Hello and welcome to solsarin. This post is about “gluten free oatmeal chocolate chip cookies”
gluten fee oatmeal chocolate chip cookies healthy
Don’t skip chilling the dough
You know I almost never ask you to chill the cookie dough (because: it’s fussy!). So when I ask, you know that it’s important. This ensures that the gf oatmeal cookie dough stays perfectly firm (aka: won’t spread like a mofo) when baked—it also enhances the flavor of the oatmeal chocolate chip cookies!
Use fine gluten free oat flour
When making your own homemade oat flour, make sure it’s fine aka free of coarse bits of oats. Coarse oat flour could cause crumbly cookies.
Use GF rolled oats or “old-fashioned” oats, not QUICK oats
Quick or 1-minute oats are less thick, less chewy, and generally work differently in recipes that call for rolled oats. You can buy gluten free rolled oats here.
Use a cookie scoop
For uniform size and perfectly packed balls of gf oatmeal cookie dough. This is the medium cookie scoop I own multiples of and love.
If you don’t like the flavor of coconut at all:
Try using refined coconut oil. It’s flavorless. Or, try using melted vegan butter.
Julia says, “I must say, I’ve never commented on a blog post before but I had to tell you that I appreciate you so much for making and sharing this amazing recipe. It’s clean and tastes amazing!!! You can’t even miss processed cookies with these guys, they really hit the spot.”
Selena says, “This is an amazing recipe, thank you. I have tried various vegan gluten free chocolate chip recipes, and in my perception, this is the most balanced integration of ingredients for chewy crunchy soft vibe. Yummy!”
Substitutions for these Healthy Oatmeal Chocolate Chip Cookies
These easy and healthy oatmeal cookies can easily be made to suit whatever needs you need. We’ve done the recipe testing (and tasting!) to make sure this cookie recipe can be made with options like gluten-free, egg-free, and even nut-free!
Gluten-free – by using gluten-free quick cook oats and gluten-free flour (such as our go-to’s Bob’s Red Mill 1-to-1 and King Arther Measure-for-Measure) these cookies are easily made gluten-free
Nut-free – simply omit the pecans and these cookies are nut-free
Egg-free – omit the egg and instead use a flax ‘egg’ by mixing 1 tablespoons of flax meal with 3 tablespoons water and letting it sit for 3-5 minutes to thicken
No special dietary restrictions – this recipe has been tested using all-purpose flour and regular butter, and they turn out great!
gluten fee oatmeal chocolate chip cookies recipe
- 8 tablespoons (113g) unsalted butter, at room temperature
- 1/2 cup (106g) light brown sugar or dark brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons gluten-free vanilla extract
- 1 cup (156g) King Arthur Gluten-Free All-Purpose Flour
- 1/2 cup (45g) rolled oats, old-fashioned or quick-cooking*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt or 3/8 teaspoon salt
- 1 1/2 cups (255g) chocolate chips
How to Make Gluten-Free Oatmeal Chocolate Chip Cookies
STEP ONE: Place the softened butter, coconut oil, brown sugar and white sugar in a bowl. MIX until light in color, 1-2 minutes
STEP TWO: Add the eggs and vanilla and BEAT until light and fluffy, another 1-2 minutes.
STEP THREE: Scoop out the DRY INGREDIENTS (gluten-free flour, almond flour, baking soda and salt) and mix until incorporated.
STEP FOUR: Add the gluten-free oats, chocolate chips and coconut. STIR or mix until combined.
STEP FIVE: Refrigerate the dough for1 hour. Then SCOOP out the cookie dough onto a lined baking sheet.
STEP SIX: BAKE the cookies for 11-13 minutes. Let them cool on the baking sheet for 3-5 minutes then transfer to a wire rack. Enjoy warm, freshly baked gluten-free oatmeal chocolate chip cookies!
Cookie Baking Tips:
- Use room temperature butter and eggs. I know that it sounds crazy to use butter and eggs at room temperature, but it dramatically helps how your cookies will turn out. You’ll thank yourself later if you try it.
- Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don’t’ have the proper ratios of ingredients, you may end up with a disaster.
- Chill the dough when possible. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread.
