Go Back Email Link
–+ servings
Baking sheet of freshly baked oat cookies.
Print Recipe Pin Recipe Save Recipe
5 from 4 votes

Oat Flour Chocolate Chip Cookies

Oat Flour Chocolate Chip Cookies that taste just like traditional chocolate chip cookies made with all purpose flour! A delicious treat made gluten-free.
Prep Time15 minutes
Cook Time9 minutes
Additional Time30 minutes
Total Time9 minutes
Course: Cookies
Cuisine: American
Servings: 15 cookies
Calories: 205kcal
Author: Julia

Ingredients

  • 1 stick (½ cup) unsalted butter softened*
  • ½ cup (100g) brown sugar**
  • 1 tsp pure vanilla extract
  • 1 large egg at room temperature
  • 1 1/2 cups (175g ) oat flour
  • ¼ tsp ground cinnamon optional
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1/2 tsp sea salt***
  • 1 cup (170g) chocolate chips

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, and vanilla extract until well-combined and fluffy. Note: you can also mix the ingredients by hand in a large mixing bowl, or you can use an electric hand mixer. Scrape the sides of the bowl with a rubber spatula and add the egg. Beat until the wet ingredients are completely combined.
  • In a separate medium bowl, stir together the oat flour, ground cinnamon, baking powder, baking soda, and sea salt.
    Oat flour cookie dough in a stand mixer, ready to be baked.
  • Cover the bowl with plastic wrap and refrigerate the cookie dough for 30 minutes.
  • When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
    Cookie dough balls on a prepared cookie sheet.
  • Bake cookies for 9 to 11 minutes or until the edges are slightly golden brown and they reach your desired level of doneness. 
  • Allow the cookies to cool for at least 10 minutes before serving. If you have a cooling rack, feel free to move the cookies over after 10 minutes of cooling.
    Freshly baked oat flour cookies on a baking sheet.

Notes

*Use chilled butter so that you don’t have to chill the dough in the refrigerator. You can replace the butter with ghee or coconut oil. If you use softened butter, refrigerate the dough for 30 minutes before baking.
**or granulated cane sugar, coconut sugar, or maple sugar
***If using iodized salt (also known as table salt), use ¼ tsp instead of ½ tsp
Store cookies in a zip lock bag or airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Freeze cookies for up to 3 months.

Nutrition

Serving: 1cookie (of 15) | Calories: 205kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 180mg | Fiber: 2g | Sugar: 15g