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–+ servings
Oat flour chocolate chip cookies on a white plate.
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4.80 from 5 votes

Oat Flour Chocolate Chip Cookies

Chewy and buttery, make these oat flour chocolate chip cookies to turn your favorite chocolate chip cookie gluten-free!
Prep Time15 minutes
Cook Time16 minutes
Chill Time20 minutes
Total Time51 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 277kcal
Author: Nicole Spiridakis

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
US Customary - Metric

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.

Nutrition

Calories: 277kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 134mg | Potassium: 149mg | Fiber: 2g | Sugar: 22g | Vitamin A: 262IU | Calcium: 43mg | Iron: 2mg