Oat Flour Chocolate Chip Cookies

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

Course Dessert

Cuisine American

Keyword chocolate chip cookies, oat flour

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 144kcal

Author Kelli Shallal MPH RD

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.

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.