Gluten-Free Oatmeal Chocolate Chip Cookies: Wholesome and Delicious
Chewy centers meet crispy exteriors, sweetened naturally for a delicious treat.
Gluten-Free Oatmeal Chocolate Chip Cookies
There are few things more comforting than a warm, freshly baked cookie — and when that cookie is packed with chunky oats, melty chocolate chips, and happens to be gluten-free, the deliciousness doubles. These gluten-free oatmeal chocolate chip cookies are everything you want in a treat: tender inside, satisfyingly crunchy at the edges, brimming with wholesome flavor, and naturally sweetened. Whether you follow a gluten-free lifestyle or simply crave a healthier spin on a classic, this recipe delivers mouthwatering results in under an hour using just ten ingredients.
Why You’ll Love These Cookies
- Gluten-free and vegan, suitable for many dietary needs.
- Simple recipe with 10 wholesome ingredients.
- Perfect texture: crunchy edges, chewy centers.
- No complicated methods or specialty tools required.
- Customizable to your taste and pantry staples.
Ingredients
Assembling your ingredients is fast and fuss-free — most are pantry basics. For best results, use quality, certified gluten-free rolled oats and choose your favorite vegan chocolate.
| Ingredient | Role & Notes |
|---|---|
| Almond flour or almond meal | Gives moisture, subtle nuttiness, and structure. |
| Rolled oats | Provides chewiness. Ensure oats are certified gluten-free if necessary. |
| Unsweetened shredded coconut | Adds gentle sweetness and crisp texture. Optional substitutes: more oats, almond flour, or gluten-free flour blend. |
| Vegan dark chocolate chips or chopped bar | Brings that classic chocolate chip cookie experience. |
| Baking powder | Ensures puffiness and lightness. |
| Sea salt | Balances sweetness, enhances chocolate. |
| Organic brown sugar or coconut sugar | For sweetness and depth of flavor. |
| Aquafaba | The liquid from a can of chickpeas — works as an impressive vegan egg substitute to bind cookies without allergens. |
| Almond butter | Healthy fats, extra moisture, and gentle nut flavor. Can substitute with another nut or seed butter. |
| Avocado oil or melted coconut oil | Keeps cookies rich and tender. Use your favorite neutral oil. |
| Vanilla extract | Key for warm aroma and flavor. |
Substitutions and Customization Tips
- Nut-free? Use sunflower seed butter and swap almond flour for a gluten-free flour blend.
- No aquafaba? Unsweetened applesauce or a flax egg can work, though texture will change slightly.
- No shredded coconut? Just add extra oats or almond flour/meal.
- Sweetener options: Coconut sugar, muscovado sugar, or even maple syrup (reduce liquid slightly) all perform well.
Step-by-Step Instructions
- Prep and Preheat
Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper for easy cleanup. - Mix Dry Ingredients
In a medium bowl, whisk together the almond flour, oats, shredded coconut, baking powder, and salt. - Combine Wet Ingredients
In a large mixing bowl, add aquafaba and whip until light and slightly foamy (about 1 minute). Add brown sugar, almond butter, oil, and vanilla extract. Mix well to combine. - Add Dry to Wet
Gradually pour dry ingredients into the wet, stirring gently. Stir until a dough forms — it should be slightly sticky but hold its shape. - Fold in Chocolate
Gently fold in chocolate chips or chopped chocolate chunks. - Form Cookies
Use a small cookie scoop or tablespoon to portion dough onto the baking sheet, spacing evenly. Flatten slightly with your fingers or the back of a spoon (as these cookies don’t spread much during baking). - Bake
Bake for 13–16 minutes, or until golden brown at the edges and bottoms are crisp. The centers will still be soft but will firm up as they cool. - Cool
Remove from oven and let cookies rest on the baking tray for 5–10 minutes, then transfer to a wire rack to cool fully.
Expert Tips for Success
- For super chewy cookies, bake at the shorter end of the range and don’t overmix the dough.
- For crispier edges, allow cookies to bake until the very edges are deeply golden before removing from oven.
- Let the cookies cool fully to firm up and develop optimal texture.
- Double the chocolate chips if you’re a true chocolate lover!
- These cookies store well at room temperature in an airtight container for up to 4–5 days, or freeze for longer storage.
Nutritional Benefits
- Plant-based: No eggs or dairy, making it vegan-friendly.
- Whole grain & fiber-rich: Thanks to the oats and almond flour.
- Lower in refined sugars: Can use natural sweeteners.
- Healthy fats: From almond butter and avocado/coconut oil.
