Gluten-free oatmeal cookies with chocolate chips are a delicious and easy-to-make treat that can be enjoyed by those who are sensitive to gluten or have celiac disease. These cookies are made with gluten-free oatmeal, which provides a chewy and hearty texture, and chocolate chips, which add a sweet and indulgent flavour.
WHY YOU WILL LOVE OATMEAL CHOCOLATE CHIP COOKIES
There are many reasons why you will love these glute-free oatmeal cookies. The first reason is, that there are plenty of chocolate chips in each cookie for everyone!
They’re gluten-free: If you have celiac disease or a gluten sensitivity, finding delicious baked goods that you can enjoy can be a challenge. These cookies are made with gluten-free oat flour and rolled oats, so they’re a safe and tasty option for those who need to avoid gluten.
They’re easy to make: With just a few simple ingredients, these cookies are easy to make and require minimal prep time. Plus, they’re a great recipe to make with kids or as a fun weekend baking project.
They’re versatile: While these cookies are delicious as is, you can also customize them to your liking. Try adding chopped nuts, dried fruit, or different types of chocolate chips to mix up the flavour and texture. You can also experiment with different types of gluten-free flours, such as almond or coconut flour, to create your own unique spin on this classic cookie.
My personal reason: I am extremely proud of my husband, because even though we don’t have anybody with celiac disease in our family, he decided to bake these cookies on weekly bases, just for a healthier snack for our children. This recipe has a minimum of sugar & doesn’t contain any leavening, such as baking soda or baking powder, which might be to some people heavy on their stomach.
INGREDIENTS FOR OATMEAL COOKIES
Instant quick whole rolled oats: Oats are the main ingredient in oatmeal cookies, and they provide a chewy texture and nutty flavour to the cookies. It’s important to use certified gluten-free oats to ensure the cookies are completely gluten-free.
Almond flour: Almond flour is a great gluten-free alternative to wheat flour. It adds a rich, nutty flavour and a tender crumb to the cookies. It also provides a source of healthy fats and protein.
Chocolate chips: Chocolate chips are a classic addition to oatmeal cookies and add a sweet, rich flavour and texture.
Brown sugar: Brown sugar adds moisture, sweetness, and a caramel-like flavour to the cookies.
Butter: Butter adds richness and moisture to the cookies.
Eggs: Eggs provide structure and help bind the ingredients together. They also add richness and flavour to the cookies.
Salt: Salt enhances the flavour of the cookies and balances the sweetness.
Vanilla extract: Vanilla extract adds a warm, sweet flavour to the cookies.
Ground cinnamon: Cinnamon brings up the warmness and elevate the flavour.
HOW TO MAKE GLUTEN-FREE OATMEAL COOKIES WITH CHOCOLATE CHIPS
Preheat the oven to 350 °F / 177 °C & line two baking sheets with parchment paper. In a large bowl, whisk together oats flour, flour, cinnamon, salt and set aside.
In a separate bowl, cream together the butter with brown sugar and until light and fluffy. Add the egg and vanilla extract and beat until well combined. With a wooden spoon, gradually stir in the dry ingredients. Fold in the chocolate chips.
With a cookie scoop, drop the dough onto the prepared baking sheets, leaving 2-inch between each cookie. Flatten the cookies gently with the back of the spoon. Bake for 12–14 minutes, until cookies have a golden brown colour on the sides.
Remove from the oven and allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Use certified gluten-free oats: Make sure to use certified gluten-free oats to avoid any cross-contamination with gluten-containing grains. Bob’s Red Mill and Quaker Oats both offer certified gluten-free oats.
Don’t over bake: Gluten-free cookies can dry out quickly, so be sure to take them out of the oven as soon as the edges start to brown. This will ensure that they are still chewy and moist.
Use high-quality chocolate chips: High-quality chocolate chips will make your cookies taste even better. Look for chocolate chips with a high percentage of cocoa solids for a richer, more intense chocolate flavour.
