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Indulge in the rich, fudgy goodness of these Oat Flour Chocolate Cookies. Perfectly soft on the inside with a slight crisp on the edges, these cookies are a chocolate lover’s dream. Plus, they’re easy to make and packed with wholesome oat flour!
I first discovered the magic of oat flour in baking when I was looking for a gluten-free alternative that didn’t compromise on taste. These Oat Flour Chocolate Cookies quickly became a family favorite, especially during cozy movie nights.
Get ready to whip up a batch of these delightful treats that will have everyone asking for more!
What to Expect
- Time: Approximately 25 minutes
- Difficulty: Easy
Before You Begin
Make sure your butter is softened to room temperature for easy mixing. Also, lightly pack and level your oat flour to ensure accurate measurements.
Ingredients You’ll Need
| ½ cup | unsalted butter softened to room temperature |
| ⅔ cup | white sugar |
| 1 | egg |
| 1 teaspoon | vanilla |
| 1 teaspoon | baking soda |
| ½ teaspoon | fine sea salt |
| ¼ teaspoon | espresso powder optional |
| ⅔ cup | cocoa powder |
| 1 and ¼ cup | oat flour lightly packed and levelled, certified GF if needed |
Step-by-Step Guide
- Preheat the oven to 350 °F. Line two large cookie sheets with silicone mats.
- Cream together sugar and butter in a large bowl.
- Add the egg and vanilla and mix.
- Add the baking soda, espresso powder and salt and combine.
- Mix in the cocoa and finally the oat flour until fully incorporated.
- Scoop dough into 1.5 tablespoon portions and place on the prepared baking sheets, spaced apart about 1.5-2 inches (3-4 cm).
- Press down with the back of a spoon to ½ inch/1 cm height.
- Bake for 8-10 minutes until the edges are set but the centres are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Pointers for Perfection & How to Store
For extra gooey cookies, slightly underbake them. Store in an airtight container for up to a week. For more delicious ideas, check out these Peanut Butter Greek Yogurt Cookies.
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Oat Flour Chocolate Cookies: Easy Oat Snacks
- Total Time: 20
- Yield: 15 cookies 1x
- Diet: Gluten Free
Description
These Gluten-Free Oat Flour Chocolate Cookies are the perfect easy oat snack for chocolate lovers. Chewy with fudgy centers and a rich cocoa flavor, they are naturally gluten-free and made in just one bowl. The oat flour gives them a hearty, tender texture that rivals any traditional wheat cookie.
Ingredients
½ cup unsalted butter, softened to room temperature
⅔ cup granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking soda
¼ teaspoon espresso powder (optional, enhances chocolate flavor)
¼ teaspoon salt
⅔ cup unsweetened cocoa powder (Dutch-process or regular)
1 ¼ cups gluten-free oat flour (spooned and leveled)
— Optional —
½ cup semi-sweet chocolate chips (for double chocolate)
Instructions
1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Cream Butter & Sugar: In a large mixing bowl (or stand mixer), beat the softened butter and sugar together until creamy and well combined (about 2 minutes).
3. Add Wet Ingredients: Add the egg and vanilla extract. Mix until smooth.
4. Add Leavening & Spice: Stir in the baking soda, espresso powder (if using), and salt until incorporated.
5. Mix Dry Ingredients: Add the cocoa powder and mix until combined. Then, add the gluten-free oat flour and mix until a uniform, thick dough forms. (If using chocolate chips, fold them in now).
6. Scoop & Shape: Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, spaced 2 inches apart.
7. Flatten: These cookies do not spread much on their own. Gently press down on each ball with the back of a spoon or your palm to flatten it into a thick disc (about ½ inch thick).
8. Bake: Bake for 8–10 minutes. The edges should look set, but the centers will still look slightly soft. Do not overbake, or they will lose their fudgy texture.
9. Cool: Let the cookies cool on the baking sheet for 5–10 minutes to set before transferring them to a wire rack to cool completely.
Notes
Oat Flour: For the best texture, use store-bought certified gluten-free oat flour, which is ground very fine. If making your own from rolled oats, sift it to remove large pieces.
Measuring: Oat flour can be dense. Fluff the flour with a spoon, scoop it gently into the cup, and level it off with a knife (or weigh it: 150g).
Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Dairy-Free: Use a high-quality vegan butter stick to make these dairy-free.
- Prep Time: 10
- Cook Time: 10
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10
- Sodium: 95
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
- Cholesterol: 25
Your Burning Questions Answered!
- Can I use regular flour instead of oat flour?
- Yes, but the texture will differ slightly.
- Can I make these cookies vegan?
- Absolutely! Use a flax egg and vegan butter.
How do I make my cookies crispier?
Bake them a minute or two longer.
Dig In & Enjoy!
These Oat Flour Chocolate Cookies are a delightful treat that everyone will love. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. For more delicious ideas, follow me on Pinterest.