Gluten Free Oatmeal Chocolate Chip Cookies

Name: Gluten Free Oatmeal Chocolate Chip Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 12 - 18 cookies
Cuisine: cookies
Ingredients: 1/2 cup salted butter, melted; 1/2 cup coconut sugar; 1 egg; 1 teaspoon vanilla; 1 cup blanched almond flour; 1 cup gluten free traditional rolled oats; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup dark chocolate chips

February 21, 2020 // 2 Comments »

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oatmeal cookie with chocolate chips on white background

Once you have these soft baked, gooey Gluten Free Oatmeal Chocolate Chip Cookies you will never want to eat another cookie, they’re so good!!

I’m always thrilled when asked to reproduce a classic recipe with a gluten-free spin, especially dessert. My goal is to showcase that healthy living doesn’t require sacrifice in taste or time. So you could imagine my enthusiasm when an old-time favorite was requested: Oatmeal Cookies. Challenge accepted!

My track record is pretty solid with cookies of all shapes and sizes. I’m partial to the classics like these Perfectly Chewy Chocolate Chip Cookies, The Best Peanut Butter Cookie, Shortbread Cookies, and my Soft Baked Ginger Molasses Cookies. Pair any of those listed with a big ole’ glass of ice-cold milk – I’m one happy camper.

However, I may have discovered THE Iron Throne of all cookies. Yes, I went there.

These Oatmeal Cookies are insanely better than any traditional brown sugar heavy recipe I’ve come across. Fair warning – you may or may not be transported to a quaint bakery when the sheet pan is pulled out of the oven. They’re that good. With crispy edges and a soft center, they’re deliciously chewy and impossible to eat just one.

So, let’s jump into the recipe and make some Gluten Free Oatmeal Chocolate Chip Cookies!! Whisk together the melted butter, coconut sugar, egg and vanilla in a medium bowl. Add the blanched almond flour, oats, baking soda and salt. Whisk until combined. Fold in the chocolate chips, reserving some for the top.

Chill for 30 minutes in the fridge. DO NOT SKIP THIS. Chilling is essential and i will absolutely know if you skip this step so just have patience, ok?

After the 30 minute chill, use two tablespoons to scoop 12 cookie dough balls onto a baking sheet lined with parchment paper. I liked to roll the cookie dough balls into smoother balls in between my hands, but this isn’t essential to the recipe.

Use the palm of your hand to slightly flatten out the tops of the balls. Add 2 – 3 additional chocolate chips to the tops of the cookies.

Bake in the oven for 10-12 minutes. I found 10 minutes made for a deliciously soft-baked, gooey center with crisp edges. But, if you want a crispier cookie, I’d let them bake for 12-15 minutes.

Allow the cookies to cool on the pan for 10 minutes before transferring them to a cooling rack.