Put a new spin on a classic with these delightful oat flour chocolate chip cookies! They're everything you love about chocolate chip cookies – sweet, rich, and chocolatey – but these are made with hearty oats for a higher protein and fiber count. To make them even better, they are gluten and dairy free.
Filled with rich, melty chocolate chips, these cookies are sure to become your favorite sweet treat. The oat flour contributes a wonderful light texture and mild sweetness to these thick and chewy cookies. Not only is this recipe quick and easy to put together, but, like this chocolate fudge cake, it's also perfect for feeding a crowd. These cookies stay soft and fresh for up to 3 days after baking!
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⭐The Best Oat Flour Chocolate Chip Cookies
When it comes to homemade cookies, these oat flour chocolate chip cookies are definitely at the top of my list (along with these oatmeal raisin cookies, these pumpkin cookies and these almond flour oatmeal cookies!). Made with whole grain oat flour, these cookies are naturally gluten free and packed with nutrients. The oat flour also lends a unique flavor and perfectly chewy texture. Here are a few more reasons to love this recipe:
- One bowl - You need just one bowl and basic 9 ingredients.
- Allergy friendly - It’s dairy free and nut free as written (with a sugar free and egg free option).
- Make-ahead - The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feeds a crowd - The recipe makes 3 dozen cookies – great for parties, holidays, and sharing with friends!
🧾Ingredients & Substitutions
- Vegan butter - This recipe was tested with Earth Balance vegan butter. You can substitute regular butter if needed. I would not advise using coconut oil in place of the butter.
- Brown sugar - The brown sugar can be substituted with Swerve brown sugar replacement for a sugar free option or try coconut sugar for another option.
- Granulated sugar - The granulated sugar can be swapped out for Swerve granular sweetener if desired.
- Egg - The regular egg can be replaced with the JUST Egg brand egg alternative in this recipe.
- Pure vanilla extract - There is no alternative for the vanilla extract in these cookies.
- Oat flour - This recipe was tested using the Nuts.com brand gluten free oat flour. You can purchase oat flour or make your own at home. Just be sure to use certified gluten free oat flour or oats. I don't recommend substituting a different type of flour. You can make your own oat flour by grinding oats in a blender or food processor. Find the instructions in the FAQ section at the bottom.
- Baking soda - There is no alternative for the baking soda.
- Salt - There is no substitute for the salt in this recipe.
- Dairy free chocolate chips - I recommend the Enjoy Life brand dark chocolate dairy free chips in these cookies. Semi-sweet chocolate chips would also work well.
Exact measurements and step-by-step directions for making these oat flour chocolate chip cookies are in the recipe card below.
📖How to Make These Oat Chocolate Chip Cookies
Step One: In the large bowl of a stand mixer, cream together the vegan butter, brown sugar, and granulated sugar. Beat for at least 30 seconds to ensure they are fully incorporated.
Step Two: Add the egg and vanilla extract to the sugar mixture. Beat for another 30 seconds to thoroughly mix.
Step Three: Place a sifter over the mixer bowl and add half the flour along with the baking soda and salt. Sift it into the butter mixture. Then, add the remaining flour and sift again. Turn the mixer on low speed and mix for 20 seconds. Stop the mixer and scrape the sides down with a rubber spatula. Mix again for 2 minutes on medium speed.
Step Four: Using a sturdy spoon, stir the chocolate chips into the dough. Place the dough in an airtight container and refrigerate for at least 3 hours (see note in Pro Tips section below about chilling the dough).
⏲️Baking
Step Five: Once the dough is done chilling, preheat the oven to 350°F. Prepare your baking sheets by lining them with parchment paper. Place tablespoons of dough about 2 inches apart on the pan. Then, flatten the top of each ball of dough slightly. Bake for 10-12 minutes or until the sides are slightly brown.
Step Six: Remove them from the oven and let them cool on the cookie sheet for 5 minutes. Then, move the cookies to a wire rack to cool completely.
Variations
While chocolate chips are delicious in these cookies, also try these other options for variations on these cookies:
- Dried cranberries
- White chocolate chips
- Dark chocolate chips
- Raisins
- Nuts - any type, chopped
- M&M's
Storing These Cookies
I make this cookie batter and then chill it for a few hours. Do you have to chill it? No. You can portion and bake the cookies immediately. The cookie dough can be chilled for up to 3 days in an airtight container.
Baked cookies will last about 3 days in an airtight container at room temperature.
I don't recommend freezing baked cookies as the flavor is never the same as fresh.
