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Chewy Gluten Free Oatmeal Chocolate Chip Cookies

These easy-to-make gluten-free oatmeal chocolate chip cookies are warm, chewy, and bursting with chocolatey goodness, perfect for any dessert craving.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Whole rolled oats preferred for texture.
  • 1 cup almond flour Ensure it’s finely ground for best results.
  • ½ cup brown sugar Packed brown sugar adds moisture.
  • ½ tsp baking soda Helps cookies rise.
  • ½ tsp salt Balances sweetness.
Wet Ingredients
  • ½ cup maple syrup Natural sweetener, can substitute with honey.
  • ⅓ cup coconut oil, melted Provides richness and moisture.
  • 1 tsp vanilla extract Enhances flavor.
Mix-ins
  • 1 cup chocolate chips Use semisweet, dark, or white chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together rolled oats, almond flour, brown sugar, baking soda, and salt.
  3. Add in the maple syrup, melted coconut oil, and vanilla extract. Mix until everything is combined beautifully.
  4. Fold in the chocolate chips.
Baking
  1. Scoop tablespoons of dough onto a lined baking sheet, leaving some space between each.
  2. Bake for 10-12 minutes until edges are golden.
  3. Let them cool for a few minutes before enjoying.

Notes

For a chewier texture, let the cookies cool longer. Store in an airtight container for up to a week.