Chewy on the inside and crispy on the edges, these oat flour chocolate chip cookies are made with brown butter which makes them extremely flavorful. These cookies are gluten-free and they can be made with just one whisk and a mixing bowl.
Why you should try this oat flour cookie recipe
- Easy to make – Just like with my Coffee cookies or my Lemon crinkle cookies, this oat flour chocolate chip cookie recipe is not only delicious but also incredibly easy to make, with just a whisk and a couple of mixing bowls.
- Gluten-free cookies - If you follow a gluten-free diet or have gluten sensitivity, these oat flour cookies are a fantastic option. By using oat flour instead of traditional wheat flour, you can enjoy a tasty treat without compromising your dietary restrictions. The oat flour lends a pleasant texture to the cookies while providing a gluten-free alternative.
- Versatile and customizable - While these oat flour chocolate chip cookies are already delicious on their own, they also serve as a fantastic base for adding your own twist. You can customize them by adding chopped nuts, dried fruits, or even a sprinkle of sea salt on top.
How to make oat flour at home
To make oat flour at home, you'll need quick-cooking rolled oats. These can be easily ground into a flour-like consistency using a blender, food processor, or coffee grinder. Simply add the desired amount of oats to the appliance of your choice, making sure not to overload it, and process on high speed until the oats transform into a fine powder resembling regular flour. Take breaks to scrape down the sides and ensure even grinding.
In just a few minutes, you'll have homemade oat flour ready to use in your favorite recipes. However, if you don’t want to make your own oat flour, you can always buy it in a store. And if you want to use whole rolled oats you can try to make my Chocolate oatmeal cookies instead.
Other ingredients you will need
- Baking soda
- Unsalted butter – You don’t need to bring it to room temperature.
- White granulated sugar
- Light brown sugar – Replace it with coconut sugar if you want.
- Egg – You will add the egg to a still-warm butter and sugar mixture, so you don’t need to bring it to room temperature.
- Vanilla extract
- Chocolate chips – I use semi-sweet chocolate chips to make this oat flour chocolate chip cookie recipe but you can swap them with milk or white chocolate chips instead.
- Don't burn the butter. When browning the butter, watch it closely to prevent burning. Melt the butter in a saucepan and cook until it turns golden brown and emits a nutty aroma. Remove the saucepan from the heat as soon as it reaches the desired color and transfer the butter to a heatproof bowl to cool.
- Let the butter cool before adding the egg. Allow the brown butter to cool for 5-10 minutes before incorporating the egg into the dough. This step prevents the egg from scrambling when mixed with the hot butter. The butter should be warm to the touch but not hot before adding the egg for a smooth dough.
- Chill the dough slightly. After preparing the dough, freeze it for 15 minutes (while the oven is preheating) to solidify the fats. Chilling the dough helps control spreading during baking and enhances the texture of the oat flour cookies.
Step by step directions
Making the cookie dough
- Whisk together the oat flour baking soda, and salt until well combined.
- Melt the butter in a saucepan over medium heat. Once melted and foamy, reduce the heat to medium-low and cook the butter whisking frequently until you can see golden specks floating in the mixture and the butter have a nutty aroma.
- Pour the brown butter into a heat-proof mixing bowl. Let it cool for 10 minutes at room temperature.
- Add the white and brown sugar and whisk well.
- Add the egg and vanilla and whisk well to emulsify.
- Add the dry ingredients mixture to the butter and egg mixture and mix until just combined. Fold in the chocolate chips and chill the cookie dough in the freezer.
Baking oat flour chocolate chip cookies
- Preheat the oven to 355°F (180°C) and line two baking sheets with parchment paper.
- Form 14 dough balls using your hands or a cookie scoop and place them on the prepared baking sheets.
- Bake the cookies in two batches for 10-11 minutes.
- Remove the cookies from the oven and tap the baking sheet a couple of times on a flat surface to deflate the cookies. Let the cookies cool to room temperature before serving.
- Add raisins - Swap out the chocolate chips for raisins to create a classic oatmeal raisin cookie. The natural sweetness of the raisins complements the oat flour beautifully, resulting in a chewy and flavorful treat.
- Dried fruits - Take inspiration from a trail mix and add a mix of dried fruits, such as cranberries or cherries, along with some seeds or chopped dark chocolate.
- Nuts - Add extra crunch and flavor by mixing in chopped nuts such as walnuts, pecans, or almonds.
Store completely cooled cookies in an air-tight container for up to 10 days.
Wrap the cookies in plastic wrap and then in a piece of foil and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave until slightly warm.
Yes, you can. Prepare the cookie dough and wrap it in plastic wrap. Store in the fridge for 2 - 4 days.
You can freeze oat flour cookie dough for 2 months. Thaw in the fridge overnight before shaping and baking your cookies.
More cookie recipes you may like
Oat flour chocolate chip cookies
- Digital kitchen scale
- Rubber spatula
- Mixing bowl
- 200 g oat flour store-bought or homemade
- ½ teaspoon baking soda
- 1 teaspoon salt
- 120 g unsalted butter can be cold
- 80 g white granulated sugar
- 80 g light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 70 g semi-sweet chocolate chips
- In a bowl, whisk together the oat flour baking soda, and salt until well combined.
- Melt the butter in a saucepan over medium heat. Once melted and foamy, reduce the heat to medium-low and cook the butter, whisking frequently until you can see golden specks floating in the mixture and the butter have a nutty aroma.
- Remove from the heat and pour the brown butter into a heat-proof mixing bowl. Let it cool for 10 minutes at room temperature.
- Add the white and brown sugar and whisk well. The mixture should be just warm to the touch after this step. If not, allow it cool more.
- Add the egg and vanilla and whisk well to emulsify.
- Add the dry ingredients mixture to the butter and egg mixture and mix until just combined. Fold in the chocolate chips and place the bowl with the cookie dough in the freezer for 15 minutes.
- Meanwhile, preheat the oven to 355°F (180°C) and line two baking sheets with parchment paper.
- Form 14 dough balls (approximately 40g each) using your hands or a cookie scoop and place them on the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake the cookies in two batches for 10-11 minutes or until the edges are lightly golden, the cookies are puffy, and they have finished spreading.
- Remove the cookies from the oven and tap the baking sheet a couple of times on a flat surface to deflate the cookies. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.