💭Pro Tips
If you’ve never baked with oat flour, it has a different consistency than wheat flour and performs a little differently in baking. Aside from its unmistakable oaty flavor and high nutrient content, oat flour is super soft and very absorbent, which is why it works so well in this oatmeal bread and even these oatmeal crepes. For the best results when making these oat flour chocolate chip cookies, follow these pro baking tips!
1. Use room temperature ingredients
You will want to use room temperature ingredients for this recipe. If some of your ingredients are too cold, they won’t combine evenly with the other ingredients when mixed. Let the eggs and butter warm up before making your cookie dough.
2. Measure the specified ingredients by weight
Weight is the most accurate way to measure ingredients in baking. This is especially crucial in gluten free baking. For this recipe, use a digital scale to measure the sugars, oat flour, and chocolate chips by weight.
3. Sift the flour
It’s important to sift the oat flour before adding it to the dough. Sifting incorporates more air into the flour for a light and smooth texture.
4. Chilling the dough
Most gluten free batters, even this cassava bread, need a rest time, but I recommend refrigerating this cookie dough. This ensures the butter firms up enough to prevent the cookies from spreading too much in the oven. Be sure to keep it in an airtight container so the dough doesn’t dry out. Is chilling a must? No, you can bake right after mixing the dough.
5. Helpful tools
Here are a few tools that will make prepping your oat flour chocolate chip cookies super easy:
- Digital scale
- Sifter
- Mixer
- Rubber spatula
- Sturdy spoon
- Airtight container
- Parchment paper
- Baking sheet
- Wire cooling rack
FAQs
Oats are a naturally gluten free whole grain. However, depending on how they are processed, oats may be exposed to gluten cross-contamination. Make sure you purchase oats and oat flour that is labeled as certified gluten free.
You can make oat flour at home in a food processor, high speed blender, or coffee grinder. Any certified gluten free rolled oats can be used. You may need to sift the flour after grinding it to remove any large unground pieces. Grinding the oats into flour make take a few minutes so be patient.
There are a couple of common reasons why cookies might spread too much during baking. One reason is that the dough, or more specifically the butter in the dough, is too warm. This causes it to melt more quickly in the oven causing the cookies to spread and flatten. If this happens, your dough needs to chill in the refrigerator longer. Another reason your cookies may spread excessively is that the dough was overmixed. If too much air gets whipped into the dough, it will rise and then collapse in the oven, resulting in super flat cookies.
You can store the cookies in a sealed bag or airtight container for up to 3 days to keep them soft and fresh. This recipe is best when made fresh so I would not recommend freezing the cookies for later.
For the best consistency of the cookie dough, a hand held or stand mixer is a must.
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Recipe
Delightful Oat Flour Chocolate Chip Cookies: Gluten Free & Dairy Free
Ingredients
- 10 Tablespoons vegan butter
- 50 grams brown sugar about ½ cup
- 100 grams granulated sugar about ½ cup
- 1 egg
- 1 ½ teaspoons vanilla extract
- 275 grams oat flour about 2 ¼ cups
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 250 grams dairy free chocolate chips about 2 cups
Instructions
- In the bowl of a stand mixer, cream the butter with the sugars. Beat for at least 30 seconds to fully incorporate.
- Add the egg and vanilla extract to the sugars and beat for another 30 seconds to fully mix.
- Place a sifter over the mixer bowl and add half the flour, baking soda and salt. Sift into the butter mixture. Add remaining flour and sift again.
- Turn the mixer on low speed and mix for 20 seconds. Stop and scrape the sides down.
- Mix again for 2 minutes on medium.
- Using a sturdy spoon, stir in the chocolate chips.
- Place the batter in an air sealed container and let it refrigerate for at least 3 hours.
- Preheat the oven to 350 F. Line baking pans with parchment paper.
- Place Tablespoons of batter 2 inches apart on the pan. Flatten each ball of dough slightly.
- Bake for 10-12 minutes or until sides are slightly brown.
- Let cool on the cookies sheet for 5minutes. Remove to a wire rack to cool completely. Enjoy!
Notes
- Make sure ingredients are at room temperature.
- Measure by weight where weight is given.
- Sifting the flour, especially this oat flour, is important to ensure a super smooth and soft cookie.
- Dark chocolate or semi-sweet chocolate chips can be used.
- The refrigeration time is recommended so the butter firms up before baking. Otherwise the cookies may spread way too much.
- The Enjoy Life brand of chocolate chips were used in the recipe.
- Use packaged oat flour, this brand is certified gluten free, or ground your own at home.
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