Oatmeal Chocolate Chip Cookies (Gluten-Free)

A close up stack of 4 oatmeal chocolate chip cookies with a plate of cookies in the background

5 from 6 votes

Oatmeal Chocolate Chip Cookies (Gluten-Free)

Classic and delicious, clean eat and gluten free, these oatmeal chocolate chip cookies are soft and chewy with a luxurious, craggy-topped landscape that is studded with warm chocolate bits.

Prep Time10

Cook Time15

Chill Time1

Total Time1 25

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 269kcal

Author: Kitrusy

Ingredients

½ cup salted butter (softened or browned)
¾ cup organic coconut sugar
1½ tbsp molasses (unsulphured)
1 large egg
1 tsp vanilla extract
¾ cup old-fashioned rolled oats
1¼ cup blanched almond flour (scooped and leveled)
¼ cup Gluten Free 1-to-1 Baking Flour (scooped and leveled)
¼ tsp cinnamon powder (more to taste if you like a strong cinnamon flavor)
½ tsp baking soda
¼ tsp Himalayan salt
¾ cup dark chocolate chips or chunks
½ tsp espresso powder (optional)

Instructions

Combine softened butter, molasses, coconut sugar, egg, and vanilla extract in a bowl until it has a thick almost caramel-like consistency.
Add the rolled oats into the wet mixture, then add the almond flour, gluten-free flour, cinnamon powder, salt, baking soda and chocolate chips/chunks and mix well.
Set your dough into the fridge to chill/rest for at least an hour to as long as overnight.
Pre-heat oven to 350°F (177°C).
Using a double filled tablespoon measure scoop 12 equal portions of dough onto a baking sheet lined with parchment paper and gently press down the domed tops to flatten them into an even thickness.
Bake at 350°F for 10-12 minutes in a conventional oven or 12-15 minutes in a convection (fan) oven, until the bottom edge begins to turn golden brown.
Allow to cool completely before attempting to move them from the tray as they will be soft when you fist remove them from the oven but will firm up and set as they cool.
Enjoy and store leftovers in an airtight container for up to four days at room temperature, one week in the fridge or up to one month in the freezer.

Notes

Be sure to use a super-fine grind of almond flour for the best texture.
You can add the rolled oats and chocolate chips to a food processor and pulse a few times to break it down for better incorporation and dispersion.
Want to amp up the flavor of these bars even more, consider browning your butter for this recipe! It's so easy to do, I've made a quick tutorial >HERE<
Before baking, you can allow your cookie dough rounds to sit on the tray on the countertop while the oven preheats (about 10 min). This will allow the dough to soften a bit which helps with the cookie's spread. If the dough is very cold, you will get less spread. But if it's too warm, your cookies may spread too much when baking which will result in a thin and flat cookie.

Nutrition