I’ll be real with you, cookies are more than just desserts in my home.
They’re the glue of rainy afternoons, the stars of bake sales, and the “I’ve had a day” pick-me-ups. But when I found out I had a gluten intolerance, I thought my cookie days were over.
That is, until I started playing around with recipes. What you’re about to make is the result of years of tweaking, testing, and straight-up devouring.
These cookies?
They taste like home, but they don’t leave your stomach complaining.
Let’s get baking, friend!
Tips & Variations
- Nut-free version: Skip the nuts altogether or sub in sunflower seeds for a little crunch.
- Low-sugar option: Replace half the sugar with monk fruit sweetener or coconut sugar.
- Add some fun: Mix in dried cranberries, shredded coconut, or even white chocolate chips.
Serving Suggestions
These cookies are heavenly warm, with melty chocolate that makes them impossible to resist. Pair them with a cold glass of milk, almond milk, or even a hot cup of tea for cozy vibes.
Arrange them in a rustic basket lined with a colorful napkin if you’re gifting them—they’ll look just as good as they taste.
Now go ahead and share these with someone you love. Or, you know, just keep them for yourself. No judgment here! 😊
Gluten-Free Oatmeal Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy, and packed with the comforting flavors of oats and chocolate, these gluten-free cookies are a family favorite. Perfect for dessert, a quick snack, or a thoughtful gift, they’re easy to make and packed with wholesome ingredients.
Ingredients
- 1 cup gluten-free rolled oats
- ¾ cup gluten-free all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional, but so worth it!)
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg (or flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water)
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Set it to 350°F and line a baking sheet with parchment paper.
- Mix the dry stuff: In a medium bowl, whisk together the oats, flour, baking soda, baking powder, salt, and cinnamon.
- Cream the butter and sugar: In a large bowl, use a hand mixer to beat the softened butter, brown sugar, and granulated sugar until fluffy (about 2-3 minutes).
- Add the wet ingredients: Mix in the egg (or flax egg) and vanilla extract until combined.
- Combine it all: Gradually add the dry ingredients into the wet mixture. Stir just until it comes together—don’t overdo it! Then fold in the chocolate chips and nuts, if you’re using them.
- Scoop and bake: Scoop the dough into 2-tablespoon balls and place them on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers look just set.
- Cool down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, let the dough rest for 20 minutes before baking.
- These freeze like champs—perfect for when cravings strike.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
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