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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 #GlutenFree #DairyFree #WholeGrain #OatFlour | BeamingBaker.com

Gluten Free Double Chocolate Chip Oatmeal Cookies (V, GF, Dairy-Free)


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4.8 from 9 reviews

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

Units Scale

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

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
  2. In a medium bowl, whisk together all the dry ingredients: oats, oat flour, cocoa powder, baking powder, baking soda and salt.
  3. 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.
  4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips and oats. The dough will be sticky.
  5. 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.
  6. 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