These oat flour cookies check all the boxes - they have a chewy center, crispy golden brown edges, and big chunks of chocolate chips. They're made with no flour, no oil, and no butter, and are naturally vegan and gluten-free!
Why you'll love this recipe
Take classic chocolate chip cookies up a notch and make them with oat flour! These are the best oat flour cookies you'll ever make! Here are more reasons to love this recipe:
- These oat flour cookies are nutty, chewy texture and have the perfect balance between salty and sweet.
- Quick and easy to make, ready in just 30 minutes.
- No chilling time is required. Just mix the dough, roll it into balls, and bake!
- They're vegan, gluten-free, oil-free, and made with wholesome ingredients!
- Keep for up to 2 weeks in the fridge.
These oat flour chocolate chip cookies only require easy-to-find pantry staples that you most likely already have on hand!
- Oat flour: For best results, use store-bought oat flour rather than making your own oat flour. To make this recipe gluten-free, use certified gluten-free oats.
- Peanut butter: Use smooth and creamy peanut butter. If you're allergic to peanuts, you can use another nut or seed butter like cashew butter, sunflower butter, or tahini. Keep it mind it will change the overall taste.
- Light brown sugar: This is what makes our cookies chewy and moist. You can substitute it with coconut sugar, but keep in mind that it will change the color of the dough slightly.
- Vanilla extract: Do NOT omit the vanilla, as it adds so much flavor and aroma.
- Non-dairy milk: I'm using almond milk, but any non-dairy milk can work here such as soy milk, oat milk, coconut milk, etc.
- Ground flax seeds: When mixed with water, they become gel-like and act as an egg substitute in the cookie dough.
- Baking soda: For giving the cookies a bit of a rise.
- Salt: For enhancing the rest of the flavors.
- Dairy-free chocolate chips: Use good-quality chocolate chips, or to take your cookies to the next level, splurge on a high-quality dark chocolate bar.
Scroll to the recipe card below for the full recipe and exact measurements.
How to make oat flour cookies
If you haven't already, mix the ground flax seeds with the water in a small bowl. Let it sit for 5 minutes, or until it thickens and becomes gel-like.
To a large bowl, add the peanut butter and light brown sugar. Either using a whisk, an electric mixer, or a stand mixer, beat them together for 2-3 minutes, or until smooth.
Continue by adding the wet ingredients - non-dairy milk, flax egg, and vanilla extract, and mix until well combined.
Then, add the dry ingredients - oat flour, baking soda, and salt. Fold them in using a silicone spatula or wooden spoon until you have a smooth dough.
Add the chocolate chips and mix once again, until they're evenly distributed.
Using a cookie scoop or a heaping tablespoon, scoop out some of the dough and roll it between your hands until you have a smooth ball.
Press it lightly to flatten it out and add it to a cookie sheet layered with parchment paper. Add a few more chocolate chips on top if desired.
Make sure to leave enough space between each cookie so the edges can crisp up.
Bake on the middle rack in a preheated oven to 350ºF (180ºC) for 10-12 minutes, or until the edges are golden brown, but the center is still soft.
Let the oat flour cookies cool on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack, and let them cool completely.
- Use smooth and creamy peanut butter. To achieve the right texture, your peanut butter needs to be creamy and spreadable, not thick like what you have at the bottom of the jar.
- Flatten the dough balls before baking. These oat flour cookies don't spread as much as regular cookies. To get the right shape, flatten them with the palm of your hand.
- Measure the ingredients correctly. If you're using measuring cups, it's easy to pack in more than necessary, or in some cases like when measuring brown sugar, not enough. This will change the ratio of the ingredients which alters the texture of your baked goods. Either use a digital scale or learn more about how to measure baking ingredients correctly.
- Bake cookies in batches. If time allows you, bake 1 batch of cookies at a time on the center rack. This way, more heat gets through to each cookie and you get better results. Also, don't overcrowd the baking sheet, and leave enough space for the cookies to spread and crisp up.
- Preheat your oven well. The secret to having chewy cookies with crispy edges is baking them in a very hot, well-preheated oven.
- Underbake your cookies slightly, this will give you that chewy center. They continue to cook as they cool so there is no need to bake them all the way through.
No, since this recipe doesn't have any oil or butter, you don't have to chill the dough and you can bake the cookies right away.