Chill the dough before baking: Chilling the dough for at least 30 minutes before baking can help the cookies hold their shape and prevent spreading.
Add extra spices or flavours: To add extra flavour to your cookies, consider adding more spices such as nutmeg, or ginger, or flavours such as lemon or orange zest.
How can I make my oatmeal cookies less dry?
To make oatmeal cookies less dry, you can add an extra egg, a little bit of applesauce, or more butter or oil to the dough. You can also add a tablespoon of milk or water to the dough to moisten it up.
Can I freeze oatmeal cookie dough?
Yes, you can freeze oatmeal cookie dough. Simply scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls for 1–2 hours, then transfer them to a resealable plastic bag or container and store in the freezer for up to three months. When you’re ready to bake the cookies, simply bake them as usual, adding an extra minute or two to the baking time.
How can I make oatmeal cookies vegan?
To make vegan oatmeal cookies, substitute the butter with coconut oil or vegan margarine, and the egg with a flax or chia egg (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water). Use vegan chocolate chips or raisins instead of regular chocolate chips, and ensure all ingredients used are vegan.
Raisin Oatmeal Cookies: Instead of chocolate chips, add raisins to the oatmeal cookie dough. You can also add chopped nuts for extra flavour and texture.
Peanut Butter Oatmeal Cookies: Add peanut butter to the oatmeal cookie dough for a rich and nutty variation.
Apple Cinnamon Oatmeal Cookies: Add chopped dried apples and cinnamon to the oatmeal cookie dough for a warm and cozy flavour.
Cranberry White Chocolate Oatmeal Cookies: Add dried cranberries and white chocolate chips to the oatmeal cookie dough for a festive and flavourful variation.
Maple Pecan Oatmeal Cookies: Add chopped pecans and maple syrup to the oatmeal cookie dough for a sweet and nutty variation.
Carrot Cake Oatmeal Cookies: Add shredded carrots, cinnamon, and raisins to the oatmeal cookie dough for a twist on the classic carrot cake.
STORING COOKIES: Allow the oatmeal cookies to cool completely to room temperature before storing them. Once cooled, place the cookies in an airtight container, such as a plastic container with a lid or a resealable plastic bag. If the cookies are still warm, avoid sealing them in the container until they have cooled completely to prevent moisture from building up inside the container.
Store the container at room temperature in a cool, dry place, away from direct sunlight or heat sources. For added freshness, you can also place a piece of bread or a slice of apple in the container with the cookies. The moisture from the bread or apple will help keep the cookies soft and fresh for longer. Oatmeal cookies can be stored this way for up to five days to one week.
FREEZING COOKIES: Allow the cookies to cool completely to room temperature. Place the cookies in a freezer-safe container or resealable plastic bag. Label the container or bag with the date and the name of the cookies. Freeze the cookies for up to three months.
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GLUTEN-FREE OATMEAL COOKIES WITH CHOCOLATE CHIPS
- 2 ¾ cups Instant quick whole rolled oats
- ⅔ cup Almond flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ¾ cup unsalted butter softened, room temperature
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 °F / 177 °C & line two baking sheets with parchment paper. In a large bowl, whisk together oats flour, flour, cinnamon, salt and set aside.
- In a separate bowl, cream together the butter with brown sugar and until light and fluffy. Add the egg and vanilla extract and beat until well combined. With a wooden spoon, gradually stir in the dry ingredients. Fold in the chocolate chips.
- With a cookie scoop, drop the dough onto the prepared baking sheets, leaving 2-inch between each cookie. Flatten the cookies gently with the back of the spoon. Bake for 12–14 minutes, until cookies have a golden brown colour on the sides.
- Remove from the oven and allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Wonderful recipe! Kudos to your husband.
Thank you so much Megala, my hubby says thank you as well 🙂
lovely pictures and tempting cookies
Thank you so much Chitra, so appreciate your lovely comment 🙂
Thank you my friend 🙂