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
Units
Scale
Dry Ingredients:
- 3/4 cup gluten free oat flour
- 3/4 cup gluten rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients:
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 2 tablespoons almond butter
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
Mix ins:
- 1/2 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 1/2 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
