Oat Flour Chocolate Chip Cookie Recipe

These chewy oat flour chocolate chip cookies are made with wholesome ingredients like coconut sugar, maple syrup, and plenty of chocolate chips for a buttery, soft-baked treat you’ll love.

One of my most popular recipes is getting a little facelift! I originally shared these oat flour chocolate chip cookies five years ago, and since then, they’ve become a go-to in my kitchen and a reader favorite. This version keeps everything you loved—classic chocolate chip cookie flavor with a chewy center and golden edges—but reorganizes the post for clarity and ease. The ingredients are simple and pantry-friendly: butter, oat flour, coconut sugar, vanilla, and chocolate chips. Just mix, scoop, and bake!

As a Registered Dietitian, I’ve developed a serious love for oat flour. It’s packed with fiber and protein and provides long-lasting energy, making it a perfect swap in many of my baked goods. Fun fact: I’m not a fan of traditional oatmeal, so I started experimenting with oat flour instead—and now my whole family eats oats regularly, often without realizing it. I have over 30 oat flour recipes here on the blog, along with a detailed post on how to make your own oat flour in less than a minute. Plus, you can grab my free oat flour recipe ebook from my free resource library.

This recipe is one of my favorites because it delivers on that classic chocolate chip cookie vibe—just with one healthier twist. It’s a treat everyone can feel good about enjoying!

Real Ingredients, Real Cookie Vibes—From a Real Dietitian

So why do I keep coming back to these cookies—and why do readers rave about them year after year?

1. They taste like real cookies and use real cookie ingredients. Buttery, chewy, and loaded with chocolate chips—no weird aftertaste or “healthified” texture. Just cookie goodness. They do taste like oats, though—can’t hide that!
2. Made with better-for-you ingredients. Oat flour brings in whole grain fiber, while coconut sugar keeps things a little more blood sugar–friendly than the classic stuff.
3. They freeze like a dream. Whether you freeze the dough for fresh-baked cookies anytime, or stash the baked ones for later, they hold up perfectly. Meal prep… but make it cookies.

How to Make Oat Flour

The most important thing to know before starting this recipe? How to make oat flour. If you’ve never done it before, I highly recommend checking out my detailed how-to post here. But here’s the short version: all you need is a high-powered blender or food processor. In my Vitamix, it takes about 1 minute; in my food processor, it’s closer to 2 minutes.

For cookies, you’ll want a finer flour texture. Personally, I don’t mind if it’s a little coarse—it gives a nice oatmeal cookie vibe. But if you’re after that classic chewy cookie feel, the finer the better. Just one more tip: let your oat flour cool to room temp before mixing it into your dough so it doesn’t affect the consistency.

Full Length Youtube Video: 

Making these cookies with my kids: 

Troubleshooting Crumbly Cookies in this recipe:

If your cookies turned out crumbly or biscuit-like, a few things could be going on. Like most baked goods, these can be sensitive to oven temperature, altitude, ingredient variations, and even how long the dough sits before baking.

Here are my top tips to get that perfect chewy texture:

• Oat Flour Texture Matters: Make sure your oat flour is ground super fine. Coarse flour tends to soak up more moisture, which can make the cookies dry or crumbly. If you're making your own, I recommend using a high-powered blender and letting it run until the flour is very soft and powdery.
  
• Check Your Dough Texture: Try to match the texture of your dough to the one shown in my process photos. It should be soft, sticky but scoopable—not dry or overly stiff. If your dough looks off, a small adjustment can make a big difference. 

• Cold Dough = Drier Cookies: If your dough is too cold going into the oven, the cookies may not spread properly and can bake up more crumbly. Let the dough warm slightly if it's been refrigerated or frozen.
  
• Altitude & Oven Variability: High altitude can impact moisture levels and bake time. Also, make sure your oven temperature is accurate—a cheap oven thermometer can help you know for sure!
  
• Need More Moisture? If your dough seems dry even after adjusting the flour, try adding 1–2 tablespoons of maple syrup. It boosts moisture and helps the cookies hold together without changing the flavor much.
  

These cookies should bake up soft and chewy—not dry or biscuit-like—so if something seems off, a quick texture check and small tweak will usually get you there!  I can't wait for you to try them!

