Double Chocolate-Gluten Free Oatmeal Cookies

Andy Anderson !


Okay, this was one of those recipes on a cold Sunday in Wichita, where I really didn’t want to go out, and I wanted something chocolate… And when i say chocolate... I MEAN chocolate.

This recipe uses gluten free rolled oats, and oat flour. Plus it has mostly healthy ingredients… assuming you count chocolate as a health food.

So, you ready… Let’s get into the kitchen.

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20 cookies... serves ONE
30 Min
10 Min


3/4 c
coconut oil, organic variety
2 c
coconut sugar, organic variety
2 large
1/2 c
coco powder, unsweetened
1/2 tsp
baking soda
1/4 tsp
salt, kosher variety
1 c
oat flour, gluten free
2 c
rolled oats, gluten free
3/4 c
chocolate chips, semisweet


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1Chef’s Note: I don’t have a lot of images for this recipe. The main reason is that I was experimenting, and (to be honest) didn’t think that they would turn out so good… Go figure. With that said, the recipe is pretty straightforward, so let’s get to it.

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2Melt the coconut oil, in a small saucepan.

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3Chef’s Note: We don’t want the coconut oil to be hot, just in a liquid state.

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4Add the coconut oil and the coconut sugar to the bowl of the stand mixer fitted with a paddle attachment, and blend on low for about 4 minutes. Stop occasionally to scrap down the sides.

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5Chef’s Note: If you don’t have a stand mixer, or you just don’t want to use one, you can do the mixing by hand… your choice.

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6Add the eggs, one at a time, and then mix for about 30 seconds each, or until just incorporated.

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7Stop and scrap down the sides of the bowl.

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8Add the cocoa powder, baking powder, and the salt, mix on low for about 60 seconds.

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9Stop and scrap down the sides of the bowl.

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10Add the oat flour, and the rolled oats, and mix on low for about 60 seconds, or until incorporated.

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11Chef's Tip: If you don't want to buy oat flour, just take some of the rolled oats and put them into a blender... instant oat flour.

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12Add the chocolate chips, and mix for about 30 seconds.

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13Scrap down the sides of the bowl.

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14Place the dough about the size of golf balls on a parchment-lined baking sheet.

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15Chef's Tip: I use an ice-cream scooper with a bowl about the size of a golf ball.

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16Chef’s Tip: These cookies will spread out so place them about 2 to 3 inches apart.

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17Bake in the preheated oven for about 11 minutes, or until the tops begin to puff and slightly crack.

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18Let them cool before serving. Enjoy.

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19Chef's Note: If you leave out the coco powder, you'll have really good oatmeal cookies with chocolate chips.

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20Keep the faith, and keep cooking.

About this Recipe