Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Chocolate Oatmeal Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 33 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten Free Chocolate Oatmeal Cookies are a perfect chewy treat with a delightful balance of chocolate chips and chunks, cinnamon, and nutmeg. Made with gluten-free flours and oats, they offer a tender texture with slightly crisp edges. Chilling the dough before baking ensures minimal spread and optimal bite, making them ideal for anyone seeking a delicious gluten-free dessert.

Ingredients

Scale

Dry Ingredients

  • 1 cup (140g) gluten-free all-purpose flour with xanthan gum
  • 1/4 cup (30g) almond flour
  • 1 1/2 cups (150g) certified gluten-free old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Wet Ingredients

  • 1/2 cup (113g) unsalted butter, softened
  • 2/3 cup (133g) dark brown sugar, packed
  • 1/3 cup (67g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon maple syrup

Add-ins

  • 3/4 cup (130g) semi-sweet chocolate chips
  • 1/4 cup (45g) chocolate chunks
  • Flaky sea salt for topping (optional)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg until fully combined. Using weighed flours ensures consistency in your gluten-free baking.
  2. Cream Butter and Sugars: In a large mixing bowl or stand mixer, beat the softened butter with brown and granulated sugars for 2-3 minutes until the mixture becomes light and fluffy, creating air pockets for a chewy texture.
  3. Add Wet Ingredients: Beat in the room temperature egg, vanilla extract, and maple syrup until the mixture is smooth and well incorporated, providing moisture for the dough.
  4. Combine Dry and Wet: Stir the dry ingredient mixture into the wet ingredients just until combined to avoid overmixing, which can make cookies tough even without gluten.
  5. Fold in Oats and Chocolate: Gently fold in the gluten-free oats, then mix in the semi-sweet chocolate chips and chunks to distribute evenly through the dough for varied texture.
  6. Chill Dough: Cover the bowl and refrigerate the dough for at least one hour to hydrate the flours fully and control spreading during baking.
  7. Prepare for Baking: Scoop dough onto parchment-lined baking sheets with about two inches between cookies. Slightly flatten tops with your palm for even baking.
  8. Add Toppings: Press extra chocolate chips onto the tops and sprinkle with flaky sea salt if desired, enhancing chocolate flavor and presentation.
  9. Bake Cookies: Preheat the oven to 350°F (175°C). Bake cookies for 11-13 minutes until edges are golden and centers look slightly underdone to avoid dryness.
  10. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling and setting without breaking.

Notes

  • Weigh flours for best consistency in gluten-free baking.
  • Do not overmix dough to keep cookies tender and chewy.
  • Chilling dough is crucial to prevent excessive spreading.
  • Removing cookies from oven while centers are slightly soft ensures a chewy texture.
  • Adding flaky sea salt is optional but enhances chocolate flavor beautifully.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tastyhomeplates.com/gluten-free-chocolate-oatmeal-cookies-recipe/