Prep: 15 Common Questions
What are the best oats for this recipe?
Store-bought oat flour is the easiest option for this recipe because it’s finely ground and gives the cookies the best soft, chewy texture. You can also make your own oat flour by blending old-fashioned rolled oats until they’re very fine.
I recommend using rolled oats over steel-cut oats or quick oats if you’re making oat flour at home. Steel-cut oats are harder to blend smoothly, and quick oats can sometimes create a slightly different texture. For gluten-free cookies, make sure your oats or oat flour are certified gluten-free!
Can I use dark brown sugar instead of light brown?
Yes! You can use dark brown sugar instead of light brown sugar in these cookies. Dark brown sugar has a little more molasses, so the cookies may have a slightly richer flavor and a little extra chewiness. Either way, you’ll still get that delicious chocolate chip cookie flavor with the soft center and lightly crisp edges!
Why are my cookies hard?
Cookies can turn out hard if they’re overbaked, if there’s too much oat flour, or if the dough is overmixed. These cookies will continue to set as they cool, so it’s best to pull them from the oven when the edges look lightly golden and the centers still look a little soft.
Be sure to spoon and level the oat flour instead of packing it into the measuring cup. Too much flour can make the dough dry and the cookies less chewy. Also, let the cookies cool on the baking sheet for about 15 minutes so they can finish setting without overbaking them in the oven!
With over 50 5-star reviews, these Oat Flour Chocolate Chip Cookies are honestly the best gluten-free cookie recipe! With a lightly crisp edge on the outside, but a perfectly soft and chewy center, every bite is full of melty chocolatey goodness. And they easily come together in just under 30 minutes!
You’ll Love These Oat Flour Chocolate Chip Cookies
Trust me on this advice: double the recipe, because these will go FAST! Goodness, these cookies are worth obsessing over. Every bite is absolute perfection!
I initially made these for my neighbor who is gluten-free, and after lots of testing and perfecting, they were such a hit! Gluten-free cookies are not an easy thing to perfect, as so many recipes end up giving you dry textures. But this recipe made with oat flour (or ground/blended rolled oats) is a game-changer and you’d never guess that they’re secretly gluten free!
RELATED: 25+ Healthy Baking Recipes
Ingredients for Gluten Free Oatmeal Cookies
Oat Flour – I love using this store-bought oat flour (opens in a new tab) for gluten-free recipes, but you can also make your own by blending rolled oats into a fine, flour-like texture.
Butter – There’s nothing like the flavor of real butter in cookies. However, coconut oil and vegan butter are both wonderful dairy-free alternatives!
Brown/Granulated Sugar – A mix of brown sugar (light or dark – your choice!) and granulated sugar sweetens this recipe to perfection!
Egg – The egg in this recipe helps bind the ingredients together and helps with the texture of these cookies. Looking for a vegan alternative? A flax egg replacement works, too!
Tapioca Starch – You’ll only need a little bit of tapioca starch (opens in a new tab) (or tapioca flour) for the perfect cookie texture! Don’t have this ingredient on hand? Cornstarch also works as a great substitution!
Vanilla Extract/Salt/Baking Soda – These ingredients are chocolate chip cookie essentials.
Chocolate Chips – Regular chocolate chips, vegan chocolate chips, or dark chocolate chips (opens in a new tab) (my personal favorite) – the options are endless here!
How to Make Oat Flour Chocolate Chip Cookies
Making chocolate chip cookies with oat flour is one of the easiest desserts ever! Here’s how to put together this Oat Flour Chocolate Chip Cookies recipe:
[adthrive-in-post-video-player video-id=”axU50fIz” upload-date=”2022-12-12T09:00:00.000Z” name=”Oat Flour Chocolate Chip Cookies” description=”These Oat Flour Chocolate Chip Cookies are the ULTIMATE gluten-free, healthy cookie recipe! With a lightly crisp edge on the outside, but a perfectly soft and chewy center, every bite is full of melty chocolatey goodness. Mix up a batch of these delicious cookies in less than 30 minutes for a sweet treat you’ll want again and again!” player-type=”default” override-embed=”default”]- Beat the softened butter, sugar (brown and granulated), egg, and vanilla together in a large mixing bowl.
- Add in the dry ingredients and mix until combined.
- Fold in the chocolate chips.
- Scoop the cookie dough on a baking sheet and bake for 12-16 minutes.
- Let cool on a cooling rack (opens in a new tab) and enjoy!
