My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Tuesday
Jan222013

Chewy Chocolate Chip Oatmeal Cookies {gluten-free!}

Coooooo-kies!!!

Oh, cookies.  It has been far too long.

I have avoided you for nearly two years.  And by that I mean, baking you in my own kitchen.  I was not on a 2-year cookie strike.  That would be just plain silly.

chewy chocolate chip oatmeal cookies // edible perspective #glutenfree

Gluten-free cookies are scary.  So I thought. 

I strive to keep my baked recipes as simple as possible.  I don’t like using 8 kinds of flours, starches, and gums.  My goal with baking has always been to create recipes that anyone + everyone wants to bake + gobble down, not just the gluten-free crowd. 

This recipe definitely meets that goal.  Gluten-free or not, you must make these chewy chocolate chip oatmeal cookies.  Toooonight!

chewy chocolate chip oatmeal cookies // edible perspective #glutenfree

After 3 trials, I finally settled on a winner.  One that combines almond meal, rolled oats, and coarsely ground rolled oats.  At first, I used only rolled oats and almond meal but I felt they needed a softer texture, which is when I decided to grind a portion of the oats.

Bingo.

chewy chocolate chip oatmeal cookies // edible perspective #glutenfree

chewy chocolate chip oatmeal cookies // edible perspective #glutenfree

Slightly crispy on the outside and nothing but chew on the inside.  Lightly sweetened and filled with chocolate.

The chocolate I used was kindly sent to me from Santa Barbara Chocolates.  They contacted me awhile back to see if I was interested in trying out some of their products, many of which use organic ingredients and are Rainforest Alliance certified.  That was a hard question to answer…ha!  They ended up sending pounds + pounds of dark chocolate baking discs, extra dark-black cocoa powder, and a handful of chocolate bars ranging in % of cocoa.  Instead of making recipes with this massive pile of chocolate, I’ve been plowing away at it straight from the bag.  Until now!

I used their 75% dark chocolate in these cookies and loved the rich-cocoa flavor and mild sweetness.

[The chocolate was generously gifted to me but this is not a sponsored post. All thoughts + opinions are my own.]

chewy chocolate chip oatmeal cookies // edible perspective #glutenfree

The thickness is where these cookies really win. 

chewy chocolate chip oatmeal cookies // edible perspective #glutenfree

chewy chocolate chip oatmeal cookies // edible perspective #glutenfree

Print this!

Chewy Chocolate Chip Oatmeal Cookies Gluten-Free [yields 20 cookies]

heavily adapted from: The Sprouted Kitchen almond meal cookies with coconut and cacao nibs

  • 3/4 cup + 2 tablespoons gluten-free rolled oats
  • 3/4 cup coarsely ground gluten-free rolled oats
  • 1/2 cup almond meal
  • 1/4 cup coconut sugar
  • 1/4 cup chopped dark chocolate
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup unrefined coconut oil, melted
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

*Let your egg come to room temperature to avoid solidifying the coconut oil and be sure your coconut oil is melted but not hot.

  1. Preheat your oven to 375*F.
  2. Mix together the dry ingredients in a large bowl.
  3. Vigorously whisk the egg, then whisk in the coconut oil, honey, and vanilla until well combined.
  4. Pour the wet mixture into the dry and stir with a large spoon until combined.  Mixture will be very thick.
  5. Refrigerate for at least 30 minutes.
  6. Press the dough into 1-inch balls by passing back and forth between both hands until it holds together.
  7. Place each ball on a cookie sheet with 1-inch spacing.
  8. Lightly press on each cookie with a spatula to slightly flatten to about 3/4-inch thick.
  9. Bake for 9-12 minutes and let cool for at least 15 minutes before transferring to a cooling rack.  Cookies are fragile and very soft until set.  10 minutes was perfect in my oven.

notes/subs:

  • Set your oven to 350* for an all-over soft cookie.  Bake for 10-12 minutes.  375* yields a slightly crispy exterior.
  • Sucanat or pure cane sugar can be subbed for coconut sugar.
  • Almond flour can be subbed for almond meal.
  • To make the coarsely ground outs: Place a scant 1 cup of rolled oats in a food processor, mini food processor, blender, coffee grinder, etc. and pulse until about 1/2-way to flour.  Refer to the 3rd image of this post for the texture.
  • To make almond meal: Grind whole, raw almonds in a high-speed blender or large food processor.  Blend no more than 1 cup at a time until flour-like in texture.  Do not over process.  Sift out any large pieces.

chewy chocolate chip oatmeal cookies // edible perspective #glutenfree

Coooooo-kies.  At last!

Next week I will attempt a vegan version.  Be on the lookout!