- Your oven temperature may be off. Periodically, check your oven temperature to make sure it’s right. Otherwise, the cookies will, for sure, spread if it’s not accurate.
- Don’t let the cookies sit on the pan too long. After they have baked, only let them sit up to 5 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.
gluten fee oatmeal chocolate chip cookies without flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups old-fashioned oats (be sure they are gluten-free oats if you want the cookies to be gluten-free)
- 1–1/2 teaspoons baking soda
- 1/2 cup chopped walnuts
- 1 cup dark chocolate chips
- Preheat oven to 350°F.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, sugar and brown sugar until smooth. Add the eggs and vanilla and beat until well combined. Add the oats and baking soda and mix on low speed until just combined. Stir in the walnuts and chocolate chips.
- Using a 1 ounce cookie scoop, drop two-tablespoon sized portions of dough a few inches apart onto lightly greased or parchment-lined baking sheets. Slightly flatten the top of each scoop of dough with the palm of your hand.
- Bake cookies for 10-12 minutes or until golden brown. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.
Nutrition Per Serving
gluten fee oatmeal chocolate chip cookies with almond flour
Blanched Almond Flour Versus Almond Meal
Blanched almond flour is made from ground up almonds whose skins have been removed. This flour is much lighter in color than almond meal. Due to the peeled skins, blanched almond flour is much less coarse than almond meal.
Blanched almond flour is highly recommended for baking. It is the basis of these Paleo Chocolate Chip Cookies and Banana Muffins with Almond Flour.
On the contrary, almond meal is made from ground up almonds with their skin on. Almond meal is darker in color and more coarse than blanched almond flour.
Both blanched almond flour and almond meal can be made at home. Using a blender, add almonds and blend until a powder is formed. This process usually takes several minutes. If you keep blending, you will end up with Homemade Almond Butter!
Ingredients in this recipe
- almond flour – Use almond flour for this recipe, not almond meal.
- gluten free old fashioned rolled oats – I suggest using old fashioned rolled oats for this recipe, not quick oats or steel cut oats.
- baking soda
- vanilla extract
- coconut sugar – This provides the sweetness in this recipe. I love using coconut sugar when I can because it’s unrefined.
- softened coconut oil – Rather than using butter in these cookies, we’re using coconut oil.
- dark chocolate chips – I love using Lily’s Chocolate Chips because they contain no added sugar!
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Use softened coconut oil for this recipe, not melted coconut oil.
Properly measure the almond flour by spooning it into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Mix all the ingredients together with a rubber spatula. At first you may think you need more liquid. You don’t. Just keep mixing until you have cookie dough that resembles the above photo.
It’s easy to overbake cookies. Remove them from the oven when they’re slightly underdone. They will continue to cook as they cool.
Swap out the chocolate chips for raisins or dried cranberries if you’d like!
Notes and Tips:
- If the cookie dough is too warm, these gluten free oatmeal cookies will spread more than you will want them to. This can happen if the butter is softened too much and has gotten too warm. Just chill the dough for about 15-30 minutes until it firms up.
- When measuring the almond flour, if you are not using a scale, stir the flour first with a spoon to aerate it and then spoon it into your measuring cup and level with a knife. Scooping the measuring cup straight into the container of almond flour can cause improper measurement of the flour and the cookies will likely not spread from too much flour.
- If you do need to chill the dough or make the almond flour oatmeal cookie dough ahead of time, roll into balls before chilling and then allow the dough to sit out for about 15 minutes or so to come back to room temperature before baking.
- For a softer cookie, bake more on the 10 minute side, and pull the cookies out just before you think they are done. For a crunchier oatmeal cookie, bake closer to 13 minutes.
gluten fee oatmeal chocolate chip cookies king athu
- 16 tablespoons (227g) unsalted butter, at room temperature
- 1 cup (213g) light brown sugar, packed
- 1/2 cup (99g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 cup (89g) rolled oats, old-fashioned or quick-cooking
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt or 3/4 teaspoon salt
- 3 cups (510g) semisweet chocolate chips*
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
- In a large bowl or the bowl of your stand mixer, beat together the butter and sugars until smooth.
- Beat in the egg, egg yolk, and vanilla.
- Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.