Oat Flour Chocolate Chip Cookies
Somewhere between a chocolate chip cookie and an oatmeal cookie are these: oat flour chocolate chunk cookies are super chewy cookies that taste of wonderful oatmeal.
I’ll be honest, the reason for this recipe is that I just obsessively love oat flour… in almost everything. I use it pancakes, waffles, brownies, and very often I’m happy to use it in any of my cookie recipes. Why? Honestly, it tastes great! It also has more nutrients in it (so I use it with things I bake for my girls). And for cookie purposes, it makes a really chewy texture – which is exactly what I love in a classic chocolate chip cookie.
If you like chewy cookies, you’ll love these
You should make this recipe if you like the flavor that oats lend, and if you like really chewy cookies. Bonus: these make a great gluten-free chocolate chip cookie recipe.
FAQ
Can I make my own oat flour for oat flour chocolate chip cookies?
I haven’t tried it, but I do know that a) most home food processors won’t get you to the very fine mill store-bought oat flour has and b) the oats used in oat flour are actually different than the oats you can buy at the store (flour is made from whole groat oats and oatmeal is rolled and husked).
I’m going to suggest against making your own unless you have extensive experience doing so, because it won’t absorb as well into the cookie dough (which means your cookie won’t have the right texture) and it doesn’t have as much thickening power (which means the cookies might not come together).
The good news is that oat flour is relatively cheap ($3.50 and if you find it on sale it’s about $2) and once you start using it in cookies you’ll branch out to using it in pancakes, muffins, waffles and more! The brand I use most often is Arrowhead Mills which I find at Whole Foods but you can also use Bob’s and get it on Amazon.
Can I use light brown sugar instead of dark brown?
You can but I think dark brown adds more flavor to the dough because it has more molasses. For this reason it also makes it chewier!
Can I use granulated sugar to make oat flour chocolate chip cookies?
Nope! Granulated encourages cookies to 1. Spread more and 2. Be crunchy rather than chewy. It would not work for this recipe.
What kind of chocolate should I use for this recipe?
I’m partial to dark chocolate and to chocolate bars rather than chocolate chips. They encourage the cookie to spread more (which isn’t as much of an issue here because this dough tends to spread more than my one yolk cookies) and since you can get little bits and big chunks that better spread through the dough.
Do I need to use a special butter here, or can I if I want to?
You don’t need it but you are welcome to use a higher butter-fat percentage like most European butters for these. I used American-style which is about 80% butterfat in the photos shown but have also used Kerrygold Irish to make these and liked them just as much.
See also:
Making the dough ahead of time
If you want to make the dough and bake it (or some of it) later on, prepare the cookie dough until the point of scooping. Portion the dough onto a parchment lined plate or small baking pan and freeze the dough balls. After about ten minutes they should be solid. Transfer them to a freezer safe ziplock bag.
When you’re ready to bake the cookies, set them on the baking tray and allow them to come to a cool room temperature before baking. Bake as directed.
Recipe for Oat Flour Chocolate Chip Cookies
Oat Flour Chocolate Chip Cookies
Ingredients
- 113g or ½ cup butter cold is fine
- 200g or 1 cup dark brown sugar
- 1 large egg
- 250 g oat flour about two packed cups
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla
- 150 g dark chocolate chopped
Method
- In a heatproof bowl melt the butter fully. Add the sugar, baking soda, salt and vanilla and whisk really well – at least 2 full minutes.
- Add the egg and whisk for another 2 minutes. You’ll see the mixture turn shiny and smooth.
- Add the flour (measuring it with a scale is preferred) and whisk to combine. Fold in the chunks of chocolate.
- Cover the bowl with plastic wrap and set aside for 2 hours, at room temperature. Alternatively chill the dough for at least an hour. This is to allow the oat flour to hydrate and the mixture to bind. If you bake it too early the cookies will spread too much.
- Preheat the oven to 350 F and line two cookie sheets with parchment paper. Using a cookie scoop, portion the dough into 1.5 tablespoons. Roll the dough balls between your palms to smooth them over. If you like you can stick some extra chunks of chocolate on top (press them in a little) so they are prominent when they come out of the oven.
