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Do you want more sophisticated gluten-free baked goods? Try this best gluten-free banana bread or these flourless peanut butter cookies!
Do you have a favorite cookie? While I'm very faithful to my golden butter gluten free chocolate chip cookies, these oatmeal chocolate chip cookies are tied for my all-time favorite.
With healthy oatmeal, a little coconut, and gooey chocolate chips, the texture, flavor, and chew of these cookies can't be beat. I have worked for years to perfect this recipe and it is one of my tried and true recipes.
How to make gluten free oatmeal chocolate chip cookies
STEP ONE: Put the softened butter, coconut oil, brown sugar and white sugar in a bowl. MIXTURE until light colored, 1-2 minutes
SECOND STEP: Add the eggs and vanilla and HIT until fluffy, another 1-2 minutes.
STEP THREE: Takes the DRY INGREDIENTS (gluten-free flour, almond flour, baking soda and salt) and mix until incorporated.
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STEP FOUR Add the gluten-free oatmeal, chocolate chips, and coconut. STIR or mix until combined.
STEP FIVE Refrigerate the dough for 1 hour. So LADLE Spread the cookie dough on a lined baking sheet.
STEP SIX: TO BAKE cookies for 11-13 minutes. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack. Enjoy freshly baked and hot gluten-free oatmeal chocolate chip cookies!
I like to use a combination of almond flour for dry ingredients. the It helps cookies get that golden color and chewy texture. It is my secret ingredient in many baked goods!
If you are not a coconut lover, you can also skip the coconut and add a little more oatmeal. Cookies are delicious either way!
Is old-fashioned oatmeal gluten-free?
Oatmeal is inherently gluten-free, however they are often grown in conjunction with gluten-containing grains and cross-contaminated. When baking gluten-free, be sure to choose certified gluten-free oatmeal.
This is a common mistake when it comes to gluten-free. Unless oats specifically say they are gluten free, they are not. My favorite brand of safe gluten-free oatmeal is.
Tips for delicious gluten-free cookies
- Gluten-free 1: 1 baking flour: Be sure to use one containing xathan gum to bind cookies.
- Almond flour: For chewy texture and delicious taste (you can use GF all-purpose flour instead if you have a nut allergy)
- Butter / coconut oil: The combination of these two works very well in these cookies!
- Gluten-free oatmeal: Use certified GF oatmeal to keep these cookies gluten-free.
- 1 hour of rest: Give flour time to hydrate and avoid grit
Can I freeze these?
This recipe makes a large number of cookies that is ideal for a crowd. You can also mix the dough and scoop out cookie dough balls to freeze for later. I usually freeze them on a plate and then transfer them to a ziplock bag once they are frozen.
You can bake these cookies directly from the freezer, just add 1-2 minutes to the baking time and be careful – this cookie dough is highly addictive!
TIP: Freeze extra tablespoons of dough on a plate and then transfer them to a ziplock for storage for later.
I hope you like this recipe as much as we do! My goal is to make gluten-free cookies to feed a crowd. Leave me a comment below if you try this recipe!
More gluten-free cookie recipes:
Monster cookies – Everyone likes monster cookies! These are also made with gluten-free oatmeal.
Chocolate cookies with coconut and cloud – Do you love coconut? I also! These cookies are a cross between a meringue and a macaroon. Smooth and chewy with crisp edges and covered in chocolate and macadamia nuts!
Gluten Free Chocolate Chip Peanut Butter Oatmeal Cookies – Peanut butter + oatmeal = delicious. These cookies are always a success!
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Gluten-free oatmeal chocolate chip cookies
- 1/2 cup butter, softened
- 1/4 cup coconut oil, softened
- 1 cup brown sugar
- 1/2 cup of white sugar
- 2 teaspoons of vanilla
- 2 eggs
In a stand bowl or hand mixer, combine butter, coconut oil, brown sugar, and white sugar. Whisk until smooth and completely incorporated. Add vanilla and eggs and beat over medium heat until smooth and fluffy, about 2-3 minutes.
Add the dry ingredients to the bowl. Mix until fully incorporated. Add the oatmeal, coconut, and chocolate chips and mix over low heat until combined.
Refrigerate the dough for 1 hour.
Preheat oven to 375F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoons the size of rounds and bake for 12-15 minutes. Chill in the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy!
MAKE IT NUT-FREE: Add an additional 1/4 cup of gluten-free 1: 1 baking flour in place of the almond flour. DO IT DAIRY-FREE: Use Earth Balance buttery sticks instead of butter.
- It is very important to let this dough rest in the refrigerator for at least an hour before baking. This allows the cookie dough to absorb the gluten-free flours so that the cookies do not have a grainy taste. It also allows the butter and coconut oil to solidify so that the cookies don't spread too much during cooking.
- This dough freezes great! Simply scoop rounds of the dough onto a parchment-lined baking sheet and freeze. Frozen dumplings can be baked directly from the freezer. Just add 1-2 minutes to the baking time.