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 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.
Add the softened butter to a large bowl or bowl of a stand mixer with both sugars.
Beat together until smooth, about 30 seconds. Cream 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!
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.
Frequently asked questions
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!
Can I make my own oat flour? 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.
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.
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Oat Flour Chocolate Chunk Cookies
by: claire cary
- ½ cup softened butter dairy free or regular
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 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!