Oat Flour Cookies

Take a look around my blog and you’ll find lots of chocolate chip cookie recipes. My Tahini Chocolate Chip Cookies, Bourbon Toffee Chocolate Chip Cookies,  Biscoff Butter Cookies, Coffee Cookies and Pecan Chocolate Chip Cookies are just a few of my favorite ones. These gluten free oar flour chocolate chip cookies are a wonderfully delicious addition to my always  growing collection of chocolate chip cookies. I know you’ll love this recipe because: 

• They are quick and easy. All you need to do is bring the ingredients to room temperature, mix everything up in one bowl, chill for half and hour and bake! 
• You love cozy variations on classic cookies. These are hands down one of the the best chocolate chip cookies I have ever eaten. The oat flour gives this classic chocolate chip cookie a cozy, nutty flavor and texture that is incredible. 
• Layers of flavor and texture. These oat flour cookies have lightly crisp edges, chewy centers with pockets of gooey melted chocolate.The oat flour brings a lovely nuttiness that works beautifully in this chewy cookie.

This chocolate chip cookie with oat flour recipe requires only a handful of pantry basics to make. Here’s what you’ll need.

Dry ingredients: Gather oat flour, baking soda, cornstarch and salt

Wet Ingredients: Gather unsalted butter, light brown sugar, granulated sugar, egg, vanilla extract and chocolate chips.

Here are my recommended substitutions to make these wonderfully chewy gluten free chocolate chip cookies:

• Oat flour: Rather than make my own oat flour, I used a store bough version from a brand I love. However, making oat flour is as simple as measuring out the amount you want and processing it in a blender or food processor until it is as fine as regular flour. For this cookie recipe you’ll need to measure out about 2 ¾ cups rolled oats (old fashioned) or steel cut oats. Process them into a fine powder and remeasure 2 ¼ cups for the cookie recipe.
• Baking Soda: A double acting baking powder is the best substitute for baking soda. The final texture of the cookie will be different, but it will still be a delicious chocolate chip cookie! For this recipe, use 1 ½ teaspoons baking powder in place of the baking soda. 
• Cornstarch: Cornstarch allows the cookies to have a relatively short chill time and still prevents the cookies from spreading too much. Feel free to omit if needed and chill the cookie dough at least 1-2 hours. 
• Unsalted Butter: You can use the same amount of salted butter as written in the recipe, but omit the added salt. 
• Light Brown and Granulated Sugars: A blend of both sugars is what creates that classic chocolate chip cookie taste.  This recipe hasn’t been tested using alternative sugars. However, I love using maple sugar as a refined sugar free option in my other cookie recipes. Maple sugar bakes very similarly to light brown sugar. 
• Eggs: Use a flax egg in place of one egg. 
• Vanilla Extract: This gives a lovely background flavor that is essential to a classic chocolate chip cookie. 
• Chocolate Chips: Feel free to use any combination (or just one) kind of chocolate chips or bars to make these the best oat flour cookies for you!

Vegan Oat Flour  Chocolate Chip Cookies: Use the same amount of vegan butter in place of the unsalted butter, replace the egg with a flax egg and use vegan or dairy free chocolate chips.
Refined Sugar Free Oat Flour Cookies: Replace the granulated and light brown sugars with maple sugar.

Learn how to make chocolate chip cookies with oat flour in a few easy steps!

1. In a large bowl, whisk the oat flour, baking soda, cornstarch and salt together until well combined. 
2. In a stand mixer with paddle attachment or with an electric mixer, beat the butter, light brown sugar and granulated sugar until well combined, about 3 minutes on medium speed. Beat in the egg and vanilla extract until smooth and well combined. 
3. Mix the dry ingredients into the wet until just combined. Fold in the chocolate chips. Cover and chill the dough in the fridge for 30-60 minutes. Preheat the oven to 375 F (190 C).Line two large baking sheets with parchment paper.

4. Scoop about 2 tablespoons (30 ml) of oat flour chocolate chip cookie dough onto the lined baking sheets. I like to use a medium cookie scoop to get perfectly portioned cookies. Place 5-6 balls of oat cookie dough on the baking sheet about 3 inches apart. Top with more chocolate chips if you like. To make your cookies look like mine, top with more chocolate chips!
5. Bake the cookies for 8-9 minutes. The edges will be set and lightly golden brown. The centers will look slightly puffed. Remove the cookies from the oven onto a cooling rack or stove top. Firmly bang the pan onto the cooling rack (or stove top). This helps to deflate the cookies quickly. Top with flaky salt if you like. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!

Make Ahead: Although these chewy oat flour cookies are easy to make and come together rather quickly, they can easily be made ahead of time. To do this simply prepare the cookies according to the recipe directions through step 3  and decide if you would like to freeze or chill in the fridge. 

Freeze the cookies: Place the cookie dough balls onto a parchment lined baking sheet, place the baking sheet into the freezer and freeze until the cookie dough is frozen. Remove the baking sheet from the freezer and place the frozen cookie balls into a ziplock bag. These oat flour cookies can be stored in the freezer for up to 2 months. 

Thaw the cookie dough: Transfer your desired amount of frozen cookie dough balls onto a lined plate or baking sheet. Allow them to thaw overnight in the fridge. Bring the cookie dough balls to room temperature before baking. The frozen cookie dough can also be baked straight from the freezer. Just make sure to add about 2 - 3 more minutes to the baking time.

Store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 3-4 days. For the best cookie eating experience, heat the cookies in the microwave for 20 seconds for that “fresh from the oven taste.”

• Almond Flour Chocolate Cake
• Almond Flour Brownies
• Gluten Free Peanut Butter Cookies
• Tahini Olive Oil Brownies

If you try this Oat Flour Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M