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!
This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
Table of contents
⭐Why this recipe is the best!
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!
- You need just one bowl and basic 9 ingredients
- It’s dairy free and nut free as written (with a sugar free and egg free option)
- The dough can be made ahead of time and stored in the refrigerator for up to 3 days
- It makes 3 dozen cookies – great for parties, holidays, and sharing with friends!
- It’s simple and straightforward for delicious cookies every time
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. Refrigerate the dough
Most gluten free batters, even this cassava bread, need a rest time, but this cookie dough needs refrigeration time - it needs to be chilled for at least 3 hours before baking. 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.
5. Helpful tools
Here are a few tools that will make prepping your oat flour chocolate chip cookies super easy:
- Digital scale
- Rubber spatula
- Sturdy spoon
- Airtight container
- Parchment paper
- Baking sheet
- Wire cooling rack
🧾Ingredients & substitutions
- Vegan butter - This recipe was tested with Earth Balance vegan butter. You can substitute regular butter if needed.
- Brown sugar - The brown sugar can be substituted with Swerve brown sugar replacement for a sugar free 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.
- 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.
Mix up this oat flour chocolate chip cookie dough in just 20 minutes. To get started, make sure all of the ingredients are at room temperature. In the bowl of a stand mixer, cream together the vegan butter, brown sugar, and granulated sugar (step 1 above). Beat for at least 30 seconds to ensure they are fully incorporated. Next, add the egg and vanilla extract to the sugar mixture (step 2). Beat for another 30 seconds to thoroughly mix.
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 (step 3). 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. Then, using a sturdy spoon, stir the chocolate chips into the dough (step 4). Finally, place the dough in an airtight container and refrigerate it for at least 3 hours.
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. 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.
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.
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.
More cookie recipes!
Delightful Oat Flour Chocolate Chip Cookies (Dairy Free)
- 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
- 325 grams oat flour about 2 ½ cups
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 250 grams dairy free chocolate chips about 2 cups
- 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!
- 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 essential 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.