These delicious Oat Flour Chocolate Chip Cookies are super quick and easy to make with minimal chilling time. The Oat Flour adds a delicious earthy flavour to the classic chocolate chip cookies - and also makes them flourless and wheat-free!
Why we love this recipe
If you love chocolate chip cookies but don't always make them at home because you find most cookie recipes to be too sweet, this recipe might change your mind! These cookies are made with much less sugar than most recipes but still taste incredibly decadent and delicious.
Packed with chunks of dark chocolate, these oat choc chip cookies are slightly crunchy on the edges but deliciously gooey in the middle. And I simply LOVE the deep flavour that the oat flour adds. There is just no comparison to other chocolate chip cookie recipes!
We love this recipe because:
- It is super quick and easy to make with no mixer required. The cookie batter is simply made in one bowl!
- Minimal chilling time; the batter only needs to rest for 20 to 30 minutes in the fridge.
- The cookies are made with oat flour only, so they are gluten-free friendly and wheat free. No almond flour required here so they are completely nut-free as well!
To make these Oat Chocolate Chip Cookies, you will need (scroll down to recipe card for all quantities):
- Butter: Unsalted and Melted. Using melted butter instead of soft butter makes it so much easier, but will give you a thinner cookie. If you are after chunkier cookies, use soft butter instead and chill the dough for longer.
I have not tried this recipe with a dairy-free spread or vegan butter. Although it will technically work, you will loose some of the flavour if you substitute the butter.
- Sugar: an equal mix of Brown and White Sugar. I personally love the caramelised flavour and chewy yet gooey texture that you get from using both types of sugars! See FAQs section below if you want to use all white or all brown sugar instead.
I have not tried a coconut sugar substitution for this particular recipe but it has worked fine for other cookies before. The texture of the cookies will be slightly different though.
- Egg: medium size and at room temperature.
- Oat Flour: you can make your own by blending rolled oats (see FAQs section below) or simply use store-bought. Make sure to use a certified gluten-free flour if required.
- Chocolate: I used Dark Chocolate Chunks (finely chopped from a dark chocolate bar) but you can use Chocolate Chips if preferred. Chocolate Chunks melt when baked and give you these delicious pools of melted chocolate as opposed to chunks that keep their shape.
How to make Chocolate Chip Cookies with Oat Flour
- Prepare your ingredients. Melt the Butter in the microwave or on the stove and set aside to cool down. If using chocolate chunks instead of chips, roughly chop a chocolate bar and set aside.
- Photo 1: In a large mixing bowl, place the melted Butter and both Brown and White Sugar.
- Photo 2: Stir for about a minute or until combined. It will appear slightly split, that's normal.
- Photo 3: Add the Egg and Vanilla Extract. Whisk until the mixture appears to thicken and looks glossy.
- Photo 4: Add the Oat Flour, Baking Soda and Salt - preferably sifted to avoid lumps.
- Use the whisk or a spatula to combine the dry ingredients into the wet ingredients. Try not to over-mix the cookie dough to avoid tough cookies.
- Photo 5 & 6: Add the Chocolate Chunks or Chocolate Chips and fold them into the cookie dough batter. Try not to over-mix again.
The dough will appear rather soft at this stage, that's normal.
- Place the bowl in the fridge for 20 to 30 minutes. This will allow for the oat flour to absorb some of the moisture and for the melted butter to harden a bit. It will make scooping the cookies much easier.
This quick chill time will allow for the cookies to spread out quite flat, which is what I am going for here. If you prefer chunkier cookies, you can chill the dough for at least an hour and bake for an additional 1 or 2 minutes.
- In the meantime, Preheat your oven on 180'C / 350'F and prepare a large baking sheet with baking paper (parchment paper) or a baking mat.
Depending on the size of your oven and tray, you might need to bake the cookie dough in two batches (or just freeze some of it for later!).
- Using an ice cream scoop or cookie scoop, pick up some batter and scoop it over the prepared tray. They will spread quite a lot in the oven so leave plenty of space between each scoop.
- Bake for 10 to 12 minutes then let the oatmeal cookie batch cool down completely on a cooling rack before moving them
The oat chocolate cookies will be quite soft and fragile when they just come out of the oven and will tend to break apart if you try to move them when still warm.
