Gluten-Free Oatmeal Chocolate Chip Cookies
User Reviews
5
Gluten-Free Oatmeal Chocolate Chip Cookies
Description
This cookie recipe is gluten-free, using gluten-free rolled oats for texture and almond butter as the fat and flavor base. Ground flax or chia seeds mixed with water act as a vegan egg replacer to bind the dough. Coconut sugar sweetens the cookies, balanced with baking soda and a touch of salt to aid leavening and flavor. Vanilla extract adds aroma, while apple cider vinegar helps with rise and tenderness. Dark chocolate chips folded in provide bursts of rich, sweet contrast.
Cookies are shaped by scooping and gently flattening the dough on parchment-lined baking sheets. They bake at 350ºF for 10 to 12 minutes until they begin to spread and develop a lightly golden color on the edges while remaining soft to the touch. Cooling on the pan helps them set without losing their chewy texture.
These cookies are ideal for those seeking gluten-free or vegan options with familiar flavors. The combination of oats and almond butter gives a hearty texture with a nutty undertone, while chocolate chips provide classic flavor and sweetness.
Ingredients
- 2 tablespoons ground flax seeds or chia seeds
- 6 tablespoons water
- 1 (16 ounce) jar almond butter no salt added, creamy
- 3/4 cup coconut sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 3/4 cup gluten-free rolled oats
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. (You'll need to bake 2 batches or use 2 baking sheets to bake all of this dough at once.)
- In a large bowl, stir together the ground flax or chia seeds and water. Let this rest in the bowl for 5 minutes to create the vegan "egg."
- Add in the almond butter, coconut sugar, salt, baking soda, and vanilla, and stir well to create a thick dough. Add in the vinegar and stir again. Fold in the oats and chocolate chips.
- Use a heaping tablespoon to scoop the dough onto the lined baking sheet. It's okay if the cookie dough feels a little oily-- that can happen from over-mixing the dough, but the cookies still turn out well. Use your hands to flatten and shape the cookies, as they will only spread out slightly.
- Bake at 350ºF for 10 to 12 minutes, until the cookies have spread out a bit and look lightly golden. They will still be soft to the touch, so let them cool on the pan for at least 10 minutes before removing them with a spatula. Enjoy warm, or cool completely on a wire rack.
- These cookies can be stored at room temperature for several days, but they will dry out if left uncovered. Grain-free cookies tend to get softer if stored in an airtight container, so for best texture I recommend storing them in the fridge or freezer if you won't be serving them all right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Sodium | 90mg | 4% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Calcium | 91mg | 9% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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