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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
- salt
- almond flour
- tapioca flour
- chia seeds
- cinnamon
- baking soda
- vanilla
- egg
- maple syrup
- water
- 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!
Banana Oatmeal Chocolate Chip Cookies (GF)
These dairy free lactation cookies are delicious and perfect for any nursing mama in your life.
Gluten-Free Chia Oatmeal Cookies
Ingredients
- 2 3/4 cups gluten-free rolled oats
- 1/2 tsp salt
- 1 1/4 cups almond flour
- 1/4 cup tapioca flour
- ¼ cup chia seeds
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 egg
- 1/3 cup maple syrup
- 1/4 cup water
- 1/4 cup coconut sugar
- 3/4 cup extra virgin olive oil
Mix-ins
- 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)
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made these and they were so good but crumbled so easily.. and became wise the next day. What do you suggest as I really want to make this work? Thanks
How was the dough when you made them? Did they seem dry? If so, I would add a little more coconut oil and maple syrup until the dough is more wet. You could also try adding a little less chia seeds. What happened the next day? I’m trying to guess what you meant to type instead of “wise” but can’t figure it out. haha
OMG, I just came back to cook these delicious cookies again and found your reply and my funny mistake! I think I was meant to say “worse” Instead of “wise” lol..
So yes the first day the cookies turned out a little crumbly and the next day I would t hold them any more they were falling apart!
Regarding the dough it was too wet to handle and shape.
Thanks x
Hmmmm I am going to need to investigate. I sent you an email 🙂
The same thing happened to me! It was basically crumbs in circle form so I added 2 eggs and baked again. It helped bind the cookies, but they still didn’t have the chewy oatmeal cookie appeal. Perhaps xanthan gum next time…
I’m going to make these again soon to investigate why they could be crumbly. I’ll let you know what I find!
These were soooo good!! My 1 and 3 year old have them for breakfast and consider it a treat. It’s a great way to sneak in some healthful food in to their diets. Next time I think I’ll add some shredded carrot in along with raisins and walnuts. Yum! Thank you for a wonderful recipe.
Just made these and they are delicious! They are still soft after cooking though. Is this normal? Or should they be more hard and crispy?
Yes! It’s normal. These remain soft and chewy after they are baked. 🙂
Delish! I had a hankerin’ for cookies tonight and the Chips Ahoy weren’t gonna do it for me. I’m gluten/dairy free these days so I searched for recipes online and came across this one. I substituted melted coconut oil for EVOO and added chopped walnuts in with the raisins and cinnamon.
YUM! I made these this week as well!! 🙂
These cookies are not only beautiful and easy to make, they taste DELICIOUS! Great recipe.
These are fantastic! Second time making them. This time I used Millet seed in place of Chia. Just as good. Thank you.
RF
Good to know! I love hearing the variations that work. Glad you enjoy them! 🙂
Can I choose to leave them plain( no chocolate chips and no raisins)?
Yes! You can leave it plain. 🙂
Hi,
Thanks for sharing…I made the cookies and they were great! I made a cinnamon craisin version because I didn’t have any raisins. Two questions (that I didn’t see in the post): 1) should these be stored in the fridge? 2) do you have nutrition info on these?
Thank you!!
Hi! I’m glad you enjoyed them! 🙂 I just added the nutrition info, the cookies should be 125 calories (without any mix-ins). If you use 2/3 cup raisins or craisins, then it increases to about 134 calories a cookie. I always just store them in a tupperware and leave them out. 🙂
I’m definitely with you on the cinnamon raisin approach to oatmeal cookies. And oh man, I’m totally taking your suggestion to try these crumbled over ice cream to heart! That sounds so yummy!
These cookies look awesome! I always love seeing great ways to create gluten free baked goods!