Ashley

Reader Comments (36)

For a vegan version, can't you just use a flax or chia egg? I think that would work. They look so yummy! ~Stephanie :)
January 22, 2013 | Unregistered CommenterGood Girl Gone Green
@Good Girl - Hi there! Flax and chia eggs do not always work when substituting in GF baked goods, especially cookies, cupcakes, and cakes. It can take some experimenting to get the texture right when making something both gluten-free + vegan. A flax-egg may work o.k. but I don't want to suggest it before trying it out myself. :) Also, I've had much more luck using plain ground flax meal and adding more liquid to the wet ingredients, as opposed to making the flax-egg. With GF + vegan baking, flax-eggs tend to give a gummy/un-baked result. Hope this helps!
January 22, 2013 | Registered CommenterAshley
I have an almond allergy. Is there something I could use instead of the almond meal/flour? I made the millet, kale salad tonight. Delicious!
Thanks!
January 22, 2013 | Unregistered CommenterRebecca
how funny! I was craving just ONE cookie tonight so I made one simple cookie for myself :P These look so hearty~
And Rebecca, I know that this nut will change the taste of the cookies, but I loooooooove using this in some of my baking (especially breads+cookiewiches), and that's hazelnut flour. It's so rich in taste and unique. :) Hope this helps!
January 22, 2013 | Unregistered CommenterEllie@Fit for the Soul
@Rebecca - I think you could use peanut meal, which is just ground raw peanuts. Grind in a food processor or blender until flour-like and sift out any large pieces. It will give a bit of a peanut flavor but should work! Also, the commenter below you suggested hazelnut flour. Hope this helps! Thanks for letting me know you enjoyed the millet salad. So glad to hear!
January 22, 2013 | Registered CommenterAshley
This is pretty much my perfect cookie. Definitely making these.
January 23, 2013 | Unregistered CommenterKathryn
You certainly make gluten free look easy! :D They look fantastic!
Yum!!!! Hahha and when I saw the photo of these last night on Facebook, I was smack in the middle of making a half dozen oatmeal cookie recipe (it's chocolate on chocolate) -- it has a bit of flour in it (like 2 tablespoons), but is otherwise GF and vegan -- you might enjoy! I will definitely want to use chopped dark chocolate after seeing it in this recipe!
Congratulations on you gluten-free cookie recipe success, they look absolutely delicious! You grabbed my attention from the very first word of the post, I love cookies and am definitely excited to give these chewy chocolate chip oatmeal ones a try. I love thick cookies (and cookies with oats and chocolate) so I have a feeling we'll be good friends. :)
January 23, 2013 | Unregistered CommenterEmilia
Ohh wow I love the look of these! I wondered about adding a flax egg as well to make them vegan, but I read your notes above about it, so I'm wondering if half or so of a banana would work? Occasionally I'll use them in cookies as an egg sub and they give sweetness without being too gummy.
January 23, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
Hi Ashley! I don't normally comment, but I just had to for this post. These cookies look awesome!...but, I that's not what I wanted to post about. I want to thank you so much for providing the recipes that you do. They are healthy, whole food, gluten-free recipes that don't have any weird ingredients like gums or starches or superfoods (although I LOVE superfoods). I just want you to know that I appreciate it so much. I always end up tweaking recipes I find because I eat gluten and soy free. So, thanks again for being so diligent in preparing healthy recipes that anyone can eat :-)
January 23, 2013 | Unregistered CommenterBrooke
That must have been a fun package to get! These look great!
January 23, 2013 | Unregistered CommenterKrissy @ Make it Naked
I LOVE using oat flour in cookies! It tastes better than whole wheat and is easier to get than
spelt!
January 23, 2013 | Unregistered CommenterMagdalen
Ooh, these cookies sound so good. OATS. I love them so. :)
January 23, 2013 | Unregistered CommenterEileen
Oh Ashley, as always you have me drooling on my keyboard! I can't wait to devour your vegan version! Nice work on keeping it whole grain and healthy, and yet incredibly delicious :) Tough to do with gluten free baking at the best of times.
January 23, 2013 | Unregistered CommenterChrista @ Edible Balance
I love that these have oatmeal in them! It justifies eating them that much more. :-) It's also good to see that I'm not the only one with a cookie sheet that looks like it has actually been used more than once...I don't know how some people keep them clean as the day they first bought them!
January 23, 2013 | Unregistered CommenterLauren
@Ashley - Double chocolate oatmeal cookies?? Oh yes.

@Abby - I'm planning on using banana and some ground flax in the version next week! I think it will work. To avoid adding banana flavor, pumpkin may also work as well. Can't wait to experiment!

@Brooke - I appreciate your thoughtful comment and am happy to hear you are enjoying my recipes. :) I haven't tried making a real GF loaf-type of bread, but am thinking the 5 flours + gums + starches are going to be necessary. We shall see!

