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These healthy oatmeal cookies are gluten free, using a combination of oats and almond flour as the base. Sweetened with maple syrup instead of refined sugar, they are a dessert that you might just find yourself eating for breakfast!
Helloooo cookie season! If you’re like me, this time of year has always been a time for baking cookies. The weeks leading up to the holiday season and sometimes even the weeks immediately following the holidays are filled with baking an assortment of all the classic cookie recipes, including these delicious oatmeal chocolate chip cookies.
Oatmeal cookies have always been one of my favorites, it’s something about their chewy texture that gets my tastebuds roaring! Whether they’re filled with raisins, chocolate chips, or any other candy - I can’t get enough of them! That’s why I decided to create a healthier version of the classic oatmeal cookie, because as much as I love the buttery and sugary cookies, sometimes it’s nice to know you have a healthier option available too! We should all eat whatever makes us feel good, right?
On that note, YES these have healthier ingredients on them - but do they taste boring and bland? NO WAY. These are so so so good! I added some wintery spices (cinnamon and nutmeg) that just take these to the next level of flavor. They are packed with good, wholesome ingredients, that combined together create a tasty dessert, but also maybe a breakfast treat if that’s what you’re feeling.
No butter, eggs, milk, or flour were harmed in the making of this dessert (aka they are gluten-free and vegan-friendly!). Oh, and did I mention the best part? Since they are egg-free, you can eat all the raw cookie dough your heart desires.
Did you know oats have a ton of health benefits? They’re high in fiber and have a great nutrient profile. Compared to other cookies, oatmeal cookies are the GOAT.
Ingredients in these Gluten Free Oatmeal Chocolate Chip Cookies
Old Fashioned Rolled Oats: We’re going to use gluten-free rolled oats for this recipe. Double check the label on your rolled oats, sometimes they’re sneakily not gluten-free because they were processed in a factory that also processes wheat.
Almond Flour: To keep these gluten-free, we’re using blanched almond flour. For the best prices, I usually buy my almond flour from Thrive Market or Amazon!
Flax Seeds: My secret weapon for adding a little bit of fiber and protein to these cookies. Places I usually buy these are Amazon, Thrive Market, or Trader Joe’s.
Dry Ingredients: A blend of cinnamon and nutmeg for a nice holiday-spice flavor! Plus baking soda and salt.
Wet Ingredients: Almond butter, coconut oil, pure maple syrup, and vanilla extract! If you don’t want the coconut flavor to come through, use refined coconut oil.
Mini Semi-Sweet Chocolate Chips: To make these cookies completely vegan, you need to use dairy-free chocolate chips. I love love love mini chocolate chips from Enjoy Life.
Kitchen Tools Needed for this Recipe
- Mixing bowls and spoons
- Spatula, measuring cups, whisk
- Baking tray and parchment paper
How to Make these Gluten Free Oatmeal Chocolate Chip Cookies
Step One: Preheat the oven to 350° F and line a baking sheet with parchment paper.
Step Two: In a medium bowl, combine the dry ingredients (oats, almond flour, flax seeds, cinnamon, nutmeg, baking soda, and salt) until combined.
Step Three: In a large bowl, combine the wet ingredients (melted coconut oil, almond butter, maple syrup, and vanilla) with a whisk.
Step Four: Add the dry ingredients, slowly to the wet ingredients. I recommend doing this in sections, adding a little bit of dry to wet until fully combined and then repeating until all the dry ingredients are combined with the wet and the dough has formed.
Step Five: Let the dough chill for 30-40 minutes in the fridge before baking. Once chilled, scoop a tablespoon of dough and roll into a ball. Place dough balls 1” apart on the baking sheet. Use a fork or spoon to lightly press down on the balls to flatten since they won’t spread that much when baked.
Step Six: Bake for 10-12 minutes. Let cookies cool for 10 minutes before transferring to a cooling rack.