Delish Oat Flour Chocolate Chip Cookies

These are the cookies I bake when I want something cozy and nostalgic but also a little better-for-you without screaming about it. We’re talking chewy-on-the-inside, golden-edge chocolate chip cookies made with oat flour, so they’ve got this soft, nutty vibe that plays ridiculously well with melty chocolate. They mix up fast, chill quick, and bake in under 12 minutes. Perfect for school snacks… and also for those “I deserve a cookie at 10 a.m.” moments.

My husband calls these the “peace treaty cookies” because they somehow fix grumpy days. Our kiddo sneaks chocolate chips like a raccoon at a campsite, and I’ve made peace with it—there’s always a little pile of “extra chips for topping” anyway. Honestly, these have become the house cookie: easy, dependable, a little rustic, and very dunkable.

How to Make It

Start by creaming 1/2 cup (113 g) soft unsalted butter with 2/3 cup packed brown sugar and 1/3 cup granulated sugar. Like, really cream it—2–3 minutes till fluffy. Add 1 large egg, 1 extra yolk (for chew!), and 2 teaspoons vanilla. Keep it simple.

In another bowl, whisk 2 cups (about 180 g) fine oat flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon kosher salt. Tip it into the butter bowl. Mix until it looks like cookie dough—oat flour can be a touch thirsty, so if it seems crumbly, splash in 1–2 tablespoons milk (oat milk works, fittingly).

Fold in 1 to 1 1/4 cups chocolate chips. I always hold back a few tablespoons for pressing on top because I like dramatic puddles. Chill the bowl 30 minutes so the butter firms up and everybody gets acquainted.

Scoop onto a parchment-lined sheet (2-tablespoon scoops), press a few extra chips on top, and bake at 350°F for 9–11 minutes until the edges are set and tops look just-dull, not shiny. If you like crinkly edges, give the pan a gentle tap halfway through. Let them sit on the sheet for 5 minutes—they finish setting there—then move to a rack. Flaky salt on top if you’re that person. I am that person.

✔Ingredient Notes

– Oat flour: Use fine, not coarse. If DIY-ing, blitz rolled oats in a blender until powdery, then measure by weight (180 g total). If your dough’s dry, a spoon or two of milk brings it back.
– Butter: Softened is your friend here. Melted works too, but chill longer (45–60 min) or they’ll spread like gossip. Browned butter is dreamy—just cool it fully before mixing.
– Sugars: Brown sugar = chew and caramel notes. You can use all brown for extra moisture. Coconut sugar works; cookies will be a bit darker and slightly less soft.
– Eggs: One whole egg + one yolk gives that plush center. Vegan? Use 1 flax egg (1 tbsp ground flax + 3 tbsp water) and add a touch more milk if needed.
– Chocolate chips: Semi-sweet is classic. Chopped dark chocolate makes puddles. Mini chips = more in every bite. Mix and match; there are no rules here.
– Leavening + salt: A little soda + a little powder gives lift without cakiness. Don’t skip the salt—it wakes up the oat flavor.

✔Recipe Steps

1. Cream butter with brown and granulated sugar 2–3 minutes until fluffy; beat in egg, yolk, and vanilla.
2. Whisk oat flour, baking soda, baking powder, and salt; add to the bowl and mix just to combine.
3. Splash in 1–2 tbsp milk if dough seems dry; fold in chocolate chips, reserving a small handful.
4. Chill dough 30 minutes; preheat oven to 350°F and line baking sheets with parchment.
5. Scoop 2-tbsp mounds, top with reserved chips, and bake 9–11 minutes until edges set and centers look just matte.
6. Cool on the sheet 5 minutes, finish on a rack, and sprinkle flaky salt if you like; makes about 18–22 cookies.

What to Serve It With

– A cold glass of milk (regular or oat—lean in).
– Hot coffee or a tiny espresso if you’re living your best café-at-home life.
– Vanilla ice cream for instant cookie sandwiches.
– Fresh berries if you want to pretend this is balanced. I do. It’s fine.

✔Tips & Mistakes

– Measure oat flour by weight if you can—too much = dry, crumbly dough.
– If the dough cracks when scooping, stir in 1 more teaspoon milk and give it 2 minutes to hydrate.
– Don’t skip the chill. Oat flour cookies spread faster without it.
– Pull them when the centers look slightly underdone; they set as they cool.
– Parchment > greased pans. Grease makes them spread more.
– For picture-perfect rounds, use a jar ring or cup to “scoot” the cookies into circles right after baking.

✔Storage Tips

Room temp: Stash in an airtight container 3–4 days. They stay soft—honestly better on day two.
Fridge: Cold cookies get fudgy and dense. If that’s your vibe, go for it.
Freeze baked: Cool, then freeze in a bag up to 2 months. Thaw on the counter or rewarm at 300°F for 5–6 minutes.
Freeze dough: Scoop balls and freeze. Bake from frozen at 350°F, adding 1–2 minutes. Also, no one here is judging if you eat a frozen dough ball for breakfast. I’ve seen things.

✔Variations and Substitutions

– Gluten-free: Use certified GF oat flour to avoid cross-contact.
– Dairy-free: Swap vegan butter 1:1 and use a flax egg. Chill a bit longer—vegan butter softens fast.
– Sweeteners: Coconut sugar works 1:1. Maple or honey also work—use 3/4 cup and chill longer (the dough will be softer).
– Add-ins: 1/2 cup chopped walnuts or pecans, or a handful of shredded coconut. A little cinnamon (1/2 tsp) is dreamy.
– Double chocolate: Stir in 2 tbsp cocoa powder and use white or milk chips. If dough gets stiff, add a teaspoon of milk.
– Flour swaps: If you’re out of oat flour, blitz rolled oats to a powder. AP flour also works, but use less (about 1 1/2 cups) and expect a different texture—still good, just less oaty.

Frequently Asked Questions

Delish Oat Flour Chocolate Chip Cookies

Chewy, bakery-style chocolate chip cookies made with wholesome oat flour. Crisp edges, soft centers, and loads of melty chocolate—naturally nutty flavor without wheat flour.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 18

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup oat flour use certified gluten-free if needed
• ▢ 0.5 tsp baking soda
• ▢ 1 tsp cornstarch for extra softness
• ▢ 0.5 tsp fine sea salt
• ▢ 0.25 tsp ground cinnamon optional
• ▢ 0.5 cup unsalted butter, melted and cooled
• ▢ 0.5 cup light brown sugar, packed
• ▢ 0.25 cup granulated sugar
• ▢ 1 count large egg room temperature
• ▢ 1.5 tsp vanilla extract
• ▢ 1 tbsp milk add only if dough seems dry
• ▢ 1.25 cup semisweet chocolate chips
• ▢ 0.5 cup chopped walnuts or pecans optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk oat flour, baking soda, cornstarch, salt, and cinnamon until evenly combined.
• In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg and vanilla until glossy.
• Add dry ingredients to wet and stir just until a soft dough forms. If the dough looks dry or crumbly, stir in milk a little at a time until it comes together.
• Fold in chocolate chips and nuts (if using).
• Scoop dough into 1.5 tablespoon portions and place 2 inches apart on prepared sheets. For thicker cookies, chill scooped dough for 20 minutes.
• Bake 9 to 11 minutes, until edges are set and centers look slightly soft.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free cookies, confirm your oat flour is certified gluten-free. Store in an airtight container at room temperature for up to 4 days or freeze up to 2 months.