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3.92 from 68 votes

Oat Flour Chocolate Chip Cookies

These oat flour chocolate chip cookies are chewy, buttery, and packed with chocolate chips in every bite.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Dessert, oat flour

Cuisine: American

Keyword: chocolate chip cookies, oat flour

Servings: 18 cookies

Calories: 144kcal

Author: Kelli Shallal MPH RD

Ingredients

• ½ cup salted butter softened
• ½ cup coconut sugar
• 1 egg
• ¼ cup maple syrup
• 2 tsp vanilla extract
• 2.5 cups oat flour
• ¾ tsp baking soda
• ¼ tsp salt
• ½ cup semi-sweet chocolate chips

Instructions

• Preheat 350F and line a baking sheet with parchment paper.
• Cream together the softened butter and coconut sugar until the mixture is smooth, slightly fluffy, and lighter in color—this process is called creaming and helps create that soft, chewy texture. Add the egg, maple syrup, and vanilla extract; mix until fully combined. In a separate bowl, whisk together the oat flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
  
• Fold in the chocolate chips. Using a cookie scoop or tablespoon, portion out about 2 tablespoons of dough per cookie and place them on a baking sheet, spaced about 2 inches apart.

  Bake for 10–12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. When in doubt, pull them out! They’ll finish setting on the baking sheet as they cool, giving you that perfect chewy texture. Leave the cookies on the sheet until completely cooled.
  

Video

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 146mg | Potassium: 75mg | Fiber: 1g | Sugar: 6g | Vitamin A: 171IU | Calcium: 17mg | Iron: 1mg

Tried this recipe?I'd love to see what you made! Tag me @hungryhobbyRD or tag #hungryhobby if you try this recipe!

Need to make a substitution? Recipe Ingredient Notes and Swap Ideas:

• Salted Butter, softened – You must use softened butter to get that perfectly chewy texture. Vegan butter works great if you need a dairy-free option, but I don’t recommend coconut oil for this one—it just doesn’t deliver the same texture.
• Coconut Sugar – I like using coconut sugar because it has a lower glycemic index, but brown sugar or even white sugar will work just fine if that’s what you’ve got.
• Egg – A regular egg is ideal, but many readers (and folks on social!) have reported that a flax egg works really well here too.
• Maple Syrup – Some readers have substituted this with other liquid sweeteners and had success, but keep in mind: if you remove or replace the maple syrup, you're changing the liquid ratio, which is key to keeping these cookies moist and chewy—not dry or crumbly.
• Vanilla Extract – Technically optional, but highly recommended. It really brings the flavor together.
• Oat Flour – No substitutions here! Oat flour is the star of the show. Almond flour won’t work—it has more fat and less structure, which will make the cookies fall apart. All-purpose flour won’t work either—it absorbs liquid differently and requires different ratios. This recipe was developed specifically for oat flour.
• Baking Soda – Required. No swaps, no skips.
• Salt – Optional, but I personally like my cookies with a little salty contrast—it brings out the sweetness even more.

Want more Oat Flour Recipes?

I love oat flour, I have over 30 recipes using oat flour here on HH!

•  You’ll find over two dozen oat flour dessert recipes in one spot on the blog you can make tonight.
• If you’re craving something hearty and wholesome, try one of my go-to breads like honey oat bread, oat flour pumpkin bread, oat flour banana bread, or oat flour zucchini bread.
• Need something quick? My honey oat muffins have been a reader favorite for over ten years, but oat flour banana muffins and oat flour pumpkin muffins are right up there too.
• If you’re hosting brunch and want something impressive yet still on the healthier side, my oat flour scones are always a hit. I also love making banana oat flour cake or cupcakes when I want something a little more festive.
• And if you're in the mood for something savory, don't miss my oat flour pizza crust or oat flour crepes—they’re perfect for mixing things up with whole grain goodness.

Storage & Freezer Tips for Oat Flour Chocolate Chip Cookie Recipe

Room Temperature:
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft and chewy, you can place a slice of bread in the container—just like grandma used to do!

Freezer – Baked Cookies:
Once cooled, place cookies in a single layer on a baking sheet to freeze. After about an hour, transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. Let them thaw at room temp or microwave for 10–15 seconds for that just-baked vibe.

Freezer – Cookie Dough:
Want fresh cookies on demand? Scoop the dough into balls and freeze them on a baking sheet until solid. Then transfer to a freezer bag or container. When ready to bake, pop them straight into the oven from frozen—just add 1–2 extra minutes to the bake time.