These easy-to-make and versatile gluten-free (GF) oatmeal cookies are made without refined sugar but are guaranteed to satisfy your sweet cravings. You can make them with or without the dark chocolate and add in any of your other favorite flavors (raisins (no judgement), nuts, cranberries, etc.).
Ingredients
- 2 cups gluten-free rolled oats
- 1/2 GF (gluten-free) flour* (or oat flour)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp sea salt
- 1/3 cup melted unrefined coconut oil
- 1/2 cup pure maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/3 to 1/2 cup dark chocolate chips or chunks**
Instructions
- Preheat oven to 350° F. Prep your baking sheet with parchment paper or a silicone baking mat.
- Mix all dry ingredients except the chocolate in a small or medium bowl.
- Starting with the egg, mix all wet ingredients in a large bowl and whisk. Note: Before adding in your coconut oil, warm it on low heat until it is liquid. Let it cool for a few minutes before adding in (or else you may get a scrambled egg situation when you add it with the other wet ingredients–trust me: I’ve done it myself, haha).
- Pour your dry ingredients into your wet ingredients slowly and mix.
- Fold in your chocolate shavings/chips/chunks (1/3 to 1/2 cup depending on your desired sweet/chocolate profile).
- You can also omit the chocolate and/or add in other ingredients at this time like nuts, raisins, or dried cranberries.
- Scoop mounds of about 2 Tbsp onto the cookie sheet (I use an ice cream scooper!)
- Bake for 13-15 minutes.
Plating
Serve on plate, in a stack, on a napkin or just eat from your hand.
Notes
- *If you aren’t a gluten-free household but want to make these treats for a friend or guest, you may not have GF flour on hand—but no worries! You can easily make oat flour. Simply put your rolled oats in a food processor and grind until the texture of flour. Note that the pictures in this post are the cookies made with GF flour. When you make them with oat flour they tend to be a bit more flat. *Please also be aware that not all gluten-free flour mixes are the same. This recipe was made with Arrowhead Mills GF flour.
- **For this recipe I always use my favorite dark chocolate bar (HU Salty Dark Chocolate Bar) and cut one bar (8 squares) into small chunks. But you can use any dark chocolate—just check the label to make sure the ingredients are free of refined sugars if that’s important for you and/or vegan if that is important for you. (Note: HU uses a small amount of unrefined coconut sugar in their bars).
Nutrition Facts & Fun!
Dark Chocolate
Let’s cut to the chase. GF oatmeal cookies aren’t most people’s go-to cookie. But spice them up with dark chocolate (and warm spices!) and you’ve got a fan favorite.
The exact origin of cacao is still up to debate. But it’s clear that ancient cultures like the Aztecs, Mayans and Olmec all treasured it. Which makes sense! Not only does chocolate taste good, it is packed with beneficial medicinal powers that our body loves too!
One of the top health benefits of chocolate is its abundance of flavonoid—powerful antioxidants that help protect against damage in the body. So why not enjoy a few squares (or meltly morsels in your oatmeal cookies) of high-end dark chocolate a few times a week without the guilt?!
If you are a huge chocolate lover like me, you might enjoy a fun short article I wrote on cacao: If Only Chocolate Grew On Trees!
Want to learn more about CHOCOLATE? I mean who doesn’t, especially when its information about how good it is for you!
Sign up for one of my virtual group nutrition classes or reach out about tailored one-on-one nutrition support!