Rich, sweet, and satisfying, gluten-free oatmeal chocolate chip cookies are easy to make and will keep you coming back for more! They are made without gluten, eggs, or refined sugar for the perfect healthier treat.
I love a good cookie, but when you’re trying to avoid gluten and refined sugar, delicious, easy recipes are hard to come by. Banana date oatmeal cookies have been one of my favorites for years, but there’s just something classic about oatmeal cookies with chocolate chips.
These are chewy, sweet, flavorful, and made with (mostly) healthy ingredients!
These past few weeks I’ve started postpartum meal prep, and these cookies will be a much needed snack for us when I’m taking a short break from cooking and baking to recover after the baby is born.
That is, if we can wait to eat them until then!
Why You’ll Love this Recipe
Classic oatmeal cookie flavor – Even though they’re made using healthier ingredients, they still have that delicious sweet and nutty flavor.
Free of gluten, eggs, and dairy – Since they’re made without some of the most common allergens, most people can enjoy them.
Soft & chewy – These cookies have a wonderful texture whether you eat them warm out of the oven or cooled.
Full of chocolatey goodness – While the chocolate chips are the least healthy ingredient in the cookies, this is not an area I want to skimp in!
Quick & easy – They only take a few minutes to put together and they bake quickly as well. You’ll have warm cookies coming out of the oven in no time!
Simple ingredients – When baking without allergens, many recipes call for weird ingredients, but not these cookies!
How to Store
First, let the cookies completely cool. Then place in an airtight container in the fridge for up to 5 days.
Can I Freeze These Cookies?
Yes! These cookies are perfect to make ahead and freeze.
To freeze baked cookies, after they have completely cooled, place them in food storage containers or ziplock freezer bags with parchment paper between each layer. Freeze for up to 2 months.
Freeze the Cookie Dough
You can also freeze the unbaked dough!
- First line a couple of cookie sheets with parchment paper and drop heaping tablespoons of dough on them.
- Then flatten the cookies slightly since they don’t spread much.
- Cover the cookie sheets and freeze.
- Once the dough is frozen solid, remove it from the cookie sheets and place in food storage containers or ziplock freezer bags.
- When you’re ready to bake them, remove the dough from the freezer and place on a greased cookie sheet with a little bit of space between each cookie.
- Place the cookie sheets in the fridge for a few hours or until the dough has completely thawed.
- Then, bake as usual. You may need to bake them for an extra minute or two since the dough will start out cold.
Tools You May Need
Spice grinder (if you’re grinding your own chia seeds)
Food processor (if you’re making your own oat flour)
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Ingredients
Rolled oats – I prefer using sprouted rolled oats for the best nutrition, however, any type of rolled oats will work great. If these cookies need to be gluten free, make sure to use gluten-free rolled oats.
Oat flour – You can use store bought or homemade oat flour. If these cookies need to be gluten free, make sure to use gluten-free oat flour.
Coconut sugar – This is one of my favorite granulated refined-sugar substitutes! It’s much healthier than white sugar, and has a rich, caramel-like flavor. If you need to, you can substitute brown sugar instead.
Maple syrup – Adds wonderful flavor and moisture to these oatmeal cookies.
Ground chia seeds – This is what holds these cookies together without eggs. You can buy ground chia seeds or grind your own. You can also substitute ground flax seeds if you prefer.
Coconut oil – Softened. If you don’t need these cookies to be dairy free, you can substitute softened butter.
Chocolate chips – Semi-sweet chocolate chips are my favorite for this recipe. Make sure to use chocolate chips that are safe for any allergy or dietary restriction you have.
Spices – Use quality spices for the best flavor. Mountain Rose Herbs is my favorite affordable source for organic, premium spices.
Vanilla extract
Salt – Sea salt or Himalayan
Baking soda
Water
Step-By-Step Instructions
Step 1: First, preheat your oven to 350 degrees and grease a cookie sheet. I like to use a small amount of coconut oil for this, but you can use whatever oil you prefer.
Then, whisk the ground chia seeds and water together with a fork and set them aside.
Step 2: In a large mixing bowl, place the oats, oat flour, spices, salt, and baking soda. Whisk until the dry ingredients are well combined.
Step 3: In a medium bowl, place the coconut sugar, maple syrup, coconut oil, vanilla, and water and chia seed mixture. Whisk until they are well mixed.
The chia seeds may not combine perfectly with the rest of the ingredients, but that won’t affect the cookies. Just make sure everything is combined as well as possible.
Step 4: Then, stir the wet ingredients into the dry ingredients. Since these cookies don’t have gluten, you don’t have to worry about over-mixing.
Step 5: Finally, fold the chocolate chips into the mixture.
Step 6: Drop rounded tablespoons of dough onto the greased cookie sheet. They won’t spread much while baking, so flatten them slightly. Also, make sure there’s a little bit of space between each cookie.
Step 7: Place the cookies in the preheated oven for 10 minutes or until the edges are just beginning to turn golden. Keep in mind that they won’t quite look done even when they are.
Remove the cookies from the oven and let them cool for 10 minutes on the cookie sheet. Then place them on a cooling rack to finish cooling.
Step 8: They have the best texture if you wait to eat them until they have completely cooled, however, I can never resist a warm cookie straight out of the oven!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Snack Recipes
Oat Flour Banana Bread (Gluten Free)
Gluten-Free Oatmeal Chocolate Chip Cookies
Ingredients
- 4 tablespoons ground chia seeds
- 3/4 cup water
- 2 cups rolled oats If these cookies need to be gluten free, make sure to use gluten free rolled oats.
- 3 cups oat flour If these cookies need to be gluten free, make sure to use gluten free oat flour.
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 cup coconut oil softened
- 1 cup chocolate chips Make sure to use chocolate chips that are safe for any allergy or dietary restriction you have.
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350 degrees.
- Grease a cookie sheet.
- Whisk the ground chia seeds and water together and set them aside.
- In a large mixing bowl, whisk together the oats, oat flour, spices, salt, and baking soda. .
- In a medium bowl, whisk together the coconut sugar, maple syrup, coconut oil, vanilla, and water and chia seed mixture.
- Stir the wet ingredients into the dry ingredients.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the greased cookie sheet and flatten them slightly. Make sure there's a little bit of space between each cookie.
- Bake for 10 minutes or until the edges are just beginning to turn golden. Keep in mind that they won't quite look done when they are.
- Remove the cookies from the oven and let them cool for 10 minutes on the cookie sheet.
- Place them on a cooling rack to finish cooling.
- Enjoy warm right out of the oven or wait until they've cooled for the best texture.
Nutrition
If you love these cookies, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how it turned out for you!
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This is my go-to recipe for healthy chocolate chip cookies, and my family loves it! If you have any questions about making it, leave a comment to let me know!