Oatmeal Chocolate Chip Cookies (Gluten Free, Dairy Free)
Prep time
Cook time
Total time
These gluten-free and dairy-free oatmeal cookies are amazing and taste like the real deal. Adapted from "The Low FODMAP-Diet for Beginners" by Mollie Tutnitsky
Serves: 20-24 cookies
  • ½ cup coconut oil
  • ⅔ cup lightly-packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¾ teaspoon coarse sea salt, plus more for sprinkling (or ½ teaspoon kosher salt)
  • 2¼ cup oat flour
  • ½ cup rolled oats
  • 1¼ cup semi-sweet chocolate chips
  1. Preheat oven to 350ยบ F. Line baking sheets with parchment paper or a silicone baking mat.
  2. Put coconut oil in a large, microwave-safe mixing bowl. If the oil is already a liquid, you're all set. If it's in a solid state, microwave for appx. 20 seconds to melt it. Add the brown sugar, egg and vanilla extract to the oil and mix very well.
  3. Stir in the baking soda and salt.
  4. Stir in the oat flour, rolled oats, and chocolate chips.
  5. Place cookie dough balls on cookie sheet, leaving space between them for spreading. The dough balls should be about 2 tablespoons (medium cookie scoop size). Once you place the dough on the cookie sheet, using wet fingers gently smooth out the cookie dough balls and light press down on them, to make them all the same shape and size. They don't need to be flattened, just lightly squished a bit.
  6. Bake for 9-11 minutes, until the cookies are lightly browned and look done in the centers. Sprinkle with coarse sea salt immediately after taking out of the oven, then gently drop the pan flat onto the stovetop or counter to force the cookies to settle. Let cool then enjoy!
Recipe by This Week for Dinner at https://thisweekfordinner.com/gluten-free-oatmeal-chocolate-chip-cookie-recipe/