Oat Flour Chocolate Chip Cookies

Name: Oat Flour Chocolate Chip Cookies
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 1 ½ cups oat flour; ¼ cup unsalted butter (softened); ½ cup brown sugar (packed); ½ cup chocolate chips; ½ cup peanut butter; 2 eggs; 2 tsp vanilla extract; 1 tsp baking powder; ½ tsp baking soda

Jump to Recipe

Whip up a batch of these delicious Oat Flour Chocolate Chip Cookies, and you’ll have the tastiest gluten free cookies in just 20 minutes!

A dozen oat flour chocolate chip cookies laid out on parchment paper.

Table of Contents

Why We Love It

These oat flour cookies are so delicious! They’re light and soft, with an incredible crispy-chewy texture, and they taste like peanut butter cookies with bites of chocolate!

They’re made in just 20 minutes with simple ingredients, most of them easy-to-find household staples, and gluten free oat flour!

Oat flour is mild in flavor, budget friendly, and easy to find in stores, so it’s often the perfect gluten free alternative for baking recipes.

👉 Just be sure to buy a certified gluten free brand of oat flour like Bob’s!

Like my Chocolate Covered Apple Slices and my Paleo Chocolate Chip Cookies, this better-for-you dessert doesn’t just taste good, it’ll keep you feeling good, too!

Ingredients

Ingredients Notes

Use certified gluten free Oat Flour if you have a gluten sensitivity or allergy!
Substitute almond butter or any other nut butter you prefer in place of the peanut butter. This will change the flavor of the cookies slightly but will be absolutely delicious!
If you prefer unrefined sugar, use brown coconut sugar in place of the brown sugar.
You may omit the chocolate chips. If you do, I’d recommend substituting the same amount of raisins, dried cranberries, chopped almonds, M&Ms, or any other cookie add-in you like.
To soften butter, store it at room temperature for 2-3 hours.
You can make your own oat flour! It’s very simple, but there are some tips and tricks, so follow the recipe!

Recipe Steps

Close up of the butter and sugar creamed together in a stand mixer bowl.

Step 1: While your oven is preheating, make the cookie dough. Add the butter and brown sugar to a large bowl.

👉 Softened butter should be near room temperature, but not so soft that it’s melted or wet and greasy in appearance.

Use a hand mixer or the paddle attachment on a stand mixer (or some good old-fashioned elbow grease!) to cream together the softened butter and brown sugar until it’s light and fluffy.

This usually takes about 2-3 minutes using the stand mixer set to medium speed.

Process collage showing eggs and peanut butter added to the mixer bowl.

Step 2: Next, add the egg, peanut butter, and vanilla extract to the bowl.

Turn the mixer back on to medium, and mix until it’s smooth and fully combined. This usually takes about 2-3 minutes.

Step 3: Time to add in the dry ingredients! Add the oat flour, baking powder, and baking soda to the bowl.

Mix on medium speed until well combined. You may need to stop halfway through and use a spatula to scrape down the sides of the bowl.

The chocolate chips being mixed into the cookie batter.

Step 4: Last, fold in the chocolate chips. Pour in the chocolate chips (or any other add-in you may use as a substitute), and use a spatula to fold the batter until the chips are evenly distributed.

This helps to preserve the leavening bubbles created while you creamed the butter and sugar, will keep the chocolate chips from getting crushed, and will keep the batter from being over-mixed.

Process collage showing raw cookies on a baking sheet and the baked cookies after cooking.

Step 5: Form the batter into 12 even balls, about 1 ½ inch balls around. I like to use a cookie scoop to help make sure the cookies are each even. Place them on a parchment lined cookie sheet.

👉 In order to make oat flour cookies spread properly as they bake, you’ll need to use your hands to slightly flatten and form each ball into a cookie shape.

Place the baking sheet in the oven for 11-12 minutes. Once you remove the baking sheet from the oven, allow the cookies to cool slightly on the pan, then transfer them to a cooling rack to finish cooling.

Close up of one oat flour chocolate chip cookie.

FAQ & Tips

How to store oat flour cookies?

Allow the oat flour cookies to completely cool, then transfer them to a sealed container. Store at room temperature for a week, per USDA.

Can I freeze oat flour cookies?

Yes! Transfer the completely cooled cookies to an airtight container or freezer-safe bag. Seal and store in the freezer for up to 8 months, per USDA.

What does oat flour taste like?

Oat flour is mild in flavor. Because it’s made from ground oats, it has a lightly nutty, oatmeal-like flavor that’s well paired with sweet and savory ingredients.

Is oat flour gluten free?

Oats are naturally gluten free, but are often contaminated with gluten or other allergens during processing in facilities that also process glutinous grains. That means you must be certain to find certified or confirmed gluten free brands of oats and oat flour in order to be certain no contamination takes place. This is especially important if you have an allergy or sensitivity!

More Gluten Free Desserts

I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.