Gluten-Free Chia Oatmeal Cookies

4.91 from 21 votes

Soft pillows of oatmeal cookie goodness, made with healthier ingredients and without refined flour, refined sugar or dairy.

Prep Time20

Cook Time11

Total Time31

Course: Dessert

Cuisine: American

Servings: 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.

Note: If you want to use coconut oil instead of olive oil, make sure to measure the coconut oil in it's melted state.

Note: If you want to use chocolate chips and keep your cookies Dairy-free, use dairy-free Enjoy Life Chocolate Chips.