Gooey, chewy and chocolate in every bite. These chocolate chip oat flour cookies are a dietitian spin on the classic dessert, but done right. Simple, easy and so good!
I think chocolate chip cookies are a universal comfort food. Buttery, chewy and warm bites of chocolate chips... you know the drill. These chocolate chip oat flour cookies check all the boxes. I love oat flour in baking for a bonus boost of fibre and other micronutrients. It adds a subtle nutty taste, and makes the softest cookies. Sounds like just what the doctor (or dietitian!) ordered!
In all seriousness, it was about time I've shared my homemade chocolate chip cookie recipe. I have amazing recipes for olive oil cookies and vegan protein cookies, but nothing beats the classic!
Make them for your family, a potluck, or just yourself. They're a gift for all tastebuds!
Why This Recipe is Dietitian Approved
- Higher fibre option. I don't typically use cookies to get in my daily fibre, but it doesn't hurt!
- Easily gluten-free. Oats are naturally gluten-free, although you may need to use certified gluten-free oats to minize gluten cross contamination if you are Celiac.
- Comfortingly simple. No frills, only simple pantry ingredients to create the classic chocolate chip cookie we know and love.
Ingredients
- Butter
- White sugar
- Brown sugar
- Egg
- Vanilla extract
- Oat flour
- Salt
- Baking soda
- Chocolate chips
Instructions
Preheat the oven to 350F and line a cookie tray with parchment paper.
In a medium sized mixing bowl, add butter, white sugar and brown sugar.
Use an electric mixer to combine until smooth and golden brown in colour.
Add egg and vanilla extract. Mix once again.
Add oat flour, salt, and baking soda and mix. Fold in chocolate chips.
Place dough in the fridge for about 30 minutes to chill. Once dough is chilled, scoop out 12 equal sized cookies (about 2 tablespoon per cookie). Bake for 11-13 minutes.
Once cookies are golden brown, remove them from the oven and sprinkle with sea salt.
Substitutions and Variations
To make gluten-free: Use certified gluten-free oat flour.
To make dairy-free: Use a dairy-free butter substitute and dairy-free chocolate chips.
To make vegan: Follow the dairy-free swaps. I have not tested a vegan version, but you should be able to swap the egg for a flax egg (1 tablespoon ground flax seed + 3 tablespoon warm water).
To make nut-free: This recipe is naturally nut-free. Ensure that all your ingredients are processed in a nut-free facility.
For a refined sugar-free option, use ½ cup of coconut sugar in place of both the white and brown sugars. Please note this will create a darker brown cookie and will reduce how much the cookies spread.
This recipe makes a great base oat flour cookie for all your favourite mix-ins! If you aren't in the mood for an oat flour chocolate chip cookie, try adding other mix-ins like:
- White chocolate chips
- Chopped nuts
- Sprinkle of cinnamon
- M&Ms
- Raisins or dried cranberries
Equipment
Storage
Place oat flour cookies in an airtight container and store them on the counter for up to 5 days or in the freezer for up to 3 months.
Top Tip
For perfect bakery style cookies, press additional chocolate chips in the top of your cookie dough balls prior to adding them to the oven. Once baked, use a circle cookie cutter or a glass to gently shape the cookie- creating perfect circles!
Frequently Asked Questions
It may seem annoying to take out another kitchen gadget, but I highly recommend it for best results!
Blend 2 cups of oats (rolled, minute or quick) in a blender until it reaches a fine flour consistency.
I have tested these cookies both chilling and not chilling, and both taste great. However for the classic chocolate chip cookie texture, I recommend chilling the dough. This helps allow the butter to cool, which helps them expand more slowly during baking. The final result is a gooey, chewy and flavourful oat flour cookie!
I have not tested this recipe using any other flour options. Typically you can use almond flour in place of oat flour (I would use 2 cups of almond flour). If you decide to try please let me know how they turn out!
To freeze roll into balls and place the balls on a silicone baking mat or parchment paper lined cookie sheet. Place the cookie sheet in the freezer until frozen. Once the cookie dough is frozen, you can transfer to a ziploc bag and store for up to 3 months. To bake from frozen, preheat oven to about 330F and bake for about 13-15 minutes.
More Cookie Recipes
Save these recipes for your next baking session!
PS. I love seeing my recipes in action! If you decide to make these oat flour chocolate chip cookies, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chocolate Chip Oat Flour Cookies
Ingredients
- ½ cup butter softened
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 2 teaspoon vanilla extract
- 1 + ¾ cup oat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350F and line a cookie tray with parchment paper.
- In a medium sized mixing bowl, add butter, white sugar and brown sugar. Use an electric mixer to combine until smooth and golden brown in colour.
- Add egg and vanilla extract. Mix once again.
- Add oat flour, salt, and baking soda and mix. Fold in chocolate chips.
- Place dough in the fridge for about 30 minutes to chill. Once dough is chilled, scoop out 12 equal sized cookies (about 2 tablespoon per cookie). Bake for 11-13 minutes.
- Once cookies are golden brown, remove them from the oven and sprinkle with sea salt.
Linda Loo says
I didn't have time to make individual cookies but I did make these into bars and they turned out great. I spread these into a 6x6 lined with parchment paper and baked on 350 degrees for 25 minutes. Thanks for this recipe!
Kaylie Kauffman says
These were AMAZING!! Highly recommend!
Stephanie Wiseley says
These are so good! I added a tsp of cornstarch to it and let sit at room temp for 2 hrs. My scoop is smaller and got 22 cookies baked t 350 for 9 min. So good!
Marie says
I saw these on Instagram, so I made a batch last night for a date night with my boyfriend and he ate the rest of the batch after I went to bed! They were absolutely delicious and I'm just about to start a second batch using a flax egg (just ran out of eggs).
Thanks for the awesome recipe !
Nicole Addison says
Hi Maria,
Thank you so much for sharing! I hope the flax egg worked for you!!
Erica says
I came to this recipe after realizing I had run out of AP flour. After committing to the recipe (butter and sugar softening in a bowl) I realized I didn't have oat flour either. I used the 2C almond flour you suggested. The cookies turned out pretty good! They took longer to bake in my oven (+10 mim) and the bottom cooked a little too quickly in relation to the top. I chilled the mixture in the fridge while I was at work and rolled it into 12 equal balls before baking. Maybe slightly smaller balls would have baked more evenly? Overall, very pleased with this recipe for a housewarming gift.
Sayali says
These are the best cookies!!!