close up of baked chocolate chip walnut cookie
Snacks, Sweet Recipes

Easy Oat Flour Chocolate Chip And Walnut Cookies

Cooks in 10 Minutes Difficulty Easy 0 comments

This easy oat flour chocolate chip and walnut cookie recipe is super delicious. The oat flour gives the thick-baked cookies a nuttier flavor, while the semi-sweet mini chocolate chips provide just the right amount of chocolatey goodness. The cookies are sweetened with both white and brown sugar, making them extra tasty.

I often make cookies for work and school lunches around here because homemade is delicious and because I love to bake. So, any excuse to come up with new, exciting flavors is a win in my books. If you’ve been reading the blog, you know my daughter is a huge fan of classic chocolate chip cookies, and my partner has a massive sweet tooth. So when I combined those factors into making a new cookie recipe, this delicious, thick cookie was the result. 

These cookies are loaded with extra mini chocolate chips and chopped walnuts, making each mouthful a sweet treat. These cookies make an excellent cookie for milk and cookies. Dipping one of these big bad boys into a glass of cool milk is just a little bit of snacking heaven. 

If you love unique chocolate chip cookie recipes, try our Maple Bacon Chocolate Chip Cookies. They’re delicious!

close up inside the chocolate chip cookies

​Why You Will Love These Oat Flour Chocolate Chip Cookies

Quick And Easy. Some people think apple pie is easy, but I think cookie baking is easier. Especially drop cookies that don’t require chilling. Mix, place on a baking tray, bake, and enjoy!

One-bowl recipe. Who needs more dishes? One-bowl cookie recipes are great for whipping up a fresh-baked treat quickly.

​Satisfying Texture. The oat flour gives these chocolate chip cookies a rustic texture, while the nuts add a pleasant crunch. 

Let’s Get Out The Mixing Bowl And Begin.

First, we are getting out our mixing bowl. A medium bowl will work fine for this recipe, as the cookie batch makes only sixteen thick cookies. We will be baking these cookies in a hotter-than-average oven, so go ahead and preheat it now. Set the oven to 375 degrees Fahrenheit. You will also need a large baking sheet. 

Moving on, we need to ensure that all the ingredients are readily available. I can’t tell you how often, as a novice baker, I didn’t do this step, instead opting to run around the room, grabbing ingredients as I went, only to discover that something was forgotten.

​If you’re new to cookie making, you should know that most cookie recipes begin in much the same fashion: first, by combining the shortening with the sugar and then adding the egg. In this case, we are using salted butter, white and brown sugars, and an egg. The trick is to cream the softened butter with the sugars as much as possible and then whip in the egg. I love doing this step; it’s almost magical seeing the ingredients blend together. 

Once that is done, you can move on to measuring the vanilla. I just used a simple, cheap vanilla from the grocery store. I save the good stuff for making extra special treats, which cuts down on the cost of baking at home. In this day and age, if you can cut back on anything in your food budget, it’s a win.

​After blending the vanilla into the wet ingredients, it’s time to add the dry ingredients. There is little to the dry ingredients, just the oat flour, baking soda, and salt. Stir the dry into the wet until well mixed and no raw flour is left. 

Lastly, we add the mix-ins of mini semi-sweet chocolate chips and chopped walnuts. I used a full cup of the mini chocolate chips because everyone loves lots of the sweet stuff. The walnuts offer a significant crunch in these cookies, so I only added half a cup of them. Plus, if you’ve ever made cookies and thought like me that you’d be clever by adding more, you may also have discovered more isn’t always better. The ratio of the cookie dough has to be proportionate to the add-in ingredients. Or you will have difficulty forming cookies because there won’t be enough dough to hold them together. Let my life experience save you a lot of headaches. 

This cookie recipe uses just the right amount of goodies to make the most delightfully thick cookies. Use a tablespoon to scoop a generous amount and plop it in a sizeable two-inch ball onto the parchment-lined cookie sheet. If you have one on hand, you can also use a cookie scoop to measure the cookie dough. I recommend using parchment paper when baking because it saves time cleaning up. 

The cookies should be spaced a couple of inches apart to allow them to flatten and spread out. One inch on either side is generally enough. Bake cookies in your oven for 8-10 minutes or until the edges are golden brown. If you pull the cookie sheet out prematurely, you will notice that the top of the cookie looks doughy or moist. If that is the case, stick them back in for an additional minute. The perfect cookie will have slightly crisp edges and a dry top. 

baked oat flour chocolate chip and walnut cookies

Once baked, allow the cookies to sit for a minute or two before removing them to a wire cooling rack. When cooled, these cookies are not soft, chewy cookies. Instead, they are firmer and perfect for dipping a cool glass of milk. Store uneaten cookies in a covered container on the counter for up to five days. 

You may also freeze uneaten cookies for later. If you live alone, you can package them individually and freeze them for later when the snacking mood hits. 

Ingredients:

Oat Flour: This flour adds a nutty flavor and a chewy texture to the cookies, making them delicious and unique compared to regular flour. Plus, it’s gluten-free for those who follow a GF diet. If you would like to make homemade oat flour instead of purchasing premade, there is a great recipe on Love And Lemons’ blog. 

Baking Soda: This ingredient is the leavening agent that helps the cookie rise.

Salt:  Using this enhances the flavor of the other ingredients, balancing out the sweetness and adding depth to the taste.

White Sugar: This sugar helps maintain the cookie’s softness while also sweetening it.

Brown Sugar: This also adds sweetness, contributes to the cookies’ moistness, and gives them a rich caramel flavor. Brown sugar comes in a variety of forms, and I used light brown sugar for this recipe. 

