These gluten-free oat flour cookies are soft on the inside, and crunchy on the outside, they contain almond flour and plenty of dark chocolate chips, you will not think they are flourless or eggless, and they take less than 30 minutes to make!
⭐ Eggless oat flour cookies
When it comes to baking with oatmeal and oat flour, my favorite recipes to make are Baked Apples with Oatmeal, Carrot and Butternut Squash Pancakes, Ricotta Pancakes With Pineapple And Rum, Gluten-Free Organic Turmeric And Ginger Cookies where oat flour would perfectly, and of course these oat flour cookies. So if you do have some spare oat flour and don't know what to do with it, make this cookie recipe.
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- ⭐ Eggless oat flour cookies
- 🥛 Ingredients for gluten-free cookies
- 🤹♂️ Substitutions and Variations
- 👩🏽🍳 How to make oat flour cookies
- 📦 Storing oat flour cookies
- 📍Top tips
- ❓FAQs
- 📋 Other recipes using or where oat flour can be used
- 💭 Looking for more treats like this recipe, try these:
- 🍪 Oat Flour Cookies (eggless)
🥛 Ingredients for gluten-free cookies
You will only need a few ingredients to make these oat cookies, no regular flour, nor eggs are required for this recipe so it can easily be made by substituting two ingredients. See the substitutions section below.
- oat flour (ready-bought or make your own by adding the oats to a food processor)
- almond flour
- cane sugar - any kind of brown sugar will work perfectly
- soda bicarbonate
- butter - this needs to be softened at room temperature
- salt - use unprocessed salts such as Himalayan or kosher salt
- baking powder
- chocolate chips (I used the dark chocolate ones)
- milk - it can be full fat or half fat, any kind would do just perfectly
- vanilla - use any extract, essence, or a natural one such as a vanilla pod scraped
See the recipe card for all the quantities needed.
🤹♂️ Substitutions and Variations
- Make these cookies vegan - substitute the dairy milk and butter with any plant base (almond, soy milk, coconut, peanut, almond butter, or a plant-based spread. Also, make sure to pick a vegan chocolate chip version.
- Almond flour - if you do not like or cannot have almonds substitute this with any nut you can have including desiccated coconut if other nuts aren't an option. I also use hazelnut, walnut, peanut, or coconut flour, which also works.
- However, if you are using coconut flour, please consider that this absorbs more liquid since coconut flour is much denser than almond flour, so when you substitute them 1:1, the result will be much drier. Coconut flour generally requires much more eggs or liquid (milk or yogurt) to balance its absorbency. Also, in terms of structure and texture, almond flour adds fat and moisture to baked goods, which helps create a soft and tender texture. Coconut flour, being lower in fat and higher in fiber, doesn't provide that same richness.
See the Subway Cookies Recipe or the Orange Jelly Mini Cakes on my website!
👩🏽🍳 How to make oat flour cookies
These can be made easily and fairly quickly, any novice can put these cookies together.
Add all the dry ingredients to a glass bowl.
Mix the dry ingredients until it becomes homogenous.
Add the butter and the sugar into a bowl.
Add the milk to the dough and mix until incorporated. Try not to overmix.
Mix the butter and sugar until fluffy.
Form into 20-22 balls. place on parchment paper on a baking sheet and bake.
Tada!! Here is the final product - these are soo good!
Enjoy your delicious eggless oat flour cookies with almond flour!
Hint: leave the cookie dough in the fridge for at least 1 hour to overnight for an even better flavor and texture.
📦 Storing oat flour cookies
- To store: These cookies can be stored at room temperature, in a sealed container. I prefer a nice jar. They will keep fresh for up to 1 week or 2 weeks if refrigerated.
- To freeze: Place the cookies in a ziplock bag or air-tight container and store them in the freezer for 4-6 months.
📍Top tips
- Do not skip the step of beating the butter with the sugar. Use an electric mixer, it is quicker, easier and ensures a smooth and creamy/fluffy batter. I did mix by hand in the past and found that the cookies were chewier and gritty.
- Do not overbake the cookies, they continue to cook as they are cooling down especially if left in the oven. If you leave them in the oven to cool I'd cut the baking time by 3-4 min. This is in the event you need to bake them on a timer and leave the house, otherwise, I do recommend you take them out to cool on a wire rack.
❓FAQs
1. Let the cookies rest until they get to room temperature.
2. Store in an airtight container e.g. a zip lock bag or lidded container.
They can be stored at room temperature for 2-3 weeks however storing them in the freezer will extend this time to 2 months while keeping their original quality
Oat flour doesn't contain gluten which will make the cookies more crumbly and chewy
Oat flour is lighter than regular white flour and all-purpose flour. It won't rise as much as white flour and so you will have to use more oat flour to get the cookies to rise to the same proportions.
