Are you looking for an easy dessert to please everyone at your next function? These gluten-free chocolate oatmeal cookies will be a hit for your gluten-free and gluten-loving friends! While they are best straight out of the oven, they will store well for up to two – three days in an airtight container (if you can resist!).
One of my favorite desserts of all time are homemade chocolate chip oatmeal cookies. Cookies are one of the best ways to welcome home children from school toward the end of the year when there is still homework and they are less motivated to begin the typical after-school tasks. Warm cookies put everyone in a better mood (at least it worked in our household this past week!).
I created a recipe for gluten-free chocolate oatmeal cookies this past week as I was trying to come up small “thank you” for my children’s teachers. We are approaching the end of the school year and I wanted to find a small way to show our appreciation. One of their teachers is gluten-free, so I challenged myself to create a gluten-free baked good that everyone would enjoy.
Secret Weapons: Dark Chocolate and Sea Salt
These gluten-free chocolate oatmeal cookies take no time to whip up and serve, while most of the ingredients are found in your pantry! I also am catering to those with a more “adult” palate, thus the inclusion of dark chocolate and sea salt; my favorite flavor combo! However, my little ones did not discriminate and devoured these cookies.
If you think anyone in your family will turn up their nose at these ingredients, first of all…remember these are just chocolate oatmeal cookies (or chocolate cookies if someone is not a fan of oatmeal)! Secondly, you will not miss the milk chocolate one bit with this gluten-free chocolate oatmeal cookie recipe! When the gooey dark chocolate is dripping down your fingers with every bite, you will thank me!
Now that you are convinced (right?!), let’s move on! First, preheat your oven to 375 degrees Fahrenheit and spray a cookie sheet with your favorite cooking spray. I prefer coconut oil spray for baking.
Gluten-Free Chocolate Oatmeal Cookie Ingredients
First, add your butter and brown sugar to a bowl.
Mix with a handheld or stand mixer. Next, add the milk, vanilla and eggs to the mixture and mix to combine.
Add the flour, baking soda and spices and mix to combine.
Finally, add the oats and chocolate chunks and use a spatula to fold in these chunkier ingredients.
Baking Chocolate Oatmeal Cookies
Now that your dough is ready, use an ice cream scoop to scoop even amounts of cookie dough onto your greased cookie sheet. Be sure to space the cookies about two inches apart to allow room for the dough to spread when baking. I am able to fit approximately twelve cookie scoops on my cookie sheet. If you have more than one cookie sheet, by all means bake the entire recipe at once. Otherwise, you will want to completely cool your cookie sheet before adding the remaining scoops for even baking.
Bake the cookies initially for four minutes. Open the oven and gently tap the sheet one – two times on the oven rack to allow the cookies to deflate a little. Repeat this step approximately three more times (or every two minutes until a total of ten minutes of baking time has been reached).
At this point, pull the cookie sheet out and lightly sprinkle the cookies with sea salt. Return to the oven and bake for one more minute for a total of eleven minutes of cookie baking.
Remove cookies from oven and allow to sit on sheet for one – five minutes (I choose five for my aluminum cookie sheet). Using a spatula, gently remove cookies from the cookie sheet and place on wire cooling rack until completely cooled (or as long as you possibly can wait!).
These gluten-free chocolate oatmeal cookies were such a hit in our household that my husband did not want me to share the recipe! Does he think I am going to hit paydirt with this recipe? Apparently!
Yet, the hubs clearly loved them so much that he bagged up a few at a time to share with his colleagues and friends. I think my family’s enthusiasm for this recipe means it is worth sharing with my dear digital friends. Enjoy!
If you try this recipe, please let me know via your rating and comments below! And share with your friends, IRL and virtually! All holiday cookouts, picnics and pool parties need a chocolate chip cookie on the table.
Pinterest, Facebook and Instagram peeps love cookies too! Pin this recipe for later if you are away from your kitchen this holiday weekend!
Happy Memorial Day Weekend friends!
- 6 T. butter, softened 3/4 stick of butter
- 3/4 cup brown sugar
- 1/2 t. salt
- 1 t. baking soda
- 1/2 t. cinnamon
- 2 eggs
- 1 t. vanilla extract
- 2 1/2 cups almond flour
- 2 cups oatmeal
- 2 T. milk
- 10 oz. dark chocolate chunks I use 62% caco made with Belgian unsweetened chocolate.
- sea salt to taste
- Preheat oven to 375 degrees F and grease cookie sheet with cooking spray.
- Beat butter and sugar until creamy. Add eggs, milk and vanilla; beat well.
- Add almond flour, baking soda and salt; mix well.
- Stir in oats, chocolate chunks; mix well.
- Drop even scoops of cookie dough onto greased cookie sheet; spacing each cookie approximately two inches apart.
- Bake 10-11 minutes.
- Cook five minutes on cookie sheet; remove to wire rack. Cool completely.
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