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–+ servings
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Meaningful Eats

Gluten-Free Oatmeal Chocolate Chip Cookies

24 cookies
Chewy and delicious with nothing but rave reviews. These cookies are easy-to-make with everyday ingredients. Nobody will be able to tell they are gluten-free! 
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Author Erin Collins

Ingredients

Dry Ingredients:

Other:

  • 1/2 cup (113g) butter, at room temperature
  • 1/4 cup (60g) coconut oil, at room temperature
  • 1 cup (213g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 1/4 cups (191g) gluten-free old fashioned rolled oats
  • 1 cup (170g) chocolate chips
  • 1/2 cup (40g) sweetened shredded coconut or an additional 1/2 cup oatmeal

Instructions

  • In a medium bowl, whisk together the gluten-free flour, almond flour, salt and baking soda. Set aside.
  • In the bowl of a stand mixer, or using a hand mixer, beat the butter, coconut oil, brown sugar and granulated sugar together until smooth.
  • Add the eggs and vanilla and beat on medium until light and fluffy, about 2-3 minutes.
  • Add the dry ingredients to the wet ingredients and mix until combined. Stir in the oats, chocolate chips and coconut.
  • Cover the bowl and refrigerate the dough for at least 1 hour, or up to 3 days.
  • Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
  • Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
  • Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
  • Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Notes

Gluten-Free: Use a high-quality gluten-free measure-for-measure flour (with xanthan gum) plus certified gluten-free oats. Almond flour is naturally gluten-free.
Dairy-Free: se dairy-free butter and dairy-free chocolate chips. 
Nut-Free: Use an additional ¼ cup gluten-free measure-for-measure flour in place of the almond flour
To Make-Ahead: Store dough covered in the fridge for up to 3 days or freeze dough balls for up to 3 months. Bake from frozen and add 1-2 extra minutes to the baking time.
To Store: Cool cookies and store in an airtight container at room temperature for up to 4 days.
To Freeze: Cool completely, then freeze in a freezer bag or airtight container for up to 3 months. Thaw at room temperature for 30-60 minutes.

Nutrition

Calories: 217kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 139mg | Potassium: 74mg | Fiber: 2g | Sugar: 19g | Vitamin A: 138IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg