These thick and gooey brown butter oat flour chocolate chip cookies are sweet, refined sugar-free, and so easy to make. Seriously, the best homemade oat flour cookies!
Best brown butter oat flour chocolate chip cookies
Nothing beats a thick and gooey brown butter oat flour cookie. I think this is my favorite cookie reicpe ever. They're packed with chocolate chips, are super gooey, and are perfect all year long. If you love classic chocolate chip cookies, you have to try these!
These gooey chocolate chip oat flour cookies are made with homemade oat flour, brown butter, coconut sugar, vanilla, and a few other baking staples. They are incredibly easy to make and are sure to please everyone!
I have such a hard time just enjoying one of these cookies - that is how good they are. I make these oat flour cookies at least once a week, and they are always gone within hours! My family loves them.
The best part about this recipe is that they are refined-sugar-free, gluten-free, and can be made dairy-free too. They're sweetened with coconut sugar, and you can use dairy-free butter. I cannot wait to hear what you think about these cookies!
Why you'll love this easy recipe:
- So Gooey: They're thick and chewy with a gooey middle.
- Quick & Easy: Any level baker can make these cookies!
- Oat Flour: The oat flour adds a subtle oatmeal flavor and is healthier.
- Refined Sugar-Free: Sweetened with coconut sugar.
- Gluten-Free: These oat-flour cookies are naturally gluten-free.
- Kid-Approved: Kid-friendly and perfect for the Holidays.
- Easily Made Dairy-Free: They can be made dairy-free with one substitution.
- Perfect for Holidays: So delicious and everyone will love them.
- Try these gooey classic chocolate chip cookies next!
Ingredients needed
Trust me when I say these are the BEST oat flour chocolate chip cookies you'll ever eat. They call for very basic baking ingredients like oat flour, butter, coconut sugar, vanilla, and a few other pantry staples. Here is a list of everything you need so you are prepared, but remember to scroll to the bottom of this page to get the exact measurements:
- Butter: Use unsalted butter turned into brown butter for gooey, flavorful cookies; use salted if needed (omit extra salt). See the instructions below for dairy-free alternatives.
- Coconut Sugar: Sweetens and provides a classic chewy texture and makes cookies refined-sugar-free. See notes for substitution suggestions.
- Egg: Two eggs bind the cookies together. I have not tested this recipe without eggs, so don't omit them!
- Vanilla Extract: Adds flavor to the cookies.
- Oat Flour: You can use store-bought or homemade oat flour, easily made in a blender.
- Baking Soda: Aids in cookie rising.
- Chocolate Chips: Add your preference for chips, chunks, or a cut-up bar for a delightful touch.
Kitchen tools needed
Chocolate chip oat flour cookies are very easy to make. You don't need an electric mixer or stand mixer! Here is a list of kitchen utensils you will need so you are prepared:
- Two Rimmed Baking Sheets
- 2 Mixing Bowls
- Whisk
- Parchment Paper
- Measuring Tools: ½ teaspoon, 1 teaspoon, ¼ cup, and 1 cup.
How to make oat flour chocolate chip cookies
These brown butter oat flour cookies are super easy to make in a few simple steps. They are loaded with chocolate chunks and melt in your mouth. Here are step-by-step directions with pictures for visual reference. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
Step 1:
First, brown your butter. Add butter to a large saucepan and heat to medium. As the butter melts, it will crackle and foam (that is normal!). Whisk constantly, and after 1 - 3 minutes, the butter will begin to brown and turn golden. Immediately remove from heat and transfer the brown butter to a medium bowl to avoid burning. Let it cool for 10 minutes.
Step 2:
Then, mix the oat flour, baking soda, and salt in a medium mixing bowl and set to the side. Make sure there are no clumps.
Step 3:
Once the browned butter is cooled, whisk the melted butter with the coconut sugar. Then add the eggs and vanilla.
Step 4:
Add the wet ingredients to the mixing bowl with the flour, baking soda, and salt. Fold in the chocolate chips with a spatula. It will be soft! We will chill the cookie dough.
