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.


☆☆☆☆☆ 0 votes

20 cookies... serves ONE
30 Min
10 Min


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  • 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

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.

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