If you follow a gluten-free diet or want to give standard oatmeal cookies a culinary and nutritional boost, eschewing wheat flour for another kind of flour can create the chewiest, gooiest batches of cookies you've ever pulled out of your oven. The best part is that you may already have this ingredient in your cupboard.

Adding oat flour to oatmeal cookies can give them a softer, fluffier texture, and the flavor is so mild that any spices you add — like ginger, nutmeg, and cinnamon — will really shine. Additionally, oat flour is low fat, packed with vitamins and minerals, and a significant amount of protein per serving, giving your cookies some nutrition.

If you can't find oat flour at your local market, you can make it for yourself at home by grinding rolled oats into a fine powder. Oat flour can generally be substituted for wheat flour in a 1:1 ratio for chewy and moist cookies, but in mind that cookie dough made with oat flour may not be as stretchy as dough made with regular wheat flour.