🍪 Healthy Gluten-Free Chocolate Chip Cookies (Oat Flour, Nut-Free)
Looking for an easy, homemade treat that’s both delicious and inclusive? My favorite gluten free chocolate chip cookies hit the perfect balance—soft, chewy, nut-free, and naturally sweet, all made in one bowl with oat flour and maple syrup. Ideal for anyone craving a gluten‑free classic without the fuss or chill time. 🍪✨
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Why You’ll Love This Version
- 100% nut-free and gluten-free
- Soft, chewy, and made in one bowl
- Uses simple pantry ingredients (no chilling!)
- Naturally sweetened with maple syrup or honey
Ingredients For This Healthy Cookie Recipe
- Oat flour (store-bought or blended oats)
- Rolled oats (optional, for texture)
- Baking soda
- Pinch of salt
- Coconut oil, melted (or neutral oil like avocado)
- Maple syrup (or honey)
- Vanilla extract
- Dark chocolate chips (dairy-free if needed)
How To Make These Gluten Free Chocolate Chip Cookies
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a medium bowl, whisk together oat flour, oats, baking soda, and salt.
- Stir in coconut oil, maple syrup, and vanilla until a soft dough forms.
- Fold in chocolate chips.
- Scoop heaped teaspoons of dough onto the tray and flatten slightly.
- Bake for 9–11 minutes, until the edges are lightly golden.
- Let cool for 5 minutes before transferring to a rack.
Two Ways to Enjoy These Cookies!
The beauty of this recipe is how flexible it is — I accidentally made two batches, and both turned out beautifully in their own way:
- Batch 1: I added 1 tablespoon of cocoa powder and forgot the chocolate chips — the cookies were darker in color, firmer, and held together well.
- Batch 2: I made the recipe as written, with chocolate chips and no cocoa — these were lighter in color, slightly softer, and had those lovely melty chocolate pockets.
Both versions were quick to make, delicious, and the mix of lighter and darker cookies looked beautiful piled onto a plate.You’ll get around 12–14 small cookies depending on your scoop size — I used a tablespoon measure and even got 2 extra out of the second batch
Recipe Notes
- You can make your own oat flour by blending gluten-free rolled oats in a food processor until fine (I always do it this way I never buy specific oat flour).
- Add a spoon of peanut butter or sunflower seed butter if you want a richer cookie (optional).
- These cookies are slightly softer than almond flour ones — don’t overbake. Especially the 2nd batch without the cocoa, they were in the oven for exactly 12 minutes. Even though they are slightly soft, pull them out, they’ll firm up while cooling.
Variations
- Use mini chocolate chips for more even chocolate distribution.
- Add 1 tbsp cocoa powder for a chocolate base.
- Add a dash of cinnamon for a warm flavor twist.
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Storage
- Store in an airtight container for up to 4 days.
- Freeze in a single layer, then transfer to a zip bag for up to 1 month.
Frequently Asked Questions (FAQs)
Can I use regular flour instead of oat flour?
This recipe is specifically developed for oat flour, which is more absorbent and softer than wheat flour. If you want to use all-purpose flour, adjustments to the liquid will be needed — try one of my regular cookie recipes instead!
Are these cookies vegan?
Yes — if you use maple syrup and dairy-free chocolate chips, this recipe is completely vegan. If you use honey, it’s no longer vegan but still refined sugar free.
Can I make these cookies without chocolate chips?
Absolutely! You can skip the chocolate chips and add extras like raisins, chopped dates, or a tablespoon of cocoa powder for a chocolatey twist.
What can I use instead of coconut oil?
You can use butter (if not dairy-free) or a neutral oil like avocado oil. Just be sure it’s melted and cooled before mixing.
Do I need to chill the dough?
Nope! These cookies come together in one bowl and go straight into the oven — no chilling required 🙌🏼
How do I store these cookies?
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
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⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!
Healthy Gluten-Free Oat Flour Cookies (Nut-Free)
Equipment
- 1 mixing bowl
- 1 Wooden spoon or spatula
- 1 Baking pan (baking sheet)
- parchment paper
- Tablespoon measure or small cookie scoop
- Wire rack for cooling
Ingredients
- 1 cup (100g) oat flour
- ¼ cup (25g) rolled oats, optional
- ¼ teaspoon baking soda
- pinch of sea salt
- ¼ cup(60ml) melted coconut oil (or neutral oil)
- ¼ cup (60ml) maple syrup, or honey
- 1 tsp vanilla extract
- ¼ cup(45g) dark chocolate chips (dairy-free if needed)
Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a medium bowl, whisk together oat flour, rolled oats (if using), baking soda, and salt.
- Add melted coconut oil, maple syrup, and vanilla extract. Stir until a soft dough forms.
- Fold in chocolate chips.
- Scoop dough using a tablespoon measure and gently flatten onto the baking tray. Use a blunt knife to help release the dough from the spoon if needed.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cool on tray for 5 minutes before transferring to a rack.
Notes
(Per cookie, based on 12 cookies)
Calories: ~120 | Protein: 2g | Carbs: 10g | Fat: 8g
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