Delicious Gluten Free Chocolate Chip Oatmeal Cookies Recipe
If there’s one thing I know for sure, it’s that nothing beats a freshly baked cookie straight out of the oven. And when that cookie is gluten-free, dairy-free, and packed with healthy ingredients like rolled oats and avocado, it’s a recipe that you can feel good about. That’s what we’ll be whipping up today – Delicious Gluten-Free Chocolate Chip Oatmeal Cookies that are perfect for anyone looking to indulge in a sweet treat without compromising their dietary needs or health goals.
These cookies are not only delicious but fairly easy to make too. They have a slightly crisp edge with a soft, chewy center that melts in your mouth while the oat flakes give them an added texture. The organic gluten-free oats provide fiber, the ripe avocados lend creaminess while also boosting the nutritional value of the cookies. And let’s not forget about the gooey chocolate chips – they add just the right amount of sweetness to each bite.
Whether you’re looking for a healthier dessert option or need something to satisfy your sweet tooth without sacrificing taste or quality, this recipe has got you covered. So, preheat your ovens, grab your mixing bowls and let’s get baking!
Why You’ll Love This Recipe
I know that it can be tough to find a cookie recipe that is both delicious and healthy. However, this gluten-free chocolate chip oatmeal cookies recipe is sure to have you coming back for more! These cookies are moist, chewy, and absolutely loaded with flavorful chocolate chips.
But why stop there? What sets these cookies apart from the crowd is the fact that they are actually good for you. Not only are they gluten-free, but they also contain heart-healthy avocados and canola oil instead of butter. Plus, they are dairy-free which makes them a great option for anyone who has lactose intolerance or a dairy allergy.
Let me tell you, these cookies are so delicious and satisfying that you won’t even miss the butter or dairy. Instead, you’ll enjoy a soft, chewy cookie that is loaded with rich chocolate flavor and the comforting taste of oatmeal. They’re perfect for a snack anytime of the day and will satisfy any sweet tooth while still contributing to your overall health goals.
So why not give this recipe a try? You might just be surprised at how good healthy eating can taste!
Ingredient List
Let’s take a look at the ingredients list for these Delicious Gluten Free Chocolate Chip Oatmeal Cookies. You’ll be surprised to find out that many of these ingredients are very common and can be found in almost any grocery store!
Wet Ingredients:
- 1 large egg
- 1/2 cup of mashed avocados (ripe and soft)
- 1/2 cup canola oil
- 3/4 cup light brown sugar
- 1/2 cup extra finely granulated sugar
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/4 cups of old fashioned rolled oats
- 1/2 cup of gluten-free oats
- 1 cup of gluten-free flour
- 1/2 cup of almond flour
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 1 tsp sea salt
Add-ins:
- 1 cup of chocolate chips
Make sure to have all these ingredients ready before starting the recipe. If you’re missing anything from the wet or dry ingredient lists, head on over to your nearest grocery store and grab them before starting with the recipe!
The Recipe How-To
Now that we have gone through the ingredients list, let’s get to the fun part – making the cookies! This recipe is super easy to follow, and you’ll have warm and gooey gluten-free chocolate chip oatmeal cookies in no time.
Preparing the Dough
First, you’ll want to preheat your oven to 375°F. In a large mixing bowl, cream together 1 cup of unsalted butter at room temperature, 1 1/4 cup of light brown sugar, and 1/4 cup of extra-finely granulated sugar until it is light and fluffy.
Next, add in 2 eggs (or a vegan egg substitute) and 2 teaspoons of vanilla extract, mixing well.
In another mixing bowl, combine 2 cups of gluten-free flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of sea salt. Slowly mix the dry ingredients into the wet mixture until just combined.
Lastly, add in 2 cups of gluten-free oats, stirring until everything is evenly combined. At this point you can also fold in 1 1/2 cups of chocolate chips for an indulgent taste experience.
Baking The Cookies
Using a cookie scoop or spoon, form dough balls about 2 tablespoons worth onto a parchment-lined baking sheet approximately two inches apart from each other. Bake the cookies for about 10 minutes or until golden brown around the edges.
Once done, remove from oven and let cookies cool directly on the baking sheets for three to five minutes to solidify before transferring them onto a wire rack.
And voila! Crispy around the edges but still soft and gooey on the inside. These deliriously delectable oatmeal chocolate chip cookies make a wonderful dessert or snack any time day or night.
Substitutions and Variations
Let’s face it, we all have different taste preferences and dietary restrictions. When it comes to baking, there are always ways to make substitutions or variations to a recipe to make it your own. Here are some options to consider when making these gluten-free chocolate chip oatmeal cookies:
– Milk: I used soymilk in this recipe, but you can use any milk of your choice such as almond, coconut, or regular cow’s milk.
– Sugar: Both light brown sugar and extra finely granulated sugar are used in this recipe. You can substitute the light brown sugar for dark brown sugar if you prefer a deeper flavor. You can also substitute the extra finely granulated sugar with regular granulated or cane sugar.
– Oil: I used canola oil in this recipe, but you can substitute with any neutral tasting oil like sunflower or grapeseed oil. Avocados can be used in place of oil for a healthier option.
– Flour: This recipe calls for gluten-free flour, specifically using old-fashioned rolled oats that have been turned into flour. You can also use regular oat flour or any other gluten-free flour blend. Just make sure to check the ingredients list to ensure there is no added gluten.
– Chocolate Chips: If you want to switch up the chocolate chips, try using dairy-free or vegan chocolate chips or chopped dark chocolate.
– Oats: Rolled oats are the star in this recipe, but if you’re looking for something different you could use quick oats instead of old-fashioned rolled oats.
