The BEST gluten free oatmeal chocolate chip cookies are crispy on the outside, perfectly chewy on the inside, and packed with cozy oatmeal & rich chocolate chip flavor.
Welcome to my all-time favorite, BEST gluten free oatmeal chocolate chip cookies recipe. Yep, I just threw that gluten free cookie gauntlet down. And I’m not taking it back! 😉
Why are these oatmeal chocolate chip cookies the BEST gluten free oatmeal chocolate chip cookies? I’m so glad you asked…
The Taste, the Texture, the Everything.
These gluten free oatmeal chocolate chip cookies are crispy on the outside, just the perfect amount of chewy on the inside, packed full of oatmeal & chocolate flavor, with just a hint of the perfect warm spices to highlight the cozy oatmeal chocolate chip comfort you’ve been searching for.
Now that you’re amped up on ALL the best gluten free oatmeal chocolate chip cookie vibes, what say we learn how to make them?
How to Make Gluten Free Oatmeal Chocolate Chip Cookies
Preheat & Prep
First things first, preheat your oven to 350°F. Then, line a baking sheet with parchment paper.
Whisk the Dry Ingredients
Add all dry ingredients to a medium bowl and whisk until well mixed.
Whisk the Wet Ingredients
Add all of the wet ingredients to a large bowl, then whisk it all together until well mixed.
Combine
Combine the wet and dry ingredients! Add the dry mixture to your wet mixture to create your gluten free oatmeal cookie dough. Switch to stirring with a rubber spatula when the dough gets too difficult to whisk. Fold in chocolate chips.
Chill
Cover your bowl of gluten free oatmeal cookie dough and place it in the freezer for about 20 minutes. Chill your gf dough until it’s just soft enough to scoop, but still very firm throughout.
Scoop
Using a medium cookie scoop, scoop and drop balls of oatmeal cookie dough onto the baking sheet you prepped earlier. Press chocolate chips into each ball of cookie dough, then flatten it with a spoon about halfway.
Bake, Cool & Enjoy
Bake for about 14 minutes, cool and enjoy the BEST gluten free oatmeal chocolate chip cookies!
tips & tricks for the best gluten free oatmeal chocolate chip cookies
Use your favorite allergy-friendly chocolate chips:
Don’t worry about what other people think—focus on what you like, whether it’s the cheapest chocolate chips, or the hardest to find fancy chocolate chips. Use your fave & they’ll shine like a diamond (hehe) in your soon-to-be-favorite gluten free oatmeal chocolate chip cookies recipe!
Don’t skip chilling the dough
You know I almost never ask you to chill the cookie dough (because: it’s fussy!). So when I ask, you know that it’s important. This ensures that the gf oatmeal cookie dough stays perfectly firm (aka: won’t spread like a mofo) when baked—it also enhances the flavor of the oatmeal chocolate chip cookies!
Use fine gluten free oat flour
When making your own homemade oat flour, make sure it’s fine aka free of coarse bits of oats. Coarse oat flour could cause crumbly cookies.
Use GF rolled oats or “old-fashioned” oats, not QUICK oats
Quick or 1-minute oats are less thick, less chewy, and generally work differently in recipes that call for rolled oats. You can buy gluten free rolled oats here.
Use a cookie scoop
For uniform size and perfectly packed balls of gf oatmeal cookie dough. This is the medium cookie scoop I own multiples of and love.
If you don’t like the flavor of coconut at all:
Try using refined coconut oil. It’s flavorless. Or, try using melted vegan butter.
Testimonials
Julia says, “I must say, I’ve never commented on a blog post before but I had to tell you that I appreciate you so much for making and sharing this amazing recipe. It’s clean and tastes amazing!!! You can’t even miss processed cookies with these guys, they really hit the spot.”
Selena says, “This is an amazing recipe, thank you. I have tried various vegan gluten free chocolate chip recipes, and in my perception, this is the most balanced integration of ingredients for chewy crunchy soft vibe. Yummy!”
Ellen says, “Just made these and they are delicious! Loved by GF and non-GF folks alike! Can’t wait to check out your other GF recipes!”
