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  • Writer's pictureCaroline Healy

Gluten-free Oatmeal Chocolate Chip Cookies

Happy Monday! Hope everyone had a great weekend and is geared up for another WFH week. If you need a "baking break" today (don't we all), I have the perfect way to spend it... I follow Lindsey Freedman (The Toasted Pinenut) for some of my go-to recipes, and this is hands down one of my favorites so far (Colin's too)! These Oatmeal chocolate chip cookies are gluten free, dairy-free, AND refined sugar-free. I stuck pretty much to the recipe and they turned out the Details below.


(Makes 16-18 cookies)

  • 1/2 cup melted ghee, slightly cooled (use instead of butter for dairy-free)

  • 1/2 cup coconut sugar

  • 1 egg

  • 1 teaspoon vanilla

  • 1 cup blanched almond flour

  • 1 cup gluten free traditional rolled oats

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 1/2 cup dark chocolate chips (I used Hu Kitchen gems for refined sugar-free)


Preheat oven to 350. Stir together the melted ghee, coconut sugar, egg, and vanilla in a large bowl. Add in the almond flour, oats, baking soda, sea salt, and stir well to combine. Fold in chocolate chips (save a few for topping your cookies), and refrigerate for 30 minutes to chill the dough. Remove dough from refrigerator and scoop doughballs using a spoon or ice cream scoop onto a large baking sheet lined with parchment paper. Using a glass or the palm of your hand, flatten cookies, and top with the remaining few chocolate chips. Bake for 10-12 minutes for a gooey, chewy, perfectly baked cookie (or add 2-3 minutes for a crispier cookie).


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