Oat Flour Chocolate Chip Cookies

These oat flour chocolate chip cookies are perfectly chewy and easy-to-make! Finely ground old fashioned oats add a fun twist and take on these classic chocolate chip cookies. But the best part? You never need to turn on your mixer to make a batch of these. They come together easily with a spatula, bowl, and whisk.

I continue to add a variety of chocolate chip cookie recipes to my site because there are so many ways to make and tweak cookies to suit your exact needs!

I love these oat flour cookies for how simple they are to make while still yielding a fairly good-sized batch (around 30 cookies).

For some variety and other options:

• These small batch brown butter chocolate chip cookies are just what you need for serving cookies to a few friends and family. Like this oat flour cookie recipe, you can also make them without a mixer!
• For a larger version of the recipe above, try my big batch chocolate chip cookies. They're a staple in my family for birthdays, holidays, and pretty much every celebration under the sun.
• If you're ISO a cookie recipe that brings all the party vibes, treat yourself to these funfetti Oreo cookies. With rainbow sprinkles and Oreos in every bite, this is a great recipe to use for special occasions.
• These chocolate cookies and cream cookies taste like a childhood afterschool snack in the best way. Pour yourself a glass of milk, and you're set.
• These browned butter peanut butter cookies are another classic that are easy to make and eat on repeat. 🔁

And for another oat-based dessert, try my oat flour banana bread! It's packed with chocolate chips and easy to whip up.

Jump to:

• 🍪 7 Reasons You'll Love this Recipe
• 📋 Key Ingredients
• Best Results: Baking in Grams
• Recipe Substitutions and Variations
• Easy Instructions for Homemade Oat Flour
• 🧈 Guide for Browning Butter
• 📖 Prep and Baking Instructions
• 💡 Pro Tip for Rounded Cookies
• ❓ Oat Flour Chocolate Chip Cookie Q&A
• Storing/Refrigerating/Freezing
• More Baking Tips
• Cookie Recipes
• Oat Flour Chocolate Chip Cookies

🍪 7 Reasons You'll Love this Recipe

• Incredible texture and flavor - The soft centers and texture of these oat flour chocolate chip cookies will have you coming back for seconds and thirds. Seriously, they are one of my all-time favorite cookie recipes to make.
• No chill time - Because I have no patience to wait around for no-chill cookie dough to do its thing, I make pretty much all of my cookie recipes to bake immediately in the oven. Same is true here!
• Fast and easy - From start to finish, you can have a freshly baked cookie in your mouth within 30 minutes of starting this recipe. That's a win.
• Browned butter - Brown butter plays a role in giving these cookies their nutty, satisfying flavor as well as a chewy texture. And the process for browning butter couldn't be easier.
• Made without an electric mixer - Grab a bowl, spatula, and whisks. No mixer needed!
• A less unhealthy cookie - I won't lie to you and say this cookie is healthy. BUT given the use of ground oats instead of flour here, these cookies are a bit more filling and nutritious than cookies made with all-purpose flour. Oats contain more fiber than all-purpose flour. This can help with digestion and feeling full! Plus, oats have higher protein than flour does, as well as more vitamins and minerals (like magnesium and iron).
• Naturally gluten-free - While I don't personally have a gluten allergy, a recipe like this is a great option to have handy when making dessert for loved ones who might be sensitive to gluten. The beauty of using old fashioned oats is that if your packaging says your oats are certified gluten free, then this recipe is truly and naturally gluten-free and safe to serve to friends with gluten intolerance.

📋 Key Ingredients

You probably already have all or most of the simple ingredients you need for this recipe. Here are some of the key ones:

Oat flour, made from ground oats - They add texture and chewiness. I'm not sure there's such a thing as healthy chocolate chip cookies, BUT with oats, there are health benefits! They add fiber, vitamins, and minerals to the cookie! If you're gluten-free, this recipe will work for you so long as your oats are certified gluten-free. You can also

Baking baking powder and baking soda - Baking soda helps a cookie spread while baking, but too much soda can lead to a thin, crispy cookie. To counterbalance that, this recipe also uses baking powder. This leavening agent helps give your cookie the ability to rise. The combination makes these chewy oat flour chocolate chip cookies.

Chocolate chunks - Chocolate chips will work fine, too. However, I prefer using chopped chunks of chocolate. They make all of your cookies unique in appearance as bits and larger pieces of chocolate are scattered throughout. For variety, I usually throw in a mix of milk and dark chocolate chunks. While I love dark chocolate, I recommend chopping up bars with roughly 50-70% cacao. A higher percentage of cacao can lead to an overly bitter flavor.

