Oat Flour Chocolate-Chip Cookies Recipe | Vegetarian Times Skip to main content

Oat Flour Chocolate-Chip Cookies

These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.



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1 stick butter or margarine, softened (4 oz.)
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½ cup light brown sugar
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½ cup sugar
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1 large egg
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2 tsp. vanilla extract
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2 ¼ cups gluten-free oat flour
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½ tsp. baking soda
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½ tsp. salt
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¼ tsp. ground cinnamon, optional
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¾ cup chocolate chips


1. Preheat oven to 350°F.

2. Cream butter and sugars with electric mixer in large bowl until smooth. Add egg and vanilla; beat until smooth.

3. Combine oat flour, baking soda, salt, and cinnamon (if using) in separate bowl; add to butter mixture, and mix well with electric mixer. Fold in chocolate chips with spatula or wooden spoon.

4. Drop dough in 1-tsp.-size balls 2 inches apart on ungreased baking sheet.

Nutrition Information: 

2 g
Total Fat: 
7 g
Saturated Fat: 
4 g
18 g
18 mg
113 mg
1 g
12 g
Makes 2 dozen cookies

Comments on this Recipe

The magazine article indicates that the ingredients in these cookies include baking powder. Was it left out by mistake?

I made this recipe as written without baking powder and they turned out great. My husband says they are the best chocolate chip cookies I've ever made.

These were awesome! I used both oat and almond flour. mmm mmm mm. Also added a tsp of instant coffee. OMG!

how long do they bake for??

Who long do you coke them?

I made these as is, so without the baking powder that is supposedly in the magazine version. They turned out delicious. My husband doesn't like to eat a lot of sugar, so I used coconut sugar and unsweetened carob chips. I also added chopped walnuts. As with most cookies, they are done when the bottom is golden brown. Yum!

How long do you bake the oat flour cookies?

I baked these for ten minutes and I was happy with the results. Maybe cook longer by a couple minutes if you prefer a harder cookie over a soft one

Can I replace the egg with apple sauce? I've done that before with cake recipes and it worked but I'm not sure if it's the same for cookies.

Hello VT web editors! I made this recipe when it appeared in the magazine but I have since discarded my issue thinking it would be available online. But the baking powder is apparently missing (see comments below) and the baking instructions are not included. My family liked these very much when I made them. Is it possible to correct the recipe in the online version? Thank you!

I found the original issue plus the one with the correction. The recipe as originally printed is correct and there is no baking powder as mentioned in the intro. Bake for 12 minutes or until golden and transfer to a wire rack to cool.

Eggs help to bind when cooking with gluten free flours. If you don't use the egg it will be crumbly and not hold together.