These oat flour cookies are crunchy on the outside and soft on the inside – just how a cookie should be! They’re a perfect snack or dessert: easy to make and good for your soul and your body.
I LOVE cookies. They’re one of my biggest weaknesses and favorite after-dinner snacks (with a cup of rooibos tea). I literally used to buy a pack of biscuits every time I went to the shop. Somewhere along the line I happened to check the ingredients on the back of the packaging and was *shooketh* at how much sugar they contained AND that I couldn’t even pronounce half the ingredients. That’s when I realised: it’s time to start making my own cookies.
I enjoy challenging myself to create recipes using as few ingredients as possible, and ingredients that I usually always have in my kitchen. That way if the cookie-craving hits – which it definitely will – I can whip up a batch of healthy cookies. I like to think of this oat flour cookie recipe as a “back pocket recipe”. Like my Banana and Oatmeal Muffins, these cookies start off with just a few ingredients, but you can then add any mix-ins or “flavor boosters” to suit your cravings.
For these photos I made simple chocolate chip oat flour cookies and my goodness, they are delicious! I even used them to make a no-bake cheesecake crust for my Chocolate Orange Cheesecake (10/10 reccomend). I hope you love this recipe as much as I do and that it becomes your go-to healthy cookie recipe as well.
Why you’ll love these oat flour cookies:
- You only need five simple ingredients (that you probably already have in your kitchen).
- They’re allergen-friendly: gluten-free, nut-free, egg-free and easy to make dairy-free & vegan.
- They’re refined sugar-free.
- Ready in 20 minutes (no need to chill the cookie dough).
- Made in one bowl – less washing up!.
- They’re customizable: adjust the mix-ins and add extra flavours to suit your cravings.
- They’re good for your soul and your body!
Five simple ingredients
I’ve listed the five ingredients below, as well as some substitutions just below this section. To see the measurements and full recipe, scroll to the recipe card at the bottom of this page!
Oat Flour: You can use shop-bought oat flour or make your own oat flour by blending rolled oats into a fine powder (in a blender or food processor). Oat flour is healthier than plain all-purpose flour – it’s a whole grain so it contains more micronutrients, fiber and protein. It’s also more satiating than regular flour.
Grass-Fed Butter: I think a lot of people think that butter is “bad” for you. And whilst I hate labelling foods as “good” or “bad” – I feel like I have to address this, just in case butter happens to be a fear-food of yours (it used to be for me). Yes, butter is high in fat; but grass-fed butter is also high in nutrients, minerals and vitamins that are actually really good for you! You can read more about the health benefits of grass-fed butter here.
Sugar: I usually use coconut sugar as it’s an unrefined sugar that’s a lot more nutritious than regular white or brown sugar. I recently discovered panela sugar and this is now my favourite!
Baking Soda: Makes the cookies chewy instead of hard or cakey.
Water: Helps bring the cookie batter to the right consistency.
Flavour Boosters: To take your oat flour cookies to the next level you can add a pinch of salt, some vanilla extract or any other flavourings.
Ingredient Substitutions:
Oat Flour: This recipe is designed to be made using oat flour, so I have not tested it with any other flours yet. You can try using whole wheat flour or all-purpose flour, however you may need to add a bit more flour to reach the right consistency. You can also try my Healthy Shortbread Cookies.
Grass-Fed Butter: You can use regular butter, coconut oil, olive oil or a plant-based butter alternative to make these oat flour cookies vegan or dairy-free.
Coconut Sugar: You can use any sugar here at a 1:1 ratio, but the texture may be different to mine.
Baking Soda: Cannot be substituted with anything.
Water: You can use milk if you like.
Equipment needed
- Blender or food-processor: only if you’re making oat flour from scratch.
- Kitchen Digital Scales: to accurately measure your ingredients.
- Baking Tray: to bake your cookies to perfection!
- One bowl: this is a one-bowl recipe!
- Whisk & Spatula: to combine.
