Gluten-Free Oatmeal Chocolate Chip Cookies

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Gluten-Free Oatmeal Chocolate Chip Cookies

Soft and chewy gluten-free oatmeal chocolate chip cookies made with rolled oats, maple syrup, and a gluten-free flour blend. Vegan and egg-free.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: cookies

Calories: 204kcal

Author: Kristen Wood

Ingredients

1 ½ cups gluten-free rolled oats
3/4 cup gluten-free all purpose flour with xanthan gum
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
⅓ cup melted butter or coconut oil
½ cup brown sugar
¼ cup maple syrup
2 tablespoons milk of choice I like to use oat milk
1 teaspoon vanilla extract
½ cup chocolate chips of choice I like to use semi-sweet chocolate chunks

US Customary - Metric

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, add the oats, flour, baking soda, cinnamon, and salt. Mix well.
Stir in the butter, sugar, maple syrup, milk, and vanilla until the batter is smooth. Fold in the chocolate chips or chunks.
Scoop out 1-inch portions of dough, shape into rounds, and lightly flatten with wet hands. Arrange on the prepared baking sheet, leaving space between each cookie. Bake for 10 to 12 minutes or until firm and golden on edges.
Let cool slightly before serving. Optionally sprinkle with flaked salt before serving. Enjoy!

Video

Notes

Storage and Reheating

Let the cookies cool completely on a wire rack before storing leftovers in an airtight container. You can keep them at room temperature for up to 3 days. You can also refrigerate the cookies, but note that they might firm up or dry a little as a result. For longer storage, you can also put the cookies in the freezer for up to a month.

If you want to reheat them, you can do so in the microwave or oven to refresh the texture.

Nutrition