- Bake the cookies until golden on the edges, about 10 minutes.
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The most delicious cookies ever!!
I replaced the butter with a little more than 1/3 cup of avocado oil and I used 72% cacao big chocolate chips from Trader Joes and it was delicious.
Wow! I am blow away. I’m not even gf but all I had in the house was oat flour. I was desperately craving a chocolate chip cookie on a rainy day. The texture of this cookie is better than many flour recipe. Soft, pillowy, chewy on the inside yet a little chewy crisp to the outside. The flavor is also great – the dark brown sugar paired with the butter gives the cookie a nice flavor. I only had semi-sweet chocolate chips and they came out perfect. I baked them for 13 instead of 10 (I made them a smidge big) and topped with some flakey salt. I will be making these again for sure!
these turned out great..you really need to refrigerate…thanks for sharing….gonna go eat some more
Made these cookies just like the recipe… They look nothing like the photo. All they did was spread out to one giant cookie and even after 3 minutes are still super raw. I’m not sure if the photo is this recipe. All chocolate chips are in middle.
Hi Sophie, something clearly went very wrong… How did you measure the recipe and did you leave it to set/chill? What causes cookies to overspread is improper measuring of flour, I specify to use packed cups (if you were not weighing the ingredients) or baking too soon, which is why I ask you to leave it on the counter for two hours before baking.
These are absolutely delectable oh my god thank you for spreading your knowledge 😋😋😋
Hi! My cookies turn out tasting amazing but the dough is very watery, not maleable like yours, then of course when baked they are very flat. Any ideas?
Hi Paulina! How did you measure your ingredients?
Great cookies. Easy to make. Thank you
My cookies came out so flat. I really want this recipe to work, should I be adding any baking powder? My oat flour doesn’t have it. I’m not sure what I may have missed.
yummm
These are seriously so good!! The texture!! Like softbatch. Almost fudgy. Yes!
So good! My go-to cookie recipe from now on. I absolutely love it, thank you so much!
Super chewy. Unbelievably delicious!!! 🔥
These cookies were fluffy. But they were really tasty. I’ve saved them so I can make them again! Thanks!
Mine were flat pancakes. I used the paper. They are tasty, not for company. I now put 2nd 1/2 of batter in fridge. Could have done that 3 hours ago, sad
These oat flour cookies are absolutely delicious!! They were so easy to make and the best oat flour cookies I have ever made!! I reduced the sugar a bit and used chocolate chips instead. They still turned out great! Thank you!
great great great recipe
making my 4th batch
i subbed plant butter, 1/4 cup apple sauce for the egg and vegan chocolate
and added slivered almonds and a hint of flaky salt on top
1 TBS scoop and got 60 cookies
et voila…vegan cookies with hints of an elevated chips ahoy
Really good, the chewy texture comes out so nice that they have a ‘fresh baked’ quality even after cooling down for a while! My only complaint is that I found the amount of chocolate a little on the low side for me, so if you love chocolate chunk-y cookies I might suggest adding a little more than the recipe calls for!
This recipe is perfect for what I was looking for. Thank you for sharing. For any baking nowadays I’ve been using organic maple sugar. Tastes delish. Also, I didn’t have time to make individual cookies and made bars instead. I used a 9×7 glass pan lined with parchment (up the sides too) spread the cookie dough evenly, baked at 335° for 30 mins in an electric oven. Time & temp may need adjusting for your oven
i’m making this for the second time in a week! i didn’t have high expectations for an oat flour cookie recipe but this recipe is soooo good! chewie and crunchie, not too sweet as well. must try!
The flavor of these cookies is incredible!
The were delicious family love them make these more often grandson is allergic to milk so I used dairy free chocolate chips instead
I halved the recipe because I wanted something small batch and quick. Although you should do the rest I didn’t and yes they did go flat, I don’t care! The flavor was amazing and yes I used homemade oat flour because I tend to wing it lol but this cookies flavor makes me know if I did it right it would be a perfect cookie. Honestly I liked the flat one too! Crumbled it with some ice cream and you’re good to go 🙂
These are delicious! I substituted 1/2 of the brown sugar with coconut sugar. I let the dough rest two hours like the recipe mentioned and my cookies did not spread. My kids loved these. Thank you!
