These gluten-free oats chocolate chip cookies are one of my favorites. The perfect recipe for a quick snack or breakfast. They come together quickly and taste buttery and extra rich, even if they are quite healthy. They’re just one of those classic cookies everyone love and you will want to make again and again. In other words, only good reasons to start bake now.
Possible substitutions for this recipe
If you are sensitive to oats, you can also use buckwheat flakes. Likewise, you can replace the rice flour with buckwheat, teff or fine corn flour.
Hazelnut butter can be replaced with almond butter or sunflower seeds butter to be nut-free. Similarly, even tahini can work for a different twist.
I use here hazelnuts and dark chocolate chips as toppings. But you can use 1 cup of dried fruit of your choice, and / or any nuts.
I tried a lot of different combinations, some of my favorites are:
- Dark chocolate chips + white chocolate + hazelnuts + macadamia
- Blueberries + pumpkin seeds + nuts
- Figs + sesame + almonds
These cookies can be stored 5 days at room temperature, or 2 months in the freezer (individually wrapped in baking paper).
In love with these gluten-free oat chocolate chip cookies? Take a look at the other cookie recipes on the blog!
Likewise, take a look at this recipe involving rice and buckwheat flour. Moreover, you can find here a simple but foolproof shortbread, to which you can easily add chocolate chips.
And don’t forget to follow me on Instagram or Pinterest
to be updated every time I publish a new recipe!
Pingback: Gluten-free "Levain Bakery" chocolate chip cookies - Marta in the jar
Pingback: Gluten-free chestnut cookies (thin +chewy) - Marta in the jar
Pingback: Italian almond paste cookies - Marta in the jar
Pingback: Healthy "Ferrero Rocher" bliss balls recipe (4 ingredients)