Vanilla Extract: This ingredient enhances the overall flavor of the cookie dough. 

Salted Butter: Butter adds richness and flavor to the cookies, enhancing their overall taste and texture.

Egg: This binding agent holds the ingredients together, giving the cookies structure and adding moisture.

Mini Semi-Sweet Chocolate Chips: These add bursts of chocolate flavor throughout the cookies, making them extra indulgent and delicious.

Chopped Walnuts: Add a crunchy texture and nutty flavor to the cookies, complementing the oat flour and chocolate chips for a satisfying bite.

close up of baked chocolate chip walnut cookie

​Substitutions and Add-Ins For These Oat Flour Cookies.

Oat Flour: If you don’t have oat flour, you can use white flour as a substitute, although the cookies won’t have the same nutty flavor. Alternatively, you can use pastry wheat flour.

Baking Soda Should not be substituted. But if you do, use baking powder. It will make the cookie softer and less chewy than baking soda.

Salt: You can substitute kosher or sea salt for regular table salt, but adjust the amount slightly since these salts have larger grains.

White Sugar: This granulated sugar should not be replaced.

Brown Sugar: You can easily use coconut sugar in place of brown sugar, but you may notice a slight coconut flavor, although subtle.

Vanilla Extract: Can be replaced with another flavored extract like almond or omitted altogether. 

Salted Butter: Unsalted butter can be subbed in for salted butter, but you may need to increase the amount of salt in the recipe slightly to compensate for the lack of salt in the butter. Alternatively, making cookies with margarine also works, although it drastically changes the flavor based on the brand used.

Egg: For a vegan option, replace the egg with a flax egg or applesauce. 

Mini Semi-Sweet Chocolate Chips: These can be replaced with regular chocolate chips, milk or dark chocolate chips, or even chocolate chunks.

​Chopped Walnuts: If you prefer the sweeter nut to its earthy cousin, you can omit them or replace them with a pecan.

looking down on cookies stacked on plate

Expert Tips For Best Results, Serving And Storing Suggestions:

Tip #1: Preheat Your Oven Properly: Before you put the cookies in, make sure your oven is fully preheated to 375 degrees Fahrenheit. This ensures they start baking at the right temperature, leading to even cooking and a perfect texture.

Tip #2: Watch Them Closely: Watch the cookies closely as they bake, especially towards the end of the baking time. They can go from perfectly golden baked to burnt very quickly. 

Tip #3: Allow To Cool. Allow the cookies to cool for a minute or two before attempting to remove them from the baking tray. If you try to lift them right away, they will break apart. 

Serve these oat flour cookies, a twist on the classic chocolate chip cookie, as a delightful treat for any occasion. With this easy recipe, they’re perfect for a quick snack on the go. Enjoy them cool with a glass of milk, or pack them for a picnic—they’re sure to be a hit wherever you take them!

Firmer cookies like these are the best for ice cream sandwiches. So, the next time the mood strikes, make these thick cookies into ice cream sandwich cookies by putting a generous amount between two cookies to enjoy on a hot summer day!

For maximum freshness, store these oat-flour chocolate chip cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze them for up to three months—make sure to thaw them at room temperature before serving.

I’d love to hear about your experience making these oat-flour chocolate chip cookies! Did you add any personal twists? Let’s swap baking stories and share your feedback. It helps make our community even sweeter.

close up inside the chocolate chip cookies

Easy Oat Flour Chocolate Chip And Walnut Cookies

Amber Bondar
This easy oat flour chocolate chip cookie has additional crunchy walnuts making them a delicious sweet snack. Each sweet cookie has both white and brown sugar and generous amount of mini semi-sweet chocolate chips. Bursting with flavor with a great texture and nutty flavor these cookies pack well for snacking on the go at school or work.
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert, Snack
Cuisine American, Canadian
Servings 16

Equipment

  • Medium Mixing Bowl
  • measuring cup
  • Teaspoon
  • Cookie Baking Sheet
  • parchment paper
  • Wire Cooling Rack

Ingredients
  

  • Cup Oat Flour
  • ¼ Tsp Baking Soda
  • ½ Tsp Salt
  • ½ Cup Salted Butter Softened
  • ½ Cup White Sugar
  • ¼ Cup Light Brown Sugar
  • 1 Tsp Vanilla Extract
  • 1 Egg
  • 1 Cup Mini Semi-sweet Chocolate Chips
  • ½ Cup Chopped Walnuts

Instructions
 

  • In a medium mixing bowl measure the softened butter and both sugars. Blend well.
    ½ Cup Salted Butter, ½ Cup White Sugar, ¼ Cup Light Brown Sugar
  • Add in the egg and cream the mixture thoroughly.
    1 Egg
  • Measure and mix in the vanilla extract.
    1 Tsp Vanilla Extract
  • Measure in the oat flour, baking soda and salt. Mix well.
    1¼ Cup Oat Flour, ¼ Tsp Baking Soda, ½ Tsp Salt
  • Measure and add the mini chocolate chips and the chopped walnuts. Mix only enough to evenly incorporate in the cookie dough.
    1 Cup Mini Semi-sweet Chocolate Chips, ½ Cup Chopped Walnuts
  • Drop by rounded tablespoonfuls onto parchment lined baking sheet. Space a minimum of an inch apart.
  • Bake in preheated 375℉ oven for 8-10 until cookies are golden brown and no longer appearing wet on top.
  • Remove from oven and allow to cool for a minute or two before transferring to wire cooling rack.
  • Store cooled cookies in airtight covered container for up to five days.
Keyword chocolate chip, cookies, drop cookies

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