Dessert

Oat Flour Double Chocolate Cookies Recipe

ByMatteo Rossi December 25, 2025December 25, 2025

Introduction

These Oat Flour Double Chocolate Cookies are rich, tender, and packed with deep chocolate flavor. Made with wholesome oat flour and finished with a sprinkle of sea salt, they offer the perfect balance of sweetness and richness. Ideal for satisfying any chocolate craving.

Nine dark chocolate cookies with a rough, crumbly texture are spread across a white marbled surface. Each cookie is thick and has large, glossy melted chocolate chunks embedded on top, with some sprinkled with coarse sea salt flakes that add a touch of shine. One cookie is broken in half, showing the gooey melted chocolate inside. Scattered around the cookies are a few loose chocolate chips. To the bottom right, there is a small white metal measuring cup filled with light beige rolled oats, some oats scattered around it. The overall look is rich, fudgy, and rustic. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/4 cups oat flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp instant coffee
3/4 cup chocolate chips
Sea salt flakes

Instructions

Step 1: Preheat the oven to 350℉ (180℃). Line baking sheets with parchment paper.
Step 2: In a large bowl, mix oat flour, cocoa powder, baking soda, salt, and instant coffee until well combined. Set aside.
Step 3: Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar on high speed until pale and fluffy.
Step 4: Scrape the sides of the bowl with a spatula. Add egg and vanilla extract. Beat the mixture until well combined.
Step 5: Add the dry ingredients to the wet ingredients. Beat on low speed just until combined. Avoid overmixing.
Step 6: Stir in chocolate chips, reserving a few for decoration, using a spatula until evenly distributed.
Step 7: Using a 1.6 inch (4 cm) ice cream scoop or roughly 1.5 tablespoons, drop dough onto prepared baking sheets, spacing cookies 2 inches apart.
Step 8: Place remaining chocolate chips on top of each cookie to decorate.
Step 9: Bake for 9–11 minutes until cookies set but still soft in the center.
Step 10: Immediately after removing from the oven, sprinkle sea salt flakes evenly over the cookies.
Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra chewy cookies, slightly underbake by removing them at 9 minutes.
Substitute semi-sweet chocolate chips with dark or white chocolate for different flavor profiles.
If you don’t have instant coffee, you can omit it; it enhances the chocolate flavor but is optional.
Make the dough ahead and chill for 30 minutes; this will reduce spreading and create thicker cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to regain softness.

How to Serve

The image shows several dark chocolate cookies spread out on a white marbled surface. Each cookie is thick with a rough texture, showing melting dark chocolate chunks embedded on the top, creating shiny, smooth spots. Some cookies are whole, while one is broken in half, showing the soft inside. Coarse salt crystals sprinkle over the cookies, adding small white highlights. In the bottom right corner, there is a white cup filled with light beige rolled oats, some scattered lightly around it. A few loose chocolate chips are also scattered on the surface, enhancing the chocolate theme of the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute all-purpose flour in place of oat flour, though the texture will be slightly different—less tender but still delicious.

Why is instant coffee included in the recipe?

Instant coffee intensifies the chocolate flavor without making the cookies taste like coffee. It’s a simple trick to deepen the richness of chocolate baked goods.