Dessert

Oat Flour Chocolate Chip Cookies Recipe

ByNaomi Fletcher December 25, 2025December 25, 2025

Introduction

These oat flour chocolate chip cookies offer a delicious twist on a classic favorite, bringing a tender texture and rich flavor that’s perfect for any occasion. Made with simple ingredients, they’re easy to prepare and satisfyingly chewy with bursts of chocolate in every bite.

The image shows a white round tray lined with crumpled white parchment paper holding seven oatmeal chocolate chip cookies. Each cookie is golden brown with dark chocolate chips and chunks spread across the surface, some chips slightly melted, and sprinkled with coarse salt flakes. The cookies have a rough texture typical of oatmeal and are thick with a slightly crumbly look. Around the tray, there are scattered chocolate chips and oatmeal flakes on a white marbled texture. A metal measuring cup filled with oatmeal flakes is placed near the top right of the tray. The scene is softly lit, highlighting the warm colors and textures of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 3/4 cups oat flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips
Sea salt flakes

Instructions

Step 1: Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar on high speed until pale and fluffy.
Step 2: Scrape the sides of the bowl with a spatula. Add the egg and vanilla extract, then beat the mixture until well combined.
Step 3: Add oat flour, baking soda, and salt. Beat on low speed just until combined. Avoid overmixing to keep the cookies tender.
Step 4: Stir in chocolate chips, leaving a few aside to decorate the tops of the cookies. Mix with a spatula until evenly distributed.
Step 5: Chill the dough for at least 30 minutes or up to 3 days in the fridge. This step is important to prevent the cookies from spreading too much during baking.
Step 6: When ready to bake, preheat the oven to 350℉ (180℃) and line baking sheets with parchment paper.
Step 7: Use a 1.6 inch (4 cm) ice cream scoop or about 1.5 tablespoons to drop dough onto the prepared sheets, spacing each cookie about 2 inches apart.
Step 8: Place some reserved chocolate chips on top of each cookie to decorate.
Step 9: Bake for 9 to 11 minutes until the edges are golden but the centers remain soft.
Step 10: Immediately after removing the cookies from the oven, sprinkle sea salt flakes on top.
Step 11: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a nuttier flavor, try swapping half of the oat flour for almond flour.
Chilling the dough is key to preventing cookie spread and helps develop flavors.
Use dark chocolate chips or chunks for a richer taste.
Adding a sprinkle of cinnamon or a dash of espresso powder can enhance the chocolate flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

The image shows a white round plate lined with crumpled white parchment paper, holding seven golden brown cookies with visible uneven chocolate chunks and small chocolate chips scattered across their rough, slightly crumbly tops. The cookies are thick and look soft, with some sparkling granules of coarse salt on top. Around the plate, there are a few extra cookies placed directly on the white marbled texture, along with scattered chocolate chips and some oat flakes. In the back right, there is a small metal cup filled with raw oats spilling slightly onto the surface. A dark gray striped cloth is partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute all-purpose flour, but the texture will be different—less chewy and tender—and the cookies may spread more. Adjust baking time as needed.