Gluten-Free Oatmeal Cookies
These gluten-free oatmeal cookies are chewy, tender, and naturally sweetened with maple syrup and coconut oil, making them a perfect treat for snack time or dessert.
Ingredients
Dry Ingredients
- 2 cups rolled gluten-free oats Gives the best chew — quick oats will make a denser cookie.
- 1 cup almond flour Keeps the cookies tender; for nut-free, try sunflower seed flour but expect a slight color change.
- 1/2 cup brown sugar Can be replaced with 1 cup granulated sugar if preferred.
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil, melted Let cool slightly before mixing with maple syrup.
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dairy-free chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, almond flour, brown sugar, coconut sugar, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the melted coconut oil with the maple syrup and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir until everything is moistened and a rough dough forms.
- Fold in the dairy-free chocolate chips.
- Use a tablespoon or small scoop to drop rounded portions of dough onto the prepared sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, watching for the edges to turn lightly golden.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with a glass of plant-based milk or coffee. For dessert, stack two cookies with dairy-free ice cream for impromptu sandwiches. For a sophisticated finish, add a sprinkle of flaky sea salt on top right after baking.