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This is an overhead vertical image of an oatmeal chocolate chip cookie with a bite taken out of it. The cookie is sprinkled with flakey salt and sits on a white piece of parchment paper. Another cookie is in the top right corner of the image. Recipe

Soft & Chewy Gluten Free Oatmeal Chocolate Chip Cookies

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!!

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 22 reviews
Prep: 40 minCook: 12 minTotal: 52 min
Servings: 16 cookies 1x

Ingredients

  • 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

Instructions

  1. Add the melted butter, coconut sugar, egg and vanilla to a medium bowl and whisk to combine.
    This is an overhead horizontal image of a large white bowl on a white marble surface. The bowl has softened butter, an egg, coconut sugar, and vanilla extract in it.
  2. Add the blanched almond flour, oats, baking soda and salt to the bowl.
    This is an overhead horizontal image of a white bowl on a white marble surface. In the bowl is a mixture of wet liquid with oats and almond flour on top. You can also see some baking soda and salt. A whisk is inserting into the ingredients and leaning against the side of the bowl with the whisk pointing to the bottom right corner of the image.
  3. Whisk the ingredients until combined.
    This is an overhead horizontal image of a white bowl on a white marble surface. In the bowl is an oatmeal cookie dough mixed together. A whisk is inserting into the ingredients and leaning against the side of the bowl with the whisk pointing to the right side of the image.
  4. 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.
    This is an overhead horizontal image of a white bowl on a white marble surface. In the bowl is an oatmeal chocolate chip cookie dough mixed together. A red spatula with a wooden handle is inserting into the dough and leaning against the side of the bowl with the whisk pointing to the right side of the image.
  5. 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.
    This is an overhead horizontal image of a baking sheet lined with parchment paper and eight cookie dough balls spaced a few inches apart. The pan sits on a light marble surface.
  6. 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.
    This is a horizontal image showing the side view of a flattened oatmeal cookie dough ball topped with chocolate chips. The cookie dough is raw and sits on a piece of white parchment paper. More cookie dough are in the background behind the main one in focus.
  7. 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.
    This is an overhead horizontal image of baked oatmeal chocolate chip cookies. The cookies are topped with flakey salt and sit on a crumpled piece of white parchment paper.

Nutrition Info:

  • 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
© The Toasted Pine Nut

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