These Oat Flour Cookies with chocolate chips are easy, healthier, and have a gluten-free and dairy-free option. They feature a soft, tender center with crisp edges, not-too-sweet!
You don’t need to buy oat flour—it’s super easy to make at home for all your baking needs! Just add rolled oats to a blender and blitz until finely ground. That means making these oat flour chocolate chip cookies is easier than you think—no need to run to specialty or health food stores!
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Reasons to Love
- Made with wholesome ingredients like rolled oats, almond butter, and coconut oil
- No chilling required—just mix the oat flour dough and bake
- Perfectly balanced sweetness
- Soft, tender centers with crisp, golden edges
- No butter, no flour
- Gluten-free and Dairy-free option
How to make oat flour at home?
Simply add rolled oats to a high-speed blender (like a NutriBullet or Vitamix) and blend until finely ground with no visible oat flakes remaining. For reference, 1½ cups of rolled oats yields about 1 cup plus 2 tablespoons of oat flour.
Is oat flour good for baking cookies?
Yes! Ground oatmeal create a softer, more tender, and slightly crumbly texture in cookies compared to those made with only all-purpose flour. It also adds a distinct nutty flavor that brings depth and complexity. Since it contains fewer gluten-forming proteins than wheat flour, it results in a more delicate texture and is ideal for baking!
Oat Flour Cookies
Equipment
Ingredients
- 1 ½ cups rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg large
- ¼ cup melted coconut oil not hot
- ¼ cup almond butter or use peanut butter
- ¼ cup packed dark brown sugar
- 3 tablespoons sugar white granulated
- 1 tablespoon milk (use almond or oat milk, if needed)
- 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons semi sweet chocolate chips divided (use vegan chips if needed)
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.If your dough looks too thick, then mix in 1 to 2 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.
Substitutions & Variations
- Swap almond butter with peanut butter.
- Use melted butter instead of coconut oil for a richer taste.
- For a gluten-free oat cookies without flour, be sure to use certified gluten-free oats.
- To keep it dairy-free, substitute regular milk with almond milk and use vegan chocolate chips.
How to make oat flour cookies?
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.
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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 oat flour chocolate chip 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 the biscuits 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 biscuits are excellent warm straight out of the oven for a quick dessert. Cooled oatmeal cookies 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.
Recipe tips
- Make sure to grind the rolled 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. Try my oat flour pancakes recipe!
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.
More Healthier Cookie Recipes
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