Oat Flour Chocolate Chip Cookies

oatflour1picmonkey

 

Oat Flour Chocolate Chip Cookies
 
Ingredients
  • 1 stick plus 2 TBSP unsalted butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1½ teaspoon vanilla
  • ¾ teaspoon baking soda
  • ½ teaspoon salt ( I like my cookies on the saltier side so use ½ if you prefer)
  • 2½ cup oat flour
  • 10 ounces chocolate chips
Instructions
  1. Cream the butter with the sugars, add in the egg and vanilla. Mix until smooth. Sift together the oat flour with the salt and baking soda. Stir into the wet ingredients- note the dough will be stickier than “normal” cookie dough and add in the chocolate chips. NOW REFRIGERATE at least 2 hours or longer. In my opinion the longer the better.
  2. Spoon onto baking sheet and bake in a preheated 350 degree oven for 9-10 minutes, until the edges are slightly golden brown

 

 

62 comments

  1. The Best Gluten Free Chocolate Chip Cookie and the runner-ups

    […] CLICK HERE FOR THE OAT FLOUR CHOCOLATE CHIP COOKIE RECIPE […]

    Reply

    1. Robyn

      i’m in the uk and we don’t use how many sticks of butter on our receipes. How much is a stick of butter please.

      Reply

      1. Ashley Huffaker

        probably a little late, but a stick of butter is 8oz…roughly 112.5g.

        Reply

      2. Loves Cookies

        1 stick = 115g butter

        Reply

      3. Safiyyah

        By volume, 1 stick = 1/2 cup; By mass, 1 stick = 113 g

        Reply

      4. April Taylor

        One stick is about 113 gram. This recipe is requiring about 150 gram of butter. Hope that helped.

        Reply

      5. Jessie

        A stick of butter is usually 1/2 cup

        Reply

      6. Daphney

        One stick of butter is half a cup

        Reply

      7. Nancie Sanderson

        Half a cup!

        Reply

      8. Isis

        1 stick is 1/2 a cup

        Reply

  2. Sandi Henry

    My sister-in-law is gluten intolerant, but she adores chocolate chip cookies. I promised her I’d find a recipe that would bring her joy! Viola! Your website popped up first on my search and we tried the recipe today. She just polished off her third fresh from the oven cookie and is giving the recipe rave reviews. Even my husband and I, who love gluten, found this cookies to be simply delicious. Thank you!!!!

    Reply

    1. Karen Busselman

      Did you ever get a reply? A stick is 1/2 cup or 1/4 of a pound, which is 4 ounces.

      Reply

    2. Ellen

      a stick of butter is 8 tablespoons!

      Reply

  3. Nick

    How many cookies does this recipe yield?

    Reply

  4. beaux

    I was trying to find an oat flour cookie instead of refular flour. Thanks. Cookies today in the PM.

    Reply

  5. Jennifer

    What does 1 plus 2 TBSP mean? Does it mean 1 stick plus 2 TBSP?

    Reply

  6. Kris

    These cookies are absolutely devine! The oat flour adds a subtle nuttiness that makes these cookies taste even better than traditional chocolate chip cookies, and they stay soft and chewy for days! Definitely recommend.

    Reply

    1. Kelsey

      Each stick of butter is 8 tablespoons, or 1/2 of a cup. If your sticks of butter do not have lines on the wrapper marking tbsp, just cut and use about 1/4 of it. You can also use a kitchen scale. 2 tbsp of butter is 1 oz (28.4g).

      Reply

      1. Cate Staid

        Kelsey, when I read this I thought you meant 1/4 of a stick of butter. I think you meant 1/4 of a POUND of butter. Maybe you can update your comments? It was pretty nice of you to reach out and help the UK commenter.

        Reply

    2. L WakefieldGephart

      Yes

      Reply

  7. Ana

    Must I make shape into a ball after or before refrigerate?

    Reply

  8. Bonnie

    My four-year-old and I got impatient and just popped the rolled dough into the freezer for a few minutes before baking and they still came out great (flat but I expected that)! They were chewy with cookie brittle-esque edges. I added walnuts to mine and I recommend it. Thanks so much for the great recipe. My friend can no longer eat gluten and it is great to find recipes like this so she can enjoy the comfort foods she misses.

