The ultimate thick and chewy brown butter oat flour chocolate chip cookies. They are sweet, gooey, refined sugar-free, and so easy to make. Seriously, the best homemade oat flour cookies!
the ultimate brown butter oat flour cookies
I love these thick and chewy brown butter oat flour cookies! They are 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 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 – that is how good they are. I make these oat flour cookies at least once a week, and they are always gone within hours!
The best part about this recipe is that they are refined-sugar-free, gluten-free, and can be made dairy-free too. Your friends and family will rave about these cookies.
Why you’ll love this recipe:
- Seriously, the best brown butter oat flour chocolate chip cookies.
- Super thick and chewy.
- Gooey on the inside and full of chocolate chunks.
- Sweetened with coconut sugar and refined sugar-free.
- These oat-flour cookies are gluten-free.
- Kid-friendly and perfect for the Holidays.
- They can be made dairy free.
- Try these gooey classic chocolate chip cookies next!
The taste and texture
These oat flour chocolate chip cookies are sweet and buttery. They taste like classic chocolate chip cookies, and the primary flavors come from browned butter and chocolate chunks.
Once baked, the cookies have a soft, gooey, and chewy texture. They are nice and thick, and each bite melts in your mouth!
Ingredients in oat flour chocolate chip cookies
Trust me when I say these are the BEST oat flour cookies you’ll ever eat. They call for very basic baking ingredients like homemade 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: First, you need butter to make these cookies gooey, flavorful, and delicious. I used unsalted butter and turned it into brown butter, but you can use salted if needed (just don’t add any extra salt to the dough). I left instructions below on how to make these cookies dairy-free.
- Coconut Sugar: This not only sweetens the cookies, but it also gives them that classic chewy texture. Coconut sugar makes these cookies refined-sugar-free! Keep reading for ingredient substitution suggestions.
- Egg: You need two eggs to help hold these cookies together. I have not tested this recipe without eggs.
- Vanilla Extract: For flavor! I love adding pure vanilla extract to cookies.
- Oat Flour: I used homemade oat flour, which is very easy to make in a blender. Keep reading or check out the notes section of the recipe card for instructions on how to make homemade oat flour from rolled or quick oats.
- Baking Soda: To help these cookies rise.
- Chocolate Chips: I love adding chocolate chips to these oat flour cookies. You can use chips, chunks, or a cut-up bar.
Kitchen tools required
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
- Parchment Paper
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1/4 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.
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.
Then, mix the homemade oat flour, baking soda, and salt 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 to solidify the cookie dough and make it 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.
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 oat flour. Store-bought oat flour is denser and more processed. I love using homemade oat flour and recommend you use it as well. It is super easy to make oat flour in a blender with rolled oats or quick oats. I left instructions below on how to make it.
Chill your cookie dough for at least 30 minutes. My #1 baking tip for these oat flour cookies. Chilling the cookie dough is so important in this recipe! Oat flour gives these cookies a more crumbly texture, so the process of letting the cookie dough sit and chill is SO IMPORTANT! This ensures your oat flour has time to soak up the wet ingredients. If you skip this step, the cookies will be flat.
Measure your cookie dough balls. Each cookie should have 2 Tablespoons of cookie dough. If you do less, the cookies may get overbaked. If you do more, the cookies will be underdone.
Let the browned butter cool. Make sure to cool the homemade browned butter before mixing it with the coconut sugar and other wet ingredients. This ensures that the cookie dough chills and thickens properly.
Make sure your baking soda is NOT expired. Check the expiration date! If your baking soda is expired or open for more than six months, your oat flour chocolate chip cookies will flatten and spread out. To avoid this problem, I always write the date I opened a new container on the box.
How to make homemade oat flour:
Making homemade oat flour is so easy! Simply add around 3 – 4 cups of old fashion rolled oats or quick oats to a high-speed blender and blend on high for 30 – 90 seconds until it resembles a flour-like consistency. There shouldn’t be any oat grains left; make sure to blend it completely so it’s soft and smooth. Then measure out what the recipe calls for by spooning into a measuring cup and leveling it with the back of a knife.
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
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 them into balls, space them out in a single layer in an airtight container and freeze 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:
Storing: For best results, store them in either 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
- Healthy Salted Cowboy Cookies
- Peanut Butter Almond Flour Cookies
- Snickerdoodles (no cream of tartar)
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!
Oat Flour Chocolate Chip Cookies
- 2 ¼ cups homemade oat flour (read notes), spooned & leveled
- ½ tsp baking soda
- 1 tsp kosher salt
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¾ cup coconut sugar
- 8 tbsp butter, (1 stick)
- 1 cup chocolate chips or chunks, I like to buy a Ghirardelli bar or 2 and chop them up
- 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 homemade 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.
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