Vanilla extract - An undervalued hero in desserts, vanilla extract helps elevate other flavors in a recipe. It also adds the familiar sweet aroma and flavor associated with cookies.

Recipe Substitutions and Variations

I love this easy recipe as is. However, feel free to explore adapting it to your liking. Below are some ideas for easy swaps:

• Chocolate: Replace some or all the dark chocolate chips or chunks with white chocolate, milk chocolate, or chopped peanut butter cups or chips for a sweeter or more mellow taste. Also, during the holidays, seasonal M&Ms or pieces of Cadbury eggs are fun substitutions.
• Other Mix-Ins: Instead of chocolate, use dried cranberries, shredded coconut, or chopped nuts (like pecans or almonds) to bring in texture and flavor.
• Up the Spices: For extra cozy flavor, mix in a touch of cinnamon, cardamom, or even a pinch of ground ginger to the dough.
• Butter Variation: If you like your cookies saltier, use salted butter or add a sprinkle of flaky sea salt on top before baking for a sweet-salty twist.

Easy Instructions for Homemade Oat Flour

Making your own oat flour at home is simple!

I make mine using my Magic Bullet, but you could get the same end result with a blender or food processor.

This recipe calls for 270 grams of oat flour. Simply pour that amount of old fashioned oats into your processor/blender of choice, and grind until your oats have the appear of fine powder.

The end result will somewhat resemble all-purpose flour but have a different feel.

You can also head to your grocery store to grab store-bought oat flour.

🧈 Guide for Browning Butter

Browning butter helps the butter's water content evaporate while the milk solids caramelize. This process leaves behind a deliciously nutty flavor in these delicious cookies.

Use a light-colored pan to easily track color changes.

1. Melt unsalted butter over medium heat, stirring occasionally.
2. After 8-12 minutes, the butter will foam and turn golden brown.
3. Scrape up all the browned bits—this is where the flavor is!
4. Transfer to a heatproof container and let cool on the counter for 15-20 minutes.

📖 Prep and Baking Instructions

Grind Oats & Chop Chocolate: If you haven't already, pulse oats in a food processor until finely powdered; set aside. If using chocolate chunks, chop and set aside.

Mix Wet & Dry Ingredients: With a large mixing bowl and whisk (or stand mixer if you prefer, though it's not necessary), combine cooled brown butter, sugars, vanilla, salt, nutmeg, baking powder, and baking soda. Mix until well combined (about 3 minutes), scraping down the bowl as needed.

Add Egg & Oat Flour: Mix your egg and oat flour into the dough until well-combined (about 1 minute).

Incorporate Chocolate: Use a spatula to fold in your chocolate and mix for 15-30 seconds.

Scoop Dough & Bake Cookies: With an ice cream or cookie scoop, form golf-ball-sized cookie dough balls and place them on ungreased aluminum baking sheets. They should be about 2 inches apart. Bake for 11-12 minutes.

Cool & Transfer from Cookie Sheet: Let cookies cool on the sheet for 5-10 minutes before transferring to a wire rack.

💡 Pro Tip for Rounded Cookies

❓ Oat Flour Chocolate Chip Cookie Q&A

Storing/Refrigerating/Freezing

Room temperature - These oat flour cookies will stay fresh at room temperature (around 70°F) for about 3 days.

Refrigerating - Instead of refrigerating them between servings, I'd recommend freezing them. Bring them out in small quantities at a time if you plan to share them over the course of more than 3 days.

Freezing - They also freeze well for up to three months in an airtight container.

I add wax or parchment paper between the layers as I stack them.

To enjoy, let them come to room temperature before serving. You may also gently warm them for a few seconds on low speed in the microwave. 

More Baking Tips

Below are some general tips to keep in mind when baking these oat chocolate chip cookies any recipe, really:

1. Periodically check the freshness of your leavening agents. Mix a pinch of baking powder with hot water to see if it reacts. For baking soda, you can mix a pinch of it with a few drops of something acidic, like vinegar or lemon juice. If your leavening agents have no reaction (i.e. you see no fizzing or bubbling), it means they also won’t help your ingredients rise during the baking process. 
2. Before diving into the recipe, clear your workspace and set out all your ingredients in front of you. This will make it less likely that you’ll forget to leave something important out of your mixing bowl! 

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