    Reply

    1. L WakefieldGephart

      Yes

      Reply

  9. Susan

    These are ok. I did 1/4 tsp salt and added half pretzel pieces and half mini chocolate chips. The dough was not very sticky, and I am unsure why. I refrigerated overnight. The recipe doesn’t say what size to shape the dough so I did about 2 Tbsp balls (yielded 24). After 10 minutes baking, they had not spread at all so I flattened them immediately out of the oven with the back of a spatula. They are dry-ish and slightly crumbly to eat and do not hold shape as well I would have liked. It would be helpful if this recipe was also in metric units (grams, ml) for accuracy.

    Reply

  10. MOLLY SMITH

    These taste good, but mine were sorta gritty. Is that normal?

    Reply

  11. Moriah

    Why does it need to be refrigerated?

    Reply

  12. Nichole

    Can I know the calorie intake?

    Reply

  13. Caroline Michalicek

    This has been my fourth time making them, and I have been happy with all of the turnouts. The batter is amazing and the cookies are better. I highly recommend these cookies!

    Reply

  14. Sandra

    Tried it. Too sweet for me, i’d maybe cut the sugar by half? And my cookies spread out A LOT though i was using the usual amt of dough per cookie. Too much butter??

    Reply

    1. Sam

      I notice my cookies spread out when they are not cold eanouh when going into the oven. Hope that helps. Love there cookies..!

      Reply

  15. Kelsey

    Thanks for the recipe! My sister was recently diagnosed with Type I diabetes and I wanted to make her a treat for Easter. White flour isn’t good for diabetics because it has a high carb:fiber ratio. I followed this recipe, but used monkfruit sugar instead. The texture turned out a bit odd, but not unpleasant and it tasted good.

    Reply

  16. Linda

    Pretty good. I added 3T of flaxmeal and 1/2t almond extract to the mix and used only carton egg whites.

    Reply

  17. Caroline Michalicek

    These cookies are excellent! I have made them so many times! I highly recommend them.

    Reply

  18. Anitha Deepak

    Instead of brown and white sugar, can we replace it with 1 cup of
    coconut sugar??

    Reply

    1. Sam

      I always make it with coconut sugar..! Love the taste..!

      Reply

  19. Samantha

    Finally a recipe website that’s not loaded with ads!!!! Making these now!!

    Reply

  20. Steph

    Cannot wait to try this recipe out!
    How many cookies does your recipe yield?

    Reply

  21. Jennie Anderson

    I made these for my husband, who is newly gluten-intolerant. He dislikes most gluten-free stuff, but he told me this recipe was just as good as my original cookie recipe. That’s a win right there!

    Reply

  22. Joan

    The most delicious gluten free cookies ever. Thank you for a wonderful recipe. My kids ate them up. I was able to make about 24 cookies, baked half of them and the other half went into fridge til the next time. Rolled it into a log and cut pieces off to bake, shape them however you want, mine were just clumpy mounds, baked well for 10 minutes.

    Reply

  23. Mel

    These turned out really nice. I was looking for allergy friendly cookies for some friends that were coming to my son’s birthday. I substituted the butter for coconut oil to make them dairy free. Overall they were good, but would add a little more flour next time since they ended up spreading out a little too much, probably due to my substitution. Great option for Gluten Free cookies though without the specialty flours. Thanks

    Reply

  24. Jim

    Dear Friend,

    Can you modify this to be sugar free for diabetics? I know sugar is necessary for color, taste and consistency. However, my request stands. :>) Thank you.

    Reply

    1. Holli

      For a sugar free version use roughly half the amount of sugar/brown sugar substitute and the chocolate chips with a sugar free version or dark chocolate.I creamed my sugar with butter and eggs and tasted as I added. You’ll want it a bit sweeter because it will die down once baked. I think I ended up with 1/4 Swerve brown sugar and 1/4 and a couple spoonfuls of Monk Fruit. Too much Swerve will give you a cold feeling after you eat them. This is a great recipe, I’ve used it as my base for Christmas cookies, switching up chocolate chips with raisins and nuts or peanut butter chips and m&M’s.