Step 5:
Chill for 30 - 45 minutes in the fridge to solidify the cookie dough and make it scoopable. You must chill so the oat flour soaks up any extra liquid.
Step 6:
While the cookie dough chills, preheat oven to 350°F and line 2 rimmed baking trays with parchment paper.
Step 7:
Using a cooking scooper, portion out about 2 Tablespoons of dough for each cookie. Use your hands to roll them into balls and evenly space them out on your lined cookie sheets, and press a few extra chocolate chips on top of each dough ball. Do not flatten the cookie dough balls! This recipe makes around 26 cookies.
Step 8:
Finally, bake for 8 - 10 minutes until the edges are golden. They will look slightly underdone (don't worry, that is normal)! Let them cool on the baking tray for 5 - 10 minutes, then transfer them to a wire rack to finish cooling.
Expert baking tips for oat flour cookies
- Use homemade or store-bought oat flour: You can easily make oat flour in a blender with rolled or quick oats. See the instructions below. Or you can use store-bought oat flour.
- Chill the dough: This is my #1 tip. Chill cookie dough for at least 30 minutes to achieve a crumbly texture; crucial for preventing flat cookies.
- Ensure proper measurement: Each cookie should have 2 tablespoons of dough to avoid overbaking or underdone results.
- Let the browned butter cool: Let homemade browned butter cool before mixing with other wet ingredients to ensure proper chilling and thickening of the cookie dough.
- Check baking soda expiration: Verify the expiration date; if expired or open for over six months, cookies may flatten. Record the opening date on the container to avoid this issue.
How to make homemade oat flour:
Making homemade oat flour is so easy! To make homemade oat flour, blend 3–4 cups of old-fashioned or quick oats in a high-speed blender for 30–90 seconds until it reaches a flour-like consistency. Ensure a smooth texture, and measure for your recipe by spooning into a cup and leveling with a knife.
Easy ingredient substitutions:
Here is a list of the best ingredient substitutions for these oat flour cookies. I only recommend swapping 1 - 2 ingredients, so the original recipe doesn't completely change.
- Coconut Sugar: You can use light brown sugar or dark brown sugar.
- Unsalted Butter: You can use salted butter but don't add extra salt to the dry ingredients.
- Chocolate Chips: Leave them off or use peanut butter chips.
- Gluten-Free: Make sure you use gluten-free certified oats when making homemade out flour.
- Dairy-Free: You can use dairy-free vegan butter sticks. Earth Balance Sticks are best for baking.
Frequently Asked Questions
What's the texture of these cookies?
Once baked, the cookies have a soft, gooey, and chewy texture. They are nice and thick, and each bite melts in your mouth!
Are oat flour cookies healthy?
These oat-flour cookies are lightened up and made healthier than other recipes. First, they are refined sugar-free since we use coconut sugar. Second, oat flour is a healthy alternative to refined all-purpose flour.
Are they gluten-free?
Yes, these oat flour cookies are 100% gluten-free.
Do I have to let the dough chill?
YES! You must let this oat flour cookie dough chill for at least 30 minutes, or else your cookies will be flat and crispy.
Why are my cookies crumbling?
If your cookies are crumbling, you either added too much flour or you overbaked them. Oat flour cookies will continue to bake as they cool on the baking tray, so make sure to just bake them for 8 to 10 minutes.
What's the best substitute for coconut sugar?
You can use light or dark brown sugar instead of coconut sugar.
Why are my cookies flat?
Make sure to chill the dough for at least 30 minutes. If your cookies are flat and too crispy, then the butter in the cookie dough was too warm when baked, and the oat flour didn't have time to soak up all the wet ingredients.
Can I freeze the cookie dough and bake it later?
Yes, portion out the dough, roll it into balls, space it out in a single layer in an airtight container, and freeze it for up to 2 months. You can bake them straight out of the freezer, but the bake time will likely increase by 1 or 2 minutes.
How to store and freeze oat flour chocolate chip cookies:
Storing: For best results, store them in a sealed, airtight container at room temperature for up to 4 days. You can also store them in the fridge for up to 5 days.