How to make oat flour cookies
Here is a detailed summary of how to make these oat cookies, I’ve also included some photos and you can watch the recipe video here. At the bottom of this page is a summarised version that you can print out.
step 1: preparation
Preheat your oven and prep your baking tray with a silicone mat or baking parchment paper. Add your oats (weight in grams) to a blender or food processor and pulse until it turns into a fine powder. Melt your butter in the microwave in short bursts.
step 2: combine the wet ingredients
Add melted butter, sugar, water and extracts (if using) to your bowl and whisk until smooth.
step 3: add dry ingredients
Add your oat flour, baking soda and salt (if using) to the wet ingredients. Use your spatula to gently mix the dry ingredients on top of the wet ingredients first (not into the wet ingredients) – this ensures the leavening agents are evenly distributed. Now fold the dry ingredients into the wet ingredients.
step 4: add mix-ins
If you’re adding chocolate, nuts or anything else – gently fold them into the cookie dough. Your cookie dough should be at the perfect consistency now, not too sticky. If it seems too wet or sticky, pop it in the freezer for a couple of minutes.
step 5: prep to bake
Use a spoon to measure out 9 equally-sized cookies. I usually weigh the cookie dough and then divide that number by 9. I then place the bowl on a kitchen digital scales (on zero) and then scoop out the 9 equal portions. Roll each piece into a ball, place on the baking tray and slightly flatten with a spatula.
step 6: bake!
Bake for just 10 minutes – this will give you crispy edges and a slightly gooey center. You can bake for shorter if you prefer softer cookies. Leave to cool on the tray for a few minutes before serving.
extra baking tips & tricks
Room Temperature Ingredients: Allow butter and water to come to room temperature before using. Room-temperature ingredients mix more evenly and result in better-textured cookies.
Properly Measure Ingredients: Accurate measurements are crucial in baking. Use kitchen scales to ensure consistency.
Experiment with Mix-Ins: Get creative with mix-ins! Try different types of chocolate chips, nuts, dried fruits, or even shredded coconut. The variations are endless, allowing you to customize the cookies to your liking.
Mind the Oven Temperature: Ensure your oven is properly preheated, and use an oven thermometer to verify the accuracy of the temperature. Baking at the right temperature helps achieve the desired texture and browning.
take your oat flour cookies to the next level:
Chocolate: You really can’t go wrong with adding some chocolate.
Dried Fruit Medley: Mix in dried fruits like raisins, cranberries, apricots, or chopped dried cherries for a sweet and chewy texture.
Nuts & Seeds: Experiment with nuts and seeds such as walnuts, almonds, chia seeds, flaxseeds, or sunflower seeds for added nutritional value and a subtle crunch.
Spice it Up: Incorporate warm spices like cinnamon, nutmeg, or cardamom for a cozy, aromatic flavor.
Flavourings: Vanilla, Almond or any other extracts can instantly transform your oat flour cookies!
Add some coffee: Mix in instant coffee granules or espresso powder for a subtle coffee flavor. This complements chocolate mix-ins beautifully.
Ginger Snap: Add ground ginger or finely chopped crystallized ginger for a spicy, zesty kick.
Nut Butter Swirl: Swirl in a spoonful of your favorite nut butter (peanut butter, almond butter, or cashew butter) for a creamy, nutty flavor.
How to store healthy cookies
Proper storage is essential to maintain the freshness and texture of your oat flour cookies. Here’s a guide on how to store them:
Room Temperature: Store the cookies in an airtight container at room temperature for up to one week. Make sure the container is sealed well to prevent moisture from affecting the texture.
Refrigeration: If you want to extend the shelf life, especially during warmer weather, you can store the cookies in the refrigerator. Again, use an airtight container. This can keep the cookies fresh for up to two weeks.
Freezing: Ensure they are completely cooled before placing the cookies in a single layer on some parchment paper in a freezer-safe, air-tight container. You can add parchment paper between layers so the cookies don’t stick together. Cookies can be stored in the freezer for up to three months. When ready to enjoy, thaw the cookies at room temperature or reheat them in a preheated oven for a few minutes.
