Oat Flour Chocolate Chip Cookies

Oat flour chocolate chip cookies are soft, gooey and so easy to make!  These vegan gluten free chocolate chip cookies are made in just one bowl and have just 9 ingredients! These chocolate chip oat flour cookies will quickly become your new go-to cookie recipe!

If you love this chocolate chip cookie with oat flour, you have to try my oat flour sugar cookies! They have very similar ingredients and are also so simple to make!

Two oat flour chocolate chip cookies stacked on a green plate.
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Why you will love this recipe

  • Easy to make – these oat flour chocolate chip cookies come together in one bowl using just a spoon. No fancy equipment needed! The cookies don’t require you to refrigerate the dough and they come up so soft with a chewy center every time! You won’t believe how easy these are to make.
  • Simple ingredients – these cookies use pantry ingredients – you don’t even need eggs! Everything is a pantry staple you likely already have, and the cookies are naturally gluten free, dairy free and vegan (as long as you use a dairy free chocolate chip).
  • Small batch, perfect for company or weekend snacking – These oat flour cookies are perfect for those last-minute moments when you want to bake – no need to let the butter come to room temperature or worry about having eggs on hand.
Ingredients to make oat flour chocolate chip cookies in ramekins.

Ingredients

  • Coconut sugar – coconut sugar provides the perfect amount of sweetness to the cookies and also has a slight caramel flavor. You can find coconut sugar in most grocery stores. You could also use brown sugar or organic sugar in place of the coconut sugar.
  • Avocado oil – avocado oil is a very neutral oil and helps make the cookies moist and tender. If you don’t have avocado oil, you could use melted coconut oil, melted ghee or butter.
  • Oat flour – oat flour is made by grinding up oats into flour. It can be found in most grocery stores or ordered online. If you don’t have oat flour on hand, you can make your own by grinding oats in a blender or food processor until finely ground. Note that if you need this recipe to be gluten free, buy a certified gluten free oat flour (or oats).
  • Arrowroot powder (or tapioca or cornstarch) – arrowroot helps to make the cookies light and airy and it also works to replace the eggs in this recipe.
  • Dairy free milk – use any dairy free milk you love. Almond milk, oat milk, cashew milk, flax milk, coconut milk – these will all work well in this recipe. You can use regular or vanilla.
  • Baking powder – the baking powder helps the cookies rise slightly when baking.
  • Salt – just a pinch of salt helps to elevate all the flavors (makes the cookies instantly taste sweeter) and helps to balance out the sweetness.
  • Vanilla extract (optional) – vanilla extract takes these cookies to the next level in flavor. However vanilla extract is not required to make delicious oat flour chocolate chip cookies.
  • Chocolate chips – dairy free dark chocolate chips (72% or greater) is my favorite. You could also use a semi-sweet chocolate chip or even white chocolate chips!

How to make oat flour chocolate chip cookies

Preheat the oven to 350F.

Combine the coconut sugar and avocado oil in a bowl. Mix well.

Coconut sugar and avocado oil in a large glass bowl.

Add the oat flour to the bowl and stir well until all the oat flour is coated with the oil.

Oat flour added to a large glass bowl.

To the oat flour mixture, add the arrowroot, dairy free milk, baking powder, vanilla extract (optional) and salt. Stir well. Note that as the dough sits 1-2 minutes it will start to get thicker.

Add the chocolate chips and stir well to incorporate.

Chocolate chips added to bowl with cookie dough.

Use a 1 tablespoon cookie dough scoop, scoop out the cookies onto a baking sheet (you can line it with parchment for easy cleanup but these cookies don’t stick much if you want to skip it). This recipe makes between 12-15 cookies.

Press the cookies down with your fingers to flatten them slightly (they will not spread on their own).

Bake in a 350F oven for 10 minutes. Remove from oven and allow the cookies to cool on the baking sheet at least 15 minutes before transferring to a cooling rack.

Chocolate chip cookies before baking.

Top tips

  • Properly measure the oat flour. Use the spoon and level method to measure out the oat flour. Spoon the oat flour into the measuring cups instead of scooping the measuring cups into the flour directly from the bag or container (this can compact the flour). Level off the flour using the back of a butter knife to get a level scoop.
  • Use a cookie scoop to ensure the cookies are the same size. I like using a 1 tablespoon scoop, but you could use up to 1.5 tablespoons. Just be sure to press the cookies down before baking as they won’t spread and would be too thick to cook through in time.
  • You can easily double this recipe. However, I would recommend only baking one cookie sheet at a time. If you need to re-use your cookie sheet, be sure to let the cookies rest first before carefully removing the cookies with a spatula.
  • Add more chocolate chips at the end. Often the last 1-2 cookies worth of dough in the bowl has less chocolate chips than the rest of the dough. I always sprinkle in a few more chocolate chips before scooping out that dough to get an equal distribution of chips in each cookie.
  • The cookies will not spread on their own, so be sure to press them down before baking.
  • Let the cookies cool at least 15 minutes before moving them off the baking sheet. These are very fragile and will fall apart if they do not have time to rest.
  • If you want this recipe to be gluten free, be sure the oat flour or oats are labeled “gluten free”. Oats are naturally gluten free but often get contaminated during processing.
Oat flour chocolate chip cookie on white pedestal.

