Gluten Free Oatmeal Chocolate Chip Cookies (Soft and Chewy)

This is a healthy oatmeal cookie with a hearty soft and chewy texture and warm, complex sweetness. It’s easy to make with simple ingredients and minimal effort. A naturally sweetened, deeply satisfying cookie made with almond flour that everyone loves.

I love these cookies because they can be made in just 20 minutes and no mixer required. The best part is they don’t taste like healthy cookies. When I want an easy to make healthy, satisfying sweet treat I turn to this recipe.

Oatmeal cookies are naturally more nourishing because oats provide fiber that supports steady energy and satisfying texture. These cookies go a step further by using protein-rich almond flour for added nourishment and coconut sugar for a gentle, caramel-like sweetness that’s lower on the glycemic scale. The result is a cookie that feels comforting, balanced, and deeply satisfying—without the sugar crash.

Why You’ll Love These Gluten Free Cookies

Incredibly easy to make with simple ingredients
Only 20 minutes from start to finish
Classic taste and texture, soft and chewy
Naturally sweetened, gluten free, made with almond flour
Loved by everyone—gluten-free or not

Ingredients

These cookies are made with simple, wholesome ingredients that come together beautifully. This is what you need:

Butter, ghee, or coconut oil – Adds richness and moisture while helping the cookies bake up tender and soft. I like butter for the rich taste.
Coconut sugar – Provides a warm, caramel-like sweetness with a gentler effect on blood sugar. For low sugar use allulose.
Pastured egg – Binds everything together and gives the cookies structure.
Vanilla extract – Enhances the overall flavor and adds cozy warmth.
Gluten-free rolled oats – Creates that classic hearty, chewy oatmeal cookie texture.
Almond flour – Adds protein, healthy fats, and a soft, satisfying crumb.
Ground cinnamon – Brings gentle spice and warmth to every bite.
Baking soda – Helps the cookies rise and keeps them light.
Sea salt – Just a pinch to balance the sweetness.
Chocolate chips – Melted pockets of chocolate that make these cookies irresistible. I use 3/4 cup but 1 cup will make the cookies even more chocolaty. Raisins can be substituted if you want an even healthier cookie.

How To Make Gluten Free Chocolate Chip Cookies

These healthy chocolate chip cookies only have a few steps to make and no mixer required. The whole process only takes 20 minutes. This is how you do it:

Step 1: Preheat the oven to 350°and line 2 baking sheets with parchment paper.

Step 2: Mix the wet ingredients and the coconut sugar. In a large mixing bowl, whisk together the butter, coconut sugar, egg, and vanilla until smooth.

Step 3: Mix the dry ingredients.In a separate bowl mix the oats, almond flour, baking soda, cinnamon, and salt until evenly combined.

Step 4: Combine. Add the dry ingredients to the wet and stir to combine. Fold in the chocolate chips.

Step 5: Scoop the cookies. Using a medium cookie scoop or tablespoon drop 18 rounded scoops of cookie dough onto the 2 prepared sheets. Use your fingers to flatten the dough into a cookie shape, as the cookies will not flatten much on their own while baking. If you want them thinner flatten a little more.

Step 6: Bake. Bake for 10 minutes, or until they’re slightly golden.

Step 7: Cool. Allow the cookies to cool on the baking sheet for 5 to 10 minutes before removing from the baking sheet. They will firm up as they cool.

Chef Tips

Measure both the oats and flour accurately using a kitchen scale. Too much will make them dry and too little will make them spread and fall apart.
Don’t over bake. They are done baking when the centers still feel slightly soft and underdone and they are slightly brown.
Let them cool on the baking sheet. Letting your cookies sit on the warm baking sheet for 10 minutes allows the centers to fully bake through and continue to set without making the cookies dry.

Storing and Freezing

Storing: These cookies will stay soft and chewy for an entire week, especially if you don’t overbake them. Store in an air tight container at room temperature or in the refrigerator.

Freezing: Store in a freezer safe container for up to 3 months. Put parchment paper between the stacks.

You can make these Gluten Free Chocolate Chip Cookies on Christmas Eve for Santa without any fuss. They’re so easy to put together. Your family will enjoy them on Christmas day.

Soft and Chewy Paleo Chocolate Chip Cookies – A really delicious classic cookie even better than the original.
Triple Ginger Cookies – Three kinds of ginger and a little molasses.
Honey Roasted Almond Thumbprint Cookies – buttery soft and chewy with a crunchy outer coating and sweet jammy filling.
Fresh Ginger Cookies – thin and crispy with a spicy, warm, sweet flavor.

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This is a healthy oatmeal cookie with a hearty soft and chewy texture and warm, complex sweetness. Easy to make in just 20 minutes.

Author: Ingrid DeHart
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 18 cookies
Category: Dessert, Snack
Method: Bake
Cuisine: Gluten Free, Dairy Free, Vegetarian

Ingredients

½ cup melted (and cooled) unsweetened butter (113 grams), ghee, or coconut oil
½ cup coconut sugar (90 grams)
1 large pastured egg
2 teaspoons vanilla extract
1 ½ cups gluten-free rolled oats (155 grams)
1 cup almond flour (112 grams)
1 teaspoon ground cinnamon
1 teaspoon baking soda
pinch of sea salt
¾ – 1 cup chocolate chips

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the butter, coconut sugar, egg, and vanilla until smooth.
In a separate bowl mix the oats, almond flour, baking soda, cinnamon, and salt until evenly combined
Add the dry ingredients to the wet and stir to combine.
Fold in the chocolate chips.
Using a medium cookie scoop or tablespoon drop 18 rounded scoops of cookie dough onto the 2 prepared sheets. Use your fingers to flatten the dough into a cookie shape, as the cookies will not flatten much on their own while baking.
Bake for 10 minutes, or until they’re slightly golden. Allow the cookies to cool on the baking sheet for 5 to 10 minutes before removing from the baking sheet.