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.
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).
Okay but sam, you didn’t answer the question – can I substitute it with homemade? Well, I’m going to strongly suggest against it 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.
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.
Sam, I prefer your one yolk cookies. Why should I make these?
Because you gotta live, girl, and try new things! (At this point I don’t actually know who I’m talking to except the voice in my head that says, when are you going to be done messing with chocolate chip cookie recipes?)
What kind of chocolate should I use to make oat flour chocolate chip cookies?
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.
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.
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:
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 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. 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 for 10 minutes.
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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!