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).