One thing I’ve been into lately is taking classic recipes and turning them into healthier, gluten-free recipes. We all have those classic dinners, snacks, and treats that we love, but wish we a touch healthier. Well, I was feeling that way about oatmeal chocolate chip cookies, so I got to work. The result? Gluten free, vegan, oatmeal chocolate chip cookies that are easy to make and loaded with healthy ingredients. Let’s make some gluten free oatmeal chocolate chip cookies!
Oats and oat flour are easy to work with—especially if you’re new to gluten free baking. Oats naturally absorb liquid, making them a great binder, and have a neutral flavor, as compared to many gf flour options. Even if you’re not gluten free, give oats and oat flour a try—it may change your baking game.
To make the recipe vegan, I used chia seeds to make a chia egg—this serves as a simple binder and still adds healthy fats and proteins to the recipe. Don’t shy away from the chia egg, it is incredibly simple to create and really does work well in this recipe.
Finally, I use a big scoop of cashew butter, for that creamy nutty flavor and lots of protein!
If you’re in a comfort—snack mood, this recipe is for you! You’ll love its simplicity, as well as how close it resembles regular oatmeal chocolate chip cookies. With only a dozen ingredients and 30 minutes of your time, you can have these delicious and healthier cookies on your table in no time!
Gluten Free Oatmeal Chocolate Chip Cookies
- 1 Tbsp. chia seeds
- 3/4 cup rolled oats ensure certified gf for gluten free eaters
- 1/4 cup oat flour* ensure certified gf for gluten free eaters
- 1/4 cup coconut sugar or sub regular cane sugar
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch salt
- 1/3 cup cashew butter or sub your favorite nut butter
- 1 Tbsp. coconut oil melted
- 1/3 cup chocolate chips use dairy-free for vegan option
- Preheat oven to 350 degrees, line a couple baking sheets with parchment paper and set aside.
- In a small bowl, whisk chia seeds with 3 Tbsp. of water. Set aside for about 5-10 minutes to gel.
- In a large bowl whisk oats, oat flour, coconut sugar, cinnamon, baking powder, baking soda and salt until well combined.
- Add the cashew butter, coconut oil, and gelled chia seed mixture. Stir well with rubber spatula until mixture is thick and ingredients are evenly dispersed. Gently stir in the chocolate chips.
- Using a Tbsp. measuring spoon, scoop out rounded balls of dough and press gently onto lined baking sheet. Cookies will not expand much so you can pack them close together.
- Bake for about 10-15 minutes or until cookies are lightly brown and a bit dry.
- Let cookies rest on baking sheet for 5 minutes before transferring to cooling rack to cool. Cookies will keep in airtight container on counter for up to 3 days or in refrigerator for up to a week.