Oat Flour Chocolate Chip Cookies
Oat Flour Chocolate Chip Cookies are the best way to enjoy these two flavors. The sweetness of the chocolate paired with the soft and chewy texture of the oat flour make this one simple cookie recipe you’ll never forget. The best part? These cookies are low in carbs, making you feel no guilt for enjoying one! (or two!)
I’m all about cookies. The taste of them, the smell of them, and the fact that they make a large batch so that I can have some leftovers for later. But even more than that is the fact that these cookies won’t throw me for a loop when I’m sticking to my low carb eating.
Why do people still think nowadays, with all the great ingredients and flavors out there, that low cab means without any type of flavor? These oatmeal and chocolate chip cookies prove that to be false!
But fair warning. It’s REALLY hard to stop eating at just one. I tend to grab one for each hand because I’m a realist. 🙂 My kids will do the double-decker stack and enjoy every bite!
If you’re a sweets fan, be sure to check out my Keto Magic Cookies as well for another delicious flavor.
Ingredients
Oat flour – Oats are naturally gluten free but can be affected by cross-contamination with wheat. You can use certified gluten-free oat flour to be certain.
Salted butter – The salted butter also needs to be cold in this recipe, so leave it in the fridge or add it to the freezer for a few minutes prior to use. If you use unsalted butter add a pinch of salt.
Brown sweetener – Adding a brown sugar type of sweetener not only adds sweetness, but it adds that beautiful golden brown coloring to these classic chocolate chip cookies with oatmeal.
Egg – The egg adds moisture to the cookies and also binds all the ingredients together.
Cream cheese – Think of this as the secret ingredient! It’s key to making these cookies soft and chewy.
Baking soda – A pinch of baking soda gives these oatmeal and chocolate chip cookies a fluffy appearance.
Vanilla – Pure vanilla extract is the best.
Sugar-free chocolate chips – You could also use sugar free dark chocolate chips, white chocolate chips, or any other type of sugar-free chocolate.
How To Make Oat Flour Chocolate Chip Cookies
You’re going to love the simple process of making these oat flour cookies.
Step One: Preheat the oven to 350. Line a baking sheet with parchment paper.
Step Two: Put the cookie dough ingredients (except the chocolate chips) in the food processor and pulse until a dough forms.
Step Three: Stir in the chocolate chips.
Expert Tip: Alternatively, you can mix with a hand mixer or the paddle attachment of a stand mixer if you buy pre-made oat flour instead of making your own.
Step Four: Scoop with a cookie scoop to make 12 cookies.
Step Five: Bake for 11-13 minutes or until golden brown. Cool completely on a cooling rack. They are delicate at first and firm up as they cool. Refrigerating them for a bit helps if the first you try to remove breaks.
Variations
Use coconut sugar – If you want to use coconut sugar instead of brown sugar, this would be a fun swap. It may change the coloring a bit, but they’ll still taste delicious.
Add nuts – Chopped walnuts or pecans would be a great texture additional. (If you don’t want to chop up the nuts by hand, add them to a food processor for fast prep!)
Use chocolate chunks – If you don’t have chocolate chips, just chop up some chocolate and add chunks! Just be sure to use sugar free chocolate.
Common Questions
How do I turn chocolate chip cookie recipes vegan?
This recipe is actually quite simple to make vegan. Just use vegan butter, an egg substitute, and dairy-free products, and just like that, you’ll have vegan cookies. I have not tested this recipe with vegan options but I think it would work. If you try please let me know how they turn out!
Can I make my own oat flour?
Yes, it’s so simple to make oat flour. You just need a good blender to blend up the oatmeal so that it gets fine enough to turn into a “powder.” (aka the flour)
The great part about making your own flour at home is that you can then store it at room temperature in an airtight container and use it for other gluten free baking recipes.
I store mine in a canister on my counter, and it’s my go-to when any type of oatmeal cookie craving hits. Such a simple substitution that saves a ton of money as well.
How to store oat flour cookies
To keep these cookies as fresh as possible, store them in an airtight container. They should last 4-5 days this way, and you can always add them to the freezer after that.
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Oat Flour Chocolate Chip Cookies
Ingredients
- 1.5 cup oat flour
- 4 oz cold salted butter cut into pieces (1 stick)
- 3/4 cup brown sugar sweetener
- 1 egg
- 2 oz cream cheese
- 1 tsp baking soda
- 1 tsp vanilla
- 2/3 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Put the dough ingredients (except the chocolate chips) in the food processor and pulse until a dough forms. Stir in the chocolate chips. Scoop with a cookie scoop to make 12 cookies.
- Bake for 11-13 minutes or until golden brown. Cool completely. They are delicate at first and firm up as they cool. Refrigerating them for a bit helps if the first you try to remove breaks.
Hi Taryn,
I just had to let you know, these cookies are hands down, THE BEST sugar free low carb cookies I’ve ever baked! So many SFLC recipes are just “ok”🙁 but these are way beyond just ok. I’ll be baking them again & again. Plus they’re super easy and quick. What more can you ask for?!!
Thanks Taryn! Keep up the good work!
These cookies came out so good! So chewy and delicious. They did not last long in my house!
Helpful and proven tip for bakers. Don’t cube your butter! Freeze it and a regular cheese grater. Grate the frozen butter into your dough. Reason is that by grating: longer “ribbons” of the fat are in the dough which makes for a more tender product. Cookies, scones, muffins, etc..
Thanks for the tip. I’ve done that before and it works well but can be time consuming to do on a regular basis. That’s why I love using the food processor to easily cut in butter.
Is the oat flour measured after it is ground?
Yes
Would more butter work in place of the cream cheese in a pinch?
Thanks for all your wonderful recipes, Taryn!
I think so, but I haven’t tested it so no promises 😉