Mine are tasty but they spread when they cooked?
Hi Karen! These cookies are on the thin side but should have still had enough ‘body’ to them. If you did the full two hour rest and used store-bought oat flour the I’m thinking it could have been kitchen or oven temperature (if the kitchen was very warm and the butter stayed melty) or the oven was too hot.
another thing occurred to me, did you bake them on parchment paper or straight on the pan? This makes a difference too.
Delicious! I didn’t have enough oat flour so I used einkorn flour to make up the weight recommended. And I used 2 small eggs. Worked well. Nice and simple. Thanks!
These came out very flat. I made my own oat flour and used coconut sugar instead of brown sugar, is this why? I followed everything else exact. I was surprised to see the dough not refrigerated and the butter melted, as those are the top 2 contributors to flat cookies.
Hi Amanda, in the text I wrote “I’m going to suggest against making your own oat flour…” because it most likely won’t lead to the same results. The dough isn’t chilled here, but it is rested at room temperature for two hours – time that allows the butter to firm up, and the oat flour to hydrate so that the cookies don’t over spread.
The Best GF chocolate chip cookies!! Very well-written and specific instructions which I appreciate so much. Following you on IG and looking forward to trying all your GF recipes.
Best cookies everrr
Thanks for recipe
Best recipe ever!! My entire family loves them & I made a huge decorated cookie cake also & all the extended family loved it!!
I wan to make these for my grandson he eats gluten free. He also has an egg allergy as well as peanuts and tree nuts. What a mess to cook for him! Can I use an egg replacement in these and which one do you think would work best? Thank you.
I’d suggest a flax egg if he can eat that: i have this recipe for gluten free chocolate chip cookies that uses almond flour, but in the past I have successfully used oat flour (check the package to make sure it’s GF) in place of the almond flour. It also has a flax egg.
Hi! What if i have only small eggs? I tried cutting down the ingredients by half but they turn out cake-y
Hi! best chocolate chip cookies i made. thank you so much!
I would like to ask until how long can I store the dough before cooking? thank you
Hi! After you do the room temperature rest you can store the dough overnight in the fridge, covered.
Is there a reason why there is baking soda but no acid like vinegar or lemon juice to make them rise? Very flat and cookies spread too much.
I don’t think I’ve ever seen a chocolate chip cookie with vinegar or lemon juice in it, they do however have brown sugar which is slightly acidic thanks to the molasses and activates it. Sorry the cookies were so flat – a longer chill can help, especially now in the summer when temperatures are warm and buttery can overly soften quickly.
My first attempt at gf cookies and they are incredible! I blended my own oat flour and just made sure to sift it so it was extra fine. Saved me a trip to the store. I also browned the butter and added toasted walnuts. Amaaaazing! Thank you!
I just recently went gluten free and I love to bake and when I found this recipe I was so excited! These cookies are so delicious. Thank you so much 🙂
Hi! Can i store these before cooking?
yes, flash freeze them on a plate then put in a ziplock bag and freeze until you want to bake (might need a few extra mins baking if cooking from frozen!)
I’ve tried most of the CCCs on this site and these are my favorites hands down. There’s something about the oat flour that gives them so much more depth and I cannot stop eating them when they are around. The only thing I would note is that I’ve found that they dry out a bit faster than the other CCCs (not usually a problem because they’re gone so fast), so if I’ve made a big batch sometimes I end up with a few on the dry side (nothing that a quick dip in milk, coffee, or cocoa won’t solve).
They’re just amazing, I never thought I’d like these more than the ones with AP flour! Everyone I’ve made it for has had a similar reaction to mine and they sell better than other cookies too!
These cookies are amazing and so quick and easy to make. my new fave recipe for a delicious chewy chocolate chip cookie.
I’ve made these cookies dozens of times now. I love them so much! The oat flour adds depth and an amazing earthy/nutty flavor and I now prefer these to regular ccc. Thank you for this keeper!!!
I made a test batch as I am making 12 dozen for an upcoming event. These were great but I think I used the wrong kind of chocolate as it completely melted. I used Lindt dark chocolate. Should I have used dark bakers chocolate so I can still see chunks.
