Gluten-Free Oat Chocolate Chip Cookies

Gluten-Free Oat Chocolate Chip Cookies

 

Recently it was National Chocolate Chip Cookie Day.  

 

When you hear that, how can you NOT bake cookies – chocolate chip cookies!

 

We decided to update our original gluten-free chocolate chip cookie, to make it a bit healthier.  I switched out some of the flours and added in coconut oil over the butter. A few more small tweaks and we had a new delicious cookie in our hands.  At our house, they didn’t last long!

 

Here’s a chocolate chip cookie you can eat with little guilt.  They will make a good addition to school lunch or an afternoon snack. The oats make them a bit heartier, and add in a touch of good nutrition.

 

Try it out and see how you like them!

Gluten-Free Oat Chocolate Chip Cookies

Here’s a chocolate chip cookie you can eat with little guilt. They will make a good addition to school lunch or an afternoon snack. The oats make them a bit heartier, and add in a touch of good nutrition.

20 min

12 min

32 min

Yields About 2 dozen cookies

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Ingredients

  • 3 T organic applesauce
  • 4 T coconut oil (melted)
  • ¼ cup coconut sugar
  • 1 t. Pure Vanilla
  • 2 eggs
  • 2T pure maple syrup
  • 1 ½ cups of oat flour*
  • ½ cup of oats**
  • ¼ cup + 2 T millet flour
  • 2 T ground flaxseed
  • 2 t. cinnamon
  • ½ t. ground ginger
  • ¼ t. cloves
  • 1 ½ t. baking soda
  • 1 t. guar gum
  • dash of sea salt
  • ½ - ¾ cup chocolate chips

Instructions

  • Preheat the oven to 350°.
  • In a large bowl, whisk the eggs with the applesauce, coconut sugar, vanilla and maple syrup.
  • Measure the flours and flaxseed into another bowl. Add the guar gum, baking soda and salt and mix well.
  • Add the flour mixture to the wet ingredients. Then, pour the melted coconut oil on top and stir to combine.
  • Add in the chocolate chips and mix together. (Raisins, dried cranberries and nuts go well with this cookie also.)
  • Spoon the dough onto baking sheets, spread out evenly. Flatten into small circles with wet fingers.
  • Bake for 6 minutes, turn cookie sheet around in the oven and bake for another 6-7 minutes, until lightly browned.
  • Cool on wire rack. (Makes about 2 dozen cookies)
  • Enjoy!

Notes

*You can easily make oat flour by grinding your oats in a food processor.

**If the dough is too wet, add a couple more tablespoons of oats to the mixture – not too much as it will dry out the cookie.

Tags

Allergy
gluten free
7.8.1.2
4

 

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Disclaimer: The views shared here are in no means meant to replace that of your doctor. I am a Certified Integrative Nutrition Health Coach, here to encourage, support and inform you on living gluten-free.  I am not a doctor and do not diagnose, treat, prevent or cure.  Always seek the advice of your own Medical Provider regarding any questions or concerns you have about your specific health, or any medications. The information shared is for educational purposes only and is not allowed to be reproduced, replicated or sold.
©2018GlutenFreeMarcksTheSpot

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