These oat flour cookies are loaded with chocolate chips! They're soft and gooey in the middle with crunchy edges, just like the perfect cookie should be. Plus, they're gluten-free and dairy-free.
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It's amazing to me that oat flour isn't used more regularly in baking. It has a lovely nutty flavor and is naturally gluten free. You can use it to make pancakes and waffles, as well as these delicious oat flour cookies.
There's a few tips and tricks you'll need to know in order to get the best out of oat flour. I'll show you how to make your own (it's easy), and how to measure it so that your baked goods come out perfectly fluffy and moist every time.
Related Post: Vegan Oatmeal Raisin Cookies
💚Reasons You'll Love This Recipe
💚These oat flour chocolate chip cookies are dairy-free, vegan and gluten-free.
💚Oat flour cookies are so easy to make.
💚You only need a few simple ingredients to make this recipe.
💚This is a great baking project to make with kids.
🛒Ingredients And Tips
- Sugar: You can use caster sugar or coconut sugar in this recipe.
- Oat Flour: Blend your own from rolled oats, or buy it pre-made. See instructions below for how to blend your own oat flour. I recommend using a kitchen scale to weigh your oat flour. Oat flour is much lighter than regular flour, and a kitchen scale will help you get the exact right amount.
- Butter: Any vegan butter will work in this recipe. I like to use Earth Balance vegan butter for my baking projects.
- Chocolate Chips: Choose a dairy free chocolate chip. I've written a post on the best vegan chocolate chips if you need more information on the best chocolate chips for your oat flour cookies.
- Light Brown Sugar: I like to use light brown sugar when baking with oat flour. It has a milder taste than dark brown sugar, and the color of your cookies will be lighter. Having said that, if dark brown sugar is what you have in your pantry, feel free to use it. Just be aware that your cookies will be a bit darker with a richer molasses-like flavor.
- Vanilla: If you've baked with me before, you'll know that I always suggest buying the best quality vanilla you can afford. There's so many synthetic varieties available today that just don't impart that wonderfully unique taste that you'll only get with a quality vanilla extract. I like to use Madagascan vanilla, which is renowned for delivering the best all around vanilla flavor.
- Cornstarch: When baking without eggs, cornstarch can be a real game changer. It prevents your cookies from spreading too far as they bake.
- Baking Soda & Baking Powder: I've tested these cookies using only baking powder, and I found that you get the best lift by combing baking soda and baking powder.
- Plant Based Milk: I tend to use soy milk for all my vegan baking projects. It has the highest protein content of all the plant based milks. However, any plant based will work in this recipe. I've make oat flour cookies with almond milk and oat milk, and they were still delicious.
- Salt: The main purpose of salt is to enhance the other flavors. It balances out the sweetness of these cookies, without making them taste salty.
🙋How To Make Oat Flour
You can make your own oat flour by simply blending oats in a food processor, blender, bullet or Vitamix. Simply place the oats in the blender or food processor, put the lid on, and blend until you've achieved a fine powder. You might need to move the oats around in the blender or processor to ensure that they're evenly ground. Try not to leave whole bits of oats, as this will result in a more textured cookie that won't rise properly.
Oat flour is much lighter than all purpose wheat flour. AP flour comes in at 240 grams per cup, while oat flour comes in at 176 grams per cup. For this reason, when using oat flour as a substitute for regular flour in baking, I recommend using kitchen scales. If you don't have scales, substitute 1 ⅓ cups of oat flour for every cup of all purpose flour.
🙋How To Make Oat Flour Cookies
- Preheat your oven to 180° C (356° F). Line a baking tray with parchment paper.
- In a medium sized bowl, sift together the dry ingredients.
- In a separate bowl cream together the butter and sugars. Add the vanilla and plant based milk, and mix until well combined.
- Slowly mix your dry ingredients into your wet ingredients. Fold in the chocolate chips.
- Using a cookie scoop or tablespoon, scoop 15 cookies onto the baking tray, leaving space between each cookie. You may need to bake two batches, depending on the size of your baking tray.
- Bake for 10-13 minutes. Be sure to keep a close eye on your cookies. Take them out of the oven before they are browned on top. They should be lightly browned around the edges. They will harden as they cool. Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a cooling rack.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
💡Variations On Oat Flour Cookies
You can make oat flour cookies with numerous fillings. Here's a few ideas:
- Add ½ cup chopped nuts.
- Mix in ½ cup dried fruit (cranberries, raisins, or chopped apricots) for chewy, fruity oat flour cookies.
- Add 1 teaspoon of cinnamon or pumpkin spice into the dry ingredients for a cozy oat flour cookie.
- Replace ½ cup of chocolate chips with shredded coconut.
- Create a decadent cookie by adding ½ cup of cocoa powder to the dry ingredients for double chocolate goodness.
❄️Storage Instructions
Store your oat flour cookies in an airtight container at room temperature for up to 3-4 days. If you want to prolong their freshness, you can refrigerate them. Put them in a sealed container, and they should stay good for about a week.
To freeze these cookies, place them in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container. They can be frozen for up to 2-3 months. When you're ready to eat them, thaw the frozen cookies at room temperature or in the refrigerator. You can also heat them briefly in the oven for that freshly baked feel.
🙋Frequently Asked Questions
Oat flour is gluten free, but you'll want to check the package to ensure that the oats (or pre-made flour) is certified gluten free. Some oats are grown or processed in a factory with other grains that contain gluten, and cross contamination might be an issue. The key thing to remember if you're following a strict gluten free diet, is to look for the words "certified gluten free."
Transfer oat flour to a resealable plastic bag or airtight container. Store it in a cool dry place (such as your pantry). It should stay fresh for up to 3 months.
Absolutely. Simply store it in a freezer safe container. It should stay fresh for up to 5 months.
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📖 Recipe
Oat Flour Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 cups oat flour see note 1
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup vegan butter softened
- ½ cup light brown sugar
- ½ cup caster sugar or coconut sugar
- 1 teaspoon vanilla extract
- 2 tablespoons plant based milk
Instructions
- Preheat the oven to 180° C (356° F). Line a baking tray with parchment paper.
- In a medium sized bowl, sift together the dry ingredients.
- In a separate bowl cream together the butter and sugars. Add the vanilla and plant based milk, and mix until well combined.
- Slowly mix the dry ingredients into the wet ingredients. Fold in the chocolate chips.
- Using a cookie scoop or tablespoon, scoop 15 cookies onto the baking tray, leaving space between each cookie.
- Bake for 10-13 minutes. Be sure to keep a close eye on your cookies. Take them out of the oven before they are browned on top. They should be lightly browned around the edges. They will harden as they cool. Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a cooling rack.
Notes
- You can make your own oat flour by simply blending oats in a food processor, blender, bullet or Vitamix. Simply place the oats in the blender or food processor, put the lid on, and blend until you've achieved a fine powder. You might need to move the oats around in the blender or processor to ensure that they're evenly ground. Try not to leave whole bits of oats, as this will result in a more textured cookie that won't rise properly.
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