Oat Flour Chocolate Chip Cookies
Jump to RecipeThese Oat Flour Chocolate Chip Cookies are easy to make, nutty, have crispy edges, and have a soft, chewy center with melty little puddles of dark chocolate chips. They are gluten-free and taste like classic chocolate chip cookies.
😋 Why this recipe works
These cookies are delicious and look and taste like traditional chocolate chip cookies but are made with oat flour instead of white flour. As a result, they’re soft and gooey and hold their circular cookie shape when baked. The cookie dough is even irresistible.
📔 How to make Homemade Oat Flour
Oat flour is easy to make at home and considerably more affordable and fresher. Use rolled oats and not steel-cut oats when making homemade oat flour. Add the oats to a food processor or blender and blend for about 5 minutes until the oats become soft and powdery. A cup of oats should yield about a cup of oat flour. If you see some large pieces of oats, stop the processor, stir the oats around, and then continue to blend.
🍪 Ingredients
To make these oat flour cookies with chocolate chips, you will need staple cookie ingredients and one secret ingredient, Milk Powder. This ingredient adds a delicious dairy and creamy flavor you don’t want to leave out.
Here are some of our recommendations/tips/substitutions with the ingredients for the recipe:
- Room Temperautre Butter. We use salted butter sticks for our cookies, but if you only have unsalted butter, you will need to add 1/2 teaspoon of salt instead of 1/4. You could substitute dairy-free butter to make these cookies vegan-friendly.
- Dark Brown Sugar. We love dark brown sugar because it gives these cookies a lovely deep caramel flavor. Of course, you could also substitute with light brown sugar, but it won’t be as rich.
- Room Temperature Egg. One flax egg would work, too, if you are vegan.
- Vanilla Extract. We like extra vanilla flavor with our chocolate chip cookies, so we do 2 teaspoons.
- Oat Flour. You could use store-bought gluten-free oat flour or make homemade oat flour from gluten-free whole oats. We like Bob’s Red Mill and Arrowhead Mills Oat Flour.
- Milk Powder. This fine powder is the crucial ingredient in this cookie recipe. It makes the cookies extra flavorful and caramelly. Do not skip it, as it’s a game-changer for cookie recipes. We use King Arthur’s Milk Powder. To make these cookies vegan, omit this ingredient.
- Chocolate Chips. We love to use Hu Kitchen’s No Added Sugar Keto Baking Chocolate Chips or Guittard Baking Chips Chocolate in our chocolate chip cookies. We recommend chopping up your favorite chocolate bar and using that instead to add chocolate chunks.
See the recipe card for full ingredient information and quantities.
🥣 Instructions
This is an easy cookie recipe, but the key to making these cookies crispy is to chill the dough for at least 30 minutes before baking.
Mix Wet Ingredients.
In a medium or large mixing bowl, beat the room temperature butter with brown and granulated sugar using a hand mixer or stand mixer until creamy. Add the egg and vanilla and mix to combine.
Mix in Dry Ingredients.
Add the oat flour, baking soda, salt, and milk powder to the same bowl. Mix again with the electric mixer until combined.
Chill the Dough.
Finally, fold in the chocolate chips using a rubber spatula and then cover the bowl with plastic wrap to chill the dough.
When using milk powder, you want to chill the dough to allow the flavors to develop fully. For best results, chill the dough for about 30 minutes, up to 2 hours.
Scoop and Bake.
After the cookie dough has chilled, line a cookie sheet with parchment paper and preheat the oven to 350°F.
Using a tablespoon cookie scoop, add cookie dough to the prepared baking sheet about 2 inches apart as these cookies spread. Bake cookies for about 10 minutes. The baking time will differ depending on how big you make these cookies. These cookies will start to brown on the edges when they are done. Bake for 2 extra minutes for crispier cookies, but be careful not to burn the cookies.
Cool & Enjoy.
Remove parchment paper and the cookies to a cooling rack to cool for about 2-3 minutes. If you don’t allow the cookies to cool, they will easily break apart, so don’t skip this step.
Once cooled, add flaked sea salt on top, and enjoy!
🎥 Video Tutorial
Check out my TikTok Video on how I made these delicious cookies.. PS I made them with my cat, Binx 🙂
📋 Recipe FAQs
You can store the leftover dough in the refrigerator for up to 5 days or in the freezer for three months. Before storing the cookie dough, I recommend scooping the dough out and rolling the dough into balls. Put the cookie dough balls in a zip lock bag when storing them in the fridge or a freezer bag or freezer-safe container when storing them in the freezer.
Store the cooled cookies in an airtight container or cookie jar with a lid for a week.
There is a slight oatmeal flavor. This is because oatmeal cookies also have pieces of oats, while these cookies do not.
Yes. We recommend using 1 cup of all-purpose flour for this recipe.
👩🏻🍳 Expert Tips
- The butter and egg should be at room temperature before mixing. You can quickly expedite this process if you forget to set these ingredients on the counter, too; first, heat the butter in the microwave for 10 seconds, flip, and heat again for another 10 seconds. Next, check the butter to see if you can press into it with your finger and leave an indentation. For the egg, place it in a bowl of warm water (not hot) for a few minutes, which will warm it up quickly.
- Crinkle the cookies. Before removing the cookies from the oven, carefully bang the cookie sheet one time in the oven. This is a trick to making these soft centers with the perfect chewy texture and crispy crinkle edges.
- Allow the cookies to cool on the cooling rack. Letting the cookies cool will stabilize the bottom of these cookies, and they won’t fall apart when you pick them up.
- Don’t skip the milk powder.
Related Recipes
Looking for more gluten-free cookies, check out some of our favorites before you go!
These delicious cookies have crispy golden brown edges and a soft, chewy center. You’ll never know they are gluten-free! We hope you love our easy Oat Flour Chocolate Chip Cookie recipe. Enjoy! ♡
Did you try our Oat Flour Chocolate Chip Cookies recipe? Please leave a 🌟 star rating and let me know how it went in the comments below. I love hearing from you! ♡
Oat Flour Chocolate Chip Cookies
- ½ cup salted butter, room temperature
- ½ cup dark brown sugar
- ⅓ cup granulated sugar
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1 ⅓ cup oat flour
- 1 tbsp oat flour
- ½ tsp baking soda
- ¼ tsp salt
- 3 tbsp milk powder
- Mix Wet Ingredients. In a medium bowl or large mixing bowl, beat the room temperature butter with the brown and cane sugar by using a hand mixer or stand mixer until creamy. Add the egg and vanilla and mix to combine.
- Mix in Dry Ingredients. To the same bowl, add the oat flour, baking soda, salt, and milk powder. Mix again with the electric mixer until combined. Finally, fold in the chocolate chips by using a spatula.
- Chill the Dough. Place bowl in the fridge to chill the dough for about 30 minutes.
- Scoop. Line a cookie sheet with parchment paper and preheat the oven to 350 degrees F. Add cookie dough by using a cookie scoop to the prepared baking sheet leaving about 2 inches apart. Bake cookies for about 10 minutes. `
- Crinkle the cookies. Before removing the cookies from the oven, carefully bang the cookie sheet one time in the oven. The raised centers will fall down.
- Cool. Remove parchment paper and the cookies to a cooling rack to cool for about 2-3 minutes. Don’t skip this step. Once cooled, enjoy!
OMG sooooo good! Me want more cookie!!! Nom nom nom. 🤤