Oat Flour Cookie Dough

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Oat Flour Cookie Dough is a decadent and edible no-bake treat that’s ready in minutes! Made without eggs or regular flour, this recipe is sweetened with vanilla, chocolate chips, and agave nectar. A pinch of sea salt helps, too! Variations, tips, and tricks are included! {Gluten-Free + Vegan-Friendly}

Spiriteds, I have a question for you. When you bake cookies, do you end up with the exact number of cookies you’re supposed to? Asking for me. Because when I bake cookies, I ABSOLUTELY DO NOT end up with the number of cookies I’m supposed to have.

Honestly, I made a cookie recipe years ago that was supposed to yield 60 cookies, and I got maybe 20. TWENTY, Spiriteds, which for you mathematicians playing at home isn’t even half. Possibly because I love soft, chewy cookies, and err on the side of making them larger so they won’t be too crispy. Possibly also because I ate all the cookie dough before any actual baking occurred. 

Perhaps this is a lesson to us all that the cookie yields here on the blog are of a dubious mathematical nature. This has only just dawned on me, so thank you for being here. Fortunately, with this Oat Flour Cookie Dough recipe, you don’t have to worry about turning it into actual cookies. Eat the dough straight from the bowl, if you’d like. Grab a spoon, maybe? But other than that, it’s ready.

Curl up with a good book or a favorite movie and several spoonfuls of this decadence. Share your Oat Flour Cookie Dough with a friend or take it to a party. This is one treat that is ready for whatever is next. So grab your food processor and let’s get no-baking!

Oat Flour Cookie Dough is

• Gluten-free and dairy-free
• Vegan-friendly
• No-bake
• Soft, buttery, sweet
• Ready in minutes

Side note: Oat Flour Cookie Dough might even be a good fit for road trips. Store it in a hard-side, airtight container, keep it refrigerated, and snack on it when the mood strikes.

Oat Flour Cookie Dough ingredients

• Gluten-free oat flour. Whether you use store-bought flour or homemade, check labels to make sure your oats are gluten-free. Make your own gluten-free oat flour in seconds using a high-speed blender. I’ve made Oat Flour Cookie Dough using gluten-free steel cut oats, gluten-free old-fashioned rolled oats, and gluten-free sprouted oats, with success.
• Liquid sweetener. 100% pure maple syrup (vegan), agave nectar (vegan), and 100% pure honey work well. For this batch, I used agave nectar. 
• Olive oil. If you don’t want your Oat Flour Cookie Dough to taste too olive oily, then select a variety with a mild, neutral flavor. A hint of olive oil flavor actually enhances the cookie dough taste in this recipe, but you may find a little goes a long way!
• Coconut oil. Much like the olive oil, select a variety of coconut oil with a neutral flavor, if you don’t want your final product to taste too coconut-y.
• Vanilla extract. So, I cannot tell a lie, I go pretty bonkers with the vanilla in this recipe. Basically, just add to taste to get the flavor you want.
• Sea salt. A pinch to balance out the sweetness.
• Rosemary extract. Food grade rosemary extract isn’t commonly available on the shelves in my local neighborhood. But I did find some online and added it to this recipe. I do like it because it adds a slight kick to the taste. But, I will say, this ingredient is entirely optional.
• Allergen-friendly chocolate chips. Anywhere from a cut to a cup and a half. 

How to make Oat Flour Cookie Dough

1. If making your own oat flour, follow step 1. If using store bought oat flour, then proceed to step 2. To a high-speed blender add the gluten-free oats. Blend on LOW, gradually increasing to HIGH, until the oats turn to a flour-like consistency.
2. To a food processor add the oat flour and all remaining ingredients except for the chocolate chips. Pulse several times to combine the ingredients. Then process on LOW until ingredients are blended. Stop the food processor and scrape the sides of the bowl. Check carefully around the blades and edge of the work bowl for any clumped ingredients. Next process on HIGH for about a minute or until desired consistency is reached.
3. Transfer cookie dough to a bowl and stir in the chocolate chips.
4. Refrigerate in an airtight container for about 5 days.

Recipe tips and tricks

• Choose ingredients with flavors you like best. This is obvious, but because this recipe list is relatively short and the cookie dough is not baked, each ingredient features prominently. If you have favorite varieties or brands of any of the ingredients in this recipe, then use them here.
• Buy oat flour or make your own. Do whichever method works best for you. I have a whole post on how to make oat flour, if you are in the market for one.
• Taste-test as you go. I find it easier to adjust flavors and quantities while everything is still in the food processor, rather than waiting until it’s time to stir in the chocolate chips. This is for two reasons: (1) the dough will solidify as it sets and (2) it’s easier to evenly blend ingredient adjustments while everything is still in the food processor.

More edible cookie dough recipes

This Oat Flour Cookie Dough isn’t the only no-bake edible cookie dough recipe on the blog. We also have Chickpea Cookie Dough and Edible Cookie Dough. Both are delicious ways to change up your edible cookie dough game.

More no-bake dessert treats!

Sometimes the best way to bake is to not bake at all, and we do love a good no-bake dessert in our house. Here are a few of our favorites we hope you enjoy as much as we do!

• Chocolate Chip Oatmeal Bars
• No-Bake Paleo Chocolate Chip Coconut Bars
• Gluten-Free Almond Butter Oatmeal Bites

Spiriteds, stay well and stay wild. Jump into the fun whenever you can, and always know I’m glad you’re here. ❤️

Oat Flour Cookie Dough

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Oat Flour Cookie Dough is a decadent and edible no-bake treat that’s ready in minutes! Made without eggs or regular flour, this recipe is sweetened with vanilla, chocolate chips, and agave nectar. A pinch of sea salt helps, too! Variations, tips, and tricks are included! {Gluten-Free + Vegan-Friendly}

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 cups 1x
• Category: Desserts
• Method: Food Processor
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Helpful equipment:

• High-speed blender (if making your own oat flour)
• Food processor (to make the cookie dough)

For the cookie dough:

• 2 1/2 cups gluten-free oat flour
• 1/2 cup liquid sweetener (See Notes)
• 1/4 cup olive oil
• 2 tablespoons coconut oil
• 1–2 tablespoons vanilla extract
• Pinch of sea salt
• A few drops of food grade rosemary extract, optional
• 1 1/2 – 2 cups allergen-friendly chocolate chips

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Instructions

1. If making your own oat flour, follow step 1. If using store bought oat flour, then proceed to step 2. To a high-speed blender add the gluten-free oats. Blend on LOW, gradually increasing to HIGH, until the oats turn to a flour-like consistency.
2. To a food processor add the oat flour and all remaining ingredients except for the chocolate chips. Pulse several times to combine the ingredients. Then process on LOW until ingredients are blended. Stop the food processor and scrape the sides of the bowl. Check carefully around the blades and edge of the work bowl for any clumped ingredients. Next process on HIGH for about a minute or until desired consistency is reached.
3. Transfer cookie dough to a bowl and stir in the chocolate chips.
4. Refrigerate in an airtight container for about 5 days.

Notes

• 100% pure maple syrup (vegan), agave nectar (vegan), and 100% pure honey work well.
• Buy oat flour or make your own. Do whichever method works best for you. I have a whole post on how to make oat flour, if you are in the market for one.
• Taste-test as you go. I find it easier to adjust flavors and quantities while everything is still in the food processor, rather than waiting until it’s time to stir in the chocolate chips.