Name: Gluten Free Chocolate Chip Oatmeal Cookies
Prep time: 5 min
Cook time: 14 min
Total time: 139 min
Ingredients: 1/2 cup butter; 1/2 cup coconut sugar; 1 egg (beaten); 1 teaspoon vanilla extract; 1 cup rolled oats; 1/2 cup almond flour; 1/2 cup brown rice flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/2 cup unsweetened shredded coconut; 1/2 cup chocolate chips of choice

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Super delicious Gluten-Free Coconut Chocolate Chip Oatmeal Cookies made with a blend of brown rice and almond flours & free of refined sugar!

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I was incredibly happy with how these little cookies turned out (as was my family)!

These cookies have such a wonderful texture--soft, chewy, and supremely hearty. There is just a subtle touch of coconut flavor to complement the filling & tasty nature of the oats and chocolate--such a divine combo!

I certainly will be making these on a regular basis, and if you choose to give this recipe a try, I'm pretty certain you will too...

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Easy to make.
Rich, buttery and chocolatey.
Nice crunch from the oats.
Gluten-free!

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📖 Recipe

Gluten Free Chocolate Chip Oatmeal Cookies

Super delicious Gluten-Free Coconut Chocolate Chip Oatmeal Cookies made with a blend of brown rice and almond flours & free of refined sugar!

5 from 1 vote

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Course: Dessert

Cuisine: Gluten-Free

Diet: Gluten Free, Vegetarian

Prep Time: 5 minutes

Cook Time: 14 minutes

Chilling Time: 2 hours

Total Time: 2 hours 19 minutes

Servings: cookies

Author: Kristen Wood

Ingredients

1/2 cup butter
1/2 cup coconut sugar
1 egg beaten
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup almond flour
1/2 cup brown rice flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup unsweetened shredded coconut
1/2 cup chocolate chips of choice

Instructions

In a large mixing bowl, cream together butter & sugar. Mix in
remaining wet ingredients.
In another mixing bowl, lightly stir dry ingredients (except chocolate chips) together.
Pour dry ingredients into wet ingredients & mix until just combined.
Fold in chocolate chips.
Using a well rounded tablespoon of dough, use your hands & roll cookie dough into 18 smoothly shaped balls.
Refrigerate cookie dough balls for at least 2 hours for best results.
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Place refrigerated cookie dough balls onto parchment lined cookie sheet.
Bake for 14 minutes, or until bottoms and edges of cookies are golden.
Enjoy!

Notes

Snag: FREE Printable Kitchen Conversion Chart!

Nutrition

Recommended Products

Almond Flour

Coconut Sugar

Rolled Oats

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Coconut & Chocolate Chip Oatmeal Cookies (Gluten-Free)

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