One Bowl Oat Flour Chocolate Chip Cookies
My one-bowl oat flour chocolate chip cookie recipe gives a wholesome spin to the classic chocolate chip cookie! They come out of the oven perfectly gooey and tender, with a slight crisp on the edges and a divine flavor — a real treat for cookie lovers and chocolate fans everywhere. Bonus: they are gluten-free and easily made vegan!
Love sweets but hate cleaning up? Same here! That’s why when a cookie craving hits, I turn to this easy recipe. Made with simple ingredients in just one bowl, it keeps cleanup to a minimum — a major win-win! Plus, it’s naturally vegetarian and gluten-free, with easy swaps to make it vegan and dairy-free. And the flavor? It is out of this world. I know you’ll just love them and I can’t wait to hear what you think. Happy baking!
~Kristen
Ingredient Notes
Please keep in mind that this is just a short overview of the ingredients. Head to the full recipe for the amounts and instructions!
Oat Flour: A key ingredient in this chocolate chip cookie recipe! It helps create a soft and slightly chewy cookie with a hearty texture and a mildly sweet taste. Use certified gluten-free oat flour for this recipe if necessary.
Baking Soda: Acts as a leavening agent that keeps the cookies from becoming too heavy or dense.
Salt: Helps balance the sweetness of the cookies so they won’t taste too sugary.
Butter: Adds a deep richness that makes the cookies extra indulgent. It also helps bind all the ingredients together. Salted or unsalted works well. Use vegan butter or melted coconut oil if vegan or dairy-free!
Brown Sugar or Coconut Sugar: Enhances the sweetness of the oat flour chocolate chip cookies without making them taste too sugary. It also helps make the cookies soft and chewy.
Maple Syrup: Adds a caramel-like sweetness while adding extra moisture to the cookie dough. You can use honey for this recipe if you’re not vegan.
Vanilla Extract: Balances the flavors of the ingredients, giving the cookies warmth and depth. A pinch of vanilla powder works too!
Milk: Helps make the dough easier to mix and shape and prevents it from being too crumbly or dry. You can use dairy or non-dairy milk for this purpose. I like to use oat milk.
Chocolate Chips Of Choice: The star ingredient gives the cookie a rich cocoa flavor and visual appeal. They also become delightfully gooey once melted. I like to use dark chocolate chips for this recipe, but you can also use milk or white chocolate chips if you prefer.
How to Make Oat Flour Cookies
01
PREHEAT AND COMBINE
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients.
02
ADD AND MIX
Add the wet ingredients (except chocolate chips) and mix until smooth.
03
FOLD
Fold in the chocolate chips.
04
FORM
Form the cookie dough balls and then place them on the baking sheet.
05
BAKE AND COOL
Bake for about 11 minutes. Let cool slightly before serving—enjoy!
Storing These Gluten-Free Cookies
Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a single slice of white bread (GF or not) to the container, which can help prevent the cookies from becoming stale.
For longer storage, keep them in the refrigerator for up to 7 days or in a freezer-safe bag before freezing the cookies for up to 3 months.
Expert Tips
- Use a spoon or cookie scoop when shaping the cookie dough into balls. This will ensure they’re uniform in size and help them bake evenly in the oven.
- Experiment with mix-ins if you like to enhance the flavors of the cookies! You can mix dark and white chocolate chips, add nuts like walnuts and pecans, or incorporate peanut butter chips or dried cranberries — the sky’s the limit!
- After folding in the chocolate chips, you can chill the cookie dough for at least 30 minutes. While not necessary, chilling can result in even thicker, chewier cookies, if that is your preference.
You Might Also Love These Delicious Gluten-Free Cookie Recipes
Oat Flour Chocolate Chip Cookies
Ingredients
- 2 cups oat flour use gluten-free certified if necessary
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted, use vegan butter or melted coconut oil if necessary
- ½ cup brown sugar or coconut sugar
- ¼ cup maple syrup or honey if not vegan
- 1 teaspoon vanilla extract
- ¼ cup milk dairy or non-dairy
- ½ cup chocolate chips of choice I like to use dark chocolate chips
- flaked sea salt optional, for a finishing touch
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the oat flour, baking soda, and salt. Mix well.
- To the same bowl, add the butter, sugar, maple syrup, vanilla, and milk. Mix until a smooth batter forms.
- Fold in the chocolate chips.
- Drop tablespoon-sized scoops of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 11 minutes, or until the edges are firm and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before serving.
- Optionally, sprinkle with a little flaked sea salt before serving. Enjoy!