Chewy Chocolate Chip Oatmeal Cookies {gluten-free!}


Oh, cookies.  It has been far too long.

I have avoided you for nearly two years.  And by that I mean, baking you in my own kitchen.  I was not on a 2-year cookie strike.  That would be just plain silly.

Gluten-free cookies are scary.  So I thought. 

I strive to keep my baked recipes as simple as possible.  I don’t like using 8 kinds of flours, starches, and gums.  My goal with baking has always been to create recipes that anyone + everyone wants to bake + gobble down, not just the gluten-free crowd. 

This recipe definitely meets that goal.  Gluten-free or not, you must make these chewy chocolate chip oatmeal cookies.  Toooonight!

After 3 trials, I finally settled on a winner.  One that combines almond meal, rolled oats, and coarsely ground rolled oats.  At first, I used only rolled oats and almond meal but I felt they needed a softer texture, which is when I decided to grind a portion of the oats.


Slightly crispy on the outside and nothing but chew on the inside.  Lightly sweetened and filled with chocolate.

The chocolate I used was kindly sent to me from Santa Barbara Chocolates.  They contacted me awhile back to see if I was interested in trying out some of their products, many of which use organic ingredients and are Rainforest Alliance certified.  That was a hard question to answer…ha!  They ended up sending pounds + pounds of dark chocolate baking discs, extra dark-black cocoa powder, and a handful of chocolate bars ranging in % of cocoa.  Instead of making recipes with this massive pile of chocolate, I’ve been plowing away at it straight from the bag.  Until now!

I used their 75% dark chocolate in these cookies and loved the rich-cocoa flavor and mild sweetness.

[The chocolate was generously gifted to me but this is not a sponsored post. All thoughts + opinions are my own.]

The thickness is where these cookies really win. 

Print this!

Chewy Chocolate Chip Oatmeal Cookies

gluten-free, dairy-free // yields 20 cookies

heavily adapted from: The Sprouted Kitchen almond meal cookies with coconut and cacao nibs

  • 3/4 cup + 2 tablespoons gluten-free rolled oats
  • 3/4 cup coarsely ground gluten-free rolled oats
  • 1/2 cup almond meal
  • 1/4 cup coconut sugar
  • 1/4 cup chopped dark chocolate
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup unrefined coconut oil, melted
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

*Let your egg come to room temperature to avoid solidifying the coconut oil and be sure your coconut oil is melted but not hot.

  1. Preheat your oven to 375*F.
  2. Mix together the dry ingredients in a large bowl.
  3. Vigorously whisk the egg, then whisk in the coconut oil, honey, and vanilla until well combined.
  4. Pour the wet mixture into the dry and stir with a large spoon until combined.  Mixture will be very thick.
  5. Refrigerate for at least 30 minutes.
  6. Press the dough into 1-inch balls by passing back and forth between both hands until it holds together.
  7. Place each ball on a cookie sheet with 1-inch spacing.
  8. Lightly press on each cookie with a spatula to slightly flatten to about 3/4-inch thick.
  9. Bake for 9-12 minutes and let cool for at least 15 minutes before transferring to a cooling rack.  Cookies are fragile and very soft until set.  10 minutes was perfect in my oven.


  • Set your oven to 350* for an all-over soft cookie.  Bake for 10-12 minutes.  375* yields a slightly crispy exterior.
  • Sucanat or pure cane sugar can be subbed for coconut sugar.
  • Almond flour can be subbed for almond meal.
  • To make the coarsely ground outs: Place a scant 1 cup of rolled oats in a food processor, mini food processor, blender, coffee grinder, etc. and pulse until about 1/2-way to flour.  Refer to the 3rd image of this post for the texture.
  • To make almond meal: Grind whole, raw almonds in a high-speed blender or large food processor.  Blend no more than 1 cup at a time until flour-like in texture.  Do not over process.  Sift out any large pieces.

Coooooo-kies.  At last!

Next week I will attempt a vegan version.  Be on the lookout!