Crispy & Chewy Chocolate Chip Oatmeal Cookies

Gluten free chocolate chip oatmeal cookies

Crispy on the bottom, chewy in the middle, these may be the best chocolate chip oatmeal cookies I have ever made.

I get a hankering for chocolate chip cookies on a regular basis. And while I am not ashamed of my sweet-tooth, I don't always feel great after I indulge. So, the other day, when I couldn't deny my craving any longer, I decided to make chocolate chip oatmeal cookies with a few healthy twists. 

Make these cookies with gluten free old-fashioned oats, add in the ground flax seed, and swap out the brown sugar for coconut palm sugar, and you can argue that these cookies are a healthy snack. Not to mention, they are great for the nursing mom. I haven't figured out how to substitute the white sugar, but I will get back to you if I find a good trick. 

This is a fun recipe to whip together on a rainy day, makes your entire house smell good, and has you sneaking off to the pantry to eat another cookie (or three). Just keep in mind that these are a little crumbly, so if you don't want to be found out, clean up the evidence! ;) 

I used a large ice cream scoop for this batch of cookies, but have since bought a proper cookie scoop. The cookies flatten out on their own, so it's a good idea to form them into little mounds of goodness. 



  • 4 1/2 cups gluten free old-fashioned oats, divided 
  • 1/2 cup ground flax seed
  • 2 Tbsp cornstarch 
  • 1 1/2 tsp ground cinnamon 
  • 1 tsp baking powder (When I made these, I accidentally put in 1/2 tsp of baking soda. I scooped most of it out and then added the full amount of baking powder. When I make them again, I will try it without the baking soda and see if it makes a difference good or bad.) 
  • 1/2 tsp fine salt 
  • 2 sticks unsalted butter, room temperature 
  • 3/4 cup granulated sugar 
  • 1/2 cup packed coconut sugar (or brown sugar) 
  • 2 large eggs 
  • 2 tsp vanilla extract 
  • 1 cup chocolate chips 



  1. Preheat oven to 350 and line a cookie sheet with parchment paper.

  2. In a food processor, blend/pulse 1 1/2 cups oats into a fine meal. Whisk together ground oats, flax, cornstarch, cinnamon, baking powder, and salt. 

  3. In a Kitchen Aid mixer, beat butter and sugars until fluffy. Beat in eggs and vanilla.

  4. Gradually add dry ingredient mixture, beating on low until combined.

  5. Stir in chocolate chips and the final 3 cups of oats. 

  6. Place scoops of cookie dough two inches apart.

  7. Bake for 15-18 minutes - until cookies are golden brown on the edges/crispy on the bottom. The tops may still look a little wet.

  8. Let cookies rest on the pan for 2-3 minutes, then transfer to a wire rack to cool completely. (Of course, you should eat at least one cookie while it is warm, just be prepared for it to break in half.)


I hope you enjoy these cookies as much as we did! Let me know if you try any variations.