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Chewy Gluten-Free Oatmeal Cookies

These gluten-free oatmeal cookies are crunchy at the edges, chewy in the middle, and made with simple, allergy-friendly ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten free oats (rolled oats are best; certified gluten-free)
  • 1/2 cup almond flour Can be swapped for sunflower seed flour for a nut-free version
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/3 cup coconut oil, melted (or neutral oil like avocado oil)
  • 1/2 cup maple syrup Can be replaced with brown sugar if not avoiding refined sugar
  • 1 teaspoon vanilla extract
Add-ins
  • 1/2 cup dairy-free chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the gluten free oats, almond flour, baking soda, and salt.
  3. In a smaller bowl, mix the melted coconut oil, maple syrup, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be slightly sticky.
  5. Fold in the dairy-free chocolate chips.
  6. Use a tablespoon or cookie scoop to portion dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 12–15 minutes, or until the edges turn golden and the centers look set.
  2. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. They can also be kept in the fridge for up to 7 days or frozen for 3 months.