FAQ
I do have a section above in the blog post listing some ingredient substitutions, should you need them!
YES! The cookie dough for my oat flour cookies is edible (and very delicious, might I add) as it contains no raw eggs or flour.
Yes, you can freeze the oat flour cookie dough for later use. After preparing the dough, shape it into individual cookie portions and place them on a tray lined with parchment paper. Freeze until solid, then transfer the dough portions to a sealed container or freezer bag. When ready to bake, simply place the frozen cookie dough on a baking tray and bake as directed, adding a couple of extra minutes to the baking time if needed. This allows you to enjoy freshly baked cookies whenever the craving strikes.
Yes! I have a whole section above with different ways you can take your oat flour cookies to the next level!
For optimal texture in your oat flour cookies, adhere to the recommended baking time of 10 minutes, allowing the cookies to cool on the tray before transferring. Store completely cooled cookies in an airtight container and, if needed, briefly reheat in the oven for added crispness. Maintain the ingredient ratios and avoid overmixing to preserve the desired balance of a crispy exterior and soft interior.
Certainly! You can customize the size of the cookies by adjusting the amount of dough you use for each cookie. Keep in mind that altering the size may also affect the baking time, so be attentive to ensure they achieve the desired texture.
Absolutely! To reheat cookies, preheat your oven to a low temperature, around 300°F (150°C). Place the cookies on a baking sheet and warm them in the oven for 5-10 minutes. Keep an eye on them to prevent over-baking. Alternatively, you can briefly microwave them, but be cautious as this method might make them a bit softer.
more recipes with less than 5 ingredients
- 4-ingredient Banana Oatmeal Cookies
- Gooey Cookie Dough Baked Oats (made without bananas)
- easy and healthy mini banoffee pies (just 5 ingredients!)
- Easy and Healthy Brownie Batter Bites
- Easy and Healthy Pancake in a Mug
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
5-Ingredient Oat Flour Cookie
Ingredients
- 60 g Grass-Fed Butter 1/4 cup
- 85 g Coconut Sugar* heaped 1/2 cup
- 220 g Oat Flour roughly 2 cups
- 1/2 tsp Baking Soda
- 2 tbsp Water
Optional Flavour Boosters
- 1 tbsp Vanilla Extract
- 1/4 tsp Salt
- 50 g Dark Chocolate Chips 1/4 cup optional
Instructions
- Preheat oven to 180℃ / 160℃ fan / 350℉ and prepare your baking sheet with parchment paper.
- Add butter to a bowl and melt for 30 seconds in a microwave.
- Add sugar, water and vanilla (if using) and whisk until smooth.
- Add flour, baking soda and salt on top and lightly mix the dry ingredients before folding it all together (see video).
- Fold in chocolate chips or other mix-ins.
- Divide the mixture into 9 and roll each piece into a ball. Space out on the baking sheet and flatten them slightly.
- Bake for 10 minutes then leave to cool for a further 10 minutes.
Video
Notes
- Chocolate: You really can’t go wrong with adding some chocolate.
- Dried Fruit Medley: Mix in dried fruits like raisins, cranberries, apricots, or chopped dried cherries for a sweet and chewy texture.
- Nuts & Seeds: Experiment with nuts and seeds such as walnuts, almonds, chia seeds, flaxseeds, or sunflower seeds for added nutritional value and a subtle crunch.
- Spice it Up: Incorporate warm spices like cinnamon, nutmeg, or cardamom for a cozy, aromatic flavor.
- Flavourings: Vanilla, Almond or any other extracts can instantly transform your oat flour cookies!
- Add some coffee: Mix in instant coffee granules or espresso powder for a subtle coffee flavor. This complements chocolate mix-ins beautifully.
- Ginger Snap: Add ground ginger or finely chopped crystallized ginger for a spicy, zesty kick.
- Nut Butter Swirl: Swirl in a spoonful of your favorite nut butter (peanut butter, almond butter, or cashew butter) for a creamy, nutty flavor.
