Gluten Free Salted Oatmeal Cookies
These Gluten Free Salted Oatmeal Cookies are quick to make, wholesome, and have a perfect balance of sweet and salty with a chewy texture.
Ingredients
Dry Ingredients
- 1 cup gluten-free oats (certified if gluten sensitivity is a concern)
- 1/2 cup almond flour (fine, blanched)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (in the dough)
Wet Ingredients
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup coconut oil, melted (cooled slightly)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Toppings
- Coarse flaky sea salt, for topping
- 1/2 cup optional chocolate chips or chopped dried fruit (raisins, cherries)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, stir together the gluten-free oats, almond flour, baking soda, and the 1/4 teaspoon of salt. Mix until uniform.
- In a separate large bowl, whisk together the brown sugar, granulated sugar, and melted coconut oil until smooth. Add the egg and vanilla; whisk until glossy and combined.
- Pour the dry ingredients into the wet. Fold gently with a spatula until just combined — don’t overmix. The dough will be slightly sticky.
- If using chocolate chips or dried fruit, fold them in now. Reserve a few chips to press on top for appearance.
Baking
- Drop tablespoon-sized mounds of dough onto the prepared sheet, spacing them about 2 inches apart. Flatten slightly if you prefer a thinner cookie.
- Sprinkle each mound generously with flaky sea salt.
- Bake for 10-12 minutes until the edges are lightly golden and centers look set. Start checking at 10 minutes.
- Let cookies cool on the sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage up to 7 days or freeze for up to 3 months. Use quick oats if you prefer a finer texture, but expect slightly less chew. For nut-free, substitute almond flour with gluten-free oat flour or sunflower seed flour.