Saturday, February 16, 2013

Oatmeal Chocolate Chip Cookies [Gluten-Free!]

Oatmeal Chocolate Chip Cookies [Gluten-Free!]

These days it seems that more and more people have some level of sensitivity to gluten.  While I am lucky enough to still be able to eat gluten without trouble, I do know people who can't have it.  I am always on the look out for good gluten-free recipes, especially desserts, that I can make to share with the gluten-free folks in my life!  These cookies are a great treat, and definitely hold their own next to a traditional flour-filled oatmeal cookie.  

Oatmeal Chocolate Chip Cookies [Gluten-Free!]

I don't know a ton about gluten and gluten-free baking, but I do know a bit.  I know that a lot of gluten-free dessert recipes call for non-traditional ingredients like xanthan gum, which can be annoying.  Luckily, all of the ingredients in these cookies are foods you have heard of!  Instead of flour, these cookies use oats and almonds.   Oats are naturally gluten-free; however, if anyone eating these is severely allergic to gluten, you should make sure to get certified gluten-free oats.  Traditional oats are processed in facilities that also process wheat, and that trace amount of wheat can affect some people.  For the same reason, you should make sure that the chocolate you buy is certified gluten-free.  Also, when you are making these you should make sure  that all the tools/bowls/etc. that you use are thoroughly clean and haven't come in contact with flour.  

Oatmeal Chocolate Chip Cookies [Gluten-Free!]

Oatmeal Chocolate Chip Cookies [Gluten-Free!]

yield: 16 small cookies


  • 3/4 cup + 2 tablespoons gluten-free rolled oats
  • 1 cup gluten-free rolled oats, coarsely ground in a food processor
  • 1/2 cup almonds, ground in a food processor for one minute to make a flour
  • 1/4 cup brown sugar
  • 1/4 cup chocolate chips of choice (make sure gluten-free)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg at room temperature (if not a room temperature, put in a small bowl with warm water while you prep the other ingredients)
  • 1/4 cup unrefined coconut oil, melted for 30 seconds in a microwave
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract


1) In a medium bowl, mix together the oats, ground oats, almond flour, brown sugar, chocolate chips, cinnamon, baking powder, and salt.

2) In a small bowl, whisk together egg, coconut oil, honey, and vanilla until combined.

3)  Pour the wet mixture over the dry mixture and stir until combined.  It will be clumpy.  Put the bowl in the refrigerator for 10 minutes.

4)  Preheat your oven to 350F.

5)  Line a baking sheet with a baking mat or parchment paper (or spray with cooking spray).  Use a tablespoon scoop or your hands to portion the cookie dough into balls.  You should have about 16 small cookie dough balls.  Evenly space on a baking sheet.  Use your hands to flatten each dough ball into a round disc, about 3/4 inch thick.

6)  Bake in the preheated oven for 10 minutes, until the bottom of the cookies are light brown.  The tops of the cookies will not look brown yet.  Remove from the oven and let cookies cool on the rack for about 10 minutes until set.

(recipe adapted from edible perspective)

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