This is a crowd pleaser cookie recipe that is not only super easy and quick to make… it uses TWO different types of chocolate to elevate them into the delicious cookie that they are. This delicious oatmeal chocolate cookie has a soft inside and a chewy outside, creating a cookie that will leaving you wanting to grab another.
Soft and chewy
Who doesn’t love a good soft and chewy oatmeal chocolate cookie? Especially if it is super easy to make and you can throw together! I always find when looking for any gluten free recipe that there are a lot of different flours you need to mix together, with a lot of steps you need to follow…. That is not the case with my baking! I wanted to create a super easy cookie that you and whip up before coffee with a friend, or on a lazy Sunday…. Without sacrificing the taste of rich chocolate, bite of the oats all without being too sweet!
Ingredients
Chocolate: Chocolate is one of my favourite flavours! Not only can you choose a dark chocolate for a richer flavour, but you can choose milk, white or even a new favourite for me… caramelia milk chocolate from Valrhona. I might be guilty of eating some of the chocolate while I am making the cookies… because it is just that good to snack on it! Another favourite of mine is Callebaut Dark Chocolate. If I am making chocolate one of the stars of a dessert, I want to make sure I’m using the best ingredients to really make them shine!
Oats: Another star of these gluten free oatmeal chocolate cookies is – oats! I use One Degree Organic Sprouted Rolled Oats. These oats are certified gluten free, and easy to use in these cookies and for homemade granola that I regularly make.
Flour: If you read my about page, you will know that I love using Bob’s Red Mill 1-1 Gluten Free Flour. The flour is super easy to sub into any recipe. I use it in baking, some of my bread making and cooking to thicken up soups or scallop potatoes.
Versatile Recipe: Endless combinations
No only are these cookies easy, they are also very versatile. You can use chocolate chips instead of cutting up chocolate or only one type of chocolate if that’s all you have on hand. Subbing the chocolate for raisins is also a great way to surprise your oatmeal raisin cookie eating husband!
how do you make the substitute?
It is super easy – are you catching onto the theme of these cookies?! All you have to do is sub the weight of the chocolate out for the weight of the add in you want to put into the cookies.
The recipe calls for 300g of chocolate, you will sub it out for 300g of raisins.
Some add in combinations that I want to try with this recipe are white chocolate and cranberries at Christmas, or more of a fruit and nut cookie. Once I figure out the best combinations for these cookies, you will see them posted on my recipes, here.
How do you store these oatmeal chocolate cookies?
Once you have one bite… the cookies will not last very long! If they do, I recommend storing them in an air tight container. I usually ziplock bag them as they hold about 2 dozen per bag and lay flat. The cookies will last stored this way for a couple days to keep their freshness. If you are wanting to freeze the cookies, I recommend packaging them up in ziplock bags and then freezing them. That way you can pull a couple out at a time, heat up for a couple seconds in the microwave and enjoy right away! If you want to eat to eat them for a gathering, just pull them out of the freezer and into the fridge overnight. They will be ready to eat in the morning or whenever your event is.
Gluten Free Oatmeal Chocolate Cookies
Equipment
- Stand Mixer You can use a hand mixer if you do not have a stand mixer
- Cookie Sheets with Parchment Paper
Ingredients
- 300 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 1 Tsp Cinnamon
- 1 Tsp Baking Soda
- ½ Tsp Salt (Omit if using salted butter)
- 230 Grams Room Temperature Butter
- 220 Grams Light Brown Sugar
- 200 Grams white sugar
- 2 Tsp vanilla
- 2 Large Eggs
- 300 Grams Gluten Free Oats
- 300 Grams Chopped Chocolate (I do a mixture of milk and dark chocolate, however you can do any kind of chocolate you would like)
Instructions
- Preheat your oven to 350F. Line baking sheet with parchment paper.
- Add the butter to the stand mixer bowl. Cream on medium for 2 minutes until it has turned a lighter colour.230 Grams Room Temperature Butter
- Add brown sugar, granulated sugar and vanilla to the mixer bowl. Cream for 2 more minutes. Scrap down the sides of the bowl as needed.220 Grams Light Brown Sugar, 200 Grams white sugar, 2 Tsp vanilla
- Add in the eggs and mix until incorporated.2 Large Eggs
- Add in the flour mixture (flour, cinnamon, baking soda, salt). Mix until just incorporated.300 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 1 Tsp Cinnamon, 1 Tsp Baking Soda, 1/2 Tsp Salt
- Scrape down the sides of the bowl. Added the rolled oats and milk chocolate chips until just combined.300 Grams Chopped Chocolate, 300 Grams Gluten Free Oats
- Using an ice cream scoop, scoop the dough and place it on the parchment lined baking sheet a couple inches apart. I can usually fit 6 cookies per baking sheet.
- Bake for 13 minutes, or until cookies are lightly brown on the edges. Once baked, let them rest on the baking sheet for a couple of minutes and then transfer them to a wire cooling rack.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
3 Comments
I really like your recipes, but I’m not only GF and LF, BUT TRYING TO WATCH CALORIESN AND NUTRIENT VALUES. Could you provide that?
I am so glad you like the recipes. Unfortunately right now I do not provide the calories or nutritional facts, there are apps out there that will be able to assist you with that. I will look into this for the future.
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