These Easy Oat Flour Chocolate Chip Cookies are nutty, have crispy edges, and have a soft, chewy center with melty little puddles of dark chocolate chips. They have a complex and rich flavor and are the best oat flour cookies ever. The cookie dough is even irresistible.
These gluten-free cookies look and taste just 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.
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📄 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.
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.
White Sugar, like Granulated / Cane Sugar.
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.
Salt. If you use unsalted butter, you want to use 1/2 teaspoon, but if you use salted butter, 1/4 teaspoon is perfect.
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.
Check out my TikTok Video on how I made these delicious cookies.. PS I made them with my cat, Binx 🙂
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 the brown sugar 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: 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 using a rubber spatula.
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 degrees 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.
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.
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.
🗝 Baking Tips
Make sure the butter stick and egg are at room temperature. You can quickly expedite this process if you forget to set these ingredients out on the counter. 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.
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 make the bottom of these cookies stable, and they won’t fall apart when you pick them up.
How to store leftover cookie dough?
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.
How to store baked cookies?
Store the cooled cookies in an airtight container or cookie jar with a lid for a week.
Do these cookies taste like oatmeal cookies?
There is a slight oatmeal flavor. This is because oatmeal cookies also have pieces of oats, while these cookies do not.
Can I use all-purpose flour instead of oat flour?
Yes. We recommend using 1 cup of all-purpose flour for this recipe.
These delicious cookies have crispy golden brown edges with a soft and chewy center. You’ll never know they are gluten-free! We hope you love our easy Oat Flour Chocolate Chip Cookie recipe. Enjoy! ♡
Easy Oat Flour Chocolate Chip Cookies
4.91 from 10 votes
These cookies have crispy golden brown edges with a soft and chewy center. You'll never know they are gluten-free!
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!