Sumeet says, “I had so much fun making these cookies! I substituted the vegan chocolate chips for baking chips from Whole Foods’ 365 brand and I used a real egg instead of the flax egg. After I pulled the cookies out of the oven, I sprinkled Maldon flaky salt on top and my friends lost their minds. They said the cookies live up to the recipe’s title. 🙂 …Thank you so much for such a wonderful and easy recipe!
storing your gluten free oatmeal chocolate chip cookies
Room Temperature
Store your gluten free oatmeal chocolate chip cookies in an airtight container at room temperature, out of direct sunlight, away from heat sources. Store gf cookies for up to 2 weeks.
Freezer
Store gluten free oatmeal cookies in a freezer-friendly container. To enjoy the frozen gluten free oatmeal chocolate chip cookies: allow to thaw for 30 minutes at room temperature, or heat in the microwave for 5-10 seconds or until just warm.
The best gluten free oatmeal chocolate chip cookies that are better than the rest–deliciously crispy edges, chewy centers and oodles of melty chocolate chips.
So whaddya think? Are you ready to blow all of your friends’ socks off with my best gluten free oatmeal chocolate chip cookies recipe? Let’s bake it! You grab the chocolate chips, I’ll grab the gluten free oat flour! It’s truly such an honor to make these special healthy treats together. I can’t wait to hear what you think! In the mean time…
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀ Click below to Pin ☀
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Gluten Free Oatmeal Cookie Recipes
- Gluten Free Vegan Oatmeal Chocolate Chip Cookies
- Gluten Free Oat Flour Chocolate Chip Cookies
- Easy Gluten Free Vegan Oatmeal Raisin Cookies
- …and Gluten Free Edible Cookie Dough, just for fun 😉
The BEST Gluten Free Oatmeal Chocolate Chip Cookies
- Prep Time: 20 mins
- Cook Time: 14 mins
- Total Time: 34 minutes
- Yield: 24-30 cookies (mine made 27) 1x
- Diet: Gluten Free
Description
The BEST Gluten Free Oatmeal Chocolate Chip Cookies are crispy on the outside, perfectly chewy on the inside, and packed with cozy oatmeal & rich chocolate chip flavor. GF.
Ingredients
Dry Ingredients
- 1 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1 ½ cups gluten free rolled oats
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but recommended)
- 1/3 teaspoon salt
Wet Ingredients
- ½ cup melted coconut oil
- ½ cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
Add-ins
- 1 cup chocolate chips
Optional Topping
- 2–3 tablespoons chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together all the dry ingredients. Set aside.
- In a large bowl, whisk together all the wet ingredients. Whisk until well-mixed.
- Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
- Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature just until it’s soft enough to scoop, but still very firm and chilled.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press chocolate chips into cookies—this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies. Flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
- Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
Gluten Free Oatmeal Chocolate Chip Cookies:
- Softer Cookies: Gluten Free Vegan Oatmeal Chocolate Chip Cookies (GF)
- Oatmeal Raisin: Easy Gluten Free Vegan Oatmeal Raisin Cookies
- Non-Oatmeal: Gluten Free Vegan Oat Flour Chocolate Chip Cookies (GF)
Notes
A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.
Storing Instructions: Store in an airtight container at room temperature for 1-2 weeks.
Freezing Instructions: Store in a freezer-friendly container or bag. Keep for up to 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying. Or, warm in the microwave for about 5-10 seconds.
Nutrition Information is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 27 servings per recipe, without the optional 2-3 tablespoon chocolate chip topping.
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 8g
- Sodium: 32mg
- Fat: 8g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: best gluten free chocolate chip cookies
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How long can you chill the dough for? Could I prep the dough and keep in the fridge for a couple of days?
Hi Megan, I haven’t stored this dough long-term, but that *should* be okay. Let me know how it turns out. 🙂
I made this yesterday and we love them. Excellent recipe. Thank you,
★★★★★
Awesome! So happy they were a hit for you Michelle!
