Chocolate chip cookies have a special place in my heart. They’re a classic. So in my quest to eat ALL the cookies, I decided to play off the traditional chocolate chip cookie but with a twist.
The twist? Oat flour.
Oat flour is so simple to make at home if you don’t have any on hand. Pop some old fashioned rolled oats in a blender or food processor and blend on high until they turn into a powder-y flour.
The great thing about oat flour is it acts a lot like traditional all-purpose flour. It’s light and fluffy and slightly sweet which I love 🙂
If you love baking, check out my roundup post of 50+ gluten free dessert recipes!!
Ingredients and substitutions for these oat flour cookies:
Butter. Mm, butter and cookies go hand in hand. If you need to sub the butter, refined coconut oil or ghee would be a good sub. Or, feel free to use your favorite dairy free or vegan butter! Check out my favorite trick for How to Soften Butter!
Coconut sugar. This has been my favorite sugar lately. If you don’t have it on hand, you can sub in brown sugar or your favorite granular sweetener.
An egg. Just one. You can sub in your favorite egg replacement if you prefer.
Vanilla extract. Just a splash for those cookie vibes.
Oat Flour. The star of the show! We’re just using one cup here.
Baking soda & salt. For some baking magic.
Chocolate chips. Because what would be chocolate chip cookies without the chippers?
How to make chocolate chip oat flour cookies:
Mix. Use an electric mixer to cream together the butter, coconut sugar, egg, and vanilla. Then add the dry ingredients and mix again until combined. Fold in the chocolate chips.
Chill. Don’t be fooled, this is the most important part.
Scoop & Bake. After the dough is good and chilled, scoop them out onto a baking sheet lined with parchment paper. Add a couple chocolate chips on top of each cookie dough ball.
Cool. The cookies are pretty delicate on the pan straight out of the oven, so allow them to firm up on the pan for at least 10 minutes to cool.
Enjoy!! Grab that milk and go to town on your freshly baked cookies!!
Tips for this recipe:
Use an electric mixer. Using an electric mixer really creams together the butter and sugar making for a smooth cookie dough.
Chill the dough. Don’t you DARE skip this step. If you don’t chill the dough, the cookies will spread out a little too thin So, make sure to chill it in the fridge for 1 hour.
Don’t over-bake. I like to under-bake these cookies a little bit because they cool and bake a bit more on the pan when you take them out of the oven. If the center of the cookie looks a little wet after 8 minutes, that a-okay in my book. Keep an eye on them and don’t bake them for more than 10 minutes.
Let them firm up and cool on the pan. Allowing them to cool on the pan is essential! They are super delicate right out of the oven and having them cool on the pan allows the edges to crisp up and the cookies really come together.
More oat flour recipes
Oat Flour Chocolate Chip Cookies
Oat flour cookies are soft, chewy, and full of melty chocolate chips. They are made with wholesome ingredients and are so simple to make!
- 1/2 cup unsalted butter, room temperature
- 1/2 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup oat flour (Kitchen Hack: How to Make Oat Flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- flakey salt for sprinkling on top
NOTE: chilling the dough for 1+ hour before baking is KEY to this recipe! Don’t you dare skip the chill! 🙂
- In a large bowl, use an electric mixer to cream together the butter and coconut sugar.
- Add the egg and vanilla and mix again until combined.
- Add the oat flour, baking soda, and salt to the bowl.
- Mix again until combined.
- Add most of the chocolate chips to the bowl, saving some to add on top of each cookie.
- Fold until the chocolate chips are incorporated into the dough.
- Chill the dough in the fridge for 1 hour.
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- Scoop 12 balls of cookie dough onto the baking sheet.
- Add a few more chocolate chips to the tops of the cookie dough balls.
- Bake for 8 – 10 minutes until the edges appear firm but the top is slightly wet (they’ll bake a bit more as they cool on the pan).
- Allow the cookies to cool on the pan for at least 15 minutes.
- Sprinkle with salt and enjoy!
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 8.8g
- Sodium: 161mg
- Fat: 8g
- Saturated Fat: 4.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13.1g
- Fiber: 0.7g
- Protein: 1.6g
- Cholesterol: 27mg
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