Today I am sharing a gluten-free oatmeal chocolate chip cookie recipe that is for everyone, not just gluten-free people. No, seriously, these cookies simply taste like awesome chocolate chip oatmeal cookies and no one would know they are gluten free just from eating them. They are also dairy free. And you also use a bit of black magic to make them so perfect sans flour and butter. But I swear this recipe is worth selling your soul to the devil for.
Over a year ago I chose to stop eating wheat products and felt better so I stuck with it, for the most part, indulging now and again when it made sense (trip to Sweden, birthday cake, etc). Then in September I did a whole bunch of allergy testing and learned that I am actually allergic to wheat. So my optional break from wheat became a permanent one. Which, in all honesty, was a major bummer. Although, six months in and I can honestly say it’s been easier than I thought it would be. Except for a few items, I mostly don’t miss wheat products. But there are a couple foods that I really am sad I’ll never eat again, one of them being my homemade chocolate chip cookies. I spent about a decade tracking down recipes for and perfecting chocolate chip cookies. (Click here for the ultimate winning recipe in that decade-long quest.) I tried subbing in gluten-free flour in my favorite recipe, but the cookies were nowhere near as good. Not even close. I had pretty much given up hope on ever enjoying a homemade chocolate chip cookie 10-minutes-out-of-the-oven ever again.
Then Nate’s cousin Amanda told me about a gluten-free oatmeal chocolate chip cookie recipe she loves in The Low FODMAP-Diet for Beginners cookbook by Mollie Tunitsky. Amanda told me this recipe would make it so I didn’t miss chocolate chip cookies anymore. I didn’t believe her. Then I tried the recipe and everyone was blown away at how good these cookies are. They just taste like awesome oatmeal cookies. IT IS THE BEST.
I have made these cookies many times since that first try. The cookies came out differently between takes, so I really worked on the recipe to make sure it would be consistent as well as have perfect texture. I credit The Low FODMAP-Diet for Beginners with introducing me to this recipe, but I have made some ingredient adjustments and modifications to the technique, which I will share in the recipe card below.
If you are dairy free, gluten free or just want to eat a really good oatmeal chocolate chip cookie, this recipe is for you. Enjoy!
- 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
- Preheat oven to 350º F. Line baking sheets with parchment paper or a silicone baking mat.
- 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.
- Stir in the baking soda and salt.
- Stir in the oat flour, rolled oats, and chocolate chips.
- 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.
- 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!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
I just pinned your tweaked recipe and can’t wait to try it! Like Amanda, I too have to eat low Fodmap.
Matter of fact, Amanda sent me the cookbook right away. Not looking back!
love the book and so glad she told us about it! 🙂
I don’t know how I’m going to cope with all of the FAME of finally getting onto your blog, but I’ll find a way 😉
I can’t wait to try your revised version! And I’m so glad you all love it.
haha! I have a feeling your recommendations will show up on the blog again! 🙂
What happens if I use canola instead of coconut oil?
this is a good question and, quite frankly, I’m not sure! the reason I hesitate is that canola oil has a very different melting point than coconut oil, so I am just not sure how an oil like canola would behave in this situation. I have another cookie recipe that uses oil instead of butter, so I looked it up to see what kind of oil…and it’s coconut. SO. if you really want to give it a try it might be worth it (and if you do, please let me know how it turns out!), BUT I have a sneaking suspicion that using an oil that is not coconut oil may yield different results.
here’s that other recipe in case you want to check it out, it is also so so good. https://thisweekfordinner.com/chocolate-chip-m-m-oatmeal-cookies/
I’ve made this recipe twice now and I’m amazed at how many chocolate chips you use! I ended up using only 3/4 cup of chocolate chips in the latest batch and that seemed perfect for me. I think maybe I just like a doughier cookie, perhaps.
Otherwise, I love your version! Thanks for sharing this!
haha! there is constant debate in our family regarding chocolate chip content…it depends on who is in the room how many go in! 😉
Hi, is this recipe as it is low FODMAP?
Thanks,
Sandy
As far as I know it is low FODMAP…it came from the low FODMAP cookbook and I didn’t add any ingredients that were not originally included. my cousin who must eat low FODMAP foods makes these all the time and loves them!