Oat Flour Cookies Recipe

Name: Oat Flour Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24 serving
Ingredients: ½ cup softened butter; ¾ cup coconut sugar; 1 large egg; 1 teaspoon vanilla extract; 1 ¾ cup oat flour; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ¾ cup dark chocolate chips

User Reviews

4.8

207 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
24
Calories
119 kcal
Course
Dessert
Cuisine
gluten-free

Oat Flour Cookies Recipe

Dana Benson

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Oat Flour Chocolate Chip Cookies taste like the classic version, but are naturally gluten-free and made with wholesome ingredients. They will quickly become your favorite cookie recipe!

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Ingredients

Servings

½ cup softened butter (I use salted butter)
¾ cup coconut sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cup oat flour (see notes)
½ teaspoon baking soda
½ teaspoon fine sea salt (I use Real Salt brand)
¾ cup dark chocolate chips

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Instructions

Preheat the oven to 350ºF. In a large bowl, mix together the softened butter and coconut sugar until they look relatively creamy.
Add in the egg and vanilla and mix again. Then add in the dry ingredients, including the oat flour, baking soda, and salt. Mix well, until the batter looks thick and uniform. Fold in the chocolate chips.
Use a 1-ounce cookie scoop, or heaping tablespoon, to scoop the dough and drop it onto a large baking sheet lined with parchment paper. Arrange the mounds of dough about 2 inches apart from each other, to allow for spreading as they bake. Bake at 350ºF for 8 to 11 minutes, depending on how crispy you like your cookies.
Let the cookies cool on the pan for at least 20 minutes; they will be very fragile when hot from the oven. These cookies can be served warm or at room temperature after that, but they will soften and start to crumble if you store them in a bag at room temperature overnight. For a firmer texture, store them in the fridge for up to a week.

Notes

Nutrition information is for 1 of 24 cookies. This will vary depending on how many cookies you get from this batch, so it's just an estimate and not a guarantee.
Measuring Oat Flour: I use the "scoop and swipe" method to measure oat flour, which means I scoop the measuring cup into the bag of flour and level off the excess with the back of a knife. This means the cups I use are tightly packed compared to spooning the flour into the cup. For the best results, I recommend using a food scale to make sure you use the correct amount of oat flour. (Using too little will result in cookies that spread out on the pan.)
Gluten-Free Note: Oats are naturally gluten-free, but may be contaminated during processing. Be sure to look for a "certified gluten-free" label on the package if you need a gluten-free cookie.
Make them Vegan: Use 1 flax egg (1 T ground flax + 3 T water) to replace the egg, and vegan butter (I tested with Miyoko's brand) to replace the butter.

Nutrition Information

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Calories 119kcal (6%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 18mg (6%) Sodium 125mg (5%) Potassium 72mg (2%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 130IU (3%) Vitamin C 1mg (1%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 119 kcal

% Daily Value*

Calories	119kcal	6%
Carbohydrates	13g	4%
Protein	2g	4%
Fat	7g	11%
Saturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	18mg	6%
Sodium	125mg	5%
Potassium	72mg	2%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	130IU	3%
Vitamin C	1mg	1%
Calcium	24mg	2%
Iron	1mg	6%