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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!
Prep Time
5
minutes
mins
Cook Time
14
minutes
mins
Chilling Time
2
hours
hrs
Total Time
2
hours
hrs
19
minutes
mins
Course:
Dessert
Cuisine:
Gluten-Free
Diet:
Gluten Free, Vegetarian
Servings:
18
cookies
Calories:
159
kcal
Author:
Kristen Wood
Equipment
Almond Flour
Coconut Sugar
Rolled Oats
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
US Customary
-
Metric
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
Serving:
1
cookies
|
Calories:
159
kcal
|
Carbohydrates:
14
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
190
mg
|
Potassium:
80
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
171
IU
|
Vitamin C:
1
mg
|
Calcium:
28
mg
|
Iron:
1
mg