I don’t use the term “the best” lightly when it comes to cookies! I’ve made these cookies about 6 times and they are my husband and I’s all-time favorite gluten-free cookie. We are both biased as chewy oatmeal chocolate chip cookies have always been both of our favorites, but these cookies are truly remarkable! Truth be told I’m usually the one who suggests making some kind of treat at night, but my husband has been the one to request these cookies the past 2 weekends. Last time I baked up half the dough and froze the other half, because we really can’t be trusted with these cookies in the house!
They are chewy, crispy on the edges, and have just the right texture. I love adding coconut flakes to these cookies, but you can skip them if you’re not a coconut-lover. The base of this recipe is also great for switching these cookies up with raisins, dried cranberries, white chocolate chips, butterscotch chips, chopped milk chocolate, etc. You can use whatever mix-in’s you like! I personally don’t think the classic oatmeal, coconut, and chocolate combination can be beat.
I’ve learned a few things over the years about baking gluten-free cookies. While these almond-flour based cookies don’t need any binders, I’ve found gluten-free grain-based cookie recipes really benefit from a little xanthan gum. Xanthan gum isn’t something I use everyday. In all my bread and muffin recipes, I prefer to use more whole-food ingredients as binders like psyllium husk, flax, and chia seeds. When it comes to cookies though, they turn out so much better using xanthan gum. I’ve also found that as far as starches go, tapioca starch lends itself to the best cookies.
UPDATE 2/16: These are still our all-time favorite cookies! Lately I’ve been making them with 1 cup brown sugar and 1/2 cup white sugar. However, I love the texture both ways!Print
It is very important to let this dough sit in the refrigerator for at least an hour before baking. This allows the cookie dough to absorb the gluten-free flours so the cookies won’t have a grainy taste. It also allows the butter and coconut oil to solidify so the cookies won’t spread too much during baking. This dough freezes great! Just scoop rounds of the dough onto a parchment lined baking sheet and freeze. The frozen dough balls can be baked directly out of the freezer. Just add 1-2 minutes to the bake time.
- 1 cup sorghum flour
- 1/4 cup almond flour (or 1/4 cup brown rice flour for nut-free)
- 1/2 cup tapioca starch
- 1 teaspoon xanthan gum
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1/4 cup coconut oil, not melted
- 1 1/2 cups brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 2 1/4 cups gluten-free rolled oats
- 1/2 cup coconut (or an additional 1/2 cup oatmeal)
- 1 cup chocolate chips
- In a medium bowl, mix together all the dry ingredients until thoroughly combined.
- In the bowl of a stand or hand mixer, combine the butter, coconut oil, and brown sugar. Beat until smooth and fully incorporated. Add the vanilla and eggs and beat on medium until light and fluffy, about 2-3 minutes.
- With the mixer on medium-low, add the dry ingredients in 3 additions, beating 30 seconds after each addition. Add the oats, coconut, and chocolate chips and mix on low until combined.
- Refrigerate the dough for at least 1 hour and up to overnight.
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon-size rounds and bake for 12-15 minutes. Cool on the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy!
Recipe inspired by Gluten-Free Goddess