I was wondering if you have tried these as blondies, just putting them in a pan and baking them…
I have made these twice now and LOVE them! DEFINITELY add the nutmeg – oh my goodness – it makes them EXTRA delicious. I also use regular eggs, honey (because I have more of it than maple syrup) and make my own oat flour in my blender. I think my oat flour isn’t fine enough, as some batches have come out of the oven flat but they are still gooey and oh so tasty. I love that I can include this treat in my kids’ lunches and not feel bad about it! Thank you for sharing this amazing recipe!
★★★★★
You’re so welcome Marie! I’m so glad that you and the little ones are enjoying the cookies, and that your subs are working well for you. 🙂 As for the oat flour, I’ve found that sifting it after blending it helps remove the coarse bits that can cause spreading. Hope this helps!
This is my go to recipe for oatmeal cookies. They are delicious and VERY addicting! I make these different almost every time but each is awesome. I use homemade oat flour, no nutmeg but use cinnamon, ghee for butter, regular egg. Add ins can be homemade chocolate chunks, dried cherries or nuts. Have had them plain too and still very tasty.
★★★★★
That’s so wonderful to hear, Laura! 🙂 Ooooh, I’m loving the sound of all your add-in variations! I mean, dried cherries and chocolate chunks would be my go-to combo if I had to pick. 😉 Thank you for taking the time to stop by and let me know. Can’t wait to see what you try next!
These are so mouthwateringly delicious!
I’m glad you enjoyed them!
Who can resist these chocolate chip cookies?! They are on my baking list already!
★★★★★
No one! Heehee. 😉 Hope you enjoy them, Catalina.
This looks so delicious and yummy! I can’t wait to give this a try! So excited to make these!
★★★★★
Get ready to enjoy some amazing cookies Beth! 😊
This was so tasty! Sending this to my gluten free mom!
Aww how sweet of you! I know she’ll just love it. 😊
This is THE BEST oatmeal cookie recipe!
★★★★★
Thanks so much, Amanda! I’m so happy you enjoyed it! 🙂
These Gluten Free Oatmeal Chocolate Chip Cookies sound delicious! Dangerously good…
Oh yes, they’re utterly irresistible!
Those look so irresistible with melting gooey chocolate chips. Thanks for this terrific recipe!
★★★★★
You’re so very welcome Helen!
Wowzers! This look absolutely fantastic! It is hard to believe that they are gluten free. 🙂
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Thanks Carrie! 😊
This recipe reminds me of how much I adore oatmeal cookies. Bookmarking!
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Perfect! I know you’ll just love them Wanda! 🙂
Great cookies! My family loved them.
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Yay! That’s so great to hear!
These cookies look so ooey gooey and delicious!
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You know it Erika!
Could you use all oat flour?
Do you mean leave out the rolled oats completely and only use oat flour? If so, try my thick & chewy vegan chocolate chip cookies or my oat flour chocolate chip cookies. Enjoy!
Made these the other day. Followed exactly except since I didn’t have coconut sugar I replaced it with organic brown sugar. I got 8 cookies probably because I shaped them by hand (no cookie scoop.) Delicious! I was shocked. Kept checking the recipe before I baked them thing something must be missing. Gonna make again soon but add raisins. Not usually a raisin fan but I love chocolate and raisins together especially with oatmeal. Posted on IG @lisasquickienails and my next post will be the chocolate banana bread for sure! Thanks for these awesome recipes!
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I’m so happy to hear you enjoyed the cookies Lee! 😊 Yep, hand shaping will definitely result in some variation when it comes to final quantity. Love the chocolate chips and raisin combo! And I can’t wait to see how the banana bread turns out!
I must say, I’ve never commented on a blog post before but I had to tell you that I appreciate you so much for making and sharing this amazing recipe. It’s clean and tastes amazing!!! You can’t even miss processed cookies with these guys, they really hit the spot. Thanks so much xoxox
Let me just say… WOW!! Just know that I’m blushing over here, Julia! I’m so happy that you enjoyed my recipe, and truly so appreciative that you took time out of your day to stop by. Thank you for being you! Sending you big hugs. Xoxo xoxo
Delicious!! Made these and your gluten free vegan chocolate chip ones (although only gluten free for the oatmeal ones and non vegan for both)
Question- why is the coconut melted in some recipes and used in its solid form in others?
