Oat Flour Chocolate Chip Cookies
Chewy and buttery, make these oat flour chocolate chip cookies to turn your favorite chocolate chip cookie gluten-free! Packed with whole grain oat flour and a few other basics, you’ll love how easily you can recreate the beloved flavors of chocolate chip cookies in a beyond-simple gluten-free package.
Easy Oat Flour Chocolate Chip Cookies
These oat flour chocolate chip cookies are chewy inside with a slightly crisp outside, and hit all the right cookie notes! This recipe will be familiar, as the ingredients and ratios are those you’ll note from your own favorite chocolate chip cookie recipe with one notable exception: you’ll use whole grain, naturally gluten-free oat flour instead of all-purpose flour. Forget the grittiness that can come from a gluten-free 1:1 substitute – all you need is oat flour to achieve chocolate chip cookie perfection.
Why You’ll Love These Oat Flour Cookies
My girls ate these up so fast and had no idea that they were gluten-free, always a ringing endorsement. Packed with dark chocolate chips, plenty of butter, and a good pinch of salt, these gluten free chocolate chip cookies are perfectly balanced. Hope you really enjoy these — we certainly did!
- Perfect cookie taste: Lots of chocolate, lots of butter, and enough vanilla to tie it all together, these oat flour chocolate chip cookies have it all.
- Perfect texture: If you love a chewy chocolate chip cookie like me, you’ll adore this recipe. Baking soda in the dough gives them a gorgeously chewy bite that’s not at all crumbly.
- Make ahead: The dough benefits from being made in advance, so you can prep it a few days in advance of when you want to bake it.
Ingredients Needed
Here’s a glance at the ingredients you’ll need to make these gluten free chocolate chip cookies. The full ingredient amounts and detailed instructions are included in the recipe card lower down.
- Oat flour – Naturally gluten-free oat flour is all you’ll need to make these cookies
- Baking soda
- Salt – I always use fine sea salt in my recipes
- Butter – I prefer unsalted butter so it doesn’t compete with the sweetness of the cookie
- Brown sugar – Light or dark brown sugar is fine
- Granulated sugar
- Eggs – Use large eggs
- Vanilla – Pure vanilla extract will give the best flavor
- Semisweet chocolate chips
Add In Suggestions
Try adding a few other tid-bits to these cookies, like:
- Nuts – Chopped walnuts, pistachios, or pecans
- Other chocolate – Swap milk chocolate chips or white chocolate chips
- Candy – Try M&Ms, chopped Reese’s peanut butter cups, or Reese’s pieces
- Coconut – Stir in flaked or shredded unsweetened coconut
How to Make Oat Flour Cookies
- Make dry mix: Whisk together the flour, baking soda, and salt.
- Cream butter: Beat the butter and sugars on medium high until fluffy, then add the eggs and vanilla.
- Combine: Add the flour mixture and mix until just combined.
- Add chocolate: Stir in the chocolate chips.
- Rest: Place the bowl in the fridge for at least 20 minutes. Then preheat oven to 350° F and line two baking sheet with parchment paper.
- Form: Use a tablespoon measure to scoop heaping tablespoons of the dough.
- Bake: Bake the cookies for about 15 minutes, then place on a rack to cool completely.
Tips & Substitution Suggestions
Below, you’ll find a few tips that will help you make these fantastic oat flour chocolate chip cookies:
- Rest the dough. For the best-tasting results, try to let the batter restfor at least a few hours and ideally overnight. This will help the oat flour to hydrate fully and the flavors to develop.
- Use room temperature ingredients. Bring the butter and eggs to room temperature for a bit before you add them to the dough. Or, heat the butter in the microwave for 10 seconds. In gluten-free baking, the butter and sugar must be properly aerated for the best results, so I try not to use butter that’s too cool.
- Oat flour subsitute: Swap sorghum flour by weight for the oat flour.
- Make dairy-free: Use non-dairy butter in place of the of the butter.
- Make refined sugar-free: Subsitute coconut sugar for the brown sugar and granulated sugar.
Serving Suggestions
These cookies are best served warm with a cold glass of milk or a cup of tea! I love to tuck them into my girls’ lunchboxes for a little surprise treat, or grab one on my way at the door for school pickup. You can also use them in a few other ways, such as:
- Ice cream sandwiches: Oat flour chocolate chip cookies are perfect for making ice cream sandwiches! Take two cookies and spread a bit of softened vanilla or chocolate ice cream, or try pumpkin ice cream during the fall months.
- Ice cream sundae: Use a gluten free chocolate chip cookie as your base and pile it high with a scoop of ice cream, whipped cream, and a drizzle of chocolate or caramel sauce.
- Crumble them up and tuck the crumbs INTO ice cream: You can add chocolate chip cookie bits to homemade vanilla ice cream if you want to make a gluten free version of cookies and cream ice cream. So good!
How to Store
There are a few ways to store oat flour chocolate chip cookies, as well as the dough for the cookies. Check out how to do it below:
Cookies
- Counter – Cookies will keep in an air-tight container at room temperature for 5 days.
- Fridge – Store the cookies in an airtight container in the fridge for up to 7 days.
- Freezer – Place cookies in an airtight, freezer-safe container or sealable bag in the freezer for up to 3 months. Thaw the cookies in the fridge before serving.
Dough
- Fridge – Store the cookie dough in an airtight container in the fridge for up to 5 days.
- Freezer – Place the cookie dough in a freezer-safe container or sealable, freezer-safe bag and store it in the freezer for up to 3 months. Defrost the dough in the fridge before baking it.
- As cookies – You can form the cookies, place them on a cookie sheet, place them in the freezer for about 20 minutes until hard, then transfer the formed cookies to an airtight freezer-safe container to make it easier on yourself when you’re ready to bake them.
More Gluten Free Cookie Recipes
Gluten-Free Chocolate Chip Cookies
Ingredients
- 3 ¼ cups oat flour 375 grams
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter at room temperature and/or 15 seconds in the microwave
- 1 cup light or dark brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups semisweet chocolate chips
Instructions
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl using a hand or stand mixer, beat the butter and sugars on medium high until light and creamy, about 3 minutes. Add the eggs and vanilla and mix on low speed until evenly combined, scraping down the bowl as needed.
- Add the flour mixture all at once and mix on low until just combined.
- Stir in the chocolate chips on low or by hand.
- Place the bowl in the fridge for at least 20 minutes. Then preheat oven to 350° F and line two baking sheet with parchment paper.
- Use a tablespoon measure to scoop heaping tablespoons of the dough to make large-ish balls. I did about 10 cookies per sheet, leaving enough space between the dough so that the cookies can spread out.
- Place in the oven and bake for about 12 minutes. Remove sheets from oven and place on a rack. Let cookies cool on the sheets for 5 minutes then place cookies on rack until completely cooled. Repeat this process until all the dough is used up.
- Store cookies in an air-tight container at room temperature for up to 5 days.