Gluten and Dairy-Free Oatmeal Chocolate Chip Cookies

Rich, sweet, and satisfying, gluten-free oatmeal chocolate chip cookies are easy to make and the perfect snack or dessert! They are made without gluten, eggs, or refined sugar and have a classic soft cookie texture.

Because Sometimes You Just Need a Cookie

One of the hardest parts of my husband’s journey with Crohn’s has been finding snacks that are both nourishing and truly delicious, but these oatmeal cookies are one of the favorite treats that check all the boxes.

A few years ago, I started making these cookies, and they quickly became a staple in our home. They’re made with simple, wholesome ingredients and are allergy-friendly, while still having that classic cookie flavor everyone loves.

This is one of those recipes I always try to keep all of the ingredients on hand for. I also love storing some away in the freezer for postpartum food prep or just days we want a fun treat!

Ingredients

• Rolled oats – I prefer using sprouted rolled oats for the most nutrition, however, any type of rolled oats will work great. Make sure they’re certified gluten-free.
• Oat flour – You can use store bought or homemade oat flour as long as it’s certified gluten-free.
• Coconut sugar – This is one of my favorite refined sugar substitutes! If you need to, you can substitute brown sugar instead.
• Maple syrup – Adds wonderful flavor, moisture, and additional sweetness to healthy treats.
• Ground chia seeds – Whisked into water to make chia eggs. You can also substitute ground flax seeds if you prefer.
• 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.
  

Tools Needed

• Cookie sheets

Step-By-Step Instructions

Step 1: First, in a large mixing bowl, whisk together the oats, oat flour, spices, salt, and baking soda.

Step 2: In a medium bowl, whisk together the coconut sugar, maple syrup, coconut oil, apple cider vinegar, vanilla, and chia eggs.

Step 3: Then stir the wet ingredients into the dry ingredients until just combined.

Step 4: Finally, fold the chocolate chips into the mixture.

Cover the bowl and place in the fridge to chill for 30 minutes.

Step 5: Then preheat your oven to 350 degrees and grease a cookie sheet.

Drop rounded tablespoons of dough onto the cookie sheet and slightly flatten them. Make sure to leave a little bit of space between each cookie.

Step 6: Bake the cookies 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 at least 10 minutes before removing from the cookie sheet. Enjoy!

If you’re looking for fun oatmeal cookie variations, check out my cranberry chocolate oatmeal cookies and oatmeal walnut cookies!

Tips for Success

Chill the dough – Allowing time to chill cookie dough made with oat flour is a must! It gives the oats time to soak up moisture and leads to cookies with a softer, non-gritty texture. Feel free to chill longer than 30 minutes (even overnight) if it works better for your schedule.

Flatten before baking – These cookies don’t spread much spread, so make sure to flatten them slightly before baking. 

Let cool on the cookie sheet – If you remove them from the cookie sheet right away, they’ll fall apart easily. As they cool they’ll firm up and hold together perfectly.

Experiment with add-ins – Feel free to add nuts, raisins, or any of your other favorite cookie add-ins.

How to Freeze

These cookies are the perfect treat to keep in your freezer! 

Freeze Baked Cookies

To freeze baked cookies, wait until they have completely cooled and place them in ziplock freezer bags or glass food storage containers with parchment paper between each layer. You can freeze them for up to 2 months.

Freeze Unbaked Cookie Dough

To freeze the unbaked cookie dough, drop heaping spoonfuls of dough onto baking sheets lined with parchment paper and sightly flatten the cookies. Then cover the cookie sheets and freeze. Once the dough is completely frozen, remove the dough balls from the cookie sheets and place in ziplock freezer bags.

When you’re ready to bake the cookies, remove 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, and then bake as usual.

FAQs

If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome

Gluten and Dairy-Free Oatmeal Chocolate Chip Cookies

Rich, sweet, and satisfying, gluten-free oatmeal chocolate chip cookies are easy to make without gluten, eggs, or refined sugar!

5 from 1 vote

Print Pin Rate

Course: Clean Eating Dessert Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Chill Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 32 cookies

Calories: 172kcal

Author: Violet Parcha

Equipment

• Cookie sheet

Ingredients

• 3 cups oat flour certified gluten-free
• 2 cups rolled oats certified gluten-free
• 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.
• 1/2 cup coconut sugar
• 1/4 cup ground chia seeds whisked into 3/4 cup water to make chia eggs
• 1/4 cup maple syrup
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions

• In a large mixing bowl, whisk together the oats, oat flour, spices, salt, and baking soda.
  3 cups oat flour, 2 cups rolled oats, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt, 1 teaspoon baking soda
• In a medium bowl, whisk together the coconut sugar, maple syrup, coconut oil, apple cider vinegar, vanilla, and chia seed eggs.
  1 cup coconut oil, 1/4 cup ground chia seeds, 1/4 cup maple syrup, 2 teaspoons vanilla extract, 1 teaspoon apple cider vinegar, 1/2 cup coconut sugar
• Stir the wet ingredients into the dry ingredients until just combined.
• Fold in the chocolate chips.
  1 cup chocolate chips
• Drop rounded tablespoons of dough onto the greased cookie sheet and flatten 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 before removing from the cookie sheet. Enjoy!

Notes

Substitutions

• Can substitute coconut oil for butter
• Can substitute coconut sugar for brown sugar

Storage Instructions

You can store oatmeal chocolate chip cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months.

 

Unbaked cookie dough can be frozen up to 3 months. To do so, drop heaping spoonfuls of dough onto cookie sheets lined with parchment paper and sightly flatten the cookies. Cover the cookie sheets and freeze. Once the dough is completely frozen, remove it from the cookie sheets and place in freezer bags. When you’re ready to bake them, remove the dough from the freezer and place on a greased cookie sheet. Put the cookie sheets in the fridge for a few hours or until the dough has completely thawed, and then bake as usual.

Nutrition

Serving: 1cookie | Calories: 172kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 60mg | Potassium: 88mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 1mg

If you tried these oatmeal chocolate chip cookies, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.