Description
Gluten Free Double Chocolate Chip Oatmeal Cookies (V, GF): an easy recipe for soft, chewy double chocolate chip oatmeal cookies made with whole ingredients. Vegan, Gluten-Free, Dairy-Free, Whole Grain, Oat Flour.
Ingredients
Dry Ingredients
- 1 cup gluten free rolled oats, more below
- 3/4 cup gluten free oat flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- 3/4 cup vegan chocolate chips
- 1/2 cup gluten free rolled oats
Optional Topping
- 2 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
- In a medium bowl, whisk together all the dry ingredients: oats, oat flour, cocoa powder, baking powder, baking soda and salt.
- In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
- Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips and oats. The dough will be sticky.
- Using a 2-tablespoon cookie scoop, scoop balls of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
- Bake for 8-12 minutes. Mine took 10 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. If cookies are too soft to lift, allow to set on cookie sheet for 10 minutes, then transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
Notes
– Adapted from my Oatmeal Chocolate Chip Cookies and my Maple Pecan Chocolate Chip Cookies.
– Store in an airtight container at room temperature for up to 1 week.
– Freezing instructions: store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 10-15 minutes before enjoying. Or, heat in the microwave in 15-second increments until warm.
– Nutrition Info: is an estimate based on 25 cookies and no optional topping chocolate chips used.
– More cookie recipes (all V, GF, DF): Peanut Butter Coconut Oatmeal Cookies, Almond Butter Chocolate Chip Walnut Oat Cookies, Gluten Free Trail Mix Cookies.
- Category: Cookies, Gluten Free, Vegan, Dairy-Free, Whole Grain
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Carbohydrates: 14g
- Protein: 2g