My wife recently stopped eating gluten, egg yolks and almonds so we have been experimenting with lots of different recipes and substitutions. This is BY FAR the BEST recipe I have found, and it will become a staple. We used the Trader Joes egg replacer. So so good.
i love using oat flour for many things, too, cause it turns all the delicious sweets into somewhat filing snacks,, and while many careless oat recipes yield dry-ish cookies (or even muffins) this CCC is soft-crumbly perfection,, I snuck a few chopped hazelnuts in there, too. Will be making it again!
An instant hit!
Anyone who has had these cookies can’t believe it’s made with oat flour.
These are delicious. I only had light brown sugar and they still taste great. Excited to try them again with actual dark brown sugar to see the difference. Thabks for the recipe!!!
Amazing recipe! It’s now my go-to choc chip cookie recipe!
These were delicious and so easy to make. They are a great recipe to have in my back pocket for gluten free friends! They stayed soft and chewy for days. I also threw a few in the freezer for a snack for later. Maybe I will try the oat flour blondies next…
Followed all directions including letting the dough rest for 2 hours. These were just amazing. Of all the oat flour-based cookies I’ve made, these are indiscernible from regular flour cookies. So chewy and delicious. I will make this recipe from now on 🙂
EXCELLENT RECIPE!!! This was the first one I tried since my diagnosis that led to my elimination of gluten, and although I was skeptical, it turned out perfect! Followed the directions exactly, except that I used Lily’s Dark Chocolate Chips. Thank you!
hello! would these work if I used GF oat flour?
Hi Hayley, oat flour is naturally gluten-free but sometimes other grains might get in through cross-contamination. If that is a concern, look for a brand that specifies that their oat flour is processed separately.
These cookies truly encapsulate everything a ccc should be. My boyfriend tried one and said “for future reference, if I ever say I want cccs, these are the ones”.
These are a revelation! The texture of the fresh made cookie dough is quite different to normal wheat flour cookie dough – and then I got busy so the dough ended up resting for 24 hours – but they turned out perfectly. Crispy edges, very chewy, and very substantial. I genuinely love them and will use this recipe from now on as my go to cookie base. I think ginger chunk and walnut would be amazing.
These are amazing! I have a bunch of new food allergies, and these were perfect- I didn’t feel like I was missing out on anything! If anyone wants to make a dairy free version, coconut oil subbed 1:1 for butter works great here. My partner who has no food allergies loved them as much as I did and couldn’t believe they were GF/DF. Thank you so much!!
Hi Sam, loved the flavour of these cookies – to die for!! Mine didn’t spread/flatten as much as yours, do you know why this might be? They weren’t as chewy as I’d hoped, a bit more cakey. Thanks 🙂
Hey, Courtney! I’ve been making these awesome cookies a couple times a week, and my experience has been that when it’s hot outside and they’re resting at a warmer (77F) indoor temp, they spread a lot, but when it’s colder outside and they’re resting at a cooler (upper 60s) indoor temp, they spread very little- I actually shape them to look like cookies before baking on cold days. Hope that helps!!
These look so good!! About how many cookies does this yield?
Hi! about 15-18, depending on scooped size.
I made these today, and the recipe made 14. I made them fairly large though. They were delicious!! It has the taste of oatmeal cookies but with the appearance of a chocolate chip cookie. I had some trouble with too much spreading, so I just stuck the dough in the fridge for 30, and it solved the problem.
Help…can’t save this as there is no “jump to recipe” link.
I want make these…have a bag of oat flour in the freezer crying o be used… but need to save the recipe on my desktop.
I love trying your recipes. I think your roasted strawberry cheese cake squares are one of the most yummy desserts ever.
Thanks for any help with the recipe saving issue.
Hi Nancy, try highlighting the recipe then copy & paste into a word doc. You can print it from there.
Tried that before I emailed you and was unable to do it. I got just part of the recipe and a whole bunch of nonsense computer text. So much easier if there is a “print this” link to click on like many of your other recipes. I guess I will just use a pen and paper.
Nancy, I adjusted the format of the recipe – hope it works now!