These Oat Flour Cookies are made using wholesome ingredients and are ready in about 30 minutes, including baking time. They feature a soft, tender center with crisp edges, not overly sweet and irresistible studded with dark chocolate chips.
Oat flour cookies are the latest addition to my ever-growing collection of guilt-free cookies like the almond flour shortbread cookies.
My ideal texture for oat flour cookies is a crispy texture around the edges and soft in the middle, with the perfect ratio of dark chocolate chips.
Oat flour can be found in specialty or health food stores, and online. It also makes a great gluten-free alternative to wheat flour, with a slightly sweet and nutty flavor.
Did you know it is super easy to grind your own oat flour at home? Add some rolled oats into a blender, and blitz until finely ground. It also makes tasty oat flour pancakes.
Just like the air fryer chocolate chip cookies, they taste decadent, especially when warm out of the oven with gooey melted chocolate chips.
Jump to:
Why this recipe works?
- No chilling needed
- Ready in 30 minutes including baking
- Not overly sweet
- Soft, tender with crisp edges
- No butter
- No chilling dough
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Oats - For most oat recipes that aren't oatmeal, I prefer using old-fashioned or rolled oats. These offer a superior texture and flavor compared to instant or quick-cooking oats, which are more processed and lack the rich, authentic taste of traditional oats. Steel-cut oats, while nutritious, aren't a good substitute either, as they're much more difficult to grind into a fine powder at home.
- Egg - The white helps it to rise and the yolk adds richness.
- Dark brown sugar - I add a little more dark brown sugar than white sugar to enhance chewiness and make it more toffee-like. Have more brown sugar? Check out my brown sugar desserts.
- White sugar - It adds sweetness and also makes them crisp around the edges.
- Coconut oil - If your coconut oil is solid, then melt in the microwave until just melted. Don't make it hot.
- Almond butter - Adds nuttiness and more flavor.
- Baking Soda - It helps it to crisp from the inside out.
Substitutions & Variations
- Peanut butter instead of almond butter.
- Melted butter instead of coconut oil, makes it rich.
- To make it gluten free, use gluten-free oats.
- To make it dairy free, use almond milk instead of regular milk and dairy-free chocolate chips.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Add rolled oats, baking soda, and salt into any blender or Vitamix and grind into a very fine powder.
3 & 4. Beat egg, almond butter, both sugars, melted coconut oil, vanilla extract, and milk until thick and creamy, about 2 minutes.
💡 Did you know? Beating until thick and creamy helps dissolve the sugars, which allows it to caramelize more readily when it hits the hot oven.
5 & 6. Beat in the dry ingredients and then followed by chocolate chips. If your dough looks very thick, then stir in about a tablespoon of additional milk.
Pro tip: You don't have to chill the dough! The cookies can be baked right away without any need for chilling, which makes it perfect when a craving strikes.
7 & 8. Scoop about 2 tablespoons of dough on a parchment-lined baking sheet, place more chocolate chips on top, and bake at 350 degrees for about 13 - 15 minutes or until edges are golden in color.
Tip: It is best to remove them from the oven when they appear to be a bit underbaked and let them cool in the baking pan, allowing them to set. This results in a soft and chewy texture.
How To Store?
- Room Temperature - Oat flour cookies are excellent warm straight out of the oven for a quick dessert. Cooled ones can be stored in an airtight container for up to a week.
- Freeze - Store leftovers in a zip lock bag, seal well, and freeze for up to 2 months. Thaw for a couple of hours at room temperature.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
Helpful tips
- Make sure to grind the oats into a very fine powder.
- If your coconut oil is solid, then melt it in the microwave until liquid and cool until no longer hot before making the dough.
- Don't overbake. They continue to cook as they cool down.
- If the dough looks thick, then stir in 1 teaspoon more milk.
- Sprinkle some sea salt right after removing it from the oven.
- One and a half cups of oats make about 1 cup plus 2 tablespoons of flour.
Recipe FAQs
It tends to create a softer, more tender and crumbly texture in cookies compared to the ones made with only all-purpose flour. It has a distinct nutty flavor that adds depth and complexity. It also contains less gluten-forming proteins compared to wheat flour and hence results in a delicate texture.
Add old fashioned rolled oats into a blender, Nutri bullet or Vitamix and process until very finely ground. Make sure that it is very well ground and there are no visible pieces of oats remaining. One and half cups oats makes about 1 cup plus 2 tablespoon flour.
Absolutey! Mix the wet ingredients using a whisk for at least 3 minutes or until it gets creamy and smooth. Stir remaining ingredients using a rubber spatula.
More healthy cookies
Oat Flour Cookies
Equipment
Ingredients
- 1 ½ cups old fashioned oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg large
- ¼ cup melted coconut oil not hot
- ¼ cup almond butter smooth
- ¼ cup packed dark brown sugar
- 3 tablespoons sugar white granulated
- 1 tablespoon milk more if needed
- 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons semi sweet chocolate chips divided
Instructions
- Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Add oats, baking soda and salt into a dry grinder, Nutri bullet or Vitamix. Grind to a very fine powder and set aside.
- Add all remaining ingredients (except chocolate chips) into a medium bowl and beat with a hand held electric beater for 1 to 2 minutes (thick and creamy).
- Add the ground flour mixer and beat again, until combined. Stir in ½ cup chocolate chips.Tip: If your dough looks too thick, then mix in 1 to teaspoons of more milk.
- Scoop about 2 tablespoons measure dough onto the prepared baking pan, spacing about 2 inches apart. Place more chocolate chips on top.
- Bake one sheet at a time for 13 to 14 minutes or the edges looks golden in color.Tip: It is best to remove them from the oven when they appear to be a bit underbaked and let them cool in the baking pan, allowing them to set. This results in a soft and chewy texture.
- Place baking pan on a wire rack to cool completely. I like to enjoy them warm when the chocolate is melted and gooey, and cookies are amazingly soft and tender!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Follow me on INSTAGRAM, TIK TOK, FACEBOOK or PINTEREST for more delicious recipes.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Leave a Reply