Other additions

  • Chopped nuts or seeds – walnuts, pecans, almonds, pistachios, sunflower seeds, pumpkin seeds
  • White chocolate chips
  • Raisins, dried cranberries, dried cherries
  • Sprinkles
  • Chopped peanut butter cups
  • Flaky salt (sprinkled on at the end)
  • Spice: cinnamon, pumpkin pie spice, nutmeg

Common questions

What is oat flour

Oat flour is a flour made by finely grinding up oats. Oat flour typically gives baked goods a slightly nutty flavor when baked and is very easy to work with. If you want to bake with oat flour, I recommend that you use a recipe that specifically calls for it, as oat flour does not measure out 1:1 with all purpose flour.

Can you make oat flour at home

You can make your own oat flour at home; however, homemade oat flour never gets quite as finely ground as the oat flour you get in the stores. Because of this you may need 1-2 tablespoons more of homemade oat flour per cup of oat flour called for in a recipe.

Typically, 1 cup of rolled oats will make slightly over 3/4 cups of oat flour.

Can you replace all-purpose flour with oat flour

In recipes like this where flour is one of the main ingredients, I do not recommend a 1:1 replacement. Oat flour has more fiber and protein and is lighter in weight than regular flour. Typically, the ratio for all-purpose flour to oat flour is somewhere around 1:1.4-1.5 when using a measuring cup. However if you are using a scale, the weight for each will be the same in a recipe.

This means that if a recipe calls for 1 cup all-purpose flour you would have to multiply that by 1.4 or 1.5 to get the correct amount of oat flour. So, 1 cup of all-purpose flour would be 1.4 to 1.5 cups oat flour.

How to make these cookies crispy instead of soft

If you want to make really crispy cookies (like chips a hoy or something similar) you can use the recipe to make sugar cookies and add chocolate chips to them. Essentially you will just want to reduce the oat flour to 1.25 cups and omit the dairy free milk.

What are the best dairy free chocolate chips

  • Enjoy Life – these are easy to find at just about any grocery store. They have semi-sweet, dark chocolate, chocolate chunks and even mini chocolate chips (free of the top 8 allergens).
  • Trader Joe’s 72% Dark Chocolate Chips – these are my got to chocolate chip. They are budget friendly and have great ingredients (dairy free and soy free).
  • Whole Foods Organic Semi-Sweet Chocolate Chips – these are dairy free and soy free and surprisingly budget friendly (especially when compared to other dairy free chocolate chips).
  • Pascha – Pascha is a very high quality chocolate and I love using them for special occasions. You can even find a completely unsweetened chocolate chip that still tastes amazing in recipes. You can find Pasha online and in some specialty stores.
  • Lily’s Dark Chocolate Chips – the dark chocolate chips are dairy free and vegan. These chocolate chips are lower in sugar as they are sweetened with stevia and erythritol.

Do you have to chill the dough?

No, the dough does not need to be chilled before baking.

If you need to make the dough in advance, you can chill the dough up to 8 hours, just wait to add the baking powder until right before baking to help the cookies rise.

Can you bake the dough from frozen?

If you love freshly baked cookies, pre-portion out the cookie dough and freeze it solid on a parchment paper or wax paper lined baking sheet. Once solid, transfer to a freezer safe bag or container.

When you are ready for freshly baked cookies, bake the cookies in a 350F oven for 12 minutes. Allow to cool at least 15 minutes before enjoying.

Hand picking up a chocolate chip oat flour cookie from a green rimmed plate.

Storing leftover cookies

  • Counter – these cookies can be left out on the counter for up to 24 hours.
  • Fridge – this is my preferred method of preserving leftovers. Place leftover chocolate chip oat flour cookies in an airtight bag or container for up to a week.
  • Freezer – freeze leftover cookies for up to 3 months. Let the cookies cool completely before placing them in the freezer. I like to freeze them on a wax or parchment paper lined baking sheet. Once frozen, transfer to a freezer safe bag or container.

Substitutions

  • Coconut sugar – you can use light brown sugar, organic cane sugar or maple sugar in place of the coconut sugar.
  • Avocado oil – I like avocado oil because it’s very neutral. You can also use melted coconut oil, melted ghee or butter.
  • Oat flour – if you don’t have oat flour on hand, you can make your own oat flour by grinding oats up in a food processor or blender. Note that you will likely need 3-4 more tablespoons of homemade oat flour in this recipe since homemade is never as finely milled as store bought.
  • Arrowroot powder – You can use tapioca starch or cornstarch in place of the arrowroot.
  • Dairy free milk – use whatever dairy free milk you have on hand. You can also use regular milk or you can make your own dairy free milk by blending up 1-2 tablespoons of nut butter with 1 cup of water.
  • Vanilla extract – if you don’t have vanilla extract, you can simply omit it.
  • Chocolate chips – if you don’t have chocolate chips on hand, you can chop up a chocolate bar into chunks or you can use any of the other additions listed (raisins, cranberries, nuts, sprinkles, white chocolate chips, etc.).
Four chocolate chip oat flour cookies stacked on a white plate.