      Reply

    2. Jenny Singler

      A good substitute is monk fruit as it does not have the chemical or funky flavor of all of the other alt sweeteners! I am not diabetic, so I do half brown sugar, for the molasses flavor, and half monk fruit in most of my baking! If you require the most minimal amount of sugar possible and still want the flavor of raw sugar, then I would recommend the monk fruit with a drizzle of the black molasses and double the vanilla. ☺️ This recipe has been a beacon in my gluten-free storm! It makes everyone happy!!

      Reply

    3. Sonia

      I have done similar conversions and I think if you just replaced all the sugar with xylitol, Erythritol or Alluose and then added 1/2 to 1 tsp of molasses, you’ll lower the glycemic impact significantly. Also and use Lily’s chips or another sugar free option. (I’ve replaced with toasted coconut curls since I try to limit chocolate.)
      Good luck!

      Reply

    4. Cate

      Jim, try using Swerve instead of sugar. The have both a confectioner and brown item. It measures 1:1 with regular sugar. It’s not a chemical like Aspartame!

      Reply

  25. Diya

    Hi,
    When made a ball and put it in the oven, they didn’t flatten out/melt. They stayed as large balls and when I cut through them, it just crumbled.

    I calculated 1 stick of butter as 113 gms.
    Was that the mistake.

    Reply

    1. Holli

      Your ratio of butter and flour is off. This happened to me too so I used 1.5 sticks approximately 3/4 cup. Depending on if your using margarine or butter your batter might be a bit runny, just toss it in the fridge about 10 minutes before you scoop out. I use a 1 1/2 size cookie scoop.
      This recipe is PHENOMENAL!

      Reply

  26. murray gottlieb

    Thanks for the recipe. As a caterer that gets requests for gluten free foods, these fit the bill. They were very good in texture and flavor. Congratulations and thanks for a simple, delicious recipe. And to those people that don”t like the texture, try playing around with baking time. Less time cooking makes a chewy cookie.

    Reply

  27. ROBYN

    These look soooo good! I am lovin’ that they are healthy! Pinning right now!

    Reply

  28. Erika

    I made these the other day and they are very delicious and soft. I highly recommend them. I didn’t have molasses so I skipped that, but will definitely make this again.

    Reply

  29. Rob Normand

    I loved my Mom’s oatmeal cookies growing up and could never really get mine to taste like hers. I also wanted to try the whole oat flour thing, hoping that omitting the AP flour would give more oat-y flavor. This recipe is perfect, even without the chocolate chips, although I did bake them longer because I like a bit of a crisp cookie. LOVE THESE

    Reply

  30. Lexi

    These are so good! I’m not allergic to gluten or anything like that, but I enjoy these cookies because I find them more filling and the texture is very nice. Thank you!

    Reply

  31. Lisa

    These cookies are absolutely amazing! I have a friend who has a gluten sensitivity and he was really missing cookies. These are the perfect solution. I can’t wait to experiment with other ingredients like dried cranberries, raisins, cinnamon chips, etc. Thank you so much for this recipe!

    Reply

  32. avelina

    We didn’t have flour but we knew we had plenty of oats! My mom told me to look up an oat flour chocolate chip cookie recipe and see and I picked the on with no reviews but these were amazing and my family absolutely loved them!

    Reply

  33. M

    Put them in the oven for 15 minutes and they’re still raw 😱. I don’t understand what I did wrong!

    Reply

  34. Violahenny

    Followed recipe exactly, no substitutions. After refrigeration overnight, they spread from 2” balls to 5” flat disks. Paper thin. They taste good, but not at all what I was looking for.

    Reply

  35. Flo

    I tried the recipe it turned out really good I was very pleased I have tried so many recipes using almond flour and coconut and they just don’t turn out right I don’t like almond flour the taste is not good but with the oat flour it turned out good and taste good now I need to find a cake I can make with oat flour

    Reply

  36. Erika

    Hello I was wondering if I can use coconut sugar and coconut oil instead of butter and brown sugar?

    Reply

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