@Lauren - I love the look of a good used cookie sheet!
January 23, 2013 | Registered CommenterAshley
I have been in SUCH a cookie mood lately. I recently took a page from your flourless chocolate peanut butter cookies and whipped up vegan nutella cookies with homemade nutella.... uhhhh so good. Thanks, as always!
January 23, 2013 | Unregistered CommenterRose
Great recipe. They look like a soft chewy chocolate oatmeal cookie - right up my alley. Just out of curiosity, how come it's been two years since you've baked a cookie? I do not have that kind of will power. I love your last shot, the one with the cookies and milk. Gorgeous.
January 23, 2013 | Unregistered CommenterHeather
These look awesome! Have you ever used arrowroot powder (flour?) as a substitute for wheat flour in cookies or anything else? I just heard about this and am interested...
January 23, 2013 | Unregistered CommenterColleen
These cookies look delish and these photos are particularly beautiful! Love the light :)
Unbelievably delicious--I am making my second batch of the day! If anyone is interested--approximately 93 calories per cookie.
January 23, 2013 | Unregistered CommenterLeslie
@Heather - I've eaten my fair share of cookies, just haven't experimented much with making them since going gluten-free. I've still made countless muffins, cupcakes, doughnuts, and cakes though! Now it's time to figure out GF cookies.

@Colleen - I use arrowroot starch [flour] in place of cornstarch in recipes but haven't experimented with using it in baked goods. I am hooked on using sweet rice flour, which is also quite starchy and gives a fabulous texture to GF baked goods when used in combination with other flours.

@Laura - Thanks, lovely!

@Leslie - Thanks for the feedback and posting the calorie info. I ate nearly 700 calories in cookies yesterday. Oops! :)
January 23, 2013 | Registered CommenterAshley
These look so yummy! Your pictures are drool worthy.....as always!
January 23, 2013 | Unregistered CommenterTieghan
These cookies look delicious. I love a nice, thick, chewy oatmeal cookie that you can really sink your teeth into, so these are right up my alley! I'll definitely be on the lookout for the vegan version.
January 23, 2013 | Unregistered CommenterKerry
These look so yummy and chewy! Gluten free cookies always taste so dry to me but these look extra moist. xx. McKenna Lou
www.lynnandlou.blogspot.com
January 23, 2013 | Unregistered CommenterMcKenna Ryan
So cool! I didn't as a kid, but I love oatmeal now :) Actually, I love anything with chocolate, but that's never changed!
January 23, 2013 | Unregistered CommenterKatie @ Blonde Ambition
these look amazing! Where do you buy coconut sugar? i see so many recipes for it but have never seen it. then again, i've never looked extensively for it :)
January 28, 2013 | Unregistered Commenterteri [a foodie stays fit]
@Teri - You can find it at Whole Foods and a natural food store here called, Natural Grocers/Vitamin Cottage. Did they have that store in SLC? It's in a few states out this way. Anyway, the cheapest brand I've found is Madhava. Amazon is always a good place to shop but you have to buy 6 bags, haha. http://www.amazon.com/Madhava-Organic-Coconut-Sugar-16-Ounce/dp/B005HGOIQ4/ref=sr_1_1?ie=UTF8&qid=1359400889&sr=8-1&keywords=madhava+coconut+sugar It looks almost identical to sucanat, which can be subbed as well as pure cane sugar. Hope this helps! :)
January 28, 2013 | Registered CommenterAshley
I'll have to try these cookies.
January 28, 2013 | Unregistered CommenterHeide M.
What is the purposes of the coconut sugar? Can regular granulated sugar be used?
February 18, 2013 | Unregistered CommenterRachel
@Rachel - The coconut sugar is used as the sweetener and is a minimally processed form of sugar originating from the coconut instead of the sugar cane. Sucanat (evaporated sugar cane juice) is extremely similar and looks identical to coconut sugar. This will sub perfectly, but pure cane sugar or any granulated sugar can also be used. I typically list any substitutions that I know will work in the notes/substitutions section under the recipe. Hope this helps! Thanks!
February 18, 2013 | Registered CommenterAshley
Hi Ashley! Thanks for sharing this great recipe! Despite a couple of substitutions (flax egg instead of real egg, and rice flour instead of almond meal), they were absolutely delicious.
February 20, 2013 | Unregistered Commentertalar
I just made these, though i used half agave as i was nearly out of honey. i also used cashews, hazelnuts and almonds in my nut meal. i added two teaspoons of flax seed meal, (not to replace egg, just added) and used dried unsweetened cherries instead of raisins. they.are.DELICIOUS. i will use this recipe often, thank you!
May 15, 2013 | Unregistered CommenterJami
Amazing cookies . Do not use now coconut oil! Made them with that first and awful aftertaste. Using spectrum they are delicious!
August 20, 2013 | Unregistered CommenterLcnyc
Thank you, thank you, thank you. I have tried to make many batches of GF cookies since I went gluten free for medical reasons. Every single batch ended in tears because they are never the right texture. This recipe was PERFECT. I cannot thank you enough. :)
September 23, 2013 | Unregistered CommenterLaney

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