Chewy and soft on the inside with crispy edges on the outside, these oat flour cookies with chocolate chips make the perfect snack. They’re vegan (so dairy-free and egg-free) and gluten-free (if you use certified gluten-free oat flour).
They’re also easy and quick to make, you can have them ready in less than 30 minutes!
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Yes, that's right, it's yet another chocolate chip cookie recipe, but this time, they're made with oat flour! If you've never tried oat flour cookies loaded with chocolate chips, then you must make this recipe.
I used my classic vegan gluten-free chocolate chip cookies and my vegan almond flour cookies as guides when creating this recipe. (You can browse to see all of my other chocolate chip cookie recipes.)
Using oat flour to make chocolate chip cookies adds a pleasant but subtle oat flavour. They're so good, this is a must-make for anyone who loves classic chocolate chip cookies.
So let's get started with all the details you'll need.
If you don't already have a go-to vegan chocolate chip brand that you keep on hand, read through my article: "Are Chocolate Chips Vegan" to find one.
Ingredients You'll Need
Just a few simple ingredients are needed and you'll be on your way to enjoying some of the best oat flour chocolate chip cookies you've ever had!
Ingredient and Substitution Notes
I recommend sticking with the recipe the way it's written for the best results, but below you will find info about each ingredient and what you can and cannot substitute.
Oat Flour - You can use either store-bought oat flour or homemade oat flour. If you make it yourself, make sure to sift it before measuring or weighing it. Homemade oat flour made in a high-speed blender or food processor does not get as fine as store-bought which is why sifting is necessary.
If it's not sifted, the texture of your cookies will not be correct, they will be grainy rather than smooth and soft. Also, make sure to buy certified gluten-free oat flour (or certified gluten-free oats for homemade flour) if you need the recipe to be 100% gluten-free.
NOTE: When baking, measuring your flour accurately is so important to get the best results, even when using oat flour. Check out my article about how to measure flour correctly before you start.
Vegan Butter - I have only made these oat flour chocolate chip cookies with unsalted vegan butter that comes in stick form. If you only have salted, omit the salt from the recipe.
I have not used coconut oil, vegetable oil, or any oil replacements, so I cannot give specific directions on how to substitute. Use butter that is slightly softened. Butter that is too soft, too warm, or melted will make your cookies spread too much while baking.
Sugars - You'll need both light brown sugar and granulated cane or white sugar. I tested this recipe many times with different sugar ratios and the measurement in the recipe below provided the best result. I have not tried making this recipe with liquid sugar (such as maple syrup or agave) or any alternative sweeteners.
The mix of the two types of sugar gives the cookies the perfect texture, so stick with the measurements and ratios given in the recipe for the best results.
I tested a batch of these cookies with just coconut sugar and the cookies were still delicious, but they came out more like mini cakes. The texture was very soft and cake-like and was not crisp or chewy. Coconut sugar will provide good results, but not the very best results. If you want to use coconut sugar for a refined sugar-free version, keep these points in mind.
Flax Egg – Since this recipe is made without eggs, the flax egg acts as the binder. If you can’t have flax, use ground chia seeds as a replacement for the ground flax seeds.
Baking Soda - Don't leave this ingredient out, it helps the cookies rise a little, brown slightly, have a little crispness on the outside, and it also helps to give them the overall perfect texture. It cannot be replaced with baking powder.
Salt and Vanilla Extract - Two essential ingredients in any chocolate chip cookie recipe that both work to enhance the flavour.
Chocolate Chips - I always use vegan semi-sweet / dark chocolate chips, use your favourite vegan chocolate chips.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
1. Mix the dry ingredients in a medium bowl.
2. Mix the wet ingredients in a large bowl. An electric mixer is recommended for this step.
3. Mix the wet and dry ingredients until a sticky cookie dough has formed.
4. Add the chocolate chips. (I give a range to use in the recipe, use the lower range if you want a regular amount of chocolate chips, and use the higher range if you love lots of chocolate chips in your cookies.)
5. Stir the chocolate chips in until they have incorporated evenly into the cookie dough.
6. Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place each cookie dough ball onto your cookie sheet.
