Oat Flour Cookies
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These oat flour cookies are soft in the middle and crispy on the edges, and they’re full of chocolatey goodness. They taste just like regular chocolate chip cookies, and they’re ready to eat in less than 30 minutes.
Chocolate chip cookies are a favorite treat in my house. I used to make them with a gluten-free flour mix due to a gluten sensitivity, but I’m now a convert to oat flour cookies. Oat flour is a cheaper, healthier whole grain option, and it works really well in cookies. These have the best chocolate flavor, and the texture is both soft and crispy.
The first time I tested out this recipe, it was a bit of a disaster. The batter was too wet, and the cookies spread out flat and wide. They broke apart into pieces when I removed them from the cookie sheet. I salvaged the pieces, and when my family tried them, they actually raved about how delicious they were and asked me to make them again. Even a faulty batch of cookies is a good thing.
After several test batches, I’ve got this recipe just right. I hope you enjoy this whole grain dessert as much as we do.
Step By Step Instructions to Make These Oat Flour Cookies
Step 1: Prepare Dry Ingredients
In a small bowl, whisk together the oat flour, baking soda, baking powder, and salt. Set aside.
Step 2: Prepare Wet Ingredients & Add Dry Ingredients
In a large bowl, beat the vegan butter, brown sugar, and white sugar until well combined. Then add the egg and vanilla extract, and beat to combine. Add the flour mixture gradually to the wet ingredients, and beat to combine. Scrape down the sides of the bowl as needed.
Step 3: Stir in the Chocolate Chips
Use a wooden spoon to stir the chocolate chips into the dough, being careful to distribute the chocolate chips evenly.
Step 4: Place Cookie Dough on Baking Sheet
Use a 1 tablespoon cookie scoop to place the batter on a standard baking sheet, spacing 9 cookies evenly apart.
Step 5: Bake on Baking Sheet
In an oven preheated to 375 degrees, bake the cookies for 10 to 12 minutes, until set and golden brown. Ten minutes will yield softer cookies, and 12 minutes will yield crispier cookies. If you’re baking more than one sheet at a time, it’s best to use the convection bake setting if your oven has it for even browning.
Step 6: Cool on a Cooling Rack
Remove the cookies from the baking sheet to a cooling rack, and let them cool completely before storing them in an airtight container at room temperature for up to four days. Freeze leftovers in a zipper bag or airtight freezer container.
Oat Flour Cookies: Tips & Frequently Asked Questions
Place old fashioned rolled oats in a high powered blender for about 20 to 30 seconds, or until a fairly smooth flour forms. It won’t be completely fine like regular flour, but it shouldn’t be gritty. Alternately, you can purchase packaged oat flour.
If you use certified gluten free oats or oat flour, this recipe is gluten free. Oats themselves are naturally gluten free, but there can be trace amounts of gluten in regular oats due to the transportation and processing of the grain.
I use a tablespoon-sized round cookie scoop to distribute the dough on the baking sheet. This yields the perfect size cookies, and they cook evenly at this size.
The texture of these cookies can be chewy if you bake them for a shorter amount of time, or crispy if you bake them a little longer. I use a range of 10 to 12 minutes for baking these, but depending on your oven, you might want to take them out a little sooner for softer, chewy cookies.
These cookies bake well in a regular oven, but I always like to use convection baking for cookies so they’ll bake more evenly. Convection baking distributes the heat throughout the oven, so there aren’t hotter spots and cooler spots in the oven.
Coconut sugar can be used instead of brown sugar if desired, and regular butter can be used in place of the vegan butter if you’re not looking to make dairy-free cookies. You could also add walnuts, pecans, or other nuts if desired.
Other Oat Flour Recipes
Try my steel cut oat cookies for another delicious oat-based dessert. And if you want to use more oat flour, you’ll love my oat flour waffles, oat flour pancakes, oat flour banana bread, and gluten free oat bread.
Oat Flour Cookies
- 7 oz oat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup vegan butter, softened (or use regular butter)
- 1/3 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- Preheat the oven to 375 degrees.
- In a small bowl, whisk together the oat flour, baking soda, baking powder, and salt.
- In a large mixing bowl, beat the vegan butter, brown sugar, and white sugar until well combined. Then add the egg and vanilla extract, and beat to combine.
- Add the flour mixture gradually to the wet ingredients, and beat to combine. Scrape down the sides of the bowl as needed. Stir in the chocolate chips.
- Use a 1 tablespoon cookie scoop to place the batter on a baking sheet. If you’re baking more than one sheet at a time, it’s best to use the convection bake setting if your oven has it for even browning.
- Bake for 10 to 12 minutes, until set and golden brown. Ten minutes will yield softer cookies, and 12 minutes will yield crispier cookies. Cool completely on a wire rack before storing in an airtight container at room temperature for up to four days. Freeze leftovers in a zipper bag or airtight freezer container. Yields about 27 cookies.
This recipe costs $4.51 to make using homemade oat flour, or $.17 per cookie. Try these delicious cookies for a whole grain dessert.
Hi, can butter be substituted with coconut oil or other fat source in this recipe?
You could try it with melted coconut oil. I recommend refrigerating the batter for a bit to make sure it’s not too runny before forming the cookies.