Gluten-Free Oatmeal Chocolate Chip Cookie Recipe

This is a simple bowl Gluten-Free Oatmeal Chocolate Chip Cookies Rolled oats are made with a gluten-free flour blend and maple syrup for a soft, chewy texture and rich, lightly caramelized flavor. Butter or coconut oil add moisture, while brown sugar and vanilla round things out. They are naturally egg-free and vegetarian!

A note from Kristen

If you’re looking for a gluten-free cookie that still feels like the real thing, this one delivers. The oats add just enough texture, while the combination of maple syrup and brown sugar give these cookies a rich, balanced sweetness. This is a super easy one-bowl recipe that comes together quickly and turns out soft with crispy edges every time. Enjoy!

~ Kristen

Let’s talk about a few key ingredients

A few quick notes on the most important ingredients. Find the full ingredients list and instructions Recipe card below

• Rolled oats – Stick with regular rolled oats for the best texture. Quick oats or extra thick oats will not give the same results.
• Gluten-free flour mix – Use a mix that contains xanthan gum to keep everything in place.
• coconut oil – If you are not dairy-free, butter works perfectly in place of coconut oil.
• Brown sugar – Coconut sugar can be used for a slightly deeper, more caramel-like flavor.

How to Make These Gluten-Free Oatmeal Chocolate Chip Cookies

01

Mix dry

Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, combine the oats, almond flour, baking soda, cinnamon, and salt, then mix until evenly combined.

02

Add wet

Add the butter, sugar, maple syrup and vanilla, then beat until smooth. Fold in chocolate chips or chunks.

03

bake

Scoop 1-inch portions of dough, shape and flatten gently with wet hands, then bake for 10 to 12 minutes.

04

serve

Sprinkle with flaky salt if desired and serve and enjoy.

Easy way to serve them

• Enjoy with coffee, tea, or hot chocolate.
• Serve slightly warm with ice cream.
• Dip in your favorite milk.
• top with Nut butter and fresh berries.
• Curd or crumbled over smooth bowl.
• Add to a dessert board with chocolate and fruit.

Some tips for the best cookies

• For chewier cookies, pulse half of the rolled oats in a food processor or blender before mixing in the flour.
• If you want a more evenly combined dough, use a mixer.
• Sprinkle with flaky salt just after baking to add contrast and enhance flavor.
• Chill the dough for at least 30 minutes before baking to reduce spreading.

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Previously published On Chandpunandyum

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Photo credit: Kristen Wood