Tony and I drove from Minneapolis to Chicago yesterday. The last time I made the trip it was incredibly boring because it was the middle of winter and there wasn’t anything but dirty white snow and signs about cheese. This time was much better; the leaves of the trees were just beginning to change and Tony drove the entire way so I was able to start a new book which I’m completely LOVING.
Have you guys heard of Gone Girl? It’s a New York Times Bestseller and came out a few years ago. I’ve wanted to read it for quite a while, but when I saw that there was a movie coming out based on the book, I knew I needed to read it ASAP — especially since it’s coming out October 3rd! Well okay… and because Ben Affleck is in the movie. Gotta love Ben. I’m not quite finished with the book, but so far it’s been very intriguing!
You can check out the movie trailer here.
So, wanna chat about these gluten free gems now?
I already have a recipe for gluten free chocolate chip cookies, but since I’m a wee bit obsessed with making my own oat flour, I wanted to try and use it in cookies too! In a somewhat attempt to make these healthier (and dairy free!), I opted to use coconut oil instead of butter and a dark chocolate bar to create ooey-gooey melty chunks. My oh my, did it work out well. These are INCREDIBLE.
If you love traditional oatmeal cookies, then you’re going to love these. They are fabulous, chewy, oaty, and have a wonderful texture. I enjoy these best when they are warmed up for 10 seconds in the microwave. For more flavor and texture add in 1/3 cup of coconut flakes. See the notes section in the recipe for more options.
Hope you love these! xo
More gluten free desserts to try:
Gluten Free Flourless Black Bean Brownie Muffins
Flourless Chocolate Chip Chickpea Blondies
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Healthier Flourless Monster Cookies
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Salted Oatmeal Dark Chocolate Chunk Cookies (gluten free!)
Ingredients
- 2 1/2 cups gluten free oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup dark brown sugar
- 1/2 cup melted coconut oil
- 1 egg
- 1 teaspoon vanilla
- 3 oz your favorite dark chocolate bar, coarsely chopped
- coarse sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees F.
- To make oat flour: Place oats in blender and blend on high until oats become a super fine consistency similar to flour. You made need to shake the blender a few times to get it to come together. Alternatively you can use store-bought oat flour.
- In a large bowl, whisk together your homemade oat flour, baking soda, and salt. In a separate large bowl combine coconut oil, brown sugar, egg and vanilla until well combined, smooth and creamy. Add dry ingredients to wet ingredients and stir until it forms a dough. Gently fold in chocolate chunks.
- Using a cookie scoop, drop cookies onto a baking sheet. I always like to test bake a cookie to see how it bakes up. If it's too thin for you, add 1/4 cup more oat flour. Bake for 9-11 minutes or until cookies are slightly golden brown on the edges. Remove from oven, immediately sprinkle with sea salt and let cool on the cookie sheet for 5-10 minutes then remove and transfer to a wire rack to finish cooling.
Holy cow, these are incredible. So dense and moist and soft, all at the same time. The sprinkling of maldon salt takes these over the top. I made to take to a friend’s house and they were gobbled up!
The perfect treat! So glad they were a hit!
OMG! I just made a batch of these and baked 1 for my test cookie and holy cow, it’s amazing! I had to sub melted grass fed butter because my coconut oil was unrefined and I didn’t want an overly coconut-ty cookie. My test cookie turned out flat from
The melted butter so I popped the remaining dough in the fridge for about 20 min and that solved the flatness issue. I made my own oat flour and I noticed when I put my baking soda in it the baking soda formed little clumps which could be why one reviewer said theirs tastes like baking soda. I went through the bowl with the dry ingredients breaking up any baking soda clumps making sure it was mixed really well. This will be my go to cookie! Thank you so much for your recipes and all your hard work to bring these amazing recipes to us! I’m gonna go eat the rest of these cookies now! ☺️
Made these with half oats and half gluten free flour. They were so good! Love all your recipes, Monique. I’m truly never disappointed and your website is always my go to for dinner and dessert!
Aw thanks so much, Laura! So glad you’re enjoying everything 🙂
This is my all time favorite cookie recipe. I find its even better the next day and the day after.
I enjoy these and feel guilt free because they are filled with goodness.
I’ve made them at least a dozen times over the last few years.
Absolutely love them! I even have hubby hooked on them and one of ours sons asks for them all the time.
Thanks for the delicious recipe.
Cheers!
Sandra
Freckles Kitchen
Love that! So glad they’re a hit 🙂
Hi! i have a wheat allergy so these are perfect! But I also can’t eat coconut. If I were to use butter, what would the amount be? Thank you!
Hi Ally! You can try using the same amount of butter as there is coconut oil in here 🙂
Did anyone have an issue with the overwhelming taste of baking soda? I checked and double checked and definitely only used 1 teaspoon of baking soda but it’s all I could taste in the cookies! I took them to a work event and I had to apologize to everyone, and they all had the same complaint, STRONG taste of baking soda!
How much butter should be used to replace the coconut oil?
Thanks for the recipe. I’m in the middle of trying it! I see in the comments above the answer to my first question (2 1/3 cups flour). My other question is: what size cookie scoop? I don’t even have one, so how much dough do you intend for these cookies? Thanks!
