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Gluten Free Oatmeal Chocolate Chip Cookies

Course Dessert
Cuisine American
Keyword Gluten Free Chocolate Chip Oatmeal Cookies
Prep Time 20 minutes
Cook Time 14 minutes
Cooling Down 10 minutes

Equipment

  • Fridge-Freezer
  • Oven
  • Oven Tray
  • 1 Medium Mixing Bowls
  • 1 large Mixing Bowl
  • Whisk
  • Cup
  • Teaspoon
  • Tablespoon
  • Rubber Spatula
  • Cookie Scoop
  • Table Cloth

Ingredients

  • 1 Cup Ready or home made gluten free oat flour if using homemade oat flour, make sure it’s very finely ground (not coarse)
  • 1+½ Cups Gluten Free Rolled Oats
  • 1 tsp Baking Powder
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg Optional
  • ⅓ tsp Sea Salt
  • ½ Cup Melted Coconut Oil
  • ¾ Cup Coconut Sugar
  • 4 tbsp Flax Egg (mix of flex seed oil and water) 1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes
  • 1+½ tsp Pure Vanilla Extract
  • 2 tbsp Pure Maple Syrup
  • 1.3 Cups Vegan Chocolate Chips

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside
  • Add all the dry ingredients in a medium bowl, whisk together . Set aside
  • Add all the wet ingredients in a large bowl, whisk together .
  • Pour the dry mixture in to the wet mixture slowly .
  • Whisk well. Use a rubber spatula until no flour patches remain. Fold in chocolate chips.
  • Cover bowl and chill in the freezer for about 20 minutes, until firm throughout.
  • Use a medium cookie scoop to scoop and drop cookie dough balls onto the prepared cookie sheet. Optionally, press chocolate chips into cookies. Using a spoon, flatten the cookies about half way for thick cookies.
  • Bake for 14 minutes. It depends on your oven. If still looks not gold enough give couple more minutes to get golden and brown.
  • Allow cookies to on a cooling rack for about 10 minutes (Using a heatproof spatula, lift cookies off from sheet to cooling rack to cool completely before storing.