7. Bake the cookies.
8. Carefully remove the cookie sheet from the oven and allow the cookies to rest for at least 5 minutes before placing them on a cooling rack.
If you want to change things up a bit, here are some ideas:
- To make cookies that are more on the crunchy side, bake for an extra two minutes. They will be crispier on the outside, but still soft in the center.
- For some crunch, mix some chopped walnuts into the cookie dough.
- If you want even more chocolate chips in every bite, use mini chocolate chips instead, the same amount / weight measurement.
- For chocolate chunk cookies, use chocolate chunks instead, same amount / weight measurement.
- For salted chocolate chip cookies, sprinkle some sea salt flakes (such as Maldon brand, don't use regular salt!) on top of each cookie immediately after they come out of the oven.
- Make ice cream cookie sandwiches. Simply add a scoop of dairy-free vanilla ice cream in between two fully cooled cookies.
- For double chocolate chip cookies, follow my recipe for vegan double chocolate cookies.
- For peanut butter chocolate chip cookies, follow my recipe for vegan peanut butter chocolate chip cookies.
- For almond flour chocolate chip cookies, follow my recipe for vegan almond flour cookies.
Want more cookies? Be sure to look through this list to see all of my vegan gluten-free cookie recipes!
What's the Texture Like
Once they've cooled, the outer edges of the cookies will be crisp and the inside will be soft and chewy. When they're still warm, all those chocolate chips will be melty, making the centers gooey and delicious.
After you store them, they will remain the same, crisp on the outside and soft and chewy on the inside. The only thing different will be that the chocolate chips are no longer melted and warm.
The insides become less soft and chewy the longer they are stored, so it's best to enjoy them as soon as possible.
To Freeze the Cookie Dough for Baking Later
Follow steps 2-8 in the recipe, then place the cookie sheet in the freezer. Once completely frozen, place the cookie dough balls in an airtight, freezer-safe bag or container, with parchment paper separating each layer, and freeze for up to 2 months.
When you’re ready to bake them, remove them from the freezer, place them on a prepared baking sheet, and bake. Baking details are in the recipe notes below.
Storing and Freezing
Store fully cooled leftovers in an airtight container at room temperature for up to six days. These cookies lose moisture the longer they are stored, so the quicker they are enjoyed, the better.
Freezing Baked Cookies
Freeze your cookies in single layers in a freezer bag or a freezer-safe container, with parchment paper separating each layer, for up to 2 months.
When you're ready, thaw them in the refrigerator or at room temperature.
Tips for Success
This recipe was texted extensively, here are my tips to make it perfectly every single time:
- Measure and have all your ingredients ready to go before starting. This will make the process run smooth, quick, and easy.
- If you make your oat flour, ALWAYS sift it before adding it to the recipe. Homemade oat flour does not get as fine as store-bought, so to ensure it's fine, sift it. If it's not sifted, the texture of your cookies will not be correct. (Learn how to make oat flour)
- Measure your oat flour correctly. Too much will make your oat flour cookie dough too dry and very crumbly resulting in cookies that are also dry and crumbly. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best results. I highly recommend using a scale (this is the scale I own (Amazon Link) and my weight measurements.
- Make sure your butter is softened but still cool to the touch before starting. Softened butter will blend better and easier with the sugars. Make sure that it's not TOO soft (or melted!) or your cookies will spread too much while baking. To make sure your butter is at the right temperature, lightly press your finger into the butter. If it leaves a shallow indent, your butter is at the perfect temperature. If your finger sinks into the butter with barely any effort, your butter is too soft. Refrigerate it until it has firmed up.
Many traditional chocolate chips are not vegan but you can find a large list of vegan brands to choose from in this article: Are Chocolate Chips Vegan?
Tips for Success (continued)
- If your butter was too soft when you started. After you've made the cookie dough, before scooping it onto the cookie sheet, place the dough in the refrigerator for at least one hour to cool it down so they don't overspread when baking.
- Use a cookie scoop to scoop the cookie dough. This will result in uniform-sized cookies so they all bake evenly. Using a scoop also makes this step quicker and easier.
- Resist the urge to bake the cookies longer. They will not look done when the baking time has ended, but they will finish off during the rest time.
