Cookies can be tough if you are gluten free, but they don’t have to be. These gluten free oatmeal chocolate chip cookies are gluten free, dairy free, oil free and absolutely delicious. They are the perfect cookie for those who want a sweet treat that still walks on the healthy side! Read on for all the tips and tricks for this gluten-free oatmeal cookie recipe.
Gluten Free Oatmeal Chocolate Chip Cookies- Tips
The first and very important tip is to use gluten-free oats. Oats will tell you on the label if they are certified gluten free. They are super easy to find, just be mindful if you are cooking these and have a true gluten allergy. Bob’s red mill is a brand I love.
You want to be sure to follow the ratio of quick oats to whole rolled oats in the recipe because it provides the right ratio to give good texture and keep the cookies together.
Good news for this recipe is that you can make these in the bowl of a stand mixer with a paddle attachment or just mix them up using a rubber spatula and whisk in a large mixing bowl.
These cookies are so easy. You just mix up the wet ingredients. Dump in those dry ingredients and go. These are honestly the easiest and best gluten free cookies I’ve ever made.
The cookies are oil free and get their moisture from bananas. No butter or milk makes these cookies dairy-free. You won’t need coconut oil or vegan butter either. They are made with 100% real food whole ingredients. Vegan Oatmeal cookies your non-vegan friends will love too!
If crispy edges and a chewy centers are your thing, these cookies are for you. They get that chewy texture ( and the fat since there is no oil) from Tahini! Tahini is just ground sesame paste. If you don’t have tahini, you can use almond butter. I highly recommend tahini though. It’s awesome to bake with and it makes great hummus!
The final tip I have for you is to be sure you cool the cookies on cookie sheets for 5 minutes then move to a cooling rack to cool to room temperature. This is how you ensure the perfect texture. Other than that, it couldn’t be easier. Oatmeal cookie dough is probably the most forgiving.
Gluten Free Oatmeal Chocolate Chip Cookies Substitutions
There are a few substitutions you can make with these cookies.
- Ground Flax- Simply omit it if you don’t have it.
- Maple Syrup- easily replace honey Do not try to replace it with brown sugar or coconut sugar . This needs to be a liquid sweetener.
- Tahini- Almond Butter or Natural Peanut Butter ( just be prepared for the flavor profile to change with peanut butter- in a good way!)
- Vanilla Extract is a great addition to this recipe if you have it, but it’s fine if you don’t.
Other than these, the recipe is pretty straightforward and fool proof. Gluten-free oatmeal chocolate chip cookies are sure to hit your favorite cookie recipe list.
Must Have Equipment for This Recipe
Make the perfect cookie dough balls with this set of cookie scoops.
Baking Sheets are a must with cookies and these are my favorite.
A wire cooling rack is essential for baking. This one is great.
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I hope you make these delicious and chewy gluten-free oatmail cookies. This easy recipe is one I’m super proud of. The gluten free recipes you’ll find here are yummy got all and serve those on a gluten-free diet or not!
PIN FOR LATER
Gluten Free Oatmeal Cookie Recipe
- 2 Ripe Bananas mashed
- 1/4 cup Tahini Almond Butter or Peanut Butter are fine subs.
- 1 tsp. Vanilla
- 1/4 cup Ground Flax Seed
- 1/4 cup Maple Syrup or honey
- 1.5 cups quick oats
- 1/2 cup rolled oats
- 1/4 tsp. kosher salt
- 1/4 cup mini chocolate chips
- Mix together bananas, tahini, vanilla , ground flax and maple syrup.
- Add in oats, salt and the chocolate chips
- Use a 1.5 tbsp. size cookie scoop (standard) and scoop onto a parchment lined sheet . push the cookies down a bit as they won’t spread.
- Bake at 350 for 10 minutes .
- Let the cookies on the tray for 5 minutes then move to a cooling rack.
- Makes 22-24 cookies.