Oat Flour Chocolate Chip Cookies

Oat Flour Chocolate Chip Cookies

So as of late I have been kind of obsessed with chocolate chip cookies. Okay I lied it’s not as of late, it’s as of always. But oat flour I have been interested in lately. I made some oat flour banana bread. I just poured some old fashioned oats into a blender and mixed until it was flour type mixture. And the banana bread turned out fantastic so I thought it was only right to begin experimenting in the kitchen with oat flour. And why not experiment with a classic that I love so much? Oat flour chocolate chip cookies?

Oat Flour Chocolate Chip Cookies

I did not substitute all of the all-purpose flour for oat flour- I did half and half. I also did not blend the oats as well as I should have. Hey I was in a hurry and needed a cookie!!

I really did enjoy these cookies. The oat flavor was there but not over powering. I think I might make some monster cookies with oat flour! I also used new Hershey Baking Melts- huge chocolate discs. They worked great!

Oat Flour Chocolate Chip Cookies


Oat Flour Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Oat Flour Chocolate Chip Cookies


  • 1 cup unbleached all-purpose flour
  • 3/4 cup oat flour
  • 1/2 tsp baking soda
  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar
  • 3/4 cups dark brown sugar, packed
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups milk chocolate chips


  1. Preheat oven to 375F and if using one line your baking sheet with a silpat liner.
  2. Whisk the flour and baking soda together and set aside.To brown the butter cook the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
  3. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
  4. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
  5. Add in the brown sugar, granulated sugar, salt, and vanilla extract. Mix until fully combined. Add in egg and egg yolk until combined about 30 seconds. Let sit for 3 minutes and mix for 30 seconds again. Repeat the process 2 more times.
  6. Mix in the flour mixture until fully combined. Fold in chocolate chips.
  7. Place dough on prepared baking sheet, I clumped my dough into 2 tbsp-ish mounds. I don't roll the cookie dough into a ball, instead make it taller. This creates a thicker cookie
  8. Bake for 9-12 minutes or until golden brown but still look a bit under cooked.

Recipe adapted from: Chocolate Chip Cookies

Oat Flour Chocolate Chip Cookies


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  1. Hi, I made these w/ all oat flour since I’m GF and they turned out poorly since they were flat and not cooked in the middle. Any idea what I can add besides the typical “gums” to thicken them? Egg whites maybe?


    1. Hi Cathy- Unfortunately I do not- I am not familiar with GF recipes. On my baking to do list is all oat flour cookies, I just have not gotten round to them yet. I also bought ap gf flour that I want to bake with…. Maybe next week I will give all oat flour or half oat flour half gf all purpose a try. In this recipe I use 1 extra yolk because it is richer makes cookies chewier- but maybe with all oat flour the egg white would be better? I wish I could give you a better answer but right now I can’t- I am going of town but when I am back next week I will try to test different ways and will get back to you 🙂

    2. You can thicken with 1 TBL each of chia seeds and flax seeds (or 2 TBL of either). Just grind them up first in a nut and seed grinder or coffee grinder.

        1. I should add that once you add the chia and/or flax you need to let it sit in the liquidy mixture for at least 10 minutes, preferably 15 — giving it time to “gel.”

  2. I just got done making your cookies with my grand daughter and we sure did enjoy them. I think I let them cook longer then I should have, because they were a little crispy. I also used whole wheat flour and oat flour that might have done the gooey out of them LOL. When they are hot they have crispy edges and gooey center. When cooled off more crispy then gooey. I plan on useing this recipe again.

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