Thanks!
Thanks Marla! I’m so glad you enjoyed both recipes. 🙂 Good question! Sometimes, we want the coconut oil to be in a solid state to create a more solid structure for the baked good when it’s raw–then it can melt at the perfect point in the oven, which allows it to “collapse” at just the right moment. Other times, we want the coconut oil to be liquidy right away because that specific baked good doesn’t require a “collapsing” in the oven and/or that baked good needs a smoother batter/dough with the melted coconut oil incorporating seamlessly into it. Does that make sense? 🙂
This is an amazing recipe, thank you. I have tried various vegan gluten free chocolate chip recipes, and in my perception, this is the most balanced integration of ingredients for chewy crunchy soft vibe. Yummy !
★★★★★
Thank you so much, Selena! 🙂 I seriously love how you described this recipe as having a “most balanced integration”. Wonderful! I’m so happy you enjoyed the cookies. Happy baking!
Just made these and they are delicious! Loved by GF and non-GF folks alike! Can’t wait to check out your other GF recipes!
★★★★★
Woohoo! I’m always so happy to hear that a recipe is a hit for a whole crowd. . Can’t wait to see what you try next Ellen!
These look delicious! Can I use regular butter instead of the coconut oil?
Thanks Kim! Yes, that should work. Just make sure to melt it and use the same amount. Can’t wait to hear what you think! 🙂
I had so much fun making these cookies! I substituted the vegan chocolate chips for baking chips from Whole Foods’ 365 brand and I used a real egg instead of the flax egg. After I pulled the cookies out of the oven, I sprinkled Maldon flaky salt on top and my friends lost their minds. They said the cookies live up to the recipe’s title 🙂 Next time, I plan to throw in some pecans and see what happens. Thank you so much for such a wonderful and easy recipe!
★★★★★
That’s so wonderful to hear, Sumeet! 🙂 Oh my, that added maldon salt sounds incredible. Hope you enjoy the pecan version just as much! Thanks for stopping by and baking with me. 🙂
Best GF vegan cookies EVER!!! I’m super happy you used flax eggs. Farmer feed chickens grain so GF store bought eggs are infectious to me. Also… I have yet to find a GF flour I like. I blended the GF oats to make oat flour. It worked well. One last added ingredient was two heaping tablespoons of raw peanut butter. I cannot get over how DELICIOUS these cookies are. Thank you for taking the time to perfect the recipe and I am most gracious for your sharing the recipe. Stay safe. Take care. Share more.
★★★★★
This is a great recipe!! I used a regular egg , brown sugar, Robin Hood gf flour and raisins instead of chocolate chips! My only small complaint is I didn’t love the coconut oil flavour so I’ll try with the refined coconut oil when I buy some.
Thanks Carina! 🙂 I love that you included the exact ingredients you used—many readers will find that helpful. I’ve got to try that Robin Hood GF flour! Hope you enjoy it even more with the refined coconut oil next time. 😉
I made these yesterday and they came out delicious, but I noticed something about the batter. I subbed the coconut oil for vegetable oil and the flax egg for a real egg. The batter was super runny. I put it in the freezer, like it said in the recipe, for 20 minutes and it didn’t firm up. I had the batter in the freezer for an hour total and it didnt firm up. The cookies were spread out and pretty thin when I baked them, but really delicious nonetheless. Was my batter so runny and not firming up because of the vegetable oil?
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Hi Sugar, yep, that’s it! I have you chill the batter in the freezer because coconut oil firms up to a solid texture when it’s cold. Vegetable oil doesn’t work the same way, unfortunately. If you can, try it with coconut oil or perhaps even vegan butter in the future. That will ensure that the cookies stay thick and remain in mounds while baking (instead of pooling out and becoming super flat). Happy baking! 🙂
Hi Demeter,
The cookies came out amazing, so happy with your recipe. I substituted a few things as I didn’t have everything on hand. I used avocado oil, 1/2 cup less sugar (I tend to use less sugar in most of my baking recipes) and used turbinado sugar, 1 egg and a little zanthum gum. I noticed as I was mixing all the ingredients it wasn’t binding too much, so that’s why I added a little zanthum gum and a little extra oat flour store bought out flour Bobs). I think the sugar was a little too course, but either way they came out really well, nice thick and still chewy.
