Yield: 24

Gluten Free Oatmeal Chocolate Chip Cookies

Grab a glass of milk because the classic oatmeal cookie has gotten a makeover! This gluten free oatmeal cookie is simple to make, contains gluten free whole grain flour, and is naturally sweetened. Plus, it's full of chocolate. What's not to love?

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Ingredients

1 cup gluten free oat flour (or make your own - see note)
1/2 cup coconut sugar
6 tablespoons tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
3/4 cup gluten free rolled oats
1 large egg
6 tablespoons coconut oil, melted and slightly cooled
2 tablespoons maple syrup
3/4 teaspoon vanilla extract
1 cup chocolate chips or chunks

Instructions

Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or a nonstick pad, and set aside.
In the bowl of a stand mixer, or in a large mixing bowl, combine the oat flour, coconut sugar, tapioca flour, baking soda, cinnamon, and salt.
Stir the oats into the dry mix until everything is well combined.
In a small bowl, whisk the egg, then whisk in the oil, maple syrup, and vanilla extract.
Add the wet (eggs, etc.) mixture into the dry mixture until thoroughly combined.
Fold in the chocolate chips or chunks.
Scoop the dough, in approximately 1 tablespoon portions, onto the prepared baking sheets, leaving 2" between each cookie.
Bake for 7-8 minutes, until just barely brown around the edges.
Remove from the oven but leave the cookies on the baking sheet to set for about 10 minutes before moving to a rack to cool completely.

Notes

You can make your own oat flour using this method.
If you're using butter instead of coconut oil, you may want to chill the cookies for 2-4 hours before baking. Readers have reported that the cookies spread too much when they go straight from mixing to baking (without chilling).
You can add whatever dried fruit or nuts you want in addition to, or instead of, the chocolate chips. But don't exceed 1 cup of add-ins, total.
When you remove the cookies from the oven, they will not seem done. But don't cook them until they look done. Oat flour dries out very easily so overcooking these could mean a dry, unpleasant cookie! For best results, take them out of the oven when they're just barely cooked and let them firm up on the cookie sheet.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 53mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g