Oat Flour Cookies

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

1. 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.
2. Egg - The white helps it to rise and the yolk adds richness.
3. 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.
4. White sugar - It adds sweetness and also makes them crisp around the edges.
5. Coconut oil - If your coconut oil is solid, then melt in the microwave until just melted. Don't make it hot.
6. Almond butter - Adds nuttiness and more flavor.
7. 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.

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. Need a single-serve recipe? Try this Chocolate Chip Cookie for One.
• 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.

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.