Oat Flour Chocolate Chip Cookies are soft, chewy, and made with simple ingredients for a wholesome spin on a classic cookie. They have plenty of chocolate chips, a cozy oat flavor, and just enough sweetness to make them feel like a real treat.
A Quick Look at the Recipe
✅ Recipe Name: Oat Flour Chocolate Chip Cookies
🕒 Ready In: ~25 minutes
👪 Serves: 18 cookies
🍽 Calories: ~180 per cookie estimated
🥣 Main Ingredients: Oat flour, baking soda, butter, coconut palm sugar, honey, eggs, chocolate chips
📖 Dietary Info: Gluten-free option; naturally sweetened
👌 Difficulty: Easy - mix, scoop, bake
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Oat flour gives these cookies a tender texture while keeping them gluten-free when you use certified gluten-free oat flour. The dough comes together easily and bakes into cookies that are soft in the middle with lightly golden edges.
They're perfect for lunchboxes, after-school snacks, or a simple homemade dessert to keep on hand. If you love easy gluten-free treats, try our Chocolate Chip Oatmeal Bars, Gluten-Free Thumbprint Cookies, or Peanut Butter Oat Cups next.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Oat Flour Chocolate Chip Cookies:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Oat Flour Chocolate Chip Cookies:
- Recipe Notes & Tips:
- How to Store:
- Oat Flour Chocolate Chip Cookies FAQs:
- More Dessert Recipes You'll Love
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- Oat Flour Chocolate Chip Cookies
Why You'll Love Oat Flour Chocolate Chip Cookies:
Soft and Chewy: Oat flour gives these cookies a tender texture with soft centers and lightly golden edges.
Wholesome Cookie Option: Coconut palm sugar, honey, and oat flour make these feel a little more wholesome while still tasting like dessert.
Easy to Make: The dough comes together quickly with simple ingredients and no complicated steps.
Great for Snacks or Dessert: These work well for lunchboxes, after-school snacks, or a simple homemade treat.
Key Ingredients:
- oat flour. This gives the cookies their soft, tender texture. Use certified gluten-free oat flour if you need the cookies to be fully gluten-free.
- butter. Softened butter helps the cookies bake up rich with lightly golden edges.
- coconut palm sugar. Adds sweetness with a deeper, caramel-like flavor that pairs well with the oat flour.
- honey. Helps keep the cookies soft and adds natural sweetness.
- eggs. Help bind the dough together and give the cookies structure.
- semi-sweet chocolate chips. Add classic chocolate chip cookie flavor in every bite.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make them dairy-free: Use a dairy-free butter alternative and dairy-free chocolate chips.
- Use a different sweetener: Maple syrup can be used instead of honey, but the dough may be a little softer.
- Add chopped nuts: Chopped walnuts or pecans can be stirred into the dough for extra crunch.
- Make them extra chocolatey: Add a few extra chocolate chips on top of each cookie before baking.
- Add warm spice: A little cinnamon can be added to the dough for a cozier flavor.
How to Make Oat Flour Chocolate Chip Cookies:
- Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and coconut palm sugar until smooth.
- Step 2: Add the eggs, honey, and vanilla extract. Mix until combined. Add the oat flour, baking soda, and salt to the bowl. Stir until a soft dough forms.
- Step 3: Fold in the semi-sweet chocolate chips. Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Step 4: Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
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Recipe Notes & Tips:
- Use softened butter: Softened butter mixes more easily with the coconut palm sugar and helps create a smoother cookie dough.
- Measure the oat flour carefully: Too much oat flour can make the cookies dry, so spoon it into the measuring cup and level it off.
- Do not overbake: Pull the cookies when the edges are lightly golden and the centers look just set. They will continue to firm up as they cool.
- Let them cool on the baking sheet: Oat flour cookies are soft when they first come out of the oven, so let them sit for a few minutes before moving them.
- Use certified gluten-free oat flour if needed: Oats can be cross-contaminated with wheat, so certified gluten-free oat flour is best for a fully gluten-free cookie.
How to Store:
Room Temperature: Store Oat Flour Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days.
Refrigerator: Store them in the refrigerator for up to 1 week if you want them to last longer. Let them sit at room temperature for a few minutes before serving for a softer texture.
Freezer: Freeze baked cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
Oat Flour Chocolate Chip Cookies FAQs:
Yes, you can make oat flour by blending old fashioned oats until finely ground. For the best texture, make sure the flour is very fine and measure it after blending.
They can turn dry if too much oat flour is used or if they are overbaked. Spoon and level the flour, and pull the cookies from the oven when the edges are lightly golden and the centers still look soft.
Yes, baked cookies can be frozen for up to 2 months. You can also freeze the dough balls and bake them straight from frozen, adding 1-2 extra minutes to the bake time if needed.
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Oat Flour Chocolate Chip Cookies
Ingredients
- ½ cup butter, softened
- ½ cup coconut palm sugar
- 2 eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and coconut palm sugar until smooth.
- Add the eggs, honey, and vanilla extract. Mix until combined.
- Add the oat flour, baking soda, and salt to the bowl. Stir until a soft dough forms.
- Fold in the semi-sweet chocolate chips.
- Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Nutrition
Notes
- Use softened butter: Softened butter mixes more easily with the coconut palm sugar and helps create a smoother cookie dough.
- Measure the oat flour carefully: Too much oat flour can make the cookies dry, so spoon it into the measuring cup and level it off.
- Do not overbake: Pull the cookies when the edges are lightly golden and the centers look just set. They will continue to firm up as they cool.
- Let them cool on the baking sheet: Oat flour cookies are soft when they first come out of the oven, so let them sit for a few minutes before moving them.
- Use certified gluten-free oat flour if needed: Oats can be cross-contaminated with wheat, so certified gluten-free oat flour is best for a fully gluten-free cookie.
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