- Allergy-friendly: Easily made nut-free and gluten-free for those with sensitivities.
Troubleshooting: Common Questions
Why did my cookies turn out too dry or crumbly?
If your dough seems too dry, add a tablespoon of aquafaba or plant-based milk until the dough holds together. Avoid overbaking, as this dries them out further.
Can I substitute coconut for more oats or almond flour?
Absolutely. The coconut adds texture, but you can replace it with extra oats or almond flour. The cookies will still bake up nicely, though slightly less crisp.
What can I use instead of aquafaba?
Unsweetened applesauce or a flax egg (1 tablespoon flax meal + 2 1/2 tablespoons water, mixed and set for 5 minutes) make good substitutes, though cookies may be a bit denser.
Are these cookies suitable for kids?
Yes! They’re made with wholesome ingredients, lower in refined sugar, and free of common allergens when nut/seed butter is swapped appropriately.
Do these cookies freeze well?
Yes, they freeze beautifully. Cool completely, then freeze in a single layer before transferring to a bag or container. Thaw at room temperature or re-warm in the oven for a few minutes.
What others are reading
Pairings and Serving Suggestions
- Enjoy warm with a glass of plant-based milk
- Crumble over your favorite vegan yogurt or smoothie bowl
- Pack for a post-workout snack or lunchbox treat
- Gift in a jar for birthdays or holidays – just add a bow!
Frequently Asked Questions
Can I use maple syrup or agave instead of brown sugar?
You can, but because these are liquid sweeteners, you should reduce the amount of other wet ingredients slightly to keep the texture balanced.
Are oat flour and rolled oats interchangeable in this recipe?
No, rolled oats provide chewiness and texture, while flour would make the cookies more cake-like and delicate. Stick to rolled oats for best results.
How can I make these cookies even healthier?
Use coconut sugar for a lower-glycemic sweetener, choose dark chocolate (>70%), and add in extras like chopped walnuts or seeds for more nutrition.
Can I omit the oil?
The oil helps with texture and moisture. If you omit it entirely, your cookies may turn out dry. You could experiment with adding more nut butter or applesauce, but results will vary.
What makes aquafaba such a good egg substitute?
Aquafaba mimics the binding and leavening properties of eggs. When whipped, it becomes slightly foamy and helps cookies hold together while baking, keeping them tender and chewy.
Recipe at a Glance: Quick Guide
- Prep time: 10 minutes
- Cook time: 13–16 minutes
- Servings: About 12 cookies
- Dietary: Gluten-free, Vegan, Dairy-free, Soy-free with substitutions
More Wholesome Cookie Inspiration
- Gluten-Free Vegan Breakfast Cookies: Tender, not-too-sweet, made with bananas, flaxseed, oat flour, and packed with dark chocolate chips.
- Chocolate Chip Oatmeal Cookie Pancakes: A fun spin — pancakes that taste like a cookie, made vegan and gluten-free.
- Chocolate Chip Banana Bread Bites: For those who can’t get enough banana and chocolate together.
Frequently Asked Questions (FAQs)
Q: Is this recipe suitable for a nut-free diet?
A: Easily! Use sunflower seed butter instead of almond butter and a gluten-free flour blend in place of almond flour for a nut-free version.
Q: Can I make these cookies oil-free?
A: While the recipe relies on oil for tenderness, you can experiment with extra nut/seed butter or try applesauce. Texture will be less crisp.
Q: How do I ensure my oats are gluten-free?
A: Purchase certified gluten-free oats, as cross-contamination is common in regular oats unless labeled as such.
Q: Can I double the recipe?
A: Absolutely! These cookies freeze well, making a double batch a smart move for easy snacking any time.
Q: Why do my cookies not spread much?
A: This dough is designed to be low-spread for a thick, chewy center. Flatten them before baking for your desired thickness and shape.
Final Thoughts
These gluten-free oatmeal chocolate chip cookies are the epitome of quick, wholesome, and satisfying homemade treats. With just one bowl, ten ingredients, and a few minutes of your time, you’ll have a warm batch ready for any craving — crunchy, chewy, chocolatey, and irresistibly good.
Enjoy, and don’t forget to share with family and friends — or keep the whole batch for yourself (no judgment)!
References
- https://minimalistbaker.com/gluten-free-oatmeal-chocolate-chip-cookies/
- https://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes/
- https://www.youtube.com/watch?v=M7B8hFf5U40
- https://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes-2-0/
- https://minimalistbaker.com/gluten-free-vegan-breakfast-cookies/
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