Gluten-free oat chocolate chip cookies with a cappuccino on marble table

Gluten-free Oats chocolate chip cookies

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).

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    Oat chocolate chip cookies (GF + Vegan)

    0 from 0 votes
    Course: BreakfastCuisine: AmericanDifficulty: Easy
    Servings

    10

    servings
    Prep time

    10

    minutes
    Cooking time

    20

    minutes
    Total time

    30

    minutes

    A tasty and chewy oat cookie, customizable with your favorite fillings.

    Ingredients

    • 1 + ¼ cup 1 + ¼ gluten-free oats

    • ½ cup ½ almond flour

    • ½ cup ½ rice flour

    • 1 1 banana

    • ½ cup ½ hazelnut butter

    • 2 tbsp 2 flax meal

    • ½ cup ½ chocolate chips

    • 2 tbsp 2 crushed hazelnuts (optional)

    • 1 pinch 1 cinnamon

    • 1 pinch 1 salt

    • 1 pinch 1 baking soda

    • 3 tbsp 3 maple syrup

    • 2 tbsp 2 light flavored olive oil (or seed oil)

    • 1 tsp 1 vanilla extract

    How to

    • Pre-heat the oven to 355°F/180°C.
    • In a blender (or in a bowl with a fork) mix the banana with olive oil, hazelnut butter, maple syrup, ground flax seeds, vanilla extract until you get a smooth and even texture.
    • Add the oatmeal, cinnamon, baking soda, salt, almond flour, rice flour to the bowl and mix well.
    • Add the chocolate chips and crushed hazelnuts (or the filling of your choice), then mix with a spatula.
    • Prepare a baking sheet covered with baking paper.
    • Take more or less 2 tbsp of the dough (or 1 ice cream scoop), place it in on the baking sheet, flatten with the palm of your hand and create a round cookie shape.
    • Repeat with all the dough, leaving some space between each cookie.
    • Bake for 15 to 17 minutes at 355°F/180°C until the cookies look golden. Let cool completely before transferring to an airtight jar.

    Notes

    • Please note it’s important to choose gluten-free oats for these cookies to be celiac-safe.

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    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
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    2 Comments

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