Gluten-Free Chia Oatmeal Cookies
Gluten-Free Chia Oatmeal Cookies recipe. Soft pillows of oatmeal cookie goodness, made with healthier ingredients and without refined flour, refined sugar or dairy.
This week I am going to share two Spring inspired baking recipes. The first is this Gluten-Free Chia Oatmeal Cookies recipe.
These may be one of the best oatmeal cookies that I’ve ever made that have no refined flour or sugar inside.
They are soft pillows of oatmeal cookie goodness made using healthier ingredients, such as… gluten-free oats, almond flour, chia seeds, maple syrup, coconut sugar, and olive oil.
I’m a huge fan of oatmeal cookies, but many of the recipes that I have looked at require white flour, white sugar, brown sugar, butter…etc
I wanted to make a healthy gluten-free oatmeal cookies… that still tasted delicious but that had better-for-you ingredients inside.
And the result is this delicious Gluten-Free Chia Oatmeal Cookies recipe.
Ingredients needed to make Gluten-Free Chia Oatmeal Cookies:
- rolled oats
- almond flour
- tapioca flour
- chia seeds
- baking soda
- maple syrup
- coconut sugar
- olive oil
These oatmeal chia seed cookies taste SOOO good with a tall glass of milk or almond milk. They also make really great snacks or grab-and-go breakfast options.
Though, I do have to give this one suggestion… try crumbling them up on top of ice-cream. It’s a game changer!
You can customize these Gluten-free Chia Oatmeal Cookies to your liking:
What’s great about these almond flour chia seed cookies is that you can customize them to your preferences.
I personally always like dividing the oatmeal cookie dough in half and then making half of my oatmeal cookies with chocolate chips and the other half with cinnamon and raisins.
When it comes to this recipe in particular, I prefer the cinnamon raisin route… but chocolate chips are such a crowd pleaser that I make both.
If you want to do a half and half situation, like I do, then divide the dough in half and add 1/3 cup chocolate chips to half the dough and 1/3 cup of raisins and 1 tsp of cinnamon to the other half.
I love doing half and half because then it’s like you have two different baked goods… and you can eat whatever one your in the mood for. 🙂
If you want to make yours with just chocolate chips ( I use Enjoy Life dairy-free chocolate chips), then add 2/3 cups chocolate chips to the batter.
Or if you want to make yours will only raisins, then add 2/3 cups raisins with an extra 1 tsp or so of cinnamon.
I had my brother and husband taste test these and both of them loved them.
My brother even said that these are better than my usual oatmeal cookies… which are famously good!
Tips on making Gluten-free Dairy-free Oatmeal Cookies:
Once you have the dry ingredients mixed together in one bowl, and the wet ingredients mixed together in another bowl. Make sure to pour ALL of the wet ingredients into the bowl of dry ingredients.
I like to use a rubber spatula to really get all of the wet ingredients out of the bowl.
Then, make sure to really mix the cookie dough until it is all wet.
THEN, let the batter sit for 5-10 minutes. Doing this lets the tapioca flour and chia seeds absorb some of the excess liquid, which makes the dough more manageable.
After that, use a spoon ( I like using a tablespoon), to scoop out the dough. Press the dough into the spoon so that you get a solid ball shape.
Don’t put too much dough into each cookie because these cookies are soft and spread and if they are too big, they could be hard to hold.
Lastly, let the cookies sit on the cookie sheet after baking for several minutes.
These Gluten-Free Chia Oatmeal Cookies harden as they cool, but they will never be hard cookies. They are soft by nature.
Other oatmeal cookie recipes you may enjoy:
Check out these Healthy Banana Oatmeal Cookies by a Mind “Full” Mom. They are made with dates, bananas and apple sauce. So healthy!
Gluten-Free Chia Oatmeal Cookies
- 2/3 cup raisins or chocolate chips, ( if you want to make half your cookies raisin and half chocolate chips, add 1/3 cups raisins and 1 tsp cinnamon to half the dough and 1/3 cup of chocolate chips to the other half)
- Preheat oven to 350 F. Cover a cookie sheet with a silicone baking mat or parchment paper.
- In a large bowl, mix the rolled oats, almond flour, tapioca flour, chia seeds, baking soda, and cinnamon together with a fork.
- In another bowl, whisk the vanilla, egg, maple syrup, water, coconut sugar, and extra virgin olive oil.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and mix until all of the dough is wet.
- At this point, you can add 2/3 cup of raisins OR 2/3 cup of chocolate chips to the batter. [I like to divide the dough in half and put each half into separate bowls. Then I add 1/3 cup of chocolate chips to half the batter, and then 1/3 cup of raisins and 1 tsp extra cinnamon to the other half]
- Let the batter sit for 5-10 minutes.
- Next, add heaping Tbs sized balls of the batter to cookie sheet. Make sure not to put too much dough into each cookie and make sure the dough has been pushed into your spoon as you scoop it out to make solid ball shapes.
- Bake for 11-13 minutes. Let the cookies sit on the pan for a few minutes, then remove them from the pan and let them cool on a plate.Note: the cookies will still look soft, but they harden as they cool. They are also soft cookies in general by nature.
- This recipe should yield 32 cookies.
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