat cookies are the ideal recipe if you are new to GF baking!

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a stack of oat flour cookies with a bite taken out of top one
4.36 stars (99 ratings)

Soft Batch Chocolate Chip Oat Flour Cookies

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 22 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
It will be love (and astonishment!) at first bite with this easy peasy oat flour cookies recipe. Just like a classic chocolate chip cookie, they are soft, chewy, and gooey. Better yet, they are flourless, naturally gluten-free, and made with oatmeal blended quickly into flour for an easy, affordable cookie that tastes just like the ones mom made!
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 350°F. First, make your oat flour if you don't have some on hand. Place 2 ½ cups old fashioned rolled oats into a food processor or high-powered blender. Blend until the oats until it turns into a fine, powdery flour (about 1 minute). The finer the flour is, the better the cookie's texture. Set aside.
    2 ½ cups rolled oats (certified GF)
  • In a large mixing bowl or stand-mixer, mix together on medium high speed the softened butter, brown sugar, and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and combine well.
    8 tablespoons unsalted butter, ½ cup packed light brown sugar, ½ cup sugar, 1 large egg, 1 teaspoon vanilla extract
  • On low speed mix in the oat flour, baking soda, and salt until well combined. Add the chocolate chips and stir to combine.
    ¾ teaspoon baking soda, ¼ teaspoon salt, 1 ¼ cups semisweet chocolate chips
  • Drop the cookie dough onto ungreased or parchment-lined baking sheets. Use a medium cookie scoop or drop 1 ½ – 2 tablespoons onto the sheets about 2 inches apart. Bake for 9-11 minutes, turning and rotating pans halfway through. Cool on the baking sheets for 5 minutes before transferring to cooling rack.

Notes

 Substituting store-bought oat flour
If you’d like to use ready-made oat flour instead of grinding your own, I suggest weighing it to get 250 g. Packing the oat flour down in the measuring cup versus lightly spooning it in will yield different amounts, so weighing gives a more accurate amount. 
 
Issues with spreading
If the cookies spread too much the butter could have been too soft or warm. If that is the case, you can always chill the dough before scooping and baking.
Another reason could be there was too little or too much oat flour. You will need 250 grams or 2 ½ cup measured oat flour.
Also be sure the homemade oat flour is very fine and powdery. If it is not ground fine enough, the cookies will still taste good, but will be more round than flat.
 
Storing / Freezing
These are best within a day or two of baking. Store cooled cookies in an airtight container at room temperature. For storing longer than two days I recommend freezing cooled cookies up to 3 months.
You may also portion out the cookie dough on a baking sheet and freeze until firm. Transfer the frozen cookie dough into an airtight container, or freezer bag, and freeze up to 3 months.
When ready to bake, take your frozen oat flour cookies directly from the freezer to bake on ungreased cookie sheets. You may need to add 1-2 minutes to the baking time.
 
Recipe adapted from Kitchen Bellecious
Calories: 163kcal, Carbohydrates: 23g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 108mg, Potassium: 45mg, Fiber: 1g, Sugar: 16g, Vitamin A: 161IU, Vitamin C: 0.1mg, Calcium: 23mg, Iron: 1mg
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