Soft & Chewy Oat Flour Chocolate Chip Cookies – A Cozy, Bakery-Style Treat
These cookies bring the best of both worlds: a soft middle, chewy edges, and melty chocolate in every bite. Oat flour adds a warm, nutty flavor and a tender texture that feels like a hug in cookie form. You don’t need special equipment, and the dough comes together in minutes.
Whether you’re gluten-sensitive or just love the taste of oats, this recipe is a keeper. Make a batch for a quick weekday treat or a relaxed weekend bake.
Soft & Chewy Oat Flour Chocolate Chip Cookies - A Cozy, Bakery-Style Treat
Ingredients
- Oat flour (2 cups; use certified gluten-free if needed)
- Baking soda (1/2 teaspoon)
- Cornstarch (2 teaspoons)
- Kosher salt (1/2 teaspoon)
- Unsalted butter, softened (1/2 cup or 1 stick)
- Light brown sugar (3/4 cup, packed)
- Granulated sugar (1/4 cup)
- Large egg (1)
- Vanilla extract (2 teaspoons)
- Milk or dairy-free milk (1–2 tablespoons, as needed)
- Semi-sweet chocolate chips or chunks (1 cup)
- Flaky salt (optional, for topping)
Instructions
- Whisk the dry mix: In a medium bowl, whisk oat flour, baking soda, cornstarch, and salt. Set aside.
- Cream the butter and sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until creamy and slightly fluffy, about 2 minutes.
- Add egg and vanilla: Beat in the egg and vanilla until smooth.Scrape the bowl so everything blends evenly.
- Combine: Add the dry mix to the wet ingredients. Stir until just combined. If the dough looks dry or crumbly, mix in 1–2 tablespoons of milk until it holds together and looks soft, not sticky.
- Fold in chocolate: Gently stir in chocolate chips or chunks.
- Chill: Cover and chill the dough for 30–60 minutes to reduce spreading and improve texture.
- Preheat and prep: Heat oven to 350°F (175°C).Line two baking sheets with parchment.
- Scoop: Use a 1.5-tablespoon scoop to portion dough balls, spacing 2 inches apart. If you like, press a few extra chips on top.
- Bake: Bake for 9–11 minutes until edges are set and centers look slightly underbaked. They’ll finish setting as they cool.
- Finish: Let cookies cool on the sheet for 5–7 minutes, then move to a rack.Sprinkle with flaky salt while warm if you’d like.
Why This Recipe Works
Oat flour keeps things tender. Unlike wheat flour, oat flour has no gluten, so the cookies stay soft without getting tough.
A touch of cornstarch boosts chew. It absorbs a bit of moisture and mimics the structure gluten would provide.
Brown sugar brings moisture and depth. It adds caramel notes and gives the cookies that ideal bend in the center.
Chilling the dough prevents spreading. Even a short 30-minute chill helps the cookies bake up thicker and chewier.
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Shopping List
- Oat flour (2 cups; use certified gluten-free if needed)
- Baking soda (1/2 teaspoon)
- Cornstarch (2 teaspoons)
- Kosher salt (1/2 teaspoon)
- Unsalted butter, softened (1/2 cup or 1 stick)
- Light brown sugar (3/4 cup, packed)
- Granulated sugar (1/4 cup)
- Large egg (1)
- Vanilla extract (2 teaspoons)
- Milk or dairy-free milk (1–2 tablespoons, as needed)
- Semi-sweet chocolate chips or chunks (1 cup)
- Flaky salt (optional, for topping)
Instructions
- Whisk the dry mix: In a medium bowl, whisk oat flour, baking soda, cornstarch, and salt. Set aside.
- Cream the butter and sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until creamy and slightly fluffy, about 2 minutes.
- Add egg and vanilla: Beat in the egg and vanilla until smooth.Scrape the bowl so everything blends evenly.
- Combine: Add the dry mix to the wet ingredients. Stir until just combined. If the dough looks dry or crumbly, mix in 1–2 tablespoons of milk until it holds together and looks soft, not sticky.
- Fold in chocolate: Gently stir in chocolate chips or chunks.
- Chill: Cover and chill the dough for 30–60 minutes to reduce spreading and improve texture.
- Preheat and prep: Heat oven to 350°F (175°C).Line two baking sheets with parchment.
- Scoop: Use a 1.5-tablespoon scoop to portion dough balls, spacing 2 inches apart. If you like, press a few extra chips on top.
- Bake: Bake for 9–11 minutes until edges are set and centers look slightly underbaked. They’ll finish setting as they cool.
- Finish: Let cookies cool on the sheet for 5–7 minutes, then move to a rack.Sprinkle with flaky salt while warm if you’d like.
Keeping It Fresh
Store cooled cookies in an airtight container at room temperature for 3–4 days. Add a small piece of bread or a slice of apple to the container to keep them soft.
To freeze, place baked cookies in a freezer bag for up to 2 months. For dough, scoop balls, freeze solid, then store in a bag and bake straight from frozen, adding 1–2 minutes to the bake time.
Why This is Good for You
Oats deliver fiber and a gentle energy lift. Oat flour provides soluble fiber, which supports steady digestion and helps keep you full longer.
Moderate sweetness, big flavor. Brown sugar adds richness, so you can keep overall sugar modest without sacrificing taste.
Gluten-free friendly. With certified gluten-free oat flour and chocolate, this is a great option for those avoiding gluten.
Pitfalls to Watch Out For
- Skipping the chill: The cookies can spread too thin.Even 30 minutes helps.
- Overbaking: Pull them when the centers look a bit soft. They firm up as they cool.
- Dry dough: Oat flour varies by brand. If crumbly, add milk a teaspoon at a time until the dough is soft and cohesive.
- Too much oat flour: Spoon and level it.Packed cups can make dense, cakey cookies.
Recipe Variations
- Brown Butter: Brown the butter, cool until slightly thickened, then proceed. Expect deeper, nutty flavor.
- Dairy-Free: Use vegan butter and dairy-free chocolate; swap milk with almond or oat milk.
- Nutty Crunch: Add 1/2 cup chopped toasted pecans or walnuts.
- Cinnamon Oat Cookie: Stir in 1/2 teaspoon ground cinnamon and a pinch of nutmeg.
- Chunky Mix-Ins: Try half chocolate chunks, half chopped dried cherries or cranberries.
- Smaller Batch: Halve the ingredients for about 12 cookies.
FAQ
Can I make my own oat flour?
Yes. Blend rolled oats in a high-speed blender until very fine, then sift.
Measure after blending. Homemade flour can be slightly coarser, so add an extra teaspoon of milk if the dough seems dry.
Do I need xanthan gum?
No. The combo of cornstarch, proper chilling, and a careful bake creates plenty of structure and chew without gums.
How do I keep the cookies thick?
Chill the dough, don’t over-cream the butter, and avoid warm baking sheets.
If your kitchen is warm, chill the scooped balls for 10 minutes before baking.
Can I reduce the sugar?
You can cut total sugar by 2–3 tablespoons without affecting texture much. Any more, and the cookies may bake up drier and less chewy.
Why are my cookies crumbly?
Oat flour differs by brand. If the dough looks sandy, add milk a teaspoon at a time until it comes together.
Also, measure the flour with the spoon-and-level method to avoid packing.
Final Thoughts
These Soft & Chewy Oat Flour Chocolate Chip Cookies are simple, cozy, and reliably delicious. With a quick chill and a gentle bake, you get bakery-style texture at home every time. Keep a stash of dough balls in the freezer, and warm cookies are only minutes away.
Happy baking—your kitchen is about to smell amazing.
