Name: Chocolate & Oats Cookies (Gluten-Free)
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 1/2 cup oats (gluten-free); 1 cup Gluten-Free All-Purpose Flour (Gluten-Free plain flour mix); 3/4 cup light brown sugar; 3/4 cup chocolate chips; 1/2 teaspoon baking powder (gluten-free); 1/2 teaspoon baking soda; 1 teaspoon xanthan gum; 1/4 teaspoon salt (large pinch); 1/2 cup sunflower oil (or vegetable); 4 tablespoons milk (or more if needed); 1 egg; 1 1/2 teaspoons gluten-free vanilla extract

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This gluten free oatmeal chocolate cookies recipe is easy to bake and delicious to eat with just the right amount of chocolate chips and oatmeal combination. Great as a snack or even breakfast when you are having a busy morning.

Why make this recipe?

Healthier version of any shop bought biscuits
Great breakfast alternative for busy mornings or perfect snack
Gluten-free, no butter recipe
Quick & easy to bake

My top tips on making this recipe successfully the first time round

Don’t overmix the dough
Leave to chill in the fridge for 10-30 minutes before baking to prevent your biscuits from spreading too much

Ingredients & Possible Substitutions

1 1/2 cup oats gluten-free
1 cup Gluten-Free All-Purpose Flour Gluten-Free plain flour mix
3/4 cup light brown sugar
3/4 cup chocolate chips
1/2 teaspoon baking powder gluten-free
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt large pinch
1/2 cup sunflower oil or vegetable
4 tablespoons milk or more if needed
1 egg
1 1/2 teaspoons gluten-free vanilla extract

How to make my gluten-free oatmeal chocolate cookies recipe

Preheat your oven to 375°F (180C for fan oven).
Line a couple of cookie sheets with baking parchment paper.
In a large mixing bowl measure out the gluten-free flour, oats, baking powder, baking soda, xanthan gum, and salt and mix until all combined.
In another bowl mix together the oil, milk, egg and vanilla essence.
Add the wet ingredients to the flour ingredients and mix them together. There is no need to cream or overmix the dough.
Add the chocolate chips and carefully stir them in. You should have a soft (but not runny) dough.
Using a desert spoon (or a large tablespoon), scoop the dough and drop on your baking trays, making sure that you leave good space between each cookie. Use more trays if needed as the cookies will spread a little.
Place in the middle of your oven and bake for 10 minutes or until the biscuits are nicely golden brown.
Using the greaseproof paper, lift your cookies from the baking tray and place them on the cooling rack. Leave to cool down completely.

Serving size

It all depends on how big you make your biscuits, but I find that I usually make about 12-16 large (ish) biscuits of this dough batch. If you are making these biscuits purposefully smaller, please bake them for less time – check after about 5-7 minutes.

Scaling up or down this recipe

You are welcome to make 1/2 the recipe (providing you have 1/2 egg – e.g. leftover from another recipe). Equally it’s O.K to double or triple this recipe to make more biscuits if you are baking for a school bake sale or planning a party.

How to store biscuits

It’s best to store your biscuits in an airtight container like a plastic tub, cookie jar or large glass jar. They will be also perfectly fine in a plastic bag.

You can freeze these gluten free oatmeal chocolate cookies on the day you’ve made them and keep them in the freezer for up to 3 months. Defrost in a room temperature, leaving the freezer bag open to prevent the biscuits absorbing too much moisture.

MORE BISCUITS RECIPES

**Lebkuchen biscuits – Traditional German Gingerbread**

**Peanut butter & chocolate biscuits (Gluten-Free)**

Troubleshooting tips

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