Real Recipes From Real Home Cooks ®

double chocolate-gluten free oatmeal cookies

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 20 cookies... serves ONE
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For double chocolate-gluten free oatmeal cookies

  • 3/4 c
    coconut oil, organic variety
  • 2 c
    coconut sugar, organic variety
  • 2 lg
  • 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

How To Make double chocolate-gluten free oatmeal cookies

  • 1
    Chef’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.
  • 2
    Melt the coconut oil, in a small saucepan.
  • 3
    Chef’s Note: We don’t want the coconut oil to be hot, just in a liquid state.
  • 4
    Add 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.
  • 5
    Chef’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.
  • 6
    Add the eggs, one at a time, and then mix for about 30 seconds each, or until just incorporated.
  • 7
    Stop and scrap down the sides of the bowl.
  • 8
    Add the cocoa powder, baking powder, and the salt, mix on low for about 60 seconds.
  • 9
    Stop and scrap down the sides of the bowl.
  • 10
    Add the oat flour, and the rolled oats, and mix on low for about 60 seconds, or until incorporated.
  • 11
    Chef'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.
  • 12
    Add the chocolate chips, and mix for about 30 seconds.
  • 13
    Scrap down the sides of the bowl.
  • 14
    Place the dough about the size of golf balls on a parchment-lined baking sheet.
  • 15
    Chef's Tip: I use an ice-cream scooper with a bowl about the size of a golf ball.
  • 16
    Chef’s Tip: These cookies will spread out so place them about 2 to 3 inches apart.
  • 17
    Bake in the preheated oven for about 11 minutes, or until the tops begin to puff and slightly crack.
  • 18
    Let them cool before serving. Enjoy.
  • 19
    Chef's Note: If you leave out the coco powder, you'll have really good oatmeal cookies with chocolate chips.
  • 20
    Keep the faith, and keep cooking.