Freeze the dough: This is the best way to freeze cookies. Scoop out the dough into balls and place them onto a plate or a baking sheet layered with parchment paper. Freeze for 2 hours. Once solid, transfer the cookie dough balls into a zip lock bag or an airtight container and store them in the freezer for up to 3 months. When ready to bake, let them thaw at room temperature first.
Freeze the baked cookies: Bake as directed, then allow the cookies to cool to room temperature. Transfer to a zip lock bag or an airtight container in a single layer then freeze for up to 3 months.
Yes, oat flour gives a nutty flavor and aroma to baked goods, while also making them chewier.
Oat flour is also high in fiber, various B vitamins, as well as iron, magnesium, phosphorus, and zinc.
Yes! Since oat flour is quite absorbent, it's best to use it in recipes with a high moisture content such as cookies, muffins, cakes, pancakes, etc.
For every 1 cup of all-purpose flour, use 1 ⅓ cup of oat flour.
Yes, this dough can be made 2-3 days ahead of time and stored in the fridge. Make sure to tightly cover the dough with plastic wrap to prevent it from drying out.
Store-bough vs homemade oat flour
However, there is a fine line between under-blending the oats and over-blending them, both of which will impact the texture of the flour significantly. And that can make or break your baked goods.
That's why, for the best results, I recommend using store-bought oat flour. It has a finer texture and makes these cookies fluffy yet chewy.
These oat flour cookies can be easily customized by adding any of your favorite fun ingredients. Stick to ¼ - ⅓ cups of add-ins and 1 teaspoon of seasonings for best results.
- Crushed pretzels
- Espresso powder
- Chopped nuts such as pecans, almonds, cashews, etc.
- Dried fruits such as raisins or cranberries
- Vegan mini marshmallows
- Spices such as cinnamon, nutmeg, and clove
- Freeze-dried fruits such as strawberries or raspberries
Let the cookies cool to room temperature, then transfer them to an airtight container or a cookie jar. Store at room temperature for 4-5 days, or for up to 2 weeks in the fridge.
More vegan desserts
If you can't get enough cookie recipes, here are more mouthwatering recipes you need to try!
- These are the best Vegan Snickerdoodle Cookies and you won't believe they're made with whole wheat flour! They're so chewy and delicious!
- Want more gluten-free cookies? These 3-Ingredient Banana Oatmeal Cookies and incredibly easy to make and require no flour at all!
- Have you heard of Cookie Fries? They're the fun, dippable version of your favorite cookies!
- Love brownies and blondies? Have both with these Brownie Blondies that let you enjoy the best of both worlds!
- Want something a little more nutritious? These Chocolate Peanut Butter Stuffed Dates are full of healthy fats and fiber yet taste like a Snickers candy bar!
Chewy Oat Flour Cookies
- 1 cup natural creamy peanut butter, room temperature
- ⅔ cup packed light brown sugar
- 1 tablespoon ground flax seed , mixed with 3 tablespoons water
- 3 tablespoons almond milk, or another non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup oat flour, store-bought is best
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup dairy-free chocolate chips
- Preheat your oven to 350ºF (180ºC). If you haven't already, mix the ground flax seeds with the water in a small bowl. Let it sit for 5 minutes, or until it thickens and becomes gel-like.1 tablespoon ground flax seed
- To a large bowl, add the peanut butter and light brown sugar. Either using a whisk, an electric mixer, or a stand mixer, beat them together for 2-3 minutes, or until smooth.1 cup natural creamy peanut butter, ⅔ cup packed light brown sugar
- Add the wet ingredients - almond milk, flax egg, and vanilla extract, and mix until well combined.3 tablespoons almond milk, 1 teaspoon vanilla extract
- Then, add the dry ingredients - oat flour, baking soda, and salt. Fold them in using a silicone spatula until you have a smooth dough.1 cup oat flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Add the chocolate chips and mix once again, until they're evenly distributed. Using a cookie scoop or a heaping tablespoon, scoop out some of the dough and roll it between your hand until you have a smooth ball.⅔ cup dairy-free chocolate chips
- Press it lightly to flatten it out and add it to a cookie sheet layered with parchment paper. Add a few more chocolate chips on top if desired. Make sure to leave enough space between each cookie so the edges can crisp up.
- Bake on the middle rack for 10-12 minutes, or until the edges are golden brown, but the center is still soft. Let the oat flour cookies cool on the baking sheet for 10 minutes, then carefully transfer them to a wire rack, and let them cool completely.