Cookies are probably one of the best on the go snacks for kids in school, lunches for work, and a quick nibble after dinners – and because it’s so easy to eat a ton of it, we’ve got to keep making versions of them that aren’t QUITE as bad (LOL who are we kidding, just don’t eat so many cookies in one day). Since we know we’re all going to eat cookies anyways, we might as well make really delicious, slightly healthier versions!
I know in my boyfriend’s family, cookies go like crazy since there’s 7 (if you count me :)) people so I usually make a double batch. They didn’t know this was a gluten free cookie until later when they were already eaten and one person happened to ask if it was! These oatmeal chocolate chip cookies are soft + nice and chewy, and not too sweet. You still get the lovely chocolate oozing out though when it’s warm so you won’t miss the less sugar in the cookie dough. PLUS for those of you whole don’t appreciate oats as much, you really can’t taste it in these cookies which means more fibre for everyone! Hurray!
All it takes is a cookie scoop and a baking tray or a Pamper Chef stoneware which is well worth the investment! The ones I currently use are 15+ years old and are in great condition. Keep in mind that stoneware doesn’t need parchment paper as they take on the grease from previous uses and is a non-stick surface. Never leave the stoneware in the water or with soap on it for an extended period of time! Like cast iron, the stone should stay well oiled.
Making these cookies? I would love to see how yours turn out so either tag me on Instagram using @toastandhoneyeats, comment on Pinterest with a photo, or email me at hello@toastandhoney.com. Cheers!
Other GF Goodies:
GF Vegan Strawberry Rhubarb Banana Bread
GF Vegan Buckwheat Strawberry Pancakes
Healthy Fruit Popsicles
Gluten Free Oatmeal Chocolate Chip Cookies
Looking for a quick snack or a tasty dessert? These oatmeal and chocolate cookies are absolutely delicious, using gluten free + dairy free ingredients and pure maple syrup to sweeten!
Ingredients
- 1 cup gluten free quick oats
- 1 cup all purpose gluten free flour Like Bob's Mills or make your own!
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 2 tbsp coconut oil, melted
- 1/4 cup maple sugar
- 1/4 cup pure maple syrup (not table syrup)
- 2 eggs
- 2 tsp vanilla extract
Fold In
- 1/2 cup chocolate chips
- 1/2 cup additional gluten free quick oats
Instructions
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Preheat oven to 350°F. Line a baking pan with parchment paper, or if using the suggested stoneware, just set this aside without the parchment paper.
Using a medium sized bowl, mix the 1 cup oats, all purpose gluten free flour, baking powder, baking soda and salt.
In a bigger bowl, combine coconut oil, maple sugar, maple syrup, eggs and vanilla. Using a whisk, mix until all the ingredients are smooth. (I would use a hand whisk and not a mixer as sometimes, this can lead to "over whisking" and make your baked goodies very rubbery!) If you need time to find the ingredients, add the coconut oil in last as if you've melted it, sometimes it's cool enough in the other ingredients and starts to harden again.
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Add the ingredients from the smaller bowl into the bigger one and whisk until well combined. At this point, the "dough" should be a quite wet! Fold in the chocolate chips and remaining oats to soak up some of the wetness.
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When moving the batter to the baking pan or stoneware, use a cookie scoop like the Wilton one linked above to scoop the dough. Use your spatula to flatten the batter into round cookie shapes about 1.5 to 2 inches in diameter as they won't flatten themselves while baking. My cookies did spread out on the pan so don't place them too close together! At most I would place 9-12 cookies on a tray.
Bake for 8-12 minutes. Let them cool before eating and enjoy!
Recipe Notes
Adapted from Beaming Baker's Vegan Oatmeal Chocolate Chip Cookies. If you want to try out the gluten free AND vegan version, head over to Beaming Baker!
Store cookies in an airtight container for 1 week or seal and freeze to have between 1-1.5 months at most. Or just make for when lots of people are over and eat them all on the same day! 🙂
Stuff For this Recipe:
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