These oat flour cookies are soft, chewy and so easy to make. They’re naturally gluten free, filled with chocolate chunks and can be made refined sugar free. The perfect recipe to satisfy your sweet tooth!
Chocolate chip cookies are slowly becoming an Eat With Clarity specialty. We have probably over a dozen different recipes on the blog already, all so delicious in their own right.
My classic gluten free cookies and flourless peanut butter cookies are among my favorite, but these oat flour cookies are definitely up there on the list.
I love using oat flour in things like banana bread and pancakes, but until recently hadn’t tried in cookies! I love the chewy texture oat flour gives to cookies and it makes them completely gluten free too.
I generally don’t recommend replacing regular all purpose flour with oat flour in most recipes, so it’s best to follow a recipe that already calls for oat flour, like this one!
Oat flour is a healthier option for baking because it has a higher fiber and protein content than white flour. It yields a cookie that’s chewy on the inside yet slightly crisp around the edges.
If you love this recipe, try my skillet cookie, chickpea cookies or small batch chocolate chip cookies next!
Key ingredients
OAT FLOUR. Oat flour of course makes up the base of these cookies! Be sure to use spoon and level the flour.
CORNSTARCH. This will help absorb a bit more of the wet ingredients and ensure the cookies are well held together.
SUGAR. A mix of light an brown sugar will give these cookies a delicious flavor an ensure the edges are crisp but centers are nice and soft!
BUTTER. I used regular butter, but you can use a dairy free butter like Earth Balance if you are dairy free.
EGG. One egg will help bind all ingredients together.
CHOCOLATE. I love using a chopped up chocolate bar, but regular chocolate chips are also great!
How to make oat flour cookies
Cream butter and sugar. Add the softened butter to a large bowl or bowl of a stand mixer with both sugars.
Add all wet ingredients. Beat together until smooth, about 30 seconds. Cream in the egg and vanilla.
Add dry ingredients. Beat in the dry ingredients aside from the chocolate. Be sure to spoon and level the flour, don’t scoop from the bag.
Chill dough. Fold in the chocolate chips or chunks. Add the dough to the fridge for 1 hour.
Scoop. During the final few minutes, preheat the oven to 350 degrees Fahrenheit. Use a large cookie scoop (about 2 1/2-3 tablespoons) and scoop the dough into balls.
Bake. Press on a few extra chocolate chunks on top. Bake for 12-16 minutes or until just golden brown around the edges. Remove from the oven and let cool before serving. Sprinkle with salt flakes and enjoy!
Are oats gluten free?
Yes! Oats and oat flour are naturally gluten free.
However, if you have Celiac like me (or are making these for someone with Celiac) be sure to use certified gluten free oat flour since oats are often contaminated with gluten during processing.
You can make oat flour by simply grinding up old fashioned or quick oats in your blender or food processor. Be sure to let it run for a while until the flour is very fine.
Why do I have to chill the dough?
For a few reasons! One, it helps a lot with the flavor. Think of how much more flavor you get when you marinate things like chicken or tofu.
Letting cookie dough rest in the fridge allows all of the flavors to blend together and yield a much more flavorful cookie.
Second, you need to chill the dough so the cookies don’t spread too much while baking.
This gives the oat flour and cornstarch a chance to absorb some of the wet ingredients in the dough and prevents the cookies from spreading completely flat.
Can I make them vegan?
I have not tested these oat flour cookies without egg, but since there is only one in the recipe, I imagine a flax egg or even apple sauce would be fine.
If using apple sauce, use 3 tablespoons or make 1 flax egg with 1 tablespoon of ground flax with 3 tablespoons of water.
Can I make them refined sugar free?
You can sub both of the sugars for coconut sugar, but keep in mind the color of the cookies will be much darker than pictured. They will also spread differently and the overall flavor will be different.
I use a stevia sweetened chocolate bar to cut down on the sugar a bit, but any kind of chocolate or chocolate chips will work here!
You’ll also love..
- Almond Flour Cookies
- Paleo Chocolate Cookies
- Oat Flour Banana Bread
- Gluten Free Lemon Bars
- Oat Flour Cake
- Chocolate Chip Snickerdoodles
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to leave a comment below so I can see your creation!
Oat Flour Chocolate Chunk Cookies
by: claire cary
Ingredients
Wet
- ½ cup softened butter dairy free or regular
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry
- 2 ¼ cups oat flour
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chunks or chips
Instructions
- Add the softened butter to a large bowl or bowl of a stand mixer with both sugars.
