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:
Salted Oatmeal Dark Chocolate Chunk Cookies (gluten free!)
- 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
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.
To make these dairy free, use a dairy free chocolate bar.
For additional flavor and texture, add in 1/3 cup shredded coconut flakes.
Try out coconut sugar instead of dark brown for healthier cookie!