Forget about all purpose flour because oat flour is what makes these vegan Oat Flour Cookies so delicious! They’re soft, chewy, filled with chocolate chips and made without eggs!
Once you learn about the magic of oat flour (including how easy it is to make yourself), there’s no going back to the regular stuff. It’s a delicious and nutty-tasting ingredient that gives gluten free baked goods a light, soft, and airy texture. It’s what makes these Oat Flour Cookies so fantastic!
You’ll notice that every bite of these oat flour chocolate chip cookies is just as chewy and chocolatey as my vegan chocolate chip cookies. While most of the ingredients in the two recipes are the same, this one substitutes the regular flour for healthy oat flour. If you’ve been wanting to swap all purpose flour for oat flour, this is the perfect recipe for you!
- They’re nut free, egg free, gluten free, dairy free, and vegan!
- They taste like a combination between oatmeal cookies and chocolate chip cookies.
- Oat flour transforms them into an extra nutty-tasting and flavorful treat.
- Oat flour - This light and airy flour is what gives the cookies their delicate texture, nutty flavor, and soft chew. Even if you’ve never baked with oat flour before or don’t have any at home, it’s really easy to make yourself. All you need are oats and a blender.
- Butter - Try to use unsalted vegan butter if possible!
- Sugar - Brown sugar preferably, but coconut sugar or cane sugar also work.
- Milk - Any kind will do. You only need a little to thin out the cookie dough.
- Chocolate chips - Enjoy Life or Nestle are my favorite vegan chocolate chips. Whichever brand you use, make sure to check the ingredients first to ensure they don’t contain dairy.
Step 1: Cream the butter and sugar. Use an electric mixer to cream the butter and sugar together. Once the mixture is fluffy, mix in the applesauce and vanilla.
Step 2: Combine the dry ingredients. Stir the oat flour, baking soda, baking powder, and salt together in a separate bowl.
Step 3: Finish the dough. Pour the dry ingredients into the wet and stir everything together. Fold in the chocolate chips.
Step 4: Form and bake the cookies. Scoop some cookie dough out of the bowl and place it on a baking sheet. Bake the chocolate chip cookies until they’re set. Leave them to cool and firm up, then enjoy!
Expert tips and FAQs
- 1 cup of blended oats = ¾ cup of oat flour. Blend 2 ½ cups of oats to get the 1 ¾ cups of oat flour you need to make these cookies.
- Your butter should be SOFT, not melted. Leave it out at room temperature for 30 minutes if it’s too hard or cold.
- If the cookie dough is looking a little thick, use 1 tablespoon of milk at a time to help thin it out.
- The baked cookies will look very soft and slightly underdone when they come out of the oven. Don’t worry! They’ll firm up as they cool.
- Sprinkle a little flakey salt on the cookies as soon as they come out of the oven for a pop of flavor.
- Not into chocolate chips? Use peanut butter chips, chopped nuts, chocolate chunks, or dried fruit instead or a variety of each.
Do you have to chill the cookie dough?
Nope! Popping the finished dough in the fridge for about 30 minutes can help the butter firm up and prevent the cookies from spreading in the oven, but it isn’t a necessary step in this recipe.
Can the cookies be made with another type of flour?
Yes, but use this guide before substituting the oat flour (this guide is an estimate; amounts may need slight adjusting):
- Use 1 cup of all purpose flour or whole wheat four instead of 1 ¾ cup oat flour. Adjust the wet ingredients if the dough is too dry.
- A 1:1 almond flour to oat flour replacement will be fine. Use 1 ¾ cup almond flour instead of 1 ¾ cup oat flour.
- Use ¾ cup coconut flour instead of 1 ¾ cup oat flour. Adjust the wet ingredients if the dough is too dry.
Are the cookies gluten free?
Not all oats or oat flour is gluten free. The oats must be certified gluten free in order for the flour to be considered gluten free.
Room temperature: The cookies can be stored in a sealed container and kept on your kitchen counter for up to 2 days.
Refrigerator: Or store them in the fridge to help them last up to 1 week.
Freezer: Store the baked cookies in a freezer-safe bag or container for up to 1 month. To freeze the raw cookie dough balls, place them on a baking sheet and freeze until solid. Transfer them to a container and freeze for about 3 months.
More oat flour treats
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Oat Flour Cookies
- 6 tablespoon vegan butter softened (or use regular butter)
- ½ cup brown sugar
- 1 ½ tablespoon applesauce
- 1 teaspoon vanilla
- 1 ¾ cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon dairy-free milk (any kind), optional; see notes
- ½ cup chocolate chips
- Preheat oven to 350° and line a baking sheet with parchment paper; set aside.
- Cream the butter and sugar together in a large mixing bowl, then add the applesauce and vanilla.
- In a separate bowl, stir the oat flour, baking soda, baking powder, and salt together. Pour the dry ingredients into the wet, then stir everything together with a mixer. If the dough seems too thick or isn't coming together after 30 seconds, add 1 tablespoon milk. Last, stir in the chocolate chips by hand.
- Use an ice cream scooper to scoop the dough out and onto the prepared baking sheet, making sure each cookie is spaced at least 2 inches apart.
- Place the baking sheet in the oven and bake the cookies for 10-11 minutes. Leave them on the baking sheet for 2 minutes, then carefully transfer them onto a cooling rack and wait at least 10 minutes before eating. NOTE: the cookies will be very soft and slightly underdone when they come out of the oven; they will firm up as they cool. Enjoy!