These Gluten Free Oatmeal Cookies are soft yet crunchy and loaded with gooey chocolate! Made with gluten free oats, almond flour, and shredded coconut, these cookies are completely gluten free. So delicious with a glass of milk!
Gluten Free Oatmeal Cookie Recipe
When it comes to oatmeal cookies, I don’t discriminate. I seriously love them all! Chewy oatmeal chocolate chip cookies, Brown Butter Oatmeal Raisin Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, Peanut Butter Oatmeal Cookies… I could go on and on. But don’t worry, I won’t. Because I think you get my point!
And today we’re adding a new oatmeal cookie recipe to our cookie collection: GLUTEN FREE OATMEAL CHOCOLATE COOKIES!!! So if you love cookies but can’t tolerate gluten, today’s post is for you! These gooey and decadent oatmeal chocolate chunk cookies are 100% gluten free and SO delicious!
Ingredients for Gluten Free Cookies:
- Ripe Bananas
- Coconut oil
- Coconut Sugar (or brown sugar)
- Gluten Free Oats
- Almond Flour
- Shredded Coconut
- Baking soda
- and Chocolate
How to Bake Gluten Free Oatmeal and Chocolate Chunk Cookies:
- Preheat oven to 350 (F). Line a large baking sheet with parchment paper.
- In a large bowl combine the mashed banana, oil, sugar, vanilla, and eggs.
- In a separate bowl combine the oats, almond flour, coconut, salt, cinnamon, baking soda, and chocolate.
- Fold the dry ingredients into the wet ones until evenly combined.
- Chill cookie dough! This step is essential!!!
- Scoop 2 Tablespoon sized mounds of the cookie dough onto the prepared cookie sheet and gently press down. If the cookies look a little unshapely, use your hands to shape them into rounds. Don’t worry, they’ll hold their shape once baked.
- Bake for 15 minutes!
- Remove from oven and cool on baking tray for at least 15 minutes before serving.
Tips and Tricks for Recipe Success:
- Be sure your bananas are ripe! This is important for the taste and texture of the cookies. You’ll also want to mash the bananas well before adding them to the batter. You don’t want any large chunks!
- You may use refined or unrefined coconut oil. Just be sure it’s melted and slightly cooled.
- Coconut sugar can be found at most grocery stores and many speciality food stores. Or you can order it online! An equal amount of brown sugar may be used in its place.
- Almond flour can be found at most grocery store or you can make your own by finely grinding almonds into powder.
- You may use any variety of chocolate, but I find semi-sweet works best with this recipe!
- The cookie dough will appear a little wet at first, but don’t fret! Once the dough has chilled (it needs 90 minutes in the fridge), it will be workable.
- If you love the combination of salty and sweet, sprinkle the cookies with some flaky sea salt.
- And finally, you MUST allow these cookies to cool on the baking sheet for at least 15 minutes before transferring them (or eating them). Bonus: they taste better the longer they sit!
How to Store Gluten Free Chocolate Chunk Oatmeal Cookies:
- Let the cookies cool completely before storing them.
- Transfer cookies to an airtight container.
- Place sheets of parchment paper between the layers of cookies.
- Keep at room temperature for up to 3 days.
More Oatmeal Cookie Recipes:
- Vegan Oatmeal Chocolate Chip Cookies
- Chewy White Chocolate Cranberry Oatmeal Cookies
- Brown Butter Cinnamon Chip Oatmeal Cookies
Gluten Free Oatmeal Cookies
- 3/4 cup mashed bananas
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup coconut oil, melted
- 1/3 cup coconut sugar
- 2 and 1/4 cups gluten free old-fashioned oats
- 3/4 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 and 1/2 cups semi-sweet chocolate, chopped
- Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine the mashed bananas, vanilla, eggs, coconut oil, and coconut sugar.
- In a separate bowl combine the oats, almond flour, shredded coconut, cinnamon, salt, baking soda, and chocolate chunks; gently fold the dry ingredients into the wet ingredients until evenly combined.
- Cover the bowl and chill for 1 hour and 30 minutes.
When you're ready to bake:
- Preheat oven to 350 degrees (F).
- Scoop 2 tablespoon-sized portions of the dough into your palm and roll it into a large ball.
- Press the cookie down onto the prepared sheet and use your palm to flatten the cookie down to 1/4 inch (the cookies do not spread very much while baking); repeat with all cookie dough.
- Bake for 15 minutes.
- Allow cookies to cool for at least 15 minutes on the baking sheet before serving or transferring.