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These oat flour chocolate chip cookies are so soft, so chewy, and have the perfect sweet and buttery classic chocolate chip cookie flavor. They’re made with nutrient-packed oat flour instead of wheat and have a little less sugar than most cookies too.
Soft + Chewy Oat Flour Cookies
These oat flour cookies are soft, chewy and melt-in-your-mouth good (and when they’re warm out of the oven- incredible). They have the perfect balance of buttery flavor, sweetness and chocolate chips.
I love a good chocolate chip cookie with a little nutrition bump- you’ll love my Whole Wheat Chocolate Chip Cookies too! Here’s why you’ll love these:
- Healthy (ish). Cookies are still cookies, but I love that these are made with nutrient-dense oat flour vs. regular flour and a little less sugar than regular chocolate chip cookies.
- Gluten-free. If you have a gluten sensitivity, use certified gluten-free oat flour to easily make these gluten free. Or, make your own homemade oat flour from certified gluten-free rolled oats.
- Classic cookie flavor. Even though these are made with oat flour, they taste just like classic soft and chewy cookies. So good.
- Freezer friendly. These cookies freeze well as frozen cookie dough balls or already baked for when that sweet tooth strikes.
What goes better with cookies than ice cream? Try making homemade ice cream sandwiches with one of my lightened up Ninja Creami ice cream recipes like Ninja Creami Vanilla Ice Cream or Ninja Creami Peanut Butter Ice Cream.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Oat flour: For best results I recommend using a store-bought oat flour because it’s milled very fine and great for baking. You can make your own oat flour if you have a high-powered blender or food processor, but make sure to process your oats super super fine.
- Salted butter: Melted butter gives these cookies a chewy center and a balanced salty, buttery flavor.
- Brown sugar and white sugar: A mix of dark brown sugar and white sugar gives these cookies the perfect chewy texture. Light brown sugar works too.
- Vanilla extract: A splash of pure vanilla extract is a must.
- Semi-sweet chocolate chips: Of course!
- Cornstarch: Cornstarch helps hold the cookies together because oat flour is very delicate and lacks the structure that wheat all purpose flour provides.
- Baking soda + salt: For the perfect rise and sweet salty balance!
Variations
- Mini chocolate chip cookies. Make 24 mini chocolate chip cookies instead.
- Chocolate peanut butter. Use 1/4 cup chocolate chips + 1/4 cup peanut butter chips. Or try using 1/2 cup chopped peanut butter cups instead.
- Mix up the chocolate. Try a blend of white chocolate chips, dark chocolate chips, chocolate chunks or a mix.
- Brown butter. Melt butter on the stove over medium low heat until butter solids turn golden brown, remove from heat and whisk into sugar.
How To Make Oat Flour Chocolate Chip Cookies
- Whisk wet ingredients. Add melted butter, white and brown sugar to a large mixing bowl and whisk until combined. Next, whisk in egg and vanilla.
- Add dry ingredients. Add oat flour, salt, cornstarch and baking soda. Mix well until dough forms.
- Chocolate chips. Stir in chocolate chips last.
- Refrigerate. Transfer dough to the fridge for 1 hour 15 minutes.
- Scoop. Using a large cookie scoop, scoop 12 equal balls of dough placing onto a prepared baking sheet with parchment paper, spaced evenly apart.
- Bake. Bake in a 350 degree oven for 10-11 minutes. Allow cookies to cool on the baking sheet for 10-15 minutes before enjoying.
How To Store
Store completely cooled cookies in an airtight container for up to 5 days. You also can freeze cookies after baking for up to 1 month.
Jamie’s tips
Recipe Tips
- Don’t skip the chill time. You absolutely must chill the dough before baking. Baking without chilling will result in very, very flat (still delicious, but flat) cookies.
- Don’t skip the cooling time. After baking, allow the cookies to cool for 10 minutes before moving them to a cooling rack. Oat flour is very delicate and the cookies will fall apart fresh out of the oven. They’re perfect to eat warm but will continue to set even more over several hours into the perfect chewy texture.
- If you chill too long. If you chill your dough for more than an hour and 15 minutes, you’ll need to keep it at room temp for a few minutes so that it’s scoop-able!
- Set your timer! It’s super easy to over-bake cookies. These take 10-12 minutes (11 minutes is perfect in my oven). Baking time will vary depending on your oven, but start checking around 10. The cookies should have slightly crisp edges that are golden brown and tops will look soft and puffy (tops will set more as they cool!).
More Cookie Inspired Recipes
If you’ve made and loved these Oat Flour Chocolate Chip Cookies or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Oat Flour Chocolate Chip Cookies
Soft, buttery, chewy chocolate chip cookies made with whole grain oat flour for a healthier twist on your favorite cookie.
Ingredients
- 8 tbsp salted butter, melted
- 2/3 cup dark brown sugar, packed (or light brown sugar)
- 2 tbsp white sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups oat flour, certified gluten-free if needed
- 1 tbsp cornstarch
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips, semi-sweet
Instructions
- To a large bowl add brown sugar, white sugar and melted butter. Whisk until fully combined.
- Add egg and vanilla extract, whisk until combined.
- Next, add oat flour to the bowl. Sprinkle cornstarch, baking soda, and salt evenly on top of the oat flour. Mix with a wooden spoon to combine.
- Fold in chocolate chips.
- Cover bowl with plastic wrap, chill in the refrigerator for 1 hour and 15 minutes.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Using a large cookie scoop, scoop chilled dough into 12 equal sized balls onto the baking sheet spaced evenly apart.
- Bake for 10-12 minutes until edges are lightly golden brown. Note: start checking around 10 minutes as all ovens will slightly vary (11 minutes is perfect in my oven). Edges and bottom of cookies will be golden brown and tops will be soft and a little puffy, cookies will set as they cool.
- Let cool for at least 10 minutes before transferring to a wire rack to cool completely. (this is important, otherwise the cookies will be very soft and fall apart).
Notes
- Don’t skip the chill time. You absolutely must chill the dough before baking. Baking without chilling will result in very, very flat (still delicious, but flat) cookies.
- Don’t skip the cooling time. After baking, allow the cookies to cool for 10 minutes before moving them. Oat flour is very delicate and the cookies will fall apart fresh out of the oven. They’re perfect to eat warm but will continue to set even more over several hours into the perfect chewy texture.
- If you chill too long. If you chill your dough for more than an hour and 15 minutes, you’ll need to keep it at room temp for a few minutes so that it’s scoop-able!
Nutrition
Serving: 1cookie | Calories: 248kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 189mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 253IU | Calcium: 31mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
Food photography by Marie-Catherine Dubé.
