Gluten Free Oatmeal Chocolate Chip Cookies have crispy edges and a soft center studded with melty chocolate. These healthier cookies are naturally sweetened, gluten free, vegan, and can be made in just 20 minutes!
Note: Photos undated on 12/15/2020. Recipe the same as always :)
Currently living for these Gluten Free Oatmeal Chocolate Chip Cookies. Zero percent sorry about it.
Because 1) These cookies are gluten-free, naturally sweetened, and free of dairy and eggs making them both vegan and #noregrets
And 2) They taste like a full sugar, full fat, full dairy cookie that gets golden brown and chewy around the edges and soft in the center with pools of melty chocolate chunks.
Reasons to love this recipe:
- An easy 20-minute cookie recipe! Made in one bowl and no chilling or mixer required.
- A healthier cookie that tastes every bit as decadent and delicious!
- Gluten free, vegan, and naturally sweetened.
Ingredients and Substitutions:
- Oat flour – check that your oat flour is certified gluten free, or grind oats in a food processor until they turn into flour!
- Rolled oats – check that they’re certifies gluten free. Choose regular rolled oats for the best texture, not thick cut.
- Baking soda – helps achieve those irresistible browned and chewy edges.
- Salt
- Maple syrup – you could sub agave or another liquid sweetener but maple gives the best flavor.
- Coconut sugar – can sup brown sugar.
- Almond butter – or any other nut butter! Peanut butter works great.
- Avocado oil – or another neutral oil that is liquid at room temperature – grapeseed, light olive oil, etc.
- Vanilla extract – use pure vanilla extract for the best flavor!
- Dark chocolate chips – or milk, white, chunks, chopped chocolate bar, etc. However you get the chocolate in there.
- Flaky sea salt – optional, but use flakes or omit. Regular salt is too salty.
How to make gluten free oatmeal cookies:
Dry ingredients: Whisk together the dry ingredients.
Wet ingredients: Add the wet ingredients to the dry and mix until combined. The batter will be thick!
Bake: Using a 2-tablespoon cookie scoop, scoop and roll the dough into balls. Place them 2 inches apart on a baking sheet. Press in a few extra chocolate chips, if desired, and sprinkle with flaky sea salt. Bake until the edges are golden and the centers are just done.
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A small batch recipe:
This recipe makes 12 cookies. For a larger batch, double the recipe. I recommend not baking more cookies than you will eat in 1-2 days. They are best eaten fresh.
Gluten Free Oatmeal Raisin Cookies?
If you are more raisins than chocolate chips, go for it! Substitute the ½ up chocolate chips for ½ cup raisins and omit the salt. Everything else in the recipe stays the same.
A note on oats!
While these cookies work with both quick cooking oats and rolled oats, rolled gives the perfect chewy texture. Be sure to use regular rolled oats. Some stores also carry thick rolled oats and they are too hard for this recipe. The cookies turn out too chewy and hard.
If needed, be sure to check that your oats are certified gluten free.
Leftovers?
Store any leftovers in a lidded container on the counter for 1-2 days. They are best eaten fresh!
More gluten free cookies!
- Soft Frosted Sugar Cookies – a healthier Lofthouse copycat recipe!
- Paleo Chocolate Almond Cookies
- Chocolate Peanut Butter No Bake Cookies
- Grain Free Shortbread Cookies (vegan & paleo!)
Chocolate Chunk Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: Sweet Things
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Gluten Free Oatmeal Chocolate Chip Cookies have crispy edges and a soft center studded with melty chocolate. These healthier cookies are naturally sweetened, gluten free, vegan, and can be made in just 20 minutes!
Ingredients
Dry Ingredients:
- ¾ cup gluten free oat flour
- ¾ cup gluten rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients:
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 2 tablespoons almond butter
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
Mix ins:
- ½ cup dark chocolate chips
- 2 teaspoons flaky sea salt
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together all of the dry ingredients. Add the wet ingredients into the dry and stir well to combine. Add in the chocolate chunks and stir again.