If you love this recipe, you should try

Oat Flour Mug Cake

Oat Flour Pumpkin Cookies

Air Fryer Oatmeal Cookies

Double Chocolate Oatmeal Cookies

Chocolate Chip Peanut Butter Cookies

Almond Flour Peanut Butter Cookies

★ Did you make this recipe? Please give it a star rating below!
Four oat flour chocolate chip cookies on a small white cookie stand.

Chocolate Chip Oat Flour Cookies

Oat flour chocolate chip cookies are soft, gooey and so easy to make. These vegan chocolate chip oat flour cookies are egg free, dairy free and gluten free. All you need is one bowl and 9 ingredients to make these cookies.
5 from 1 vote
Print Pin Save Rate
Course: Dessert
Cuisine: American
Keyword: chocolate chip oat flour cookies, oat flour chocolate chip cookies, vegan chocolate chip oat flour cookies
Prep Time: 3 minutes
Cook Time: 10 minutes
15 minutes
Total Time: 28 minutes
Servings: 12

Guided Recipe Video

Ingredients

Instructions

  • Preheat oven to 350F.
  • Add the coconut sugar and avocado oil to a large bowl. Stir well.
  • Add the oat flour to the bowl and stir well until the oat flour is coated in the avocado oil.
  • Add the arrowroot powder, dairy free milk, baking powder, salt and vanilla extract to the bowl with the rest of the ingredients. Stir well. The dough will thicken within 1-2 minutes.
  • Add chocolate chips to the cookie dough and stir well to incorporate.
  • Scoop out the dough with a 1 tablespoon cookie scoop. Scoop onto a baking sheet and press down on the dough to flatten slightly.
  • Bake in a 350F for 10 minutes. Allow the cookies to cool 15 minutes before transferring to cooling rack.

Notes

Top tips
  • Properly measure the oat flour. Use the spoon and level method to measure out the oat flour. Spoon the oat flour into the measuring cups instead of scooping the measuring cups into the flour directly from the bag or container (this can compact the flour). Level off the flour using the back of a butter knife to get a level scoop.
  • Use a cookie scoop to ensure the cookies are the same size. I like using a 1 tablespoon scoop, but you could use up to 1.5 tablespoons. Just be sure to press the cookies down before baking as they won’t spread and would be too thick to cook through in time.
  • You can easily double this recipe. However, I would recommend only baking one cookie sheet at a time. If you need to re-use your cookie sheet, be sure to let the cookies rest first before carefully removing the cookies with a spatula.
  • Add more chocolate chips at the end. Often the last 1-2 cookies worth of dough in the bowl has less chocolate chips than the rest of the dough. I always sprinkle in a few more chocolate chips before scooping out that dough to get an equal distribution of chips in each cookie.
  • The cookies will not spread on their own, so be sure to press them down before baking.
  • Let the cookies cool at least 15 minutes before moving them off the baking sheet. These are very fragile and will fall apart if they do not have time to rest.
  • If you want this recipe to be gluten free, be sure the oat flour or oats are labeled “gluten free”. Oats are naturally gluten free but often get contaminated during processing.
Other additions
  • Chopped nuts or seeds – walnuts, pecans, almonds, pistachios, sunflower seeds, pumpkin seeds
  • White chocolate chips
  • Raisins, dried cranberries, dried cherries
  • Sprinkles
  • Chopped peanut butter cups
  • Flakey salt (sprinkled on at the end)
  • Spice: cinnamon, pumpkin pie spice, nutmeg
Can you bake the dough from frozen?
If you love freshly baked cookies, pre-portion out the cookie dough and freeze solid on a parchment paper or wax paper lined baking sheet. Once solid, transfer to a freezer safe bag or container.
When you are ready for freshly baked cookies, bake the cookies in a 350F oven for 12 minutes. Allow to cool at least 15 minutes before enjoying.
Storing leftover cookies
  • Counter – these cookies can be left out on the counter for up to 24 hours.
  • Fridge – this is my preferred method of preserving leftovers. Place leftover chocolate chip oat flour cookies in an airtight bag or container for up to a week.
  • Freezer – freeze leftover cookies for up to 3 months. Let the cookies cool completely before placing them in the freezer. I like to freeze them on a wax or parchment paper lined baking sheet. Once frozen, transfer to a freezer safe bag or container.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
160
Fat
 
9
g
Carbohydrates
 
19
g
Fiber
 
1
g
Sugar
 
7
g
Protein
 
2
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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