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Oatmeal chocolate chip cookies (gluten free & nut free)

In the ever-evolving world of gluten-free baking, finding the perfect cookie recipe that doesn’t compromise on taste or texture can be a real challenge. However, these Gluten-Free Oatmeal Chocolate Chip Cookies rise to the occasion, offering a delightful treat that everyone, regardless of dietary restrictions, can enjoy. Made with a blend of oat flour, coconut flour, and gluten-free rolled oats, these cookies bring a satisfying chewiness and depth of flavor that are often missing in gluten-free options.

Ingredient Highlights:

• Oat Flour and Gluten-Free Rolled Oats: These provide the base of our cookies, offering a hearty texture and a slight nuttiness. Oat flour is a fantastic gluten-free alternative that helps to bind the cookies, while the rolled oats add that classic oatmeal cookie chewiness.
• Coconut Flour: Adds a touch of lightness and a mild coconut flavor to the cookies, while also helping to absorb moisture and keep the cookies from becoming too crumbly.
• Refined Coconut Oil: This is used instead of butter, making these cookies dairy-free in addition to being gluten-free. It contributes to the cookies’ rich texture and helps bind the ingredients together without adding any coconut flavor, thanks to its refined quality.


• Maple Syrup and Coconut Sugar: These natural sweeteners offer depth and a caramel-like sweetness to the cookies, enhancing the overall flavor without the spike in blood sugar that comes from refined sugars.

• Chocolate Chips: Because what’s a cookie without chocolate chips? These add pockets of melty chocolate goodness that make each bite decadent.

Servings 0

Ingredients
  

  • 3/4 cup oat flour
  • 1/4 cup coconut flour
  • 1.5 cups gluten-free rolled oats
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup melted refined coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1 egg plus 1 egg yolk
  • 1/2 cup coconut sugar
  • 1 cup chocolate chips

Instructions
 

Prepare the Dough:

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  • In a large bowl, combine oat flour, coconut flour, gluten-free rolled oats, baking powder, and salt. Mix these dry ingredients well to ensure even distribution.

Combine Wet Ingredients:

  • In another bowl, whisk together the melted refined coconut oil, maple syrup, vanilla extract, egg, and egg yolk until the mixture is smooth and homogeneous.
  • Stir in the coconut sugar until fully integrated.

Mix Dry and Wet Ingredients:

  • Gradually add the wet ingredients to the dry ingredients, stirring continuously to combine. The goal is to form a cohesive dough that holds together well.
  • Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

Shape and Bake:

  • Using a spoon or cookie scoop, drop dough balls onto the prepared baking sheet. You may want to gently flatten the dough balls slightly as they will not spread much during baking.
  • Bake in the preheated oven for about 12-15 minutes or until the edges are golden brown and the centers have set but are still soft.

Cool and Serve:

  • Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
  • Enjoy your freshly baked gluten-free oatmeal chocolate chip cookies with a glass of dairy-free milk, or pack them as a treat for a day out!
Author: Ali Jenkins
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