Brownie Oat Flour Cookies

Learn how to make the most decadent oat flour cookies! These thick and fudgy brownie cookies are irresistible in flavor and full of wholesome ingredients. Instead of using regular wheat flour, this recipe uses ground-up oats as a nutritious flour substitute! They’re naturally sweetened with coconut sugar, are gluten-free friendly and dairy-free.

Today we are whipping up these delicious gluten-free friendly brownie cookies! So many wholesome ingredients are packed into these sweet treats. These cookies have the best thick and fudgy texture, are perfectly sweet and have so much chocolatey goodness in each bite.

What makes this recipe different than most cookie recipes is they are made from oat flour instead of regular wheat flour!

What is oat flour? It’s ground-up whole oats! Simple as that. So, the cookies are full of all the nutritious benefits of oatmeal, while still tasting decadent and delicious. Oat flour can be found at your local grocery store, but if you can’t find it, you can easily make it yourself! See below for details on how to do that.

Ingredients You’ll Need

Below you’ll find the full list of ingredients you’ll need to make these cookies!

• cocoa powder: I recommend using a sweetened version, or if you use unsweetened cocoa powder you can add 2 Tablespoons of additional coconut sugar.
• oat flour: A flour made from ground-up oats! You can purchase this or make it yourself.
• coconut sugar: A natural sweetener that acts just like brown sugar. If you don’t have this sugar you can also swap for brown sugar (same measurements).
• butter: I used vegan butter to keep it dairy-free.
• egg: Make sure you use a room temperature egg and not a cold one. See tips for why this is important!
• chocolate chips: to keep things dairy-free I recommend dark chocolate chips. If dairy isn’t a concern, you can use semi-sweet chips!
• baking powder: to help the cookies rise!

How to Make Brownie Oat Flour Cookies – Step by Step

1. First, whisk together the cocoa powder, butter, and sugar. Then whisk in the egg.

2. Add dry ingredients to wet and mix.

• 

• 

• 

• 

3. Fold in chocolate chips to cookie dough.

4. Then use a cookie scoop and roll dough into balls and place 2-3 inches apart. Bake for 8 minutes at 350F then cool for 10 minutes!

Top Tips for Success

Properly measure the flour – if the flour isn’t accurately measured you run the risk of the cookies being overly stiff and dry if you use too much. Use too little flour and you run the risk of the cookie batter being too wet. I recommend fluffing the flour while you scoop it into the measuring cup then leveling the top off with a butter knife. Or use a spoon to scoop the flour into the measuring cup, and then level off the top.

Use room temperature ingredients – make sure the egg and melted butter have both been set to room temperature, otherwise, if the egg is still cold it will solidify the melted butter. And if the butter is too warm, it can slightly cook the egg, which is no Bueno.

Make them gluten-free – use gluten-free oat flour or our favorite gluten-free flour blend if you want to make it GF.

Additional oils to use – instead of vegan butter you can also use coconut oil. If you don’t need them to be dairy-free you can use regular unsalted butter!

Storing tips – my favorite way to store these cookies is in the fridge! They become even fudgier when they’re cooled. I recommend a ziplock bag or airtight container! They should keep for about 1 week.

How to Make Oat Flour at Home

If you can’t find oat flour at your local store you can easily make it at home! Use either a food processor or high-powered blender and add 1 1/3 cups of oats (quick oats or whole oats) and blend until the consistency is super fine and flour-like.

You can make it ahead of time and keep the oat flour stored in an airtight container in your pantry for future recipes!

More Oat Flour Recipes To Try

• Healthy Pumpkin Blondies
• Blueberry Crumb Cake
• Oatmeal Banana Coffee Cake
• Chewy Gingerbread Molasses Cookies