Chewy Gluten-free Oatmeal Chocolate Chip Cookies
Chewy Gluten-free Oatmeal Chocolate Chip Cookies
These may be the BEST gluten-free oatmeal chocolate cookies ever! They are everything we want in an oatmeal cookie; chew, texture and lots of chocolate! They’re gluten-free, refined sugar-free and they also contain healthy fats from the coconut oil and almond flour. Everything comes together in one big mixing bowl and you can bake them up to perfection in only 9 minutes! This recipe makes 20 cookies, so it’s enough to last for the whole week. They can be kept in an air tight container for up to a week or up to 4 weeks in the refrigerator or freezer.
The ingredients are very few and very simple; another thing that I love about this recipe.
Coconut oil - Using coconut oil means that these cookies can be 100% dairy-free! It adds good healthy fats to the cookies too. If you don’t have coconut oil, you can also use unsalted butter, at room temperature. If your coconut oil is hard, just microwave it for about 30 seconds to soften it before using.
Cashew butter - You may not have used cashew butter before and thats ok! You can buy this at some grocery stores but most health food stores. If you aren’t able to find any, you can very easily make your own as long as you have a good food processor!
Just add 1 cup of cashews to a food processor and blend for about 10 minutes or until you have a smooth butter. It will go through various stages before it turns into nut butter. Patience is key! It will happen even if it doesn’t seem like it will. You can add 1 tbsp melted coconut oil towards the end to help it along if needed.
Maple Syrup - I recommend using real maple syrup for this recipe. Not only is it free of artificial sweeteners, but it is also a naturally low-glycemic sweetener. It has an amazing woodsy sweet maple flavour.
Egg - You only need 1 egg for this recipe!
Vanilla - Adding vanilla extract to the cookies makes a world of a difference in flavour! Especially, because there really aren’t any other dominant flavours. I recommend using pure vanilla extract.
Almond Flour - If you’ve been following along for a while, then you know that I LOVE baking with almond flour. The texture can sometimes be tricky to figure out, but it is a really yummy, nutty flour that is naturally gluten-free, grain-free and low carb! I don’t recommend substituting with other gluten-free flours unless you know the exact conversion as they all have different textures!
Oats - Rolled or old fashioned oats work best for this recipe because they have a larger flake. I like to use sprouted oats as they are easier to digest.
Chocolate Chips - If you want to keep this recipe dairy-free, then you can use dairy-free chocolate chips. Chocolate is chocolate, so use whatever you prefer as long as they’re dark chocolate! The dark chocolate creates a nice balance with the other flavours in the cookie. I like to use sugar-free dark chocolate chips.
These cookies are so good and I love that they are a healthier option to grab for dessert after dinner. If you are a “dessert-everyday” person like me, then that is a win! The only downside… you might have to hide them from your family or else they will not last! These beauties are definitely going to be added to my meal prep list for the week! How about you?
Chewy Gluten-free Oatmeal Chocolate Chip Cookies
Chewy Gluten-free Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup softened coconut oil or unsalted butter
- 1/3 cup cashew butter
- 2/3 cups real maple syrup
- 1 egg
- 1 tsp vanilla extract
- 3 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cup rolled or old-fashioned oats
- 3/4 cup dark chocolate chips
Instructions
- Add the coconut oil, cashew butter and maple syrup to the bowl of a stand mixer fitted with the paddle attachment and beat until combined and smooth.
- Add the egg and vanilla and beat again until combined.
- To the same bowl, add the almond flour, baking soda and salt and beat on low until just combined. Add the oats and chocolate chips and beat again until completely combined.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Scoop the dough onto the prepared pan, flattening them slightly and leaving 1" in between the cookies.
- Bake in the preheated oven for 9 minutes or until just barely golden on the edges. Let the cookies cool on the pan for 5 minutes before removing them to a wire rack.
- Enjoy with a cold glass of nut milk!
