Gluten free oatmeal chocolate chip cookies are about to win your heart. 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 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.
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.
Love baking? Try this roundup for 50+ gluten free dessert recipes! There are so many, you’re bound to find a new favorite!
Ingredients you need to make gluten free oatmeal cookies
- Unsalted Butter: I always go for unsalted because then you can customize the amount of salt you put in later. If you only have salted butter, just leave the salt out later on in the recipe. Try some ghee or refined coconut oil if you don’t want to use butter.
- Coconut Sugar: I love using coconut sugar but if you don’t have it or don’t want to use it, brown sugar would probably be the best bet.
- Egg: Just one. I haven’t tested this with a flax egg or egg replacement so if you do any experimenting, let me know how it goes!
- Vanilla Extract: for some cozy fresh baked cookie flavors!
- Blanched Almond Flour: I love using blanched almond flour because it’s super fine and perfect for baking!
- Rolled Oats: I go for gluten free rolled oats. Rolled oats are the best for this recipe. Other oats may be too thick or chunky and hard to bite.
- Baking Soda & Salt: For some baking magic!
- Chocolate Chips: Personally, I think most cookies need chocolate chips in them, but you can sub in whatever you like! Raisins, M&Ms, chopped pecans can be fun to add in!
How to make gluten free oatmeal 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.
Variations to Try!
Raisin and Cinnamon: Instead of chocolate chips, mix in raisins and ground cinnamon for a classic oatmeal raisin flavor.
Peanut Butter: Add a dollop of creamy peanut butter to the cookie dough for a delicious flavor.
White Chocolate and Macadamia Nut: Use white chocolate chips and chopped macadamia nuts instead of regular chocolate chips.
Cranberry and Orange: Mix in dried cranberries and orange zest for a sweet and tangy flavor combination.
Almond Joy: Use chopped almonds, shredded coconut, and mini chocolate chips to create a cookie reminiscent of the classic candy bar.
Dark Chocolate and Sea Salt: Use dark chocolate chips and sprinkle sea salt on top of the cookies before baking for a sophisticated twist on the classic cookie.
Maple and Pecan: Add maple syrup and chopped pecans to the cookie dough for a sweet and cozy flavor combination.
Banana and Walnut: Mash a ripe banana into the cookie dough and mix in chopped walnuts for a perfect way to use up your spotty bananas.
How to Store & Reheat
The best way to store oatmeal cookies is to place them in an airtight container at room temperature. If stored properly, they can last for up to a week. However, make sure to keep them away from direct sunlight or heat sources, as this can cause them to become stale or soft.
To reheat oatmeal cookies, you can place them in a preheated oven at 350°F (180°C) for 5-7 minutes. This will help to restore their soft and chewy texture. Alternatively, you can warm them up in the microwave for 10-15 seconds. If your cookies have been stored in the freezer, you can let them thaw at room temperature before reheating them.
It’s important to note that once oatmeal cookies have been reheated, they should be consumed immediately to maintain their freshness and texture.
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup blanched almond flour
- 1 cup gluten free rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- Add the melted butter, coconut sugar, egg and vanilla to a medium bowl and whisk to combine.
- Add the blanched almond flour, oats, baking soda and salt to the bowl.
- Whisk the ingredients until combined.
- Fold in the chocolate chips into the cookie dough, reserving some to press into the tops of the cookies. Chill for 30+ minutes in the fridge. DO NOT SKIP THE CHILL. While the dough is chilling, preheat oven to 350F.
- 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.
- 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 cookie balls.
- 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.
- Serving Size: 1 cookie
- Calories: 104
- Sugar: 7.2g
- Sodium: 142mg
- Fat: 7.2g
- Saturated Fat: 3.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9.7g
- Fiber: 0.5g
- Protein: 1.3g
- Cholesterol: 23mg