No matter how you choose to mix things up in this recipe, keep in mind that the ratios and bake times may need to be adjusted slightly depending on the substitution choice. Be sure to test cookies as they bake until desired texture is reached. Happy baking!
Serving and Pairing
Serving and pairing are vital components of any dish. These gluten-free chocolate chip oatmeal cookies have a unique, nutty flavor that can pair well with various beverages. One of my favorite ways to serve these cookies is by pairing them with a glass of cold soymilk or almond milk. The creamy texture of the milk compliments the chewy, soft inside of the cookie perfectly.
If you’re feeling indulgent, you can serve your oatmeal chocolate chip cookies alongside a warm cup of coffee or hot chocolate. Imagine taking a warm sip of coffee after biting into one of these moist and chewy cookies – pure bliss!
For those who prefer something lighter, a cup of green tea or herbed tea can do wonders to cut through the sweetness of the cookie while bringing out its various flavors.
You could also add a scoop or two of vegan ice cream and make these gluten-free oatmeal chocolate chip cookies into an ice cream sandwich! The possibilities are endless when it comes to serving and pairing this classic cookie recipe.
Regardless of how you choose to serve them, these delicious gluten-free oatmeal chocolate chip cookies will be an instant hit with anyone who tries them!
Make-Ahead, Storing and Reheating
Now that you’ve made these delicious gluten-free chocolate chip oatmeal cookies, you’re probably wondering how to ensure that they stay crispy and fresh for as long as possible. Follow these simple tips to maximize the shelf life of your cookies:
Make-Ahead:
You can easily make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. Make sure you tightly wrap the dough in plastic wrap or put it in an airtight container so that it doesn’t dry out or absorb any unpleasant odors from other foods in your fridge.
Storing:
If baked, store the cookies in an airtight container or ziploc bag at room temperature for up to 5 days. You can also keep them in the refrigerator for up to 1 week, but keep in mind that they may lose their crispiness.
Reheating:
If you want to reheat your cookies, simply pop them in the oven at 350°F for about 5 minutes. This will make them slightly crispy again and warm throughout.
It’s important to note that gluten-free baked goods tend to dry out faster than those made with wheat flour. To combat this, try storing your gluten-free chocolate chip oatmeal cookies with a slice of bread or a moist paper towel inside the container. The bread or towel will help maintain moisture levels and keep your cookies fresher for longer.
So go ahead and enjoy these tasty treats whenever you like! Whether fresh out of the oven or reheated, they’ll still be delicious and satisfying.
Tips for Perfect Results
The key to making the perfect gluten-free chocolate chip oatmeal cookies is a balance of ingredients and techniques. Here are some helpful tips that will take your cookies from good to mouth-wateringly great.
Firstly, when measuring out the gluten-free flour, oat flour or almond flour, make sure to spoon the flour into your measuring cup and then level it off with a flat edge. This will ensure that you are not adding too much flour and your cookies won’t be dry and crumbly.
Secondly, for the best texture, use a combination of old-fashioned rolled oats and gluten-free oats. The old-fashioned oats will provide chewiness while the gluten-free oats give structure to the cookies.
Thirdly, do not skip chilling the dough prior to baking. The cold dough holds its shape better in the oven, resulting in thick and soft cookies.
Fourthly, try using vegan butter or coconut oil instead of regular unsalted butter to create dairy-free versions of these delicious treats.
Fifthly, if you want to add a bit of extra flavor to your cookies, try mixing in some chopped pecans or walnuts with the chocolate chips before adding them to the dough.
Finally, be sure to set your timer for 10 minutes at first and then check on them every minute until they are light golden brown around the edges. Take note that it is better to under-bake than over-bake these cookies as they can become dry if left in the oven for too long.
Follow these tips and you will surely bake up some delicious gluten-free chocolate chip oatmeal cookies that everyone can enjoy!
Bottom Line
In conclusion, this gluten-free chocolate chip oatmeal cookies recipe is a must-try for anyone who loves to indulge in a sweet treat without compromising on their health. The ingredients used in this recipe are carefully selected to ensure that you get the best gluten-free and dairy-free options.
With no compromises in flavor, these oatmeal chocolate chip cookies are soft and chewy on the inside and slightly crispy on the outside. Perfectly paired with a glass of soymilk, they make an excellent dessert after a long day.
The best part of this recipe is that it can be customized as per your preference with various substitutions and variations. You can swap out the chocolate chips for raisins, or add some peanut butter for an extra burst of flavor.
Make sure to follow the tips laid out in this article carefully for perfect results every time you make them. And don’t forget to use high-quality ingredients such as organic avocado oil, brown rice flour, and extra finely granulated sugar for maximum nutrition and taste!
In summary, these delicious gluten-free chocolate chip oatmeal cookies not only satisfy your sweet tooth but also keep your body healthy and fit. Get creative with your substitutions and enjoy these cookies anytime, anywhere!
Delicious Gluten Free Chocolate Chip Oatmeal Cookies Recipe
Ingredients
- 1 cup brown rice flour
- 1 1/4 cups gluten-free oats, plus
- 2 tablespoons gluten-free oats
- 1/4 cup avocados or 1/4 cup canola oil
- 1 teaspoon gluten-free baking soda
- 1/4 teaspoon gluten free baking powder
- 1/4 teaspoon sea salt
- 1/2 cup super extra finely granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips, I used mini chunks
- 2 -3 tablespoons almond milk or 2 -3 tablespoons soymilk
Instructions
- Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
- In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
- You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
- Place in fridge for about 10 minutes.
- Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
- Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
- The cookies will remain soft on the inside and crispy on the outside. A sure winner!
- Makes 24 large cookies.
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