Freezing: Add your cooled oat flour chocolate chip cookies to a freezer-safe plastic bag or container and freeze for up to 3 months.
If you love this recipe, try these next!
- Chocolate Chip Cookies (no brown sugar)
- Chewy Coffee Cookies
- Chocolate Chip Sugar Cookies
- Healthy Salted Cowboy Cookies
- Peanut Butter Almond Flour Cookies
- Snickerdoodles (no cream of tartar)
- Gingerbread Cookies (no molasses)
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Oat Flour Chocolate Chip Cookies
Ingredients
- 2 ¼ cups oat flour (homemade or store-bought), spooned & leveled
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup coconut sugar
- 8 tablespoon butter, (1 stick)
- 1 cup chocolate chips or chunks, I like to buy a Ghirardelli bar or 2 and chop them up
Instructions
- First, brown your butter. Add butter to a large saucepan and heat to medium. As the butter melts, it will crackly and foam (that is normal!). Whisk constantly, and after 1 - 3 minutes, the butter will begin to brown and turn golden. Immediately remove from heat and transfer the browned butter to a medium bowl to avoid burning. Let it cool for 10 minutes.
- Whisk the oat flour, baking soda, and salt together in a medium mixing bowl and set to the side. Make sure there are no clumps.
- Once the browned butter is cooled, whisk the melted butter with the coconut sugar. Then add the eggs and vanilla.
- Add the wet ingredients to the mixing bowl with the flour, baking soda, and salt. Fold in the chocolate chips with a spatula. It will be soft! We will chill the cookie dough.
- Chill for 30 - 45 minutes in the fridge so that the cookie dough solidifies and is scoopable. You must chill, so the oat flour soaks up any extra liquid.
- While the cookie dough chills, preheat oven to 350°F and line 2 rimmed baking trays with parchment paper.
- Using a cooking scooper, portion out about 2 Tablespoons of dough for each cookie. Use your hands to roll them into balls and evenly space them out on your lined cookie sheets, and press a few extra chocolate chips on top of each dough ball. Do not flatten the cookie dough balls! This recipe makes around 26 cookies.
- Bake for 8 - 10 minutes until the edges are golden. They will look slightly underdone (don’t worry, that is normal)! Let them cool on the baking tray for 5 - 10 minutes, and then transfer them to a wire rack to finish cooling.
Notes
Nutrition
I only recommend products I absolutely love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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Harmony says
I make these for my sister and her family, who are trying to eat healthier, and they all love them!
The first time I made it the batter was wet as you said it would be, but the second time I made it the batter was just like normal dry cookie dough… I was curious if that’s because the first time I added the coconut sugar to the butter when the butter was hot, and the second time I let the butter cool completely? Anyways, thank you very much for this amazing recipe, I haven’t found anything like it!
Tati Chermayeff says
Hi Harmony! Thank you so much for leaving a review. I am so happy you loved these cookies. They are my favorite!
Nina says
Hi! Can I substitute the coconut sugar with Stevia or date paste?
Tati Chermayeff says
Hi! I have not tested those subs, so I cannot promise anything. Brown sugar would be the best sub.
Olivia says
Would date sugar work?
Cynthia Volpe says
BEST oat flour cookie recipe I have found! I make these regularly and keep them in the freezer. So good and gluten-free. I also make them dairy-free by using Earth Balance instead of butter, and they come out fine.
Susan King says
Finally an oat flour cookie recipe that uses coconut sugar and eggs! Perfect combination with the rich flavor of brown butter.
Tati Chermayeff says
Susan - so happy to hear that! I hope you enjoyed them 🙂
Jane says
Easy and soo soooo good!1
Used vegan butter and added some chopped walnuts.
Came out perfect.
Thank you !
Tati Chermayeff says
Hi Jane, so happy to hear that! Thanks for leaving a review and 5 stars!
Rolandi Mostert says
Can you substitute the butter with something else to make it more healthier?
Belinda Pratten says
Can swap coconut oil for butter.
Can also roll into a log and cut to bake. These are brilliant we love them.