- Beat together until smooth, about 30 seconds.
- Beat in the egg and vanilla.
- Beat in the dry ingredients aside from the chocolate. Be sure to spoon and level the flour, don't scoop from the bag.
- Fold in the chocolate chips or chunks.
- Add the dough to the fridge for 1 hour.
- During the final few minutes, preheat the oven to 350 degrees Fahrenheit.
- Use a large cookie scoop (about 2 1/2-3 tablespoons) and scoop the dough into balls.
- Press on a few extra chocolate chunks on top. Bake for 12-16 minutes or until just golden brown around the edges.
- Remove from the oven and let cool before serving. Sprinkle with salt flakes and enjoy!
Penny says
I am cooking for a diabetic and have switched to raw sugar for all things with refined sugars. Any idea how much should I use to lower the sugar intake?
Claire Cary says
I wouldn’t recommend reducing the sugar by more than 1/4 cup!
Shawna says
Ah~mazing! Delicious! Five Star Cookie! I stumbled across this recipe and I am so happy I did. I use all coconut sugar and it’s fabulous. Our favourite chocolate chip cookie!
Claire Cary says
Amazing, makes me so happy to hear!
Brittany says
Can I substitute coconut oil for butter?
Claire Cary says
Yes!
Tina says
Question – I prefer to use all coconut sugar and my question is, would the coconut sugar weight be 210 grams? The reason I ask is that I did just this and the batter tastes super sweet. It’s in the refrigerator right now, but I’m wondering if I should have cut back on the amount with it being all coconut sugar. And who knows, maybe maybe it’ll bake up just fine. Asking anyways 😊
Claire Cary says
I generally don’t weigh ingredients as most of my readers prefer using cups, but it would probably be closer to 160 grams if you’re using the coconut sugar. You can usually just google the weights of different sugars for future reference!
Tina says
Thank you!
April says
These are great! Probably the best gluten free cookie recipe I have made.
Claire Cary says
Thank you, April!
J says
Can these be made lower fat?
Claire Cary says
You can try subbing half of the butter for apple sauce, but this will change the flavor and texture a bit.
Larissa says
Hi I was wondering if could substitute something else for the cornstarch? I don’t have any and I want to make these cookies tonight!
Claire Cary says
Tapioca or arrowroot starch should work!
Carlita says
This recipe was perfect! I’ve been looking for a gluten free cc cookie made with oat flour. I’ve tried so many recipes that disappoint. This was the one, a real cookie! Thank you!
Claire Cary says
Thank you Carlita, so glad you found a winner!
Maheen says
Amazing recipe! They turned out so good! My husband told me these are the best cookies I’ve ever made lol thank you for sharing! These will defs be my go to.
Claire Cary says
Amazing! Thank you Maheen!
Sabrina says
These look amazing! I was looking for an oat flour cookie recipe as the base for some lactation cookies. I’m thinking of adding some brewers yeast, flax seed, and coconut.
Claire Cary says
Perfect! The texture of the cookies may change a bit when you add all of those things, but should be ok!
Amanda says
These are the best oat flour chocolate chip cookies! I used coconut sugar instead of white sugar & they were perfect, even my kids loved them!
Laurie Phillips says
Hi Claire,
I love your recipes, but I am diabetic, so I stick to low carb flours like almond, coconut and GF flours that I make. I was wondering I do have the oat fiber but don’t like in recipes because it is very caulky and high in carbs. So, could I mix the oat flour, almond and coconut to come up with the same amt of flour for this recipe? I use GF flour as well which works great in recipe but try to keep the carbs low since I am on a 50 to 70 grams a day for my macros. I use swerve or lower carb substitute. I am a cookie monster, so I like to have some in the freezer when my cravings hit.
Thanks so much.
Claire Cary says
Hi Laurie, this recipe was developed specifically to be made with oat flour, so I don’t recommend subbing for something. I do have an almond flour cookie recipe on the blog, so I would try that instead!
Sarah says
Oh my gosh these are so good! Can vouch that they work just fine with a flax egg. YUM!
Claire Cary says
Perfect! So happy you enjoyed them.
Soffy says
Theses cookies were delicious, I just substituted the brown sugar for coconut sugar to be a little more healthy and they came out perfect 🤩
Claire Cary says
Perfect! So happy you enjoyed these.