These gluten free oatmeal chocolate cookies are loaded with brown sugar, gluten free oats and topped with a drizzle of chocolate.
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Gluten free oats = gluten free oatmeal cookies!
When I stopped eating wheat and gluten I worried cookies would be a thing of the past. Luckily, gluten-free oats and dedicated gluten-free flours have changed everything. These oatmeal cookies are chewy, brown-sugary, and packed with oats — all without gluten.
Because certified gluten-free oats can be hard to find, I use a reliably gluten-free brand in these cookies. They work well in breakfasts and baking alike, and they make these cookies satisfyingly hearty.
Who can resist a chewy oatmeal cookie finished with a sweep of melted chocolate? The chocolate smear makes them feel extra indulgent without needing to add chips to the dough.
Chocolate drizzle
Yes to a chocolate drizzle. These gluten-free oatmeal cookies are perfect with a smooth, soy-free chocolate smear on top.
Instead of folding chocolate chips into the batter, I melt chocolate with butter and brush or smear it over cooled cookies. The result is a glossy finish and a slightly fudgy bite where the chocolate sets.
Gluten Free Oatmeal Cookies with a Chocolate Smear
- Author: Salima’s Kitchen
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baked
- Cuisine: American
Description
These gluten-free oatmeal cookies combine brown sugar and oats for a chewy texture, then get a smooth smear of soy-free chocolate. They’re simple to make and excellent for sharing or packing for lunches.
Ingredients
“Wet” Ingredients:
1 cup salted butter, softened to room temperature
1 cup brown sugar, packed
1/2 cup white sugar
2 tsp vanilla extract
1 egg
“Dry” Ingredients:
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp nutmeg
3/4 tsp cinnamon
1 3/4 cups gluten-free all-purpose flour
1 1/2 cups certified gluten-free oats
For the Smear:
1 cup chocolate chips (use a soy-free variety if needed)
4 tbsp salted butter
1 tbsp flaky or rock salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). In a large bowl, cream the softened butter with the brown and white sugars until light and fluffy. Mix in the vanilla and egg until combined.
- In a separate bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking powder, and baking soda. Gradually fold the dry ingredients into the wet mixture, adding about 1/2 cup at a time. Stir in the oats until evenly distributed.
- Scoop tablespoon-sized mounds (about 1-inch balls) of dough onto parchment-lined baking sheets, spaced about 2 inches apart. Bake for 10–12 minutes, until edges are set and centers still look slightly soft. Remove to cooling racks to cool completely.
- For the chocolate smear, melt the chocolate chips and butter together in a double boiler or a heatproof bowl set over barely simmering water, stirring until smooth. Spread or drizzle the melted chocolate over cooled cookies, then sprinkle a pinch of salt on each. Let the chocolate set before serving.