Oat Flour Chocolate Chip Cookies

These bakery-style oat flour chocolate chip cookies are thick, chewy, and naturally gluten-free. Made with nutty brown butter, coconut sugar (refined sugar–free!) or brown sugar, and lots of melty chocolate chips, they’re gooey, nostalgic, and just a little healthier.

5 from 27 votes

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Prep Time 20

Cook Time 10

Total Time 1

Serving 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

Brown the butter: Add the butter to a large saucepan over medium heat. It will melt, crackle, and foam — that’s normal. Whisk constantly for 1–3 minutes until the butter turns golden brown and smells nutty. Immediately pour into a medium bowl to prevent burning. Let cool for 10 minutes.
Mix the dry ingredients: In a separate bowl, whisk together the oat flour, baking soda, and salt until no clumps remain.
Mix the wet ingredients: Once the brown butter has cooled, whisk it with the coconut sugar. Add the eggs and vanilla and whisk until smooth.
Combine: Add the wet ingredients to the dry ingredients and fold together with a spatula. Stir in the chocolate chips. The dough will be soft — chilling is important.
Chill: Cover and chill the dough for 30–45 minutes, or until firm enough to scoop. This allows the oat flour to absorb moisture and keeps the cookies thick.
Prep the oven: While the dough chills, preheat the oven to 350°F and line two baking sheets with parchment paper.
Scoop the cookies: Scoop about 2 tablespoons of dough per cookie. Roll into balls, place on the prepared baking sheets, and press a few extra chocolate chips on top. Do not flatten the dough. Makes about 26 cookies.
Bake: Bake for 8–10 minutes, or until the edges are lightly golden. The centers will look slightly underdone — they will set as they cool.
Cool: Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to finish cooling.

Notes

Brown the butter: Cook until golden and nutty, then cool for 10 minutes before mixing so the dough doesn’t get greasy.

Chill the dough: Oat flour absorbs liquid slowly — chill for at least 30 minutes for thick, chewy cookies.

Use fine oat flour: Homemade oat flour works, but blend it very fine and measure after blending.

Don’t overbake: Take the cookies out when the edges are set and the centers still look soft. They firm up as they cool.

Storing: Keep cookies in an airtight container at room temperature for 3–4 days.

Freezing: Freeze baked cookies or cookie dough balls for up to 3 months. Bake dough straight from frozen — add 1–2 minutes as needed.

Nutrition

Course Dessert

Cuisine American

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