TIP: Add a few extra chocolate chips and a sprinkle of flaky salt over each cookie before baking to take this recipe to the next level!
Top Tips for the Best Oat Flour Cookies
- Make sure the butter is softened at room temperature (not melted) for best results. It takes about 30-45 minutes to soften butter at room temp, so if you can plan ahead for this, it really makes a difference!
- If you’re in a rush, heat the butter up for a few seconds at a time in the microwave, stirring often to get the butter to a softened state, keeping it from fully melting.
- After scooping the cookie dough onto the baking pan, feel free to chill the dough for 30 minutes to 1 hour for even better cookies
Storing Gluten Free Oatmeal Cookies
Oat Flour Chocolate Chip Cookies are stored just like classic chocolate chip cookies! The key is to really let them fully cool before storing them away. Keep them in an airtight container (opens in a new tab) at room temperature for 3-4 days, then move them to the fridge and store them for up to 2 weeks!
You can also freeze these cookies (or even the raw cookie dough) for later. Store in the freezer for up to 3 months, then simply warm them up in the microwave for a few seconds before enjoying!
Oat Flour Chocolate Chip Cookies FAQs
More Healthy Cookie Recipes You’ll Love
- Almond Flour Chocolate Chip Cookies
- Vegan Salted Caramel Chocolate Cookies
- Healthier Gingerbread Cookies Recipe
- Spiced Eggnog Cookies
- Peanut Butter Chocolate Protein Cookies
- Healthy Oatmeal Chocolate Chip Cookies
Did you make this healthy cookie recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons! (opens in a new tab)
Oat Flour Cookies
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, packed (light or dark)
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups oat flour (opens in a new tab)
- 2 teaspoons tapioca starch (opens in a new tab)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (opens in a new tab)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Add the softened butter to a large bowl or bowl of a stand mixer. Add in the brown and granulated sugar, then beat together for about 1 minute.
- Beat in the egg and vanilla until well combined.
- Add in the oat flour, tapioca starch, baking soda, and salt, then beat until combined.
- Fold in the chocolate chips. The batter will be thick.
- Use a two tablespoon cookie scoop (or large spoon) and scoop into balls. Place on the baking sheet, keeping enough space for spreading. I recommend no more than 6 cookies per sheet.
- If desired, place a few extra chocolate chips and a sprinkle of flaky salt on top of each cookie!
- Bake for 12-16 minutes, depending on your oven and how soft you like them. They will continue to harden as they cool.
- Remove from the oven and let cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Watch Me Make This
Notes
- This recipe can make 12 large cookies or 16-18 small cookies.
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
I’ve made these already about 5 times and they’re so delish. I even tweak the recipe here and there and they still come out so so yummy. I also don’t use quite as much butter (i actually use ghee, or sometimes ghee and cashew butter mixed) and the reason for that is I will eat almost all the cookies as soon as they’re ready and I don’t want to be eating a half a cup of butter at once hahah! I started only cooking a couple cookies at a time because I’ll gobble them down. Great recipe thank you so much!
Thanks so much for the kind words, Jessica!
Can I…
Use margarine instead of butter?
Corn starch instead of tapioca starch?
Thanks!
I haven’t tried it with margarine, it may affect the texture just a little bit. Corn starch works as a great substitute for tapioca starch!
Would these work with a dairy free butter? Thank you!
Yes, that substitution works great!
These look great. Would they work with an egg substitute like No Egg Replacer due to anaphylactic egg allergy?
Yes, that works great! Enjoy the recipe!
Hey all!
Wondering if you can help me figure out what I’m doing wrong. I made these according to the directions, except I substituted coconut sugar for the white and brown sugar. I didn’t refrigerate my dough, and baked on foil on a darker cookie sheet. My cookies were good, but they weren’t as flat as these. They were taller and thicker (didn’t spread as much), and they were a little more cakey inside rather than chewy. I baked my second batch for 10 minutes to slightly under-bake them and give them a chewier texture, but it still didn’t turn out like these. I’m not so great at baking so if anyone can help me figure out what the issue is, I’d really appreciate it. Thanks! 🙂
Hi! I’m not sure why that happened, so sorry the texture turned out a bit different. My thoughts are that baking on foil can affect the bake of the cookies. Did you use butter or coconut oil? Butter is best for getting that chewy cookie texture. And refrigerating the dough should help with the texture. It makes a big difference!