- Using a heaping tablespoon measure or 1 ½ tablespoon cookie scoop, roll the cookies into balls and line them up on a baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with a pinch of sea salt flakes.
- Gently press down on the cookies to lightly flatten. Bake for 8 minutes and remove from the oven. Let them cool for 2 minutes on the baking tray and then transfer them to a wire cooling rack. Enjoy!
Notes
Oats and oat flour: check that they’re certifies gluten free. Choose regular rolled oats for the best texture, not thick cut.
Nut butter: cab sub any other nut butter.
Oil: can sub another neutral oil that is liquid at room temperature – grapeseed, light olive oil, etc.
Chocolate chips: any kind works! Dark, milk, white, chunks, chopped chocolate bar, etc.
Salt: use flakes or omit. Regular salt is too salty.
Nutrition
- Serving Size: 1 cookie
- Calories: 93
- Sugar: 10g
- Sodium: 209mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Oooh, these look incredibly more-ish! The type of cookie where you'll keep eating until they're miraculously all gone in the space of like 10 minutes :P
I think they may have even disappeared in 5!
These are so easy to make and so so delicious! I added a 1/2 cup of maple syrup instead of adding the sugar and my Trader Joe’s Almond Butter seemed oily enough to not need additional oil. I baked for 18-20 minutes.
What can I use in place of oat flour?!
Hi Cristi! If you have oats on hand, you can make oat flour in a blender of food processor! Or you can swap in all purpose flour - I have heard other readers have done so with great results :) Happy baking!
Can you use olive oil instead of avocado oil? Or coconut oil?
Hi Christe, Great question! You could use either, but I think melted coconut oil will have the best flavor in this recipe. The olive oil (unless it's mild!) might add a strong taste. Happy baking!
These are fantastic! Just as you said, "they taste like a full sugar, full fat, full dairy cookie that gets golden brown and chewy around the edges and soft in the center with pools of melty chocolate chunks"!
Super easy and delicious! My mother who said she wouldn't eat them because she doesn't like oatmeal liked them. I tripled the recipe to bring my mom and my boyfriend's mom for Mother's Day. I'm glad I did because there were plenty left for us!
Shari - thank you SO much for your review. Happy to hear that you all loved the cookies!
I substituted oat flour for coconut flour and had to add butter cause I didn't have almond oil, just crunchy peanut butter! It still turned out yummy and a tasty treat. Thank you!
Hi Gianna, So glad to hear the substitutions worked! Thank you for sharing -- I know others will find it super helpful!
We love these! Have made these twice already and it's so nice to have a healthy, gluten free cookie that tastes this good. Thanks for sharing!
Sheryl! Thank you SO much for your review! It makes my day knowing that you are enjoying the recipe. It's one of my favorites :)
This cookies are absolutely outstanding!! My brother keeps begging me for me every single day! Do not put in less sugar or maple syrup, it WILL NOT WORK! Definitely make these cookies! The best part is, you can't even taste the 'healthiness' lol
Just found your site. I have made my fair share of vegan healthy-ish cookies and these are one of the best and quickest. My batter was very crumbly so I wasn’t so sure what was going to happen. But, alas, they were amazing!! My 16 year old non vegan said his favourite cookie of all time! Needless to say they were gone before I could hid a few for later🤨 Will look for more recipes from your site. Thank you.
Thank you for your review Jennifer! I can't tell you how much hearing this makes my day!
Made this recipe last night and they are delicious! Glad I doubled the recipe because they are going fast. Even my picky husband gave them a thumbs up. I did increase the cooking time to 10 minutes (the recipe "cook time" says 15 minutes but the directions state 8 minutes - was this an error?). Thank you for sharing this recipe.
Hi Vickie! Thank you for your review :) Yes, that is a typo. Fixing now!
These are absolutely delicious! I'm glad I doubled the recipe so I can store them in the freezer...I love the almond/maple/oat flavor and the texture is perfect. Thank you!
Thank you for your review Melissa! Definitely doubling and freezing half next time I make these!