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Oat flour chocolate chip cookies arranged on a beige surface next to a measuring cup of flaky sea salt.

Oat Flour Chocolate Chip Cookies

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cooling Time: 1 hour
  • Cook Time: 26 minutes
  • Total Time: 1 hour 36 minutes
  • Yield: 12 large cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


These Oat Flour Chocolate Chip Cookies are thick and chewy with crispy edges and loaded with chocolate chips, peanuts and peanut butter! They’re gluten-free and dairy-free and require no chilling time!


  • 1 1/2 cups oat flour, spooned and levelled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (kosher or table)
  • 3/4 cup peanut butter (shelf stable, smooth or chunky)
  • 1/2 cup vegan or dairy-free butter (use baking sticks not spreadable kind)
  • 1/2 cup brown sugar, packed
  • 1/4 cup cane sugar (or granulated sugar)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free chocolate chips (plus more for topping, optional)
  • 1/4 cup raw chopped peanuts
  • Flaky sea salt for topping (optional)


  1. Preheat oven to 350F and line two large baking sheets with parchment paper.
  2. Whisk together the oat flour, baking soda and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to cream together the peanut butter, butter and sugars until lighter in colour.
  4. Beat in the egg and then the vanilla.
  5. Gradually beat in the flour mixture until just combined.
  6. Stir in the chocolate chips and peanuts.
  7. Using a 3 tablespoon cookie scoop, scoop out the cookie dough and place the mounds on the prepared cookie sheets about 3 inches apart (the cookies spread as they bake). 
  8. Place a few extra chocolate chips on the tops of each cookie.
  9. Bake for 11-13 minutes, until the edges are set and the tops of the cookies are no longer glossy.
  10. Remove from oven and sprinkle on some flaky sea salt.
  11. Let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.


  1. For gluten-free cookies, make sure your oat flour is labelled certified gluten-free.
  2. I used a 3 tablespoon cookie scoop to make large cookies. If you use a smaller scoop to make smaller cookies, you will need to reduce the baking time.
  3. For thick cookies, don’t press the cookie dough balls down. Just leave them as mounds from the cookie scoop.
  4. Be careful not to over bake the cookies. They firm up as they cool, so if you over bake them, they will turn out dry and hard. It’s better to under bake these cookies to keep them soft and chewy!
  5. If using vegan/dairy-free butter for these cookies, there’s no need to let it come to room temperature. Cold butter is actually better. Room temperature butter will cause the cookies to spread too much.
  6. I recommend using raw peanuts. If they’re roasted, they may add too much oil to the cookies and burn. And, if they’re salted, they will make the cookies too salty.
  7. I normally use lighter coloured sheet pans when baking cookies as I find darker pans brown the bottoms of cookies a bit too quickly.
  8. The cooking time in the recipe card includes time to bake 2 batches.
  9. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: chocolate chip, peanut butter, oat flour, cookies