These 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.
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.
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.
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:
See the recipe card for full ingredient information and quantities.
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!
Check out my TikTok Video on how I made these delicious cookies.. PS I made them with my cat, Binx 🙂
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.
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! ♡
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