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Oatmeal-chocolate cookies get a seriously tasty gluten-free makeover

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Salted brown sugar oatmeal cookies with chocolate chunks won't last long in the cookie jar

Not only are these cookies amazingly delicious, but they're gluten-free too. Brown sugar and dark chocolate chunks take classic oatmeal cookies over the top, and don't forget the sprinkling of sea salt on top.

Salted brown sugar oatmeal cookies with chocolate chunks won't last long in the cookie jar
Image: Brandi Bidot/SheKnows

Use a food processor to turn oatmeal into flour for baking these gluten-free treats. These cookies combine oatmeal "flour," almond flour, spices, chocolate chunks and brown sugar to make a sweet snack you might not be able to stop eating.

Salted brown sugar oatmeal cookies with chocolate chunks won't last long in the cookie jar
Image: Brandi Bidot/SheKnows

Salted brown sugar chocolate chunk oatmeal cookies recipe

Yields 24

Prep time: 20 minutes | Bake time: 15 minutes | Inactive time: 30 minutes | Total time: 1 hour 5 minutes

Ingredients:

  • 2-1/2 cups gluten-free old-fashioned rolled oats, divided
  • 3/4 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 tablespoon ground cinnamon
  • 1 stick unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 large whole egg
  • 1/4 cup vanilla almond milk
  • 1/2 tablespoon pure vanilla extract
  • 1/2 cup dark chocolate chunks
  • Pink sea salt, for topping

Directions:

  1. Heat the oven to 375 degrees F, and line a large baking sheet with parchment paper.
  2. To a blender or food processor, add 2 cups of the rolled oats, and pulse until the oats resemble flour.
  3. To a bowl, add the remaining 1/2 cup of rolled oats, the oat flour, almond flour, baking soda, baking powder and cinnamon.
  4. To a separate bowl, add the butter and sugar. Using a hand mixer, blend the butter and sugar until fluffy and smooth.
  5. To the butter and sugar mixture, add in the egg, vanilla almond milk and vanilla extract, and mix well.
  6. Fold the wet ingredients into the dry ingredients until well incorporated, then add in the chocolate chunks, and mix again.
  7. Spoon the cookie dough onto the baking sheet about 1 inch apart.
  8. Bake for about 15 minutes or until the edges become crispy and golden. Transfer to a wire cooling rack, top with pink sea salt, and let cool for at least 30 minutes.
  9. Store the cookies for up to 4 days in an airtight container.

More gluten-free dessert recipes

Sweet and spicy gluten-free brownies
9 Gluten-free baking tips
Dark chocolate-dipped brown rice crispy treats

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