Description
These Gluten Free Chocolate Oatmeal Cookies are a chewy, flavorful treat combining the hearty texture of oats with rich chocolate chips and chunks. Made with gluten-free flours and a hint of warm spices like cinnamon and nutmeg, these cookies deliver a perfect balance of sweetness and texture. Chilling the dough before baking ensures they hold their shape, providing a deliciously soft center with slightly crisp edges. Ideal for anyone seeking a gluten-free dessert without compromising on taste.
Ingredients
Scale
Dry Ingredients
- 1 cup (140g) gluten-free all-purpose flour with xanthan gum
- 1/4 cup (30g) almond flour
- 1 1/2 cups (150g) certified gluten-free old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 2/3 cup (133g) dark brown sugar, packed
- 1/3 cup (67g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
Add-ins & Toppings
- 3/4 cup (130g) semi-sweet chocolate chips
- 1/4 cup (45g) chocolate chunks
- Flaky sea salt for topping (optional)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. Using a scale for measuring flours ensures consistent results in gluten-free baking.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, beat the softened butter with both brown and granulated sugars for 2-3 minutes until the mixture is light and fluffy, which helps create a chewy texture with crisp edges.
- Mix Wet Ingredients: Add the room temperature egg, vanilla extract, and maple syrup to the butter mixture. Beat until smooth and fully incorporated, as the maple syrup adds moisture to the gluten-free dough.
- Combine Wet and Dry: Stir the dry ingredients into the wet mixture until just combined, taking care not to overmix to prevent tough cookies.
- Add Oats and Chocolate: Gently fold in the gluten-free oats, then add the chocolate chips and chunks, evenly distributing them throughout the dough.
- Chill Dough: Cover the dough and refrigerate for at least one hour. Chilling hydrates the flours and helps control spread during baking.
- Prepare for Baking: Scoop the chilled dough onto parchment-lined baking sheets, spacing about two inches apart. Slightly flatten the tops with your palm for even baking.
- Add Toppings: Press additional chocolate chips onto the tops of each cookie dough ball and sprinkle lightly with flaky sea salt, if using, to enhance chocolate flavor.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake cookies for 11-13 minutes until edges are golden but centers still look slightly underdone to avoid dryness.
- Cool: Let cookies rest on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, preventing breakage.
Notes
- Measuring gluten-free flours by weight rather than volume leads to more consistent cookie texture.
- Chilling dough is essential for proper hydration and controlling spread in gluten-free baking.
- Do not overbake; cookies should appear slightly underdone in the center when removed from the oven.
- Flaky sea salt topping is optional but enhances the chocolate flavor perfectly.
- Use certified gluten-free oats to maintain a 100% gluten-free recipe.
