These Oat Flour Cookies are made using wholesome ingredients and are ready in about 30 minutes, including baking time. They are softer in the middle, with crisp edges, and not overly sweet!
Oat flour cookies are the latest addition to my ever-growing collection of guilt-free cookies like the 3 ingredient almond flour 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.
Traditionally oat flour is made by grinding rolled oats on stones and sifting out, to achieve a super fine texture (reference here). It is used to make infant foods or ready-to-eat cereals.
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.
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Why this recipe works?
Two sugars are better than one. Dark brown sugar adds moisture, making them chewier with deep caramel notes, whereas white granulated sugar makes them crisp.
No chilling is needed. When you chill the dough, the fat solidifies, causing it to take longer to melt in the oven. As a result, the cookies spread less. However, it's important to note that oats absorb liquid when mixed with wet ingredients, contributing to less spreading.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Oats - Old-fashioned or rolled oats are far superior to the other choices. Instant or quick-cooking oats are further processed and hence lack the real oatmeal flavor. Steel-cut oats are much harder to grind into a fine powder at home.
- Egg - The egg 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.
- White sugar - It adds sweetness and also makes them crisp around the edges.
- Coconut oil - If your coconut oil is solidified, then melt in the microwave until just melted. Don't make it hot.
- Almond butter - Adds nuttiness and more flavor.
- Baking Soda - It helps crisp from the inside out.
Substitutions
- Use peanut butter instead of almond butter.
- Melted butter instead of coconut oil, makes it rich.
- Use gluten-free oats to make it gluten-free.
- Use almond milk instead of regular milk and dairy-free chocolate chips, to make it dairy free.
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.
Tip: Beating until thick and creamy help 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.
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.
Simply add old fashioned rolled variety 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
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Oat Flour Cookies
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
- 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).Tip: Beating until thick and creamy help dissolve the sugars, which allows it to caramelize more readily when it hits the hot oven.
- Add the ground flour mixer and beat again, until combined. Stir in ½ cup chocolate chips.Tip: If your dough looks too thick, then stir in an addional tablespoon of 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 choclate is melted and gooey, and cookies are amazingly soft and tender!
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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