Chewy and buttery oat flour chocolate chip cookies are hands down my family's favorite cookies! Packed with whole grains and semisweet chocolate in every bite, you totally won't miss the gluten.
These oat flour chocolate chip cookies are chewy inside, slightly crisp outside, and hit all the right cookie notes! A slight adaptation of my whole grain chocolate chip cookies, this recipe trades gluten free oat flour for wheat flour and the results are spectacular.
These cookies disappear in minutes when I set a warm, freshly baked plate on the kitchen counter, and my kids absolutely adore them. And for a double dose of oats, make gluten-free oatmeal chocolate chip cookies! Make sure to serve them when the chocolate chips are still melty!
Jump to:
Why You'll Love These Oat Flour Cookies
My girls ate these up so fast and had no idea 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 before you want to bake it.
Ingredients Needed
Here's a glance at the ingredients you'll need to make these easy chocolate chip cookies. The full ingredient amounts and detailed instructions are included in the recipe card lower down.
- Oat flour - Grab a bag of naturally gluten-free oat flour at the store (make sure to use certified gluten-free oats if needed) or learn how to make oat flour easily at home. If you can't eat oats, try sorghum flour by weight, or brown rice flour.
- Rising agents - A combo of (fresh!) baking powder and baking soda helps the cookies to rise perfectly.
- Salt - I always use fine sea salt in my recipes. Table salt also works.
- Butter - I prefer unsalted butter so it doesn't compete with the sweetness of the cookie. Soften it to room temperature first—you should be able to gently press into a stick of butter with your finger.
- Brown sugar - Light or dark brown sugar is fine.
- Granulated sugar
- Eggs - Use large eggs at room temperature.
- Vanilla - Pure vanilla extract will give the best flavor, or try vanilla bean paste.
- Semisweet chocolate chips - Or use your favorite bar of semisweet chocolate, chopped up.
Add In Suggestions
Plain and simple chocolate chip cookies are my favorite thing ever, but sometimes I like to dress them up a bit with extras. Try:
- Nuts - Chopped walnuts, pistachios, or pecans add crunch.
- 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 Chocolate Chip Cookies
I've outlined how to make these cookies in the photos below:
- Combine dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter: In a large bowl using a hand or stand mixer, beat the butter and sugars until light and creamy.
- Add eggs: Beat in the eggs and vanilla.
- Combine: Mix the flour mixture in all at once.
- Add the chocolate: Stir in the chocolate chips. Let the batter rest in the fridge for at least 20 minutes then line baking sheets with parchment paper.
- Form the cookies: Use a tablespoon measure to scoop heaping tablespoons of the dough and roll them into balls.
- Bake: Place the cookies in the oven and bake at 350°F for about 16 minutes. Remove sheets from the oven, let the cookies cool for 5 minutes, then place cookies on a rack until completely cooled.
Baking Tip: Rest the dough
For the best-tasting results, let the batter rest for at least a few hours in the fridge, and ideally overnight. This will help the oat flour to hydrate fully and the flavors to develop. (You can keep the cookie dough in the fridge for up to 3 days before baking it—which I often do!)
More Cookie Tips
- 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.
- Do a double batch of dough: To save some cookie dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge then bake it according to the recipe directions.
- Bake as bars: To make these into chocolate chip cookie bars similar to my super deliciously buttery gluten-free chocolate chip bars, press the dough into a buttered and parchment-lined 9x13 pan and bake for 30-35 minutes.
- Make dairy-free: Use non-dairy butter in place of the of the butter.
- Make refined sugar-free: Substitute 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. 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!
Proper Storage
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
If you try this gluten-free cookie recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Oat Flour Chocolate Chip Cookies
Ingredients
- 3 ½ cups oat flour (420 grams(
- 1 ½ teaspoons baking powder
- 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 powder, 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. You can also stir them in 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 16 minutes. Remove sheets from the oven and place them 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.
Notes
- 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.
- Do a double batch of dough: To save some cookie dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge then bake it according to the recipe directions.
- Bake as bars: To make these into chocolate chip cookie bars similar to my super deliciously buttery gluten-free chocolate chip bars, press the dough into a buttered and parchment-lined 9x13 pan and bake for 30-35 minutes.
- Make dairy-free: Use non-dairy butter in place of the of the butter.
- Make refined sugar-free: Substitute coconut sugar for the brown sugar and granulated sugar.
I'd love to hear from you! Please leave me a note.