- Don't skip the resting time after you've removed them from the oven. You must wait for at least 5 minutes before transferring them to a cooling rack since they are very soft and fragile right after baking. They continue to bake as they rest and will firm up as they cool.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
Oats are naturally gluten-free, but during processing and even while growing in the fields, they can become cross-contaminated with gluten. To make sure the oat flour and oats you are buying are gluten-free, look for certification on the package.
I tested this recipe several times, a few tests included chilling the dough but I did not find any difference in the finished cookies between the chilled and non-chilled dough. If you would like to make the dough ahead and chill it, feel free to do so or if your butter was too soft when it was added to the recipe, chill the dough for at least an hour before baking.
Yes, it can, BUT, before measuring it for the recipe, make sure to sift it so it's just as fine as store-bought oat flour. Homemade oat flour contains some harder bits. If you don't sift it, the cookies will not have a soft, smooth texture.
It can in a lot of cases, but it will not be a 1:1 replacement since these two flours have different properties and weights. Adjustments will need to be made depending on the recipe you are making. For best results, always stick with the type of flour the recipe calls for or look for a recipe that was specifically developed with the type of flour you want to use.
Coconut sugar can be swapped for regular sugar in many recipes, but it does not work the best in this one. I tested a batch of these cookies with just coconut sugar and the cookies were still delicious, but the texture was very soft and cake-like. They were not crispy and did not have a chewy texture. Coconut sugar will provide okay, but not the very best results.
If You Make This Recipe...
Please tell me about your oat flour cookies! Leave me a comment and star rating below or you can post a picture on Instagram and tag me so I can see it. (I'm @delightfuladventures on Instagram!)
And If You Like This Recipe...
Have a look through all of my vegan gluten-free cookie recipes (which includes many other chocolate chip cookie recipes!) and you may like these other vegan recipes that also call for oat flour:
- Vegan Double Chocolate Chip Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Gluten-Free Oatmeal Cookies
- Chewy Oatmeal Cranberry Chocolate Chip Cookies
Vegan Oat Flour Cookies with Chocolate Chips
- Preheat oven to 350°F (177°C).
- Line cookie sheet(s) with parchment paper (if needed), set aside.
- Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
- In a medium bowl, whisk the oat flour, baking soda, and salt together. Set aside.
- In a large bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add flax egg and vanilla extract, and blend again for 1 minute.
- Add the oat flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft dough has formed.
- Add chocolate chips and stir until they have combined with the dough.
- Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place on the cookie sheet. (Don't press the cookie dough balls down, they will flatten as they bake.)
- Bake for 10 minutes.
- Remove from the oven and let cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. They will appear puffy and be very soft right after they come out of the oven, but that's okay, they will flatten and firm up as they cool.
- Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
- Make sure to measure your flour correctly.
- This recipe makes 20 cookies, which is the amount you’ll get if you scoop them with a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons) and use ¾ of chocolate chips. If you use a tablespoon to scoop the dough, you will end up with roughly 25 smaller cookies.
- This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be oat flour.
- Coconut sugar can be used as a substitute for the white and brown sugar, however, the cookies will have a more soft, cakey texture. If you do use coconut sugar, keep that in mind. More info about this can be found in the "Ingredient Notes and Substitutions" section above.
- Use ¾ - 1 cup of chocolate chips. Use ¾ cup (135g) if you want a regular amount of chocolate chips, and use 1 cup (180g) if you love lots of chocolate chips in your cookies. You will end up with a few more cookies if you use 1 cup of chocolate chips.
- Store your cookies for up to six days in an airtight container at room temperature.
- Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, place them on a plate, bring them to room temperature, and enjoy.
- Freeze Cookie Dough for Baking Later: Follow steps 2-8 in the recipe, then place the cookie sheet in the freezer. Once completely frozen, place the cookie dough balls in an airtight, freezer-safe bag or container, with parchment paper separating each layer, and freeze for up to 2 months. When you’re ready to bake them, remove them from the freezer, place them on a prepared baking sheet, and bake for 11-12 minutes (no need to thaw them but if you do thaw, just bake for 10 minutes).
- Nutrition info is based on 1 of 20 cookies with the recipe made as written using ¾ cup of chocolate chips. This info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.