These are the BEST oat-flour chocolate chip cookies! They're thick with soft and chewy centers and slightly crisp edges. Plus, you'll love how easy the recipe is.
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Why these are the best oat flour chocolate chip cookies
Believe me when I say these are the best cookies! Let me tell you why.
- They are thick, soft, and chewy with slightly crisp edges-YUM!
- Gooey chocolate with every bite.
- The oat flour adds a sweet and slightly nutty flavor.
- It's a super easy recipe; everything is mixed by hand, just like my healthy pumpkin oatmeal cookies.
Plus, they are so much healthier than a traditional chocolate chip cookie. I use less butter and sugar than most recipes. But don't worry, you can't tell! These cookies are devoured in a day at my house.
Trust me, you need these cookies! Now, let's talk ingredients.
Ingredients and Substitutions
- Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home if you have a high-speed blender such as a Vitamix. Simply blend old-fashioned oats in the blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Cornstarch- You can substitute arrowroot or tapioca starch.
- Chocolate Chips- I prefer dark chocolate chips but feel free to use your favorite.
How to make oat flour chocolate chip cookies
These cookies are so easy to make! Follow these instructions.
- Whisk the oat flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
- In a medium-size bowl, whisk the melted butter, coconut sugar, and granulated sugar together until no lumps remain. Whisk in the egg and vanilla extract until well incorporated.
- Pour the wet ingredients into the dry with a large spoon or rubber spatula. Fold in the chocolate chips.
- Cover the dough and chill in the refrigerator for an hour or up to overnight. If you refrigerate the dough overnight, let it sit out at room temperature for 10 minutes before baking to soften up.
- Preheat the oven to 350º F and line two baking sheets with parchment paper or baking mats.
- Using a cookie scoop (mine is about 1 and ½ tablespoons), scoop out balls of cookie dough and place them on your baking sheet, making sure to leave a couple of inches between each cookie.
- Bake for 10-11 minutes or until the edges are very lightly golden. The centers will still be very soft but will firm up as they cool. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This is optional, but I like to press a few extra chocolate chips into the cookies when they are still warm on the baking sheet.
FAQs
Silicone baking mats work great for this recipe and most cookie recipes. They are worth the investment as you can use them repeatedly. If you don't have a silicone mat, I suggest using parchment paper to ensure your cookies don't stick.
Yes! Oat flour is sold in stores, but it's also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender (such as a Vitamix) until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
Freezing the dough is a great way to have freshly baked cookies anytime. After chilling, roll the dough into balls and freeze them on a parchment-lined baking sheet. Transfer the dough to freezer bags and store them for up to 3 months. To thaw, let them sit in the refrigerator for a few hours. If baking straight from the freezer, add an extra minute or two to baking time.
Want more cookie recipes?
Check these out:
Healthy Oat Flour Sugar Cookies
Homemade Birthday Cake Protein Cookies
Please let me know how you like the soft and chewy oat flour chocolate chip cookies in the comments! I love to hear from you, and your star ratings encourage others to give the recipe a try.
Enjoy!
Crystal
📖 Recipe
Soft and Chewy Oat Flour Chocolate Chip Cookies (Easy)
Ingredients
- 2 cups cup oat flour*
- 4 tablespoons cornstarch
- ⅓ cup coconut sugar or brown sugar
- ⅓ cup granulated sugar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 7 tablespoons butter melted
- 1 large egg
- ½ tablespoon vanilla extract
- ¾ cup dark chocolate chips or chocolate chips of choice
Instructions
- Whisk the oat flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
- In a medium-size bowl, whisk the melted butter, coconut sugar, and granulated sugar together until no lumps remain. Whisk in the egg and vanilla extract until well incorporated.
- Pour the wet ingredients into the dry with a large spoon or rubber spatula. Fold in the chocolate chips.
- Cover the dough and chill in the refrigerator for an hour or up to overnight. If you refrigerate the dough overnight, let it sit out at room temperature for 10 minutes before baking to soften up.
- Preheat the oven to 350º F and line two baking sheets with parchment paper or baking mats.
- Using a cookie scoop (mine is about 1 and ½ tablespoons), scoop out balls of cookie dough and place them on your baking sheet, making sure to leave a couple of inches between each cookie.
- Bake for 10-11 minutes or until the edges are very lightly golden. The centers will still be very soft but will firm up as they cool. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This is optional, but I like to press a few extra chocolate chips into the cookies when they are still warm on the baking sheet.
- Enjoy!
Notes
- Oat Flour- Oat flour is sold in stores, but it's also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Store your cookies covered at room temperature for up to five days or in the refrigerator for up to a week.
Seema says
This is one of the recipes where your hand automatically reaches the cookie jar. Love it.
Juyali says
First time making cookies with oat flour. So good! I'll be making these again and again. 🙂
Crystal Yentzen says
I'm so happy you like the recipe!