Irresistible Gluten-Free Oatmeal Chocolate Chip Cookies: The Perfect Oat & Coconut Flour Blend
Prepare to fall in love with these incredibly soft, chewy, and utterly decadent Gluten-Free Oatmeal Chocolate Chip Cookies. Crafted with a magical blend of oat flour and coconut flour, these cookies are a game-changer for anyone seeking a delicious, wholesome, and allergen-friendly treat. You’d truly never guess that these delightful cookies are both dairy-free and gluten-free, making them perfect for a wide range of dietary needs without sacrificing an ounce of flavor or texture.
Whether you’re managing a gluten intolerance, avoiding dairy, or simply exploring healthier baking options, this recipe delivers a classic comfort cookie experience. Imagine crispy edges giving way to a wonderfully tender and chewy interior, studded generously with rich, dairy-free chocolate chunks. Get ready to bake a batch that will impress everyone, regardless of their dietary preferences!
Why Choose Gluten-Free Oatmeal Chocolate Chip Cookies?
While I personally enjoy baking with a variety of flours, including whole wheat, I understand and appreciate the growing need for gluten-free options. My own mother and many friends thrive on a gluten-free diet, and I believe everyone deserves to enjoy their favorite desserts. This particular recipe for gluten-free oatmeal chocolate chip cookies was born out of a desire to create a universally loved treat that meets these dietary requirements without compromise.
After numerous experiments, I perfected this recipe using my favorite gluten-free flour combination, and the results exceeded all expectations. These cookies aren’t just “good for gluten-free” – they’re simply fantastic cookies, period! They offer the perfect balance of sweetness, chewiness, and rich chocolate flavor, making them a staple in our home.
The Power Duo: Oat Flour and Coconut Flour
My journey into effective gluten-free baking truly began several years ago when I discovered the incredible synergy between coconut flour and oat flour. This dynamic duo first shone in my Gluten-Free Chocolate Mug Cake recipe, creating a texture that was both light and satisfying. Since then, I’ve gradually incorporated this flour blend into more ambitious projects, moving beyond small-scale mug cakes to larger baked goods.
The real test came last month for my husband’s birthday. I took a leap of faith and used this magical flour combination to create what turned out to be the best-ever Gluten-Free Carrot Cake! The success of that cake solidified my confidence in this particular blend, paving the way for these glorious oatmeal chocolate chip cookies.
Why These Flours? Accessibility, Affordability, and Consistency
While almond flour is a popular gluten-free option, and one I might explore in the future, for now, I intentionally focus on recipes using only gluten-free oat flour and coconut flour. My reasons are multifaceted:
- Accessibility: Both oat flour and coconut flour are widely available. You can typically find them at your local grocery store, making this recipe accessible to most home bakers.
- Affordability: Compared to many specialty gluten-free flours or pre-made blends, oat flour and coconut flour are generally more budget-friendly. This makes gluten-free baking a sustainable and economical choice.
- DIY Option: Can’t find oat flour? No problem! You can easily make your own by blending certified gluten-free rolled oats in a high-speed blender until a fine flour forms. It takes mere seconds, giving you control over the freshness and texture.
- Avoiding Blends: I prefer to steer clear of store-bought gluten-free flour blends in my recipes. These blends often contain various starches and gums, and their exact composition can vary significantly by brand. This can lead to inconsistent results, and if you can’t find that specific (and often expensive) blend, your recipe’s texture might be completely different, or it might not work at all. By sticking to oat and coconut flour, we maintain consistency and predictability in our baking.
The Perfect Cookie Experience
My first attempt at using the oat and coconut flour blend for cookies was filled with both wariness and hope. I’m thrilled to report that these gluten-free oatmeal chocolate chip cookies turned out exactly as I envisioned! Each cookie boasts a delightful texture: crispy on the bottom, with a soft, wonderfully chewy interior that melts in your mouth.
There’s a subtle hint of coconut, but it’s incredibly faint and far from overwhelming. It simply adds a touch of depth and exotic flavor that complements the oats and chocolate beautifully. These cookies are truly a joy to eat, making them an instant favorite.
Serving Suggestions & Special Benefits
These cookies are fantastic on their own, but they truly shine when enjoyed warm. My personal favorite way to indulge is heated slightly, with a generous scoop of vanilla ice cream – a perfect reward after a long day or once the little ones are asleep! They’re also wonderful alongside a glass of your favorite milk (dairy or plant-based), a cup of coffee, or as a comforting afternoon treat.
And here’s a bonus for all the nursing mamas out there: these cookies make phenomenal lactation cookies! They are packed full of nourishing oats, known for their galactagogue properties, along with other healthy ingredients that can help support and maintain your milk supply. So, you can enjoy a delicious treat that also gives back!
A Simple & Healthy Recipe You’ll Love
This recipe builds upon the foundation of my original oatmeal chocolate chip cookie recipe, with one significant but simple change: the flour. By swapping out whole wheat flour for our special oat and coconut flour blend, we maintain all the deliciousness while making it entirely gluten-free and dairy-free. All other ingredients remain the same, ensuring a familiar and beloved flavor profile.
If you’re searching for an easy-to-follow, delicious, and healthier gluten-free cookie recipe that truly satisfies, look no further. This recipe is designed to be straightforward, using ingredients you can readily find, and delivers results that will make these cookies a regular request in your household. Give them a try – you won’t be disappointed!
Looking for More Gluten-Free Treats?
If you loved these cookies, you’ll be thrilled to discover more delicious gluten-free options on my site. Explore these other fantastic recipes:
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Perfect Fluffy Peanut Butter Cookies
- Gluten Free Carrot Cake
- Gluten Free Oatmeal Chocolate Chip Bars
- Gluten Free Pumpkin Pie Cookies
- Peanut Butter No Bake Cookies
- Healthy Homemade Reese’s Cups
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Gluten Free Oatmeal Chocolate Chip Cookies
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Ingredients
- 1 1/2 cups oat flour
- 2/3 cup coconut flour
- 1 teaspoon sea salt
- 1¼ cups organic cane sugar
- 1 teaspoon baking soda
- ¼ cup olive oil
- ¼ cup coconut oil, measured while mostly solid
- ½ cup applesauce
- 1.5 teaspoons vanilla extract
- 2 eggs
- 1½ cups rolled oats
- 10 oz dairy free dark chocolate chunks or chips
Instructions
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Prepare Dry Ingredients: In a medium bowl, combine the oat flour, coconut flour, sea salt, and baking soda. Whisk thoroughly to ensure all ingredients are well-distributed. Set aside.
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Melt Coconut Oil (if needed): If your coconut oil is mostly solid, gently melt it in the microwave until it is soft or fully liquid. This usually takes about 15-30 seconds. Be careful not to overheat it.
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Combine Wet Ingredients: In a large mixing bowl, beat together the organic cane sugar, olive oil, softened/melted coconut oil, applesauce, and vanilla extract until smooth and well combined.
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Add Eggs: Crack in the two eggs and beat well into the wet mixture until fully incorporated.
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Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, beating on low speed until just combined. Be careful not to overmix.
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Fold in Oats and Chocolate: Stir in the rolled oats and dairy-free dark chocolate chunks or chips by hand until evenly distributed throughout the dough.
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Prepare for Baking: Drop spoonfuls of cookie dough onto a greased baking sheet, leaving adequate space between each cookie for spreading.
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Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 9-11 minutes, or until the bottoms are lightly golden and crispy, but the centers remain soft and chewy. Avoid overbaking to maintain their perfect texture. Let cool slightly on the baking sheet before transferring to a wire rack.
Nutrition
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