Oat Flour Chocolate Chip Cookies



Oat Flour Chocolate Chip Cookies
  • 1 plus 2 TBSP stick butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1½ teaspoon vanilla
  • ¾ teaspoon baking soda
  • ½ to ¾ teaspoon salt ( I like my cookies on the saltier side so use ½ if you prefer)
  • 2½ cup oat flour
  • 10 ounces chocolate chips
  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


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


  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!!!!

  3. Nick

    How many cookies does this recipe yield?

  4. beaux

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

  5. Jennifer

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

  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.

  7. Ana

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

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