With a classic rich flavor, oat flour chocolate chip cookies are the ultimate easy sweet treat! They’re ready in 20 minutes and have a delicious texture that will keep you coming back for more.
The other day we were having relaxing Sunday afternoon, and my husband told me that he was in the mood for chocolate chip cookies. If you know me, you know I’m always looking for an excuse to make cookies!
I thought about just making my classic gluten-free chocolate chip oatmeal cookies, but I decided to try something new and create a recipe for oat flour chocolate chip cookies. They turned out so delicious!
The only negative was that I ran out of chocolate chips before I could make a double batch!
Why You’ll Love this Recipe
Healthy cookie recipe – This recipe is made without white flour or refined sugar (other than the chocolate chips).
No chill time – There’s no need to wait to bake these delicious cookies!
Full of chocolatey goodness – I may reduce the sugar sometimes, but I’m never one to skimp on chocolate! At all, ever.
Delicious texture – Gluten-free recipes can often have grainy or just plain unappetizing textures, but not these cookies! If you didn’t know they were gluten free, you wouldn’t guess it.
Rich, hearty flavor – The oat flour gives these cookies a delicious hearty taste you’ll love!
Quick and easy – These cookies will be ready to eat in 20 minutes!
Allergy-friendly – These cookies are made without gluten, egg, nuts, or dairy, so almost everyone can enjoy them!
How to Store
You can store these cookies in an airtight container at room temperature for up to 3 days. If you’d like them to keep up to 5 days, store them in the fridge.
How to Freeze the Cookies
To freeze baked cookies, after they have completely cooled, place them in food storage containers or ziplock freezer bags with parchment paper between each layer. Freeze for up to 2 months.
When you’re ready to eat them, thaw at room temperature.
Freeze the Cookie Dough
You can also freeze the unbaked dough!
- First line a couple of cookie sheets with parchment paper and place tablespoon-sized balls of dough on them.
- Then flatten the cookies slightly since they don’t spread much.
- Cover the cookie sheets and freeze.
- Once the dough is frozen solid, remove it from the cookie sheets and place in food storage containers or ziplock freezer bags.
- When you’re ready to bake them, remove the dough from the freezer and place on an ungreased cookie sheet with a little bit of space between each cookie.
- Place the cookie sheets in the fridge for a few hours or until the dough has completely thawed.
- Then, bake as usual. You may need to bake them for an extra minute or two since the dough will start out cold.
Tips for Success
Use finely ground oat flour – Homemade oat flour or store-bought both work as long as it’s finely ground.
Smash the cookies slightly before baking – These cookies don’t spread much, so you’ll need to smash them a little bit before you bake them.
Don’t overbake them – The cookies are done when they’re just beginning to turn golden in color and the tops are slightly firm to the touch, They’ll firm up more as they cool.
FAQs
Yes, oat flour adds a wonderful hearty flavor and subtle sweetness to cookies. It also gives the cookies a much better texture than most other gluten-free flours.
Not to make this recipe! These cookies can be baked right away without first chilling the. dough.
Oats are naturally gluten free, however, they may be contaminated with gluten. To make sure your oat flour doesn’t have gluten, buy oat flour that is certified gluten free.
Violet’s Tips for Serving
These cookies are just perfect fresh out of the oven dunked in a glass of milk! Since they’re healthier than most chocolate chip cookies, they’re the perfect snack for kids (and adults).
Tools You May Need
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Ingredients
Step-By-Step Instructions
Step 1: First, preheat your oven to 350 degrees.
Then, using a fork, whisk the ground chia seeds in 3 tablespoons of water to create a chia egg. Set aside for a few minutes to thicken.
Step 2: Next, in a large mixing bowl, whisk together the oat flour, baking soda, and salt.
Step 3: Then add the coconut oil, coconut sugar, vanilla, and chia egg to the dry ingredients and stir until it’s well combined. The batter is very thick, so you may need to use your hands for this.
Step 4: Finally, fold in the chocolate chips.
Step 5: Divide the dough into 16 balls (or 12 balls for larger cookies), and place them on an ungreased cookie sheet.
Step 6: Smash the balls slightly since they don’t spread much, and place them in the oven for 11-13 minutes until they’re starting to turn golden.
Step 7: Let the cookies cool for a few minutes on the baking sheet before transferring to a cooling rack to finish cooling.
Step 8: Enjoy as a delicious snack or dessert!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Oat Flour Dessert Recipes
Gluten-Free Vegan Chocolate Cupcakes with Oat Flour
Gluten-Free Chocolate Almond Biscotti
Gluten-Free Blackberry Crisp without Refined Sugar
Oat Flour Chocolate Chip Cookies
Delicious oat flour chocolate chip cookies are the ultimate treat! They're ready in 20 minutes and have an amazing texture you'll love.
Ingredients
- 2 cups oat flour
- 3/4 cup chocolate chips
- 1/2 cup coconut oil, softened
- 1/3 cup coconut sugar
- 1 tablespoon ground chia seeds
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons water
Instructions
- Preheat oven to 350 degrees.
- Use a fork to whisk together the ground chia seeds and water to create a chia egg. Set aside for a few minutes.
- In a large mixing bowl, whisk together the oat flour, baking soda, and salt.
- Add the coconut oil, coconut sugar, vanilla, and chia egg to the dry ingredients and stir until it's well combined.
- Fold in the chocolate chips.
- Divide the dough into 16 balls (or 12 balls for larger cookies), and place them on an ungreased cookie sheet
- Smash the balls slightly, and place them in the oven for 11-13 minutes until they're starting to turn golden.
- Let the cookies cool for a few minutes on the baking sheet before transferring to a cooling rack to finish cooling.
Notes
Substitutions
- Can substitute butter for the coconut oil
- Can substitute 50% brown sugar and 50% white sugar for the coconut sugar
- Can substitute ground flax seeds for ground chia seeds
Nutrition Information:
Yield: 16 Serving Size: 1 cookieAmount Per Serving: Calories: 172Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 115mgCarbohydrates: 18gFiber: 2gSugar: 9gProtein: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
If you love these chocolate chip cookies, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how they turned out for you!
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