Oat Flour Chocolate Chip Cookies might just be the best cookies ever! They have a classic cookie texture but are made with oat flour.
Why you'll love Oat Flour Chocolate Chip Cookies:
These chocolate chip cookies with oat flour require very simple and minimal ingredients.
They have the perfect texture!
Each cookie is under 100 calories.
You do not have to chill the dough!
What is oat flour?
Oat flour is simply ground up oats.
The oats are ground until they reach a flour consistency.
Sometimes, it's referred to as oatmeal flour.
You can buy it or make your own at home.
VERY IMPORTANT - For this particular recipe, use store-bought oat flour! I don't recommend homemade because it's difficult to create a perfect flour-like texture which is necessary for these cookies.
Ingredients:
- unsalted room temperature butter
- unsweetened applesauce at room temperature
- cane sugar
- vanilla extract
- egg
- oat flour, gluten free if necessary - Use store-bought oat flour.
- baking soda
- salt
- ground cinnamon
- dark chocolate chips - I love using Lily's No Sugar Added Chocolate Chips.
- optional - flaky sea salt
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Preheat your oven to 350 degrees F.
Line a cookie sheet with parchment.
In a stand mixer with a paddle attachment, cream the butter and sugar together for 4 minutes.
Add the applesauce, vanilla extract and egg. Mix until incorporated.
Use a spatula to mix in the oat flour, baking soda, salt and cinnamon.
When there is a little bit of flour left showing, fold in the chocolate chips.
Use a 1 tablespoon cookie scoop for this recipe. Scoop and drop the dough onto the cookie sheet lined with parchment.
Bake for 8-11 minutes at 350 degrees F.
Once baked, add flaky sea salt on top (optional).
To make the cookies nice and round, once you remove them from the oven use a round glass and circle it around each cookie. Make sure you don't place the dough too close together if you're going to do this.
Let the cookies cool completely on a wire rack.
Recipe pro-tips:
Use store-bought oat flour, not homemade for this recipe.
Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Make sure you use room temperature ingredients. If you don't, the texture of the cookies will be different.
Recipe FAQs:
You cannot substitute oat flour for all purpose flour in most recipes 1 for 1. This recipe is made to use oat flour. You cannot notice the difference between these cookies and cookies that call for all purpose flour.
You can try using an egg replacer, vegan butter and vegan chocolate chips, but I have not personally tested the recipe using these ingredients.
Storage directions:
Store them in an airtight container on the kitchen counter for up to 3 days.
You can also store them in the freezer for up to 3 months.
More Cookie Recipes:
- Almond Flour Peanut Butter Cookies
- Strawberry Jam Cookies
- Oatmeal Date Cookies
- Gluten Free Ginger Molasses Cookies
- Cottage Cheese Cookie Dough
- Peanut Butter and Jam Cookies
- Banana Bread Chocolate Chip Cookies
Oat Flour Chocolate Chip Cookies
Equipment
- stand mixer or handheld mixer
Ingredients
- 6 tablespoons unsalted room temperature butter
- 2 tablespoons unsweetened applesauce at room temperature
- ¾ cup cane sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¾ cups oat flour, gluten free if necessary - Use store-bought oat flour.
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup dark chocolate chips - I love using Lily's No Sugar Added Chocolate Chips.
- optional - flaky sea salt
Instructions
- Preheat your oven to 350 degrees F. Line a cookie sheet with parchment.
- In a stand mixer with a paddle attachment, cream the butter and sugar together for 4 minutes.
- Add the applesauce, vanilla extract and egg. Mix until incorporated.
- Use a spatula to mix in the oat flour, baking soda, salt and cinnamon. When there is a little bit of flour left showing, fold in the chocolate chips. Don't overmix the batter. Mix just until incorporated.
- Use a 1 tablespoon cookie scoop for this recipe. Scoop and drop the dough onto the cookie sheet lined with parchment. Place them on a baking sheet about 1-2 inches apart from each other. Bake for 8-11 minutes at 350 degrees F. Take them out when they are still a bit underdone.
- Once baked, add flaky sea salt on top (optional). To make the cookies nice and round, once you remove them from the oven use a round glass and circle it around each cookie. Make sure you don't place the dough too close together if you're going to do this. Let the cookies cool completely on a wire rack. They will harden as they cool.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Richie
My wife made these cookies for me and they were amazing! Soft texture and taste so good. My favorite chocolate chip cookie.
YAY!! 🙂
Ju
Can I sub more of butter for apple sauce ?
That should work fine, but I've only made the recipe as written.
Colleen
Would if work if I made them into larger cookies?
You might have to bake them for a bit longer depending on how large.