Oat Flour Cookies with Chocolate Chips
Can anyone say no to a fresh chocolate chip cookie? This batch of oat flour cookies made with chocolate chips will be a recurring favorite! You’ll have the tastiest gluten-free cookies in just 20 minutes!
Why You’ll Love It
These oat-flour cookies are so delicious! With golden brown and crisp edges, they are a great substitute for classic chocolate chip cookies. They taste like peanut butter cookies with bites of chocolate!
They’re made in just 20 minutes with simple ingredients, the most 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 Red Mill!
Like my Chocolate Covered Apple Slices and my Paleo Chocolate Chip Cookies, this sweet treat doesn’t just taste good, it’ll keep you feeling good, too! Same thing with these Gluten Free Sugar Cookies.
Oat Flour Cookie Ingredients
Making these cookies only takes a handful of ingredients you have on hand!
- Oat Flour: Use certified gluten-free Oat Flour if you have a gluten sensitivity or allergy!
- Peanut butter: Any favorite type will do (we love natural without added sugar). 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 it will be absolutely delicious!
- Brown Sugar: Use light or dark brown sugar, whichever you prefer. If you don’t want refined sugar, use brown coconut sugar.
- Chocolate Chips: Semi-sweet chocolate chips are used in this recipe. Sub dark chocolate chips instead or add fun mix ins like raisins, dried cranberries, chopped almonds, M&Ms, or any other cookie add-in you like.
- Butter: Use unsalted, softened or room temperature butter for best results. Softened butter should be near room temperature but not so soft that it’s melted or wet and greasy in appearance. You should be able to very gently push to indent the butter.
You can make your own homemade oat flour! It’s straightforward, but there are some tips and tricks, so follow the recipe!
How to Make It
Prepare your pan: While your oven is preheating, make the cookie dough and line a baking sheet with parchment paper.
Cream the butter and sugar. Add the butter and brown sugar to a large mixing bowl. 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.
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.
Add 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.
Mix in the chips! Last, 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, prevents the chocolate chips from getting crushed, and prevents the batter from being over-mixed.
Scoop or form 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 even. Place them on a parchment-paper-lined cookie sheet.
👉 In order to make oat flour cookies appropriately spread as they bake, you’ll need to use your hands to flatten and slightly form each cookie dough 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 for the best results.
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 gluten-free oat flour and oat flour to be certain no contamination takes place. This is especially important if you have an allergy or sensitivity!
Can I make my own oat flour?
Yes! But I would advise against it. A blender, even a Vitamix, or food processor cannot get the oats to blend fine enough for the oats to absorb the rest of the cookie dough. Therefore, store-bought oat flour is a great option to make these cookies.
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.
Oat Flour Chocolate Chip Cookies
Equipment
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
Instructions
- Preheat the oven to 350°F (176°C). Meanwhile, In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- 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, about 2-3 minutes.
- Add the oat flour, baking powder, and baking soda to the bowl.Mix on medium speed until well combined, stopping halfway through to scrape scrape the sides of the bowl with a spatula, if needed.
- 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.
- Form the batter into 12 even balls, about 1 ½ inch around, and place them on a parchment lined cookie sheet. Use your hands to slightly flatten and press each ball into a cookie shape.
- Place the baking sheet in the oven and cook for 11-12 minutes. 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.
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!
- To store: Store cookies once they’re completely cooled in a sealed container at room temperature for up to a week, per USDA.
- To freeze: Freeze cookies once they’re completed cooled in an airtight container for up to 8 months, per USDA.
