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

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…

Recipe Features

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

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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 41 votes

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Course: Dessert

Cuisine: Gluten-Free

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 14

Chilling Time: 2

Total Time: 2 19

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!