Thank you, looking forward to using some of your other recipes.
★★★★★
Hi Natalie! I’m glad to hear you enjoyed the cookies with all the subs. 🙂 Can’t wait to hear what you try next!
Can I use regular eggs instead of flax eggs, I’m not dairy free but I do have to be gluten free & this recipe looks great, I can’t wait to try it!
Hi Cindy! Yes, you can use regular eggs. Can’t wait to hear what you think! 🙂
Can you make these as bars? If so do I need to change the recipe in any way?
Hi Monica, that should be fine! You’ll have to adjust the bake time, although I’m not sure how long. Enjoy!
I used the same scooper and got 10 cookies?
Hi Lin, what number do you see engraved on the inside of your cookie scoop? Also, is it NorPro?
I clicked the link, it’s the exact same one, same size. Cookies were good though, baked perfectly so doesn’t seem to be any larger than yours. Super confusing .
Wow, I just made these cookies and they are amazing. I subbed gluten free all purpose flour and they came out incredible. Thank you so much for such an amazing recipe!!
★★★★★
Yeah!!! I’m beyond pleased that you enjoyed my recipe, Elizabeth! Happy to hear that the gf AP flour worked so well. Thanks for stopping by! 🙂
Hello! I would love to try these. Do you think olive oil could be used instead of coconut oil in this recipe?
Hi Denise! I haven’t tried it myself, but I have had other readers use olive oil in some of my other recipes with good results. Let me know how it goes!
I just got done making these and they are really that good it made about 22 cookies they did not expand that much but the flavor is on point always looking for good healthy treats , I never did used flex meal before instead of eggs you’ll would never know that it has no eggs
Hi Becky! You know I seriously love hearing that “the flavor is on point as always”!! 🙂 Aren’t flax eggs incredible? Thanks for taking the time to let me know how my recipe turned out for you. Happy baking!
I specialize in Gluten Free baking…these are delicious. Thank you for sharing.
★★★★★
Oh thank you Amanda! . I’m so glad you’re enjoying the cookies!
I made these and they came out looking nothing like yours. 🙁 I followed the recipe exactly. Wondering what could have gone wrong? They taste good but are flat and crispy. I did 13 minutes. On the second batch I left them in balls and did no flattening and they were still flat in the end. Any tips? Thx!
Hi Denise. Did you use homemade oat flour? If so, it’s important to make sure it’s very finely ground, as coarse oat flour will cause the cookies to spread. You may need to sift the oat flour after grinding to get it as fine as possible. Hope this helps! 🙂
No, I used store bought. Bobs Red Mill. Maybe still not fine enough? Anyway, my girls ate them all day, they are so yummy! Hope to get them to be a little thicker next time. Thx!
Hi Demeter
These are the best chocolate chips cookies ever. Can’t tell you how many times I have made them. Your blueberry muffins are also awesome. Thank you so much ☺️ for these wonderful receipes
★★★★★
Hi Maria! I’m so happy to hear that you’re enjoying the recipes! . Thank you for taking the time to let me know!
Your welcome Demeter. I forgot to ask is there any chance that you will having any scone receipes in the future.
Scones are definitely on my list of recipes to make! .
I made these and they turned out great! My boyfriend and coworkers Hoover’s them right up. I found I did not need to flatten them before baking, as they spread the same either way. I subbed light brown sugar for the coconut sugar but otherwise followed the recipe as written. I think I might add less cinnamon and nutmeg next time, but that’s my personal preference.
★★★★★
Woohoo! So happy to hear it Jackie! . Sounds like you’ve got one lucky boyfriend, and he’s got some lucky coworkers. .
These look amazing! I was wondering though, could a regular egg be substituted for the flax egg?
Hi Ashley! Yep, that would work fine. Happy baking!
