Gluten Free Oatmeal Salted Chocolate Chunk Cookies — a chewy, perfectly sweet-and-salty cookie that’s sure to become a favorite.
These oatmeal cookies were made using Bob’s Red Mill products, which I’ve trusted for years for reliable gluten-free baking. For this recipe I use their certified gluten-free Old Fashioned Rolled Oats and a 1-to-1 gluten-free all-purpose flour that contains xanthan gum. The result is a dependable, wholesome cookie that holds together well while staying light and chewy.
The cookies are loaded with chunks of melty chocolate and finished with flakey sea salt for contrast. They bake up soft in the center with slightly crisp edges — ideal with a glass of milk, dairy-free milk, or a scoop of your favorite ice cream.
The dough uses simple pantry ingredients and comes together quickly, so you can have a batch ready for the week or whip them up for guests. Below is a clear ingredient list and step-by-step instructions to make about 18 cookies.
Ingredients:
- 2 eggs
- 10 tbsp unsalted butter, melted
- 1 cup coconut sugar
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 2½ cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- 1¼ cups gluten-free all-purpose flour (make sure it contains xanthan gum)
- 1 tsp baking soda
- ½ tsp sea salt
- 6 oz baking chocolate, chopped (use milk, semi-sweet, or dark to your preference)
- Flakey sea salt for sprinkling
Any chocolate bar you enjoy works well — milk, semi-sweet, or dark. I tend to prefer milk or semi-sweet for these cookies, but choose what you like.
Gluten Free Oatmeal Salted Chocolate Chunk Cookies
- Author: Mia Swinehart
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 cookies
- Category: Dessert
Description
Chewy gluten-free oatmeal cookies with large chocolate chunks and a sprinkle of flakey sea salt — balanced, comforting, and easy to make.
Ingredients
- 2 eggs
- 10 tbsp unsalted butter, melted
- 1 cup coconut sugar
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 2 + ½ cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- 1 + ¼ cup gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp sea salt
- 6 oz baking chocolate, chopped
- Flakey sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper; you may need two sheets.
- In a large bowl, whisk together the eggs, melted butter, coconut sugar, maple syrup, and vanilla until smooth and combined.
- Stir in the rolled oats, gluten-free flour, baking soda, and sea salt. Mix until everything is evenly incorporated, then fold in the chopped chocolate.
- Use a cookie scoop to portion the dough into 18 even mounds. Chill the dough in the refrigerator for 20 minutes to help maintain shape during baking.
- Gently press each cookie to about ¾-inch thickness and sprinkle with flakey sea salt. If edges need firming, use your fingers to press and shape them.
- Bake 11–12 minutes, until the edges are lightly golden but the centers remain soft. Let the cookies cool on the baking sheet a few minutes, then transfer to a rack to finish cooling before serving.