How to Make Cookies Using Oat Flour ?

Cream butter and sugars, then mix in egg and vanilla. Mix in oat flour, baking soda, and salt, then fold in chocolate chips. Drop dough onto a baking tray and bake at 350°F for 8 to 11 minutes. Soft, chewy, naturally gluten-free cookies ready to serve.

Is oat flour good for baking cookies?

Oat flour is an excellent choice for baking cookies. It creates a naturally soft and chewy texture with a subtle nutty flavor. Cookies using oat flour stay moist longer than traditional flour cookies, making them perfect for prepping ahead. Plus, oat flour is gluten-free, fitting well into dietary needs without sacrificing taste or texture.

Does oat flour bake differently?

Yes, oat flour bakes differently from wheat flour because it lacks gluten and absorbs more liquid. This means dough can feel thicker or softer but results in chewy, tender cookies. When baking cookies using oat flour, expect a slightly denser, more satisfying bite that feels hearty and rich, perfect for those who love soft, wholesome treats.

Will oat flour rise with yeast?

Oat flour does not rise well with yeast alone since it lacks gluten to trap air. Cookies using oat flour typically rely on baking soda or baking powder for lift instead. While oat flour can be used in yeasted recipes mixed with other flours, cookies are best when leavened chemically, keeping their soft, chewy texture intact and reliable.

What can I bake with oat flour?

Oat flour is very versatile and great for baking muffins, bars, cakes, pancakes, and especially cookies using oat flour. Its mild flavor and moisture-retaining properties keep baked goods tender and flavorful. Whether baking for dietary restrictions or exploring wholesome ingredients, oat flour adds softness and heartiness to a wide variety of recipes.

Cookies Using Oat Flour: 7 Easy Steps Tonight

Description

Cookies using oat flour are soft, chewy, and naturally gluten-free. This one-bowl, no-chill recipe comes together in just 20 minutes, making it the perfect go-to for easy baking packed with wholesome flavor and heart.

Ingredients

Scale

¾ cup butter, softened (regular or dairy free)

½ cup light brown sugar

⅓ cup granulated sugar

1 egg

1 tablespoon real vanilla extract

2¼ cup oat flour

¾ teaspoon salt

¾ teaspoon baking soda

¾ cup semisweet chocolate chips or chopped chocolate (regular or dairy free)

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Instructions

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper.

2. In a mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (1–2 minutes).

3. Add egg and vanilla extract. Mix until just combined.

Egg being mixed into creamed butter and sugar for oat flour cookies

4. Stir in oat flour, baking soda, and salt until a soft dough forms.

5. Fold in chocolate chips until evenly distributed.

Mixing chocolate chips into oat flour cookie dough

6. Scoop dough into 1.5 tablespoon-sized balls and place 3–4 inches apart on the baking sheets.

Raw cookie dough balls on lined baking tray

7. Bake one sheet at a time for 8–11 minutes, until edges are set and centers look slightly underbaked.

8. Optional: Sprinkle with flaked sea salt immediately after baking.

9. Let cool on baking sheet for 10–15 minutes, then transfer to a cooling rack.

Notes

To measure oat flour correctly, fluff with a fork, spoon it into a measuring cup, and level off with a knife.

You can use any type of chocolate: dark, semisweet, white, or even chopped bars.

Store cookies in an airtight container for 5–6 days or freeze for up to 2 months.

Freeze scooped cookie dough for easy future baking. Bake straight from frozen with 1–2 extra minutes.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 202 kcal
Sugar: 13g
Sodium: 212mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg