These gluten-free oatmeal chocolate chip cookies are soft, chewy, and healthy! Made with no gluten, no refined sugar, and lots of oats, these cookies are a healthier version of your typical oatmeal cookies. With coconut sugar, almond flour, and oats, these oatmeal cookies will satisfy any sweet tooth and fill your home with a delicious cookie aroma!
I don’t usually eat oats because they don’t make me feel great, but we had a big tub of oats I bought to make my husband granola, and they’ve been staring at me since then because I love cookies! They are definitely my favorite dessert. Chocolate chip cookies are definitely my favorite. Growing up we would make a big batch of cookies every Sunday and then store them in the freezer all week. We called the “freezer cookies” and would eat them straight from the freezer or blitz them in the microwave. We would always make chocolate chip cookies, but every once in a while we’d branch out and make some oatmeal chocolate chip cookies. Sometimes a good, chewy oatmeal cookie really hits the spot. I love the sweet but grounding flavor the oats add to cookies! I’ve had a craving for oatmeal chocolate chip cookies for like a week now, so making these cookies was necessary! They are soft and chewy with a slightly sticky texture…perfect for milk dipping!
If you use gluten-free oats, these cookies are gluten-free! I knew they couldn’t be grain-free because of the oats, but I wanted to use almond flour to make them available to those who are sensitive to wheat and gluten. I also wanted to make these cookies free of refined white or brown sugar, so I used coconut sugar and a hint of maple syrup instead! Because there isn’t any gluten in these cookies, the maple syrup helps prevent a crumbly texture.
Ingredients Needed
You’ll need the following ingredients for these gluten-free oatmeal cookies:
- softened butter
- coconut sugar
- egg
- cinnamon
- baking powder
- salt
- vanilla
- chocolate chips
- rolled oats
- almond flour
Tips for Making Healthy Oatmeal Cookies
- How do you make a chewy oatmeal cookie? White sugar tends to create a crispier texture, so using sweeteners like coconut sugar and maple syrup creates a softer, chewier texture.
- These cookies are delicate because they’re made with almond flour. I highly recommend letting them cool on the baking sheet for about 10 minutes before touching them. This will let the cookies settle in and become sturdier. If you try to take them off before they’re cooled, they will fall apart.
- If the cookies are too flat for you, add a tablespoon or two of extra almond flour. Cookies tend to spread out when the butter melts in the oven. To remedy this, add more flour. Personally, I don’t mind thinner cookies, but no hard feelings if you like a thicker cookie!
How to Make Gluten-Free Oatmeal Cookies
First, preheat your oven to 350 and line a baking sheet with parchment paper.
Next, cream together the butter and sugar. Give it a really good stir to aerate the batter. Add the egg and stir until the butter, sugar, and egg are mixed well.
Add the cinnamon, baking powder, salt, and vanilla. Stir well.
Add the chocolate chips and fold them into the batter, followed by the oats.
Lastly, add the almond flour.
Then, just scoop small spoonfuls of the dough onto the baking sheet and bake for 10-12 minutes.
Important: leave on the baking sheet to completely cool before touching them!
Gluten Free Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup + 2 Tbsp softened butter
- ¾ cup coconut sugar
- 1 egg
- 1 tsp cinnamon
- 2 tsp baking powder
- ¼ tsp salt
- 1½ tsp vanilla
- ½ cup chocolate chips
- ¾ cup old-fashioned rolled oats gluten-free
- 1½ cups almond flour
Instructions
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- In a medium-sized bowl, cream the butter and sugar together.
- Add the egg and mix into the butter and sugar.
- Add the cinnamon, baking powder, salt, and vanilla. Stir together.
- Fold in the chocolate chips, followed by the oats.
- Stir in the almond flour.
- Scoop small spoonfuls onto the baking sheet and bake for 10-12 minutes.
Notes
