baking · cooking · Dessert · Gluten-Free

Gluten Free Oatmeal Chocolate Chip Cookies

With Alistaire’s food allergies I have been working on more gluten-free items for him, that I can tuck away in the freezer for lunches.

Gluten Free Oatmeal Chocolate Chip Cookies


  • 1¼ cups gluten-free oat flour*
  • ½ cups gluten-free rolled oats
  • ¼ cup ground flaxseed
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ¼ cup + 2 Tbsp coconut oil, melted
  • ¼ cup coconut sugar
  • ¼ cup raw honey or maple syrup
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • ½ to 1 cup chocolate chips, allergen safe


Preheat oven to 350°, line a large baking sheet with parchment paper.

In a small mixing bowl, stir together oat flour, oats, flaxseed, baking powder, baking soda, and salt.

In a marge mixing bowl, whisk together the coconut oil, sugar, honey and vanilla. Beat in the eggs till smooth.

Add dry to wet, stir till combined. Let sit for 5 minutes, then scoop out 2 Tablespoon balls, flattening each one.

Bake for 10 to 12 minutes, until golden. Don’t over bake, they make look a little underdone on top, but set up upon cooling.

Let cool before storing in an airtight glass container.

Makes 12 cookies.

* To make oat flour, process 1½ cups rolled oats into a flour, using a high-speed blender dry container, or in a food processor.

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