Made these vegan using a flax egg and yum! So good 😀
These turned out wonderfully! I used maple sugar in place of the brown sugar and it worked well. The batter wasn’t runny at all, but quite pliable and rolled into balls easily. Thanks for such a delicious recipe! I also halved it and used cinnamon and raisins in one batch (for my toddler – also omitted the salt for that half) – both versions were amazing!
I love this recipe because it uses oats and not a gluten free flour. Going to bake these tonight with my son for his grandma’s birthday! Curious.. how many cookies does approx. 1 recipe make?
Ok so I made these last night, and one recipe makes approx. 2 dozen cookies. However, they definitely need more oat flour! I would recommend closer to 3 cups. I had separated the recipe to add choc chips to one half, and peanut butter chips to the other. I baked the first pan even though it looked too runny, and I was glad I still had half the recipe left so I could add more ground oats!! The second pan turned out much better! This is for sure a good recipe, but I will adjust the amount of oats I use next time.
Oh my goodness! Made these tonight and they are WONDERFUL! Thank you, thank you, thank you!
Hi Monique, i love this recipe so much. I’ve bakes this cookies 3 times. But i replaced the coconut oil with rice bran oil because i’m alergic to coconut. The last time i baked, i’ve modified again the chocolate with cranberries. The 1/2 cup rolled oat with 1/4 flax seed meal + 1/2 cup quinoa flour. And the cookies taste so good, healthy and no worries. I called it a no worries cookies. Thank you.
These look wonderful. Just about an hour ago my daughter asked me what I miss since going gluten free the first thing I said was chocolate chip cookies. I wish your page had a recipe box to save favorites in. I am on vacation and can’t print this. Yes I am adding a bookmark. Thank you for always inspiring.
I’ve made these twice now! They are light and delicious. This has become my go to recipe. Thanks for sharing !
I just made these and they were delicious! I used 1/2 c maple syrup in place of the brown sugar and they turned out perfect:-)
Thank you for commenting this! I don’t have brown sugar but I have maple syrup so now I can make these!!!
These are great, thanks Monique! I left some of the oats whole which I don’t think I would do again. These are perfect consistency and just fill that chocolate chip cookie craving. Am freezing some of the dough so I don’t eat them all tonight. Yum!
These look great! I love the idea of using oat flour. I’ve never experimented with it before, but am definitely going to try it out. Also, Gone Girl is an addictingly good read. Parts of it made me super angry, but I still enjoyed it and am looking forward to seeing the movie!
Cannot wait to try these Monique – they look absolutely perfect! I love how simple the ingredient list is! Pinned!
these look so ooey gooey and good!
I loooved gone girl! My friend just pre-ordered tickets for the movie actually, I’m really excited! It got a really good rating so far too.
This looks so yummy — I like that you used oats! They look so soft and delicious
I read Gone Girl over the summer and it was definitely addicting! I’m looking forward to the movie coming out. I love the idea of using oat flour in these cookies, and coconut oil. So much flavour! I’ve been craving oatmeal cookies lately, so I’m gonna have to give these a try.
These just look like the most delicious oatmeal cookies ever. loving the combination of chocolate and salt too, definitely a cookie recipe that I need to recreate!
Hi! Random question -I have some ‘oat bran’ I picked up at Trader Joe’s a while back. I’m not even sure how to use it – do you think it’d be a suitable substitute for oat flour? Thanks!
Enjoy the rest of Gone Girl – super fun read! 😉
Hi Sara! I’m not sure it would work quite the same, but you could try it. Oat bran is incredibly absorbent so you may need to use less.
Monique – thank you so much for responding so quickly! I appreciate the tip! 🙂
These seriously look sooo good!
OH my gosh, these look amazing. I’m totally craving cookies now 🙂
THESE LOOK INCREDIBLE! And gluten free too!? WOW
Yeah I’m so excited for Gone Girl to come out. I loved that book!
These cookies are incredible! Can’t wait to see Gone Girl!
Be warned the ending of that book stinks!!
Love how few ingredients are in these. So yummy 🙂
Hi Monique! I can’t wait to make these! Quick question regarding the oats. Is it 2 1/2 cups of oats that are then processed? Or 2 1/2 cups of oat flour (after oats are processed)? Thanks so much!
Hi! It’s 2 1/2 cups oats, then processed. You should get about 2 1/3 cups oat flour from that! 🙂
I loooove Gone Girl, I’m reading it again to prepare for seeing the movie! I might just have to sneak in a batch of these cookies : )
Delish. I gotta try making oat flour– it’s too easy! My bf and I are headed to Chicago this weekend for some much needed R&R (and by R&R I mean eating and shopping). Hope you and Tony had a great time!
Hi Monique! If I already have some GF oat flour from Bob’s Red Mill, how much would I use to make these? Thanks!
Hi! I would recommend 2 1/3 cups!
Um, yes please! I once baked your gluten-free zucchini oat peanut butter brownies for a friend who is gluten intolerant, and we LOVED them, so I’ll have to give these a try and see what she thinks. I love that these are dairy-free too (as long as the chocolate is). Thanks for the recipe 🙂
Oh those cookies look just perfect, you broke them apart when they are mouthwateringly delicious! Mmmm, and I love that they have so many good things in them, all rolled into a gluten free cookie! Nice job! Oh, and I want to see that movie! The man and I are gonna go see a movie this weekend, think I can convince him to see this one? 😛