Name: Chocolate Chip Oat Flour Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 ½ cups oat flour, ((2 ½ cups certified gluten free oats blended into flour)); 8 tablespoons unsalted butter, (softened); ½ cup light brown sugar; ½ cup sugar; 1 egg; 1 teaspoon vanilla extract; ¾ teaspoon baking soda; ½ teaspoon salt; 1 ¼ cups semisweet chocolate chips

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Oat Flour Cookies recipe makes chewy, soft chocolate chip cookies using homemade oat flour. These naturally gluten free, flourless treats use oatmeal blended quickly into flour for an easy, affordable cookie that tastes just like the ones mom made!

Gluten free oat flour cookies

After experimenting with oat flour in baking I am thoroughly sold! Sure, there are many ways to make a delicious chocolate chip cookie, such as gluten free chocolate chip cookies using an all-purpose gluten free flour blend, almond flour chocolate chip cookies, or even using a combination like, almond flour oatmeal chocolate chip cookies.

So, why the obsession with using oat flour in cookies?

It’s always available in my pantry. Just grab some old fashioned or quick-cooking oats and you can make homemade oat flour in minutes!
Oat flour is affordable. If you make your own oat flour (please do), it’s much cheaper than other gluten free flours, such an all-purpose 1-to-1 blend, almond flour, or coconut flour.
The flavor is neutral and homogenizes seamlessly, like in oat flour bread. Some gluten free flours can be very strong tasting, such as sorghum, teff, or buckwheat, which are commonly used in blends. Oats have a light, nutty taste that makes baked goods even more delicious!
It’s a simple conversion! Need 1 cup oat flour? Blend 1 cup oats. Easy peasy.
Flourless cookies consistently turn out fabulous!

Ingredients needed

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

Oats
Unsalted Butter
Brown Sugar
Sugar
Egg
Vanilla
Baking Soda
Salt
Chocolate Chips

How To Make oat flour cookies recipe

First, make your oat flour. Use an equal amount of (certified gluten free) old fashioned or quick-cooking oatmeal and blend in a food processor or high-powered blender until fine. (See picture below)
To make the cookies, first cream together the softened butter and sugars until light and fluffy. Add the egg, vanilla extract, and combine well.
On low speed mix in the oatmeal ground into oat flour, baking soda, and salt.
Add chocolate chips and stir to combine.
Divide spoonfuls onto ungreased cookie sheets and bake at 350°F for 12-13 minutes.

how to make oat flour at home

How fine your oat flour grinds down depends on the quality of your equipment. Use a high-powered blender, such as a Vitamix, or a food processor for best results.

Place the same amount of oats as flour needed into the processor. I used old fashioned oats, but quick-cooking may also be used. Steel cut oats will take longer to process and will yield more than a 1-to-1 conversion.

Blend the oats until it turns into a fine, powdery flour (about 1 minute). Check to make sure you don’t have any larger flecks of oats, and if so, blend again.

frequently asked questions:

are oats gluten free?

Yes, if the oat flour is made with certified gluten free oats. Although oats are naturally gluten free, they are typically processed on equipment shared with wheat products. Certified gluten free means it’s guaranteed to not be cross-contaminated.

Some people with celiac disease or gluten intolerance, though, are still sensitive to oats, whether they are certified GF or not. If making these for a friend or family member, you may want to double check first.

can I make oat flour ahead of time?

Yes. Either make the oat flour as needed, or if you want to have a batch ready for other baked goods, make it ahead of time.

Store in an airtight container in the pantry up to 3 months. For longer storage, freeze up to 6 months.

do i have to chill the dough?

When making oat flour cookies, 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.

storing / freezing

Oat flour cookies are best within a day or two of baking. They loss moisture faster than traditional chocolate chip cookies, so do not make them too far in advance.

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.

dairy free / vegan adaptation

Although I personally haven’t tried it with this recipe, readers have had success replacing the egg with a flax egg in my other gluten free cookie recipes. Based on that, I believe it would work with these cookies as well, especially since it’s only one egg.

The butter can also be replaced with an equal amount of vegan / dairy free substitute, such as Earth Balance vegan buttery sticks.

More oatmeal recipes

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a stack of oat flour cookies with a bite taken out of top one

Chocolate Chip Oat Flour Cookies

4 from 24 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings:

Author: Melissa Erdelac

Ingredients

▢ 2 ½ cups oat flour, (2 ½ cups certified gluten free oats blended into flour)
▢ 8 tablespoons unsalted butter, softened
▢ ½ cup light brown sugar
▢ ½ cup sugar
▢ 1 egg
▢ 1 teaspoon vanilla extract
▢ ¾ teaspoon baking soda
▢ ½ teaspoon salt
▢ 1 ¼ cups semisweet chocolate chips

US Customary - Metric

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 or quick-cooking oats into a food processor or high-powered blender. Blend until the oats until it turns into a fine, powdery flour (about 1 minute). Check to make sure you don't have any larger flecks of oats, and if so, blend again. Set aside.
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.
On low speed mix in the oat flour, baking soda, and salt until well combined. Add the chocolate chips and stir to combine.
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 10-12 minutes, turning and rotating pans halfway through. Cool on the baking sheets for 5 minutes before transferring to cooling rack.

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Equipment Needed

Vitamix

Cookie Scoop

Stand Mixer