Best Gluten Free Chocolate Chip Oatmeal Cookies without Eggs
Rich, sweet, and satisfying, these gluten free chocolate chip oatmeal cookies will keep you coming back for more! They are made without gluten, eggs, or refined sugar, so you can feel great about eating them.
I love a good cookie, but when you’re trying to avoid gluten and refined sugar, delicious easy recipes are hard to come by.
That’s why I love this recipe so much! It’s chewy, sweet, and flavorful and made with (mostly) healthy ingredients! (The chocolate chips aren’t the best, but in our family, chocolate is worth cheating on.)
These past few weeks I’m starting to think through postpartum meal prep, and my goal is to have a freezer stocked with tasty snacks, not just meals, by the time the baby comes. These cookies will freeze great and be a much needed snack for us when I’m taking a short break from cooking and baking to recover. As a bonus, all the oatmeal in them supports milk supply!
Why You’ll Love Gluten Free Chocolate Chip Oatmeal Cookies
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!
Healthy Cookie Recipe
Made without refined sugar – Other than the chocolate chips, these cookies are only sweetened with coconut sugar and maple syrup. However, you’ll never know the difference!
Great source of fiber – Between the oats and chia seeds, you’ll get lots of wonderful fiber from this recipe.
Full of oats – Oats are full of many amazing nutrients and health benefits. They even support lactation making this a wonderful cookie recipe to make while breastfeeding!
Made with coconut oil – One of the healthiest oils available, coconut oil is full of many amazing benefits including antimicrobial effects and improving brain health.
How to Store Chocolate Chip Oatmeal Cookies
First, let the cookies completely cool. Then place in an airtight container in the fridge for up to 5 days.
Can I Freeze Chocolate Chip Oatmeal 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.
You can also freeze the unbaked dough. Line a couple of cookie sheets with parchment paper and drop heaping tablespoons of dough on them. Then flatten them slightly since these cookies 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)
This post contains affiliate links which means I earn a small commission at no extra cost to you. See my full disclosure here.
Ingredients for Gluten Free Chocolate Chip Oatmeal Cookies
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.
Vanilla extract
Salt – Sea salt or Himalayan
Baking soda
Water
How to Make Chocolate Chip Oatmeal Cookies
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.
In a large mixing bowl, add together the oats, oat flour, spices, salt, and baking soda. Whisk until the dry ingredients are well combined.
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 the wet ingredients are combined as well as possible.
Then, stir the wet ingredients into the dry ingredients. Now fold in the chocolate chips.
Drop rounded tablespoons of dough onto the greased cookie sheet and flatten them slightly since they won’t spread too much while baking. Make sure there’s a little bit of space between each cookie.
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.
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 Healthy Snack Recipes
The Best Coconut Date Balls – Easy and Healthy
Simple Banana & Date Oatmeal Cookies – Gluten Free Snack Recipe
Best Gluten Free Pumpkin Cranberry Muffins with Chocolate Chips
Gluten Free Chocolate Chip Oatmeal Cookies
Delicious and satisying, these secretly healthy cookies are sure to satisfy your sweet tooth!
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.
