Gluten Free Oatmeal Cookies with a Chocolate Smear

These gluten free oatmeal cookies are loaded with brown sugar, gluten free oats and topped with a smear of soy free chocolate.

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Gluten Free Oatmeal Cookies

Gluten Free Oats = Gluten Free Oatmeal Cookies!

After going wheat/gluten free, I was terrified that cookies would be ruined forever. Enter Bob’s Red Mill. This company has so many A+ vegan and gluten free options that have completely restored my faith.

It can be very difficult to find oats that aren’t produced in a facility or on machinery that is shared with wheat/gluten. So these gluten free oats are a game changer. I use them in everything from overnight oats for breakfast to homemade granola bars. And now, these gluten free oatmeal cookies!

Because who doesn’t love chewy, brown sugar-y, oatmeal cookies? And what better to top these off than a soy free smear of melted chocolate?

Chocolate Smear

If the question is “chocolate smear?” the answer is always yes. These gluten free oatmeal cookies are no exception. Of course, I could’ve just thrown these delectably, soy free, chocolate chips into the cookie batter and called it a day. But there is something so indulgent about smearing melted chocolate over cookies. It’s something I can’t say no to.

These soy free chips are hands down, my favorite baking chocolate.

Gluten Free Oatmeal Cookies

Before We Get Started…

Click on the Allergen Icons below to find more allergy friendly recipes like this one!

This recipe does not contain the following allergens:

 Wheat Free Tree Nut Free Soy Free Fish FreePeanut Free

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Gluten Free Oatmeal Cookies

Gluten Free Oatmeal Cookies with a Chocolate Smear


  • Author: Salima's Kitchen
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies

Description

These gluten free oatmeal cookies are loaded with brown sugar, gluten free oats and topped with a smear of soy free chocolate.


Ingredients

“Wet” Ingredients:

1 cup salted butter, softened to room temperature

1 cup brown sugar, packed

1/2 cup white sugar

2 tsp vanilla extract

1 egg

“Dry” Ingredients:

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp nutmeg

3/4 tsp cinnamon

1 3/4 cups Bob’s Red Mill Gluten Free Flour

1 1/2 cups Bob’s Red Mill Gluten Free Oats

For the Smear:

1 cup Guittard chocolate chips

4 tbsp salted butter

1 tbsp rock salt


Instructions

  1. Preheat oven to 350. In a large mixing bowl combine the butter and sugar, mixing until fluffy and light in color. Whisk in remaining “wet” ingredients.
  2. In a medium sized mixing bowl sift together flour, cinnamon, nutmeg, baking powder and soda. Fold the dry mixture slowly into the “wet” ingredients, 1/2 cup at a time. Fold in the oats.
  3. Scoop 1 inch balls of cookie dough onto two parchment lined baking sheets. Bake for 10-12 minutes. Cool on racks.
  4. While the cookies are baking, melt the chocolate chips and butter in a double boiler on low heat. Smear over the cookies, sprinkle a pinch of salt and allow chocolate to harden before eating!
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: gluten free oatmeal cookies, oatmeal cookies

 

And don’t forget to save this recipe for later by pinning it on Pinterest!

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Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at salimaskitchen@gmail.com !

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