Gluten free oatmeal chocolate chunk cookies
I love to bake gluten free and these oatmeal chunk cookies taste nothing but gluten free. They are the total cookie indulgence.
OMG these gluten free oatmeal chocolate chunk cookies are out of this world. These have become one of my ultimate favorite cookies. I truly can not believe these are gluten-free. Next time I am going to double the batch.
These gluten free oatmeal chocolate chunk cookies are going to make it for my Christmas goodie bags. I think my family and friends will love them.
With this amount of batter I got 26 cookies. Mine were way larger cookies so I am sure you will be able to get many more cookies if you keep the cookies on the medium size. Also, when I placed the batter in the baking tray I always press the cookies with the back on my hand. I like my cookies to sort of spread out a bit so to make sure I almost always do these with my cookies.
I am on the hunt for new cookie recipes for Christmas. I will like to make them all gluten-free. I might just leave one or two recipes regular but I am finding that I enjoy baking cookies gluten-free lately.
I find that baking cookies with brown rice flour works really well. You can’t even notice the cookies don’t have regular flour. The taste is sensational and it is better for you than regular flour. I think I am going to experiment a bit more with it. I have these other double chocolate chunk cookies in mind that I can’t wait to try with brown rice flour.
Even if you are not on a gluten-free diet baking with brown rice flour is healthier so give it a try. You will not be disappointed.
Enjoy!
I used a medium cookie scoop for this cookies but they were larger because I added more to each one. These were large so I obtained 26 cookies but if you keep it to the medium cookie scoop amount you will get more cookies.
PrintGluten free oatmeal chocolate chunk cookies
Miryam's original recipe
Yield: 26 large cookies
Total Time: 20 minutes
Ingredients:
- 2 organic eggs
- 1 cup olive oil
- 2 tsp vanilla extract
- 1 cup unrefined sugar
- 2 cups brown rice flour
- 2 1/2 cup gluten-free rolled oats
- 1/2 cup unsweetened shredded coconut
- 1 tsp aluminum free baking soda
- 1 cup chocolate chunks, more if you like
Directions:
Preheat your oven to 350F. Line two baking cookie sheets with unbleached parchment paper.
In a mixing bowl, with a wire whisk, mix the eggs, oil, coconut and sugar. Add the vanilla extract and the remainder of the ingredients. Combine well. I do this step with a spatula but you can use your stand mixer.
With a medium cookie scoop place cookies apart 2-3 inches. Flatten with the back of your hand and bake for 10 minutes. If you have large cookies like I did it will take about 12 minutes. Leave the cookies in the baking sheet for 2-3 minutes before transferring them to a cookie wire rack.
Nutrition facts calculated based on the recipe giving 26 cookies.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
I love to use brown rice flour to make gf treats too. These cookies look fantastic!
I have baked oatmeal cookies before but I yet to use rice flour. Will buy it soon and try your yummy looking cookies soon. Thanks for sharing :)
I can’t wait to bake with brown rice flour, interesting.
These cookies look so good and healthy.
These cookies look fabulous! The perfect chewiness.
These look delicious! But are they still gluten free with the rolled oats? Im new to this so bear with me :)
Yes, just get gluten free rolled oats :-)
Thanks for these they look great – I would definitely like to give them a go. I’m intolerant to coconut – could you suggest an alternative?
Love the website.
Thanks
You can omit it. The cookies will still come out good :-) Thanks for visiting my blog.
Made these today with the following changes: was short on rice flour, so used 1/2c GF flour in addition to 1.5 c brown rice flour, used Enjoy Life chips instead of chocolate chunks, used 2/3c coconut sugar for the sugar. They turned out a little crumbly, but taste delish!
This is the third one of your recipes I’ve made (cranberry coffeecake and apple honey upside down cake), and have been happy with how all of them turned out! You’re quickly becoming my favorite place for recipes!
Getting ready to try one of your truffles or fudge…
Just made these. I cut back on the sugar amount,since my husband is diabetic. That was not good idea. Just taste like toasted oats with chocolate chunks. I think I will use the amount of sugar called for as well as smaller chunks or chips as they didn’t really embed in the cookie as much as it should have. :(
How much sugar didn’t you cut off? I wouldn’t recommend less than 3/4 cups but I found that 1 cup works best. Sorry they didn’t turn out so good for you.
I don’t have brown rice flower so I was wondering if I could sub almond flour and/or coconut flour? Thanks!
Not coconut flour for this, maybe almond flour but the cookies will be soft and not crunchy. How about some oat flour? I am not sure the almond flour will be good. Brown rice flour behaves more like regular white flour and for cookies that is what you want. Almond flour will work but the texture will be different. You may need a bit more too.
Hi. If one is sensitive/allergic to rice what flour substitute would work here. I often find these gluten free recipes with rice flour and unfortunately can’t make them.
If you are not gluten free you can use whole wheat pastry flour but just use 1 3/4 cups of it :-)