Soft and chewy gluten free oatmeal chocolate chip cookies! These flourless cookies are dairy-free and made with three kinds of chocolate and gluten free oats. They are the perfect homemade cookies that the entire family will love!
The Perfect Gluten Free Oatmeal Chocolate Chip Cookies
The smell of fresh oatmeal chocolate chip cookies, straight out of the oven of course, is one of the best smells in the world. Am I right? Or AM I RIGHT?
Seriously, there is nothing like a really good chocolate chip cookie and oatmeal chocolate chip cookies are something special. They have this delicious chewy texture, thanks to the oats, and I mean oats are healthy so oatmeal chocolate chip cookies are also healthy, right?
These gluten free oatmeal chocolate chips are not traditionally “healthy” in my opinion (this recipe packs in a good amount of brown sugar) but they are completely flourless, dairy-free, and gluten free. Instead of using traditional butter, this recipe uses cashew butter and gluten free rolled oats for a delicious and chewy gluten free cookie that you will love. Keep reading to learn how to make them!
Cashew butter: Cashew butter has a neutral flavor (that kind of tastes like cookie dough in my opinion) and works really well as the base of these cookies. If you don’t have cashew butter you could substitute peanut butter instead. Just know that it will change the flavor of the cookies.
When you are buying cashew butter for this recipe check the ingredients to ensure that there are no added sweeteners or salt.
Brown sugar: For sweetness, these cookies rely on dark brown sugar. If you prefer you could substitute coconut sugar.
Gluten free oats: Instead of flour, these oatmeal chocolate chip cookies use gluten free rolled oats. Be sure to look for certified gluten free rolled oats if you need to ensure that these cookies are completely gluten free.
Vanilla extract: Any good chocolate chip cookie has vanilla extract. Allowing the dough to chill will help heighten the vanilla flavor for the most flavorful cookies.
Chocolate: For the ultimate experience, I like to use a combination of semi-sweet mini chocolate chips, regular chocolate chips, and chocolate chunks.
The chocolate chips will hold up and not melt as much when baking while the chocolate chunks will completely melt and give you those decadent pools of dark chocolate.
If you need to keep this recipe completely dairy-free, be sure to buy allergen friendly dairy free chocolate and use it in this recipe.
How to Make Oatmeal Chocolate Chip Cookies
Step 1: Add the cashew butter, brown sugar, vanilla extract, and eggs to a mixing bowl and stir until well combined.
Step 2: Add the gluten free oats, cinnamon, baking soda, and sea salt to the batter and stir until well mixed.
Step 3: Next, fold in the chocolate chips and chunks. Let the dough chill for 45 minutes.
Step 4: After the dough has chilled, scoop the cookie dough and then roll it into a ball in between the palm of your hands. Place the dough balls on a sheet pan lined with parchment paper and then press them flat with the palm of your hand into a circle.
These cookies do not spread much so go ahead and make them into your preferred shape before baking. If you want, press a few chocolate chunks or chips into the tops of the cookies before baking as well.
Step 5: Bake the cookies for seven to nine minutes (check them at seven minutes) and then remove them from the oven. Let the cookies cool on the baking sheet for at least two minutes before moving them to a wire rack to finish cooling. Sprinkle with flaky sea salt and enjoy!
Tips and Tricks
If you do not have chocolate chips and chunks on hand, feel free to just use whatever chocolate you have. I would recommend adding at least a half of a cup of chocolate chips and maybe pressing a few more chips in the tops of the cookies if you do not have any chunks.
As mentioned before, these cookies do not spread much in the oven when baking. Be sure to press them flat before placing them in the oven.
Bake the cookies on parchment paper to ensure that they do not stick. Not only does parchment help make it easier for you to remove them from the pan, it also makes cleanup even easier.
The best oatmeal chocolate chip cookies are slightly underbaked for ultimate chewiness. You don’t want to overbake the cookies because then they will lose that chewy texture. For the best results, I recommend baking the cookies for 7-9 minutes depending on thickness. They should be golden and slightly brown around the edges.
After you remove the cookies from the oven, let them cool for at least two minutes on the sheet pan before transferring them to a wire rack to cool. This will ensure that they do not completely fall apart. Do not skip this step.
Adding a little flaky sea salt on top of the cookies is optional, but highly recommended. If you do not have any flaky sea salt, you could also sprinkle a little coarse sea salt on top instead!
Add cashew butter, eggs, vanilla, and brown sugar to a mixing bowl and stir until well combined.
Fold in sea salt, cinnamon, baking soda, and gluten free oats until well combined.
Next, fold in the chocolate chips and dark chocolate bar. Let dough chill in the refrigerator for 45 minutes.
Once chilled, use a cookie dough scoop to scoop the dough onto a parchment lined baking sheet. Bake the cookies at 350 degrees for 7-9 minutes. Allow them to cool for 2 minutes on the baking sheet before transferring them to a wire rack to finish cooling.