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Gluten-Free Oatmeal Cookies

Yields: About 20 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Print Recipe

Ingredients
  

  • ½ cup 1 stick unsalted butter, melted (or coconut oil for dairy-free)
  • ½ cup brown sugar packed
  • ¼ cup maple syrup or honey
  • 1 large egg or flax egg: 1 tbsp flaxseed meal + 3 tbsp water
  • 1 teaspoon vanilla extract
  • 1 ½ cups gluten-free old-fashioned oats
  • ¾ cup almond flour or oat flour for nut-free
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips or dairy-free chocolate for vegan
  • ½ cup chopped pecans walnuts, or raisins (optional)

Instructions
 

Preheat & Prep:

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Wet Ingredients:

  • In a large mixing bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth.
  • Add the egg (or flax egg) and vanilla extract. Stir until well combined.

Combine Dry Ingredients:

  • In another bowl, whisk together the oats, almond flour, baking soda, cinnamon, and salt.

Mix Wet & Dry Ingredients:

  • Gradually stir the dry ingredients into the wet mixture until combined.
  • Fold in the chocolate chips and any optional add-ins.

Chill (Optional but Recommended):

    For thicker cookies, refrigerate the dough for 20-30 minutes.

      Bake:

      • Scoop dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet.
      • Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

      Cool & Enjoy:

        Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

          Enjoy warm or store in an airtight container for up to 5 days.

            Notes

            Tips for Extra Decadence:
            For a nutty crunch, add chopped pecans or walnuts.
            For a softer cookie, replace some almond flour with oat flour.
            For a dairy-free version, use coconut oil and dairy-free chocolate.
            For extra chewiness, use a mix of maple syrup and brown sugar.