Oat flour is a gluten-free, whole-grain flour that is made from oats. It has a mildly nutty flavor and is perfect for making fluffy baked goods and delicious treats.
PROS:
- fairly easy to digest
- allergen-friendly i.e. makes a great gluten-free option,
- a good source of fiber,
- provides some protein too.
CONS:
- Higher carbohydrate content, and dense texture when used in baking.
📋 Other recipes using or where oat flour can be used
- Spelt Flour, Coconut, Quince Jam And Peach Homemade Galette
- Superb Rye Flour And Dry Berries Healthy Cookies
- Ricotta Pancakes With Pineapple And Rum
- Carrot and Butternut Squash Pancakes
- Healthy Homemade Pizza
- Quick Weekend Organic Apple Pancakes
- Pecan Cookies With Rye And Barley Flakes
- Flaxseed, Cacao And Pecan Nuts Cookies
💭 Looking for more treats like this recipe, try these:
🍪 Oat Flour Cookies (eggless)
Equipment
- glass bowl
- spatula
- baking tray
- parchment paper sheets
Ingredients
- 3 cups oat flour
- ¾ teaspoon soda bicarbonate
- ¾ teaspoon baking powder
- 1 cup almond flour
- 1 cup cane sugar
- 6 tablespoons milk of your choice
- 12 tablespoons butter softened or coconut oil
- 1 cup chocolate chips
- ⅛ teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 180C/350F. Line two large baking trays with parchment paper and set aside.
- In a glass mixing bowl, combine all the dry ingredients (except sugar) and mix well.
- In a separate bowl or a bowl add your softened butter and brown sugar. Cream together with the help of a mixer, until smooth. Then, add the vanilla and milk.
- Slowly add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips if not already added.
- Using a spoon, scoop out 12 heaped tablespoons of cookie dough made into nice balls and place them on the lined baking tray.
- Bake the cookies for 10-13 minutes, or until they begin to go golden around the edges.
- Take the trays out of the oven and allow the cookies cool on the baking tray for 5-10 minutes, before transferring to a wire rack to cool completely.
Notes
- if your butter is salty, do not add any salt to your recipe.
- baking time will differ slightly depending on the size of the cookies and the oven but keep an eye on them and bake until they begin to brown slightly.
Danielle says
These cookies came out amazing. They are healthy too. I used dates syrup and dates sugar - wow. I will be making those for my snack as I always crave sweets/sugary snacks after 4 pm.
Nora says
These oat flour cookies turned out perfectly! The little ones and their friends loved them!
Ramona says
thanks you so much Nora! xx
Bren says
I made these and used coconut flour instead of almond (school purposes) so dry and crumble. 🤷♀️ what happened ?
Ramona says
Hi Bren,
Thank you for stopping by and for trying my recipe. It sounds like your cookie dough was too dry. The coconut flour is drier than the almond flour and thus requires more liquid. I am sure it was still very tasty. Please remember to add more liquid when using the coconut flour and if you don't mind eggs, you may even add an egg or two.
Ronald F. Cardamone says
I can't wait to bake a nice batch of these. Thanks and have a blessed day.
Susan says
I want to make these for a friend who is gluten-free. She will love them!!
LaKita says
These cookies were easy to make, tasty, and delicious. Love the addition of oat flour and almond flour.
Valentina says
This sounds super delicious! I can't wait to try it out and also share it will my friends who make eggless recipes.
Carrie Robinson says
It looks like I need to bake up a batch of these soon! 🙂 I could go for a few of these with a cold glass of milk right now.
Erin says
I love the ingredients in here! I can't wait to try these for my kid. Thanks!
Katie Crenshaw says
The cookies turned out great. The family ate them and loved them.
Kim says
So delicious! I love the heartiness from the oat and almond flour in these cookies. They are perfect for fall!
Kristina says
Great egg free recipe! They turned out soft and delicious- my kids devoured them in only a few days so it looks like i will be making more soon!
Lori | The Kitchen Whisperer says
My sous chef has celiacs and I'm always looking for sweet treats to make her. She loved these so much! Thank you for helping me put a smile on her face!
Ramona says
Aww, that's so nice of you to treat your staff. So glad to hear your sous chef loved my oat cookies! Thank you Lori.
veenaazmanov says
This is definitely a healthy recipe. Combination of Almond Flour and Chocolate chips sounds delicious. Gooey on the inside and crunchy on the outside yummy,
Amy Liu Dong says
I made this yesterday and the cookies look really good and tasty, even my kids love it!
Ramona says
thank you dear Amy xo
Ann says
I have a good friend that recently had to switch to gluten free and she has been looking for cookie recipes. I will have to share with her!
Ramona says
aww you are so kind dear Ann, thanks soo much!