My personal preference is Chocolate Chunks made from a Dark Chocolate Bar (I used a 70% Chocolate). You can use Chocolate Chips if preferred as well. The chunks will melt to create delicious pools of chocolate in the cookies while the chips will keep their shapes.
You can easily make your own oat flour by placing rolled oats in a food processor and blending until you get a fine powder. The exact time will depend on the power of your machine. If needed, pass the powder through a thin mesh sieve to remove any larger bits of oats.
Oats are technically gluten-free but usually not usually labelled as such because of possible cross contamination during processing. These cookies are made with no flour and only oats, so yes they are gluten-free! Simply make sure to use certified gluten-free oat flour if needed.
Yes, changing the ratio of white and brown sugar is a fun way to play with the texture and flavour of the cookies! Using all brown sugar will give you a very gooey, soft cookie that is more chunky. All white sugar will make a slightly crispier cookie that is thiner.
Tips for Success
- For thicker, chunkier Chocolate Chip Oat Flour Cookies, either use softened butter instead of melted butter (creamed with the sugar for a few minutes) or let the cookie dough chill for at least an hour in the fridge. Bake for an extra minute or two.
- These cookies will spread quite a lot in the oven so make sure to leave plenty of space around each scoop. Use a small scoop (I used a 1 1/2 tablespoons scoop) as well.
- To get delicious cookies with large pools of melted chocolate, add a few large chunks of chocolate over each scoop of cookie dough before baking them.
- For more crunch, you can add a little bit of rolled oats in the dough or add some chopped nuts! Go for a sweeter cookie with white chocolate or milk chocolate chunks.
Storing & Freezing
These oat flour chocolate chunk cookies can be kept at room temperature for up to three days, stored in an air-tight container.
The cookie dough will freeze well too. Prepare a flat tray lined with baking paper and scoop the dough onto it after chilling it. Place in the freezer until completely frozen then transfer into a container or freezing bag.
Place in the oven straight from the freezer, with an extra 2 to 3 minutes added to the recommended baking time. Note that cookies baked from frozen dough won't spread as much as fresh ones - they will be much more chunky!
More Cookies Recipes
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Oat Flour Chocolate Chip Cookies
- 120 gr (1/2 cup) Unsalted Butter - melted
- 75 gr (1/3 cup) Brown Sugar
- 75 gr (1/3) Caster Sugar - or fine white sugar
- 1 Egg - medium size, at room temperature
- 1 1/2 teaspoon Vanilla
- 200 gr (2 cups + 3 tablespoons) Oat Flour
- 1/2 teaspoon Baking Soda
- 1/3 teaspoon Flaky Sea Salt
- 150 gr (5 oz) Dark Chocolate Chunks or Chocolate Chips
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Melt the Butter at set aside to cool down for 5 minutes. If using chocolate chunks, roughly chop a chocolate bar and set aside.
- Place the melted Butter, Brown Sugar and White Sugar in a large mixing bowl and whisk for about a minute until combined.
- Whisk in the Egg and Vanilla Extract until glossy and smooth.
- Add the Oat Flour, Baking Soda and Salt, preferably sifted. Gently mix until just combined to avoid over-mixing.
- Add the Chocolate Chunks or Chocolate Chips and fold them into the batter.
- Place the bowl in the fridge for 20 to 30 minutes (see note 1).
- In the meantime, preheat your oven on 180'C / 350'F and prepare a large baking sheet with baking paper or a baking mat (see note 2).
- Scoop the chilled batter on the prepared tray with a small ice cream scoop (I used a 1,5 tablespoon scoop), leaving plenty of space between each scoop as the cookies will spread in the oven.
- Bake for 10 to 12 minutes. Place on a cooling rack to cool down completely before moving the cookies from the tray (see note 3).
- This short chilling time will give you rather large, flat cookies that will spread a lot in the oven. If you prefer chunkier cookies, there are two options:
- substitute the melted butter for Soft Butter, creamed with the sugar for 3 to 5 minutes.
- chill the cookie dough for at least an hour in the fridge.
In both cases, add 1 to 2 minutes of extra baking time to the cookies.
- Depending on the size of your oven and tray, you might need to bake the cookie dough in two batches (or just freeze some of it for later!).
- The cookies will be quite soft and fragile when they just come out of the oven and will tend to break apart if you try to move them when still warm.