After testing positive for a gluten sensitivity, it’s not been easy to change a lifetime of eating gluten. Luckily, I’ve found so many great recipes so I can still satisfy my sweet tooth from time to time. These gluten free oatmeal cookies include coconut and mini chocolate chips.
These gluten free oatmeal cookies include coconut and mini chocolate chips. You’d never guess they were gluten free. Shhhh, I didn’t tell my kids they were and they loved them. You can also make these dairy free by using a plant based milk and dairy free chips.
You might also like: Gluten Free Recipes to Satisfy Any Sweet Tooth
Now that we are stuck inside for a while, I made up a fresh batch. I love the. smell that fills the house as the cookies back and cool. Reminds me of my grandmother’s house when the neighborhood kids would come over and we’d have a cookie-eating party.
You might also like: 20 Gluten Free Cakes for Every Occasion
Gluten Free Oatmeal Cookies with Mini Chips and Coconut
Makes approximately 36 cookies
Prep time: 10 minutes
Cook time 17-20 minutes
Ingredients
- One cup of butter (room temperature)
- 1 cup brown sugar
- 1 cup white sugar
- One cup shredded coconut
- ½ tablespoon vanilla extract
- 2 eggs
- 1 cup mini dark chocolate chips
- 2 cups old fashioned rolled oats
- 1 teaspoon salt
- 2 cups gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup milk of your choice (I used almond milk)
- 1 tablespoon oil of your choice (I used olive oil)
Instructions:
Preheat oven to 350
Mix together sugar, eggs, vanilla and butter with a hand mixer in a large bowl
Mix other dry ingredients together and set aside in a separate bowl
Slowly add the wet ingredients to dry ingredients and mix well
(you can use a stand mixer here if you’d like, but it’s not required)
Stir in dark chocolate chips until they are blended evenly.
Scoop 12 cookies onto each baking sheet (either greased or lined) – I use a mini ice cream scooper (a little larger than a tablespoon)
Bake for 15-20 minutes until edges and bottoms are golden. Ovens vary so check cookies at 15 minutes, but they will likely need more time.
These cookies may feel soft and cakey at first, but they become a nice combo of soft in the middle and crisp along the edges when cool.
Transfer to cooling racks as soon as cookies are cool enough to touch.
ENJOY!
For a dairy free option – use a plant based butter and dairy free chips
Gluten Free Oatmeal Cookies with Coconut and Mini-chips
You'll never know these cookies are gluten free. Crispy on the outside and soft on the inside. YUM!
Ingredients
- 1 cup butter room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup shredded coconut
- ½ tablespoon vanilla extract
- 2 eggs
- 1 cup mini dark chocolate chips
- 2 cups old fashioned rolled oats
- 2 cups gluten free flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon oil of your choice I used olive oil
- ¼ cup milk of your choice I used almond milk
Instructions
- Preheat oven to 350
- Mix together sugar, eggs, vanilla and butter with a hand mixer in a large bowl
- Mix other dry ingredients together and set aside in a separate bowl
- Slowly add the wet ingredients to dry ingredients and mix well
- (you can use a stand mixer here if you’d like, but it’s not required)
- Stir in dark chocolate chips until they are blended evenly.
- Scoop 12 cookies onto each baking sheet (either greased or lined) – I use a mini ice cream scooper (a little larger than a tablespoon)
- Bake for 15-20 minutes until edges and bottoms are golden. Ovens vary so check cookies at 15 minutes, but they will likely need more time.
- These cookies may feel soft and cakey at first, but they become a nice combo of soft in the middle and crisp along the edges when cool.
- Transfer to cooling racks as soon as cookies are cool enough to touch.
wow! its looking so tasty and great tips you shared to make it at home. I truly appreciate this post. Very well written with excellent information.