Hi there! Is there something I can use to replace coconut oil (that’s not just another oil) ? I love the look of your recipes but I try and avoid oil in my diet, so any tips you have for an alternative would be hugely appreciated! .
Hi Helen! Hmm… there are a number of oil-free substitutes for coconut oil in baking. You could try: applesauce, pumpkin puree or yogurt. From past experience, I can tell you that each one has a different effect on the final baking product (even from brand to brand). Try experimenting and seeing which yields your preferred baked good texture. Good luck & enjoy!
Hello, I just realized I dont have baking powder. Can I replace it with baking soda?
Hi there! Unfortunately, you can’t swap them 1:1, and to use baking soda you’d need to adjust the quantity and the acid levels (which I haven’t tried yet).
These turned out amazing!! Thank you for the great recipe!
I was wondering if these could be made into oatmeal cookie bars.
Thanks!
★★★★★
Woohoo! I’m so happy to hear it Molly! . As for cookie bars: I’m actually working on a few cookie bar recipes right now! . If you try these as bars, let me know how it goes!
These look great for my GF and dairy free hubby. Unfortunately virtually all US websites don’t consider the rest of the world. Can you include grams as even US cups and teaspoons are different measurements
Hi Alis! I’m currently in the process of adding metric weights to all my recipes, but it’s a slow process—I wanna make sure I do it right. Thanks for your patience!
These will disappear in minutes at my house!
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These look really amazing!
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Thanks Sandra! 🙂
I always love seeing what healthy desserts you come up with it, these look amazing!!
Thanks Ashlyn! .
I want a dozen right now! I am so drooling over these!
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Haha I know the feeling! .
Always looking for a good GF cookie recipe! Found this one and I can’t wait to give them a try.
★★★★★
Excellent! Hope you enjoy them Jacquelyn!
Love them! I followed the recipe exactly and they turned out perfect! This recipe is a keeper!
★★★★★
Woohoo!!! I’m so happy to hear it, Chrissie! Happy baking! 🙂
Just call me the cookie monster now I’ve got my hands on this recipe!!
★★★★★
Hi, Cookie Monster!!! Hehe. You’ll have to let me know how you like them, Jade. 🙂
I’d love to have a few of these right now! They look so delicious!
★★★★★
Oh you know it! 😉
Oatmeal chocolate chip cookies are my favorite, and these look delicious! I have to make these myself
★★★★★
Oatmeal chocolate chip cookies are absolutely my favorite, and these look so delicious! I have to make these soon
Oatmeal chocolate chip is omen of my favorite cookies ever, and these look so good! I just have to make these
Oh I know right? There’s nothing quite like a fresh oatmeal chocolate chip cookie! .
Yes! Love that these are GF!
Woohoo! Hope you enjoy them Alyss! 🙂
I have made these cookies many times. They are the best cookies ever!! They taste better than regular oatmeal cookies. You would never think the are gluten free. Thank you Demeter for all your wonderful recipes. Bless you for helping so many people enjoy cookies and cake again who have a gluten problem and for using all wholesome ingredients..
★★★★★
Yay! So happy to hear you enjoy them Maria! . Thank you for taking the time to share these kind words with me. It means a lot!
These look seriously amazing! That melting chocolate! My son is GF and I know he will be over the moon to try these.
★★★★★
Thanks Valentina! I hope your son love them! .
Woohoo!!!! I was right in guessing, lol. 🙂 They look so yummy.
Yeah you were!!! GREAT guess!! Hope you love them!
These look so yummy and simple! Great gluten free recipe!
★★★★★
Thanks Tisha! 🙂
My kids to enjoy these delicious looking cookies. I love it too and have to try it out.
Woohoo! They’re a total family favorite! .
You never fail to amaze me with your indulgent looking but totally healthy desserts and sweets! I could eat a whole batch of these gorgeous oatmeal cookies!
★★★★★
Aw thanks Lisa! . And with these cookies, it’s hard NOT to eat the whole batch at once! .
OK, these might be the most tempting cookies ever, gluten free or not! Those photos are mesmerizing 🙂
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Haha thank you Susan! . So glad you enjoy them!