If you’re craving a cookie that brings together the richness of cocoa and the wholesome goodness of oats, you have to try this Double Chocolate Oatmeal Cookies (Gluten-Free & Dairy-Free Option) Recipe. It’s a fantastic treat that satisfies chocolate cravings without the worry of gluten or dairy, making it perfect for a variety of dietary needs. These cookies are soft, chewy, and packed with chocolate chips, delivering a delightful balance of flavors and textures with every bite.
Ingredients You’ll Need
This recipe shows how simple ingredients, each chosen thoughtfully, create a cookie that’s indulgent yet wholesome. Every element combines perfectly to bring that chocolaty richness, oatmeal heartiness, and just the right sweetness to your cookies.
- 3/4 cup gluten-free all purpose flour (or regular flour): Provides the base and structure, keeping the cookies tender and chewy.
- 1/3 cup cocoa powder: Adds a deep chocolate flavor with a slight bitterness to balance the sweetness.
- 1/2 tsp baking soda: Helps the cookies rise just enough for a soft texture without spreading too much.
- 1/4 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup butter, softened (coconut oil or dairy-free butter alternative): Brings richness and moisture — choose dairy-free options to make it suitable for everyone.
- 1/2 cup brown sugar (or coconut sugar): Adds caramel notes and chewiness.
- 1/4 cup sugar: Provides a touch of extra sweetness and helps with texture.
- 1 tsp vanilla: Infuses warmth and depth into the cookie batter.
- 1 egg: Binds everything together and contributes to the soft texture.
- 1 1/4 cup rolled oats (certified gluten-free): Adds hearty chew and a rustic feel.
- 3/4 cup chocolate chips (dairy-free if necessary): The irresistible melty chocolate bursts that make these cookies unforgettable.
How to Make Double Chocolate Oatmeal Cookies (Gluten-Free & Dairy-Free Option) Recipe
Step 1: Cream the Butter and Sugars
Start by beating the softened butter with the brown sugar and white sugar using a mixer for about a minute until the mixture is creamy and light. This process aerates the butter, which is key to tender cookies. Next, mix in the vanilla and egg until they are just combined, setting the stage for a rich, smooth batter.
Step 2: Sift the Dry Ingredients
Place a fine mesh strainer over your mixing bowl and sift in the gluten-free flour, cocoa powder, baking soda, and salt. This not only removes any lumps, especially from the cocoa powder, but ensures your cookies have a smooth, consistent texture without dense clumps.
Step 3: Combine Wet and Dry Ingredients
Gently fold the sifted dry ingredients into the wet mixture until just combined, forming a smooth cookie dough. Avoid overmixing here to keep your cookies tender rather than tough.
Step 4: Add Oats and Chocolate Chips
Fold in the rolled oats and chocolate chips delicately. The oats add a wonderful chew and fiber, while the chocolate chips promise those luscious pockets of melted chocolate in every bite.
Step 5: Rest and Prepare for Baking
Allow your dough to rest briefly as you preheat your oven to 350°F (175°C). Line two baking pans with parchment paper or lightly grease them. Using a small cookie scoop, place the dough onto the pans in evenly spaced mounds, no more than 12 per pan. Flatten the tops gently, as these cookies do not spread much during baking.
Step 6: Bake and Cool
Bake for 9 to 11 minutes, until the edges are set but the centers still look slightly underdone. This ensures the cookies remain soft and chewy once cooled. Allow them to cool completely on the pans before diving in – this is when their texture really develops.
How to Serve Double Chocolate Oatmeal Cookies (Gluten-Free & Dairy-Free Option) Recipe
Garnishes
Sprinkle a bit of flaky sea salt on top just after baking for an extra flavor boost that highlights the chocolate’s richness. If you’re feeling festive, a dusting of powdered sugar or a drizzle of melted dairy-free chocolate adds an elegant touch.
Side Dishes
Pair these cookies with a cold glass of almond or oat milk for a classic combo, or enjoy alongside fresh berries for a refreshing contrast. For a cozy treat, serve with a cup of your favorite dairy-free hot chocolate or herbal tea.
Creative Ways to Present
Stack the cookies in a pretty jar tied with a ribbon for a charming gift. Or sandwich a scoop of vegan ice cream between two cookies for an indulgent dessert that everyone will rave about. They also make wonderful portable snacks for picnics or lunchboxes.
Make Ahead and Storage
Storing Leftovers
Store your Double Chocolate Oatmeal Cookies (Gluten-Free & Dairy-Free Option) Recipe in an airtight container at room temperature to keep them fresh and chewy. They are best enjoyed within five days when their texture and flavor are at their peak.
Freezing
These cookies freeze beautifully. Place them in a zip-top freezer bag or airtight container with parchment paper between layers to prevent sticking. Frozen cookies can keep well for up to three months, ready to be thawed whenever a chocolate craving strikes.
Reheating
To bring back that just-baked warmth, pop a frozen or refrigerated cookie into the microwave for 10 to 15 seconds or warm them in a low oven for a few minutes. This quick refresh melts the chocolate chips slightly and revives that soft, chewy texture.
FAQs
Can I use regular flour instead of gluten-free flour in this recipe?
Absolutely! If gluten isn’t a concern, regular all-purpose flour can be used and will still produce delicious cookies with a slightly different texture but just as chocolaty and satisfying.
What can I substitute for the egg to keep the recipe vegan?
You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set to gel) to maintain the binding properties while keeping the recipe dairy-free and vegan.
How do I make sure my cookies stay soft?
Avoid overbaking by pulling the cookies out when the edges are firm but the centers look a bit underdone. Cooling on the baking tray helps them set gently, keeping them soft and chewy.
Can I add nuts or dried fruits to this cookie recipe?
Yes, chopped nuts like walnuts or pecans and dried cranberries or cherries can be folded in with the oats and chocolate chips for extra flavor and texture.
Is it important to use certified gluten-free oats?
For those with gluten sensitivities or celiac disease, using certified gluten-free oats ensures the cookies stay truly gluten-free and safe to enjoy.
Final Thoughts
If you’ve been searching for a cookie recipe that manages to be both indulgent and considerate of dietary restrictions, this Double Chocolate Oatmeal Cookies (Gluten-Free & Dairy-Free Option) Recipe is your new go-to. It combines hearty oats and decadent chocolate in every bite, proving that delicious treats don’t have to compromise on taste or needs. I can’t wait for you to whip up a batch and share them with friends and family—they’re bound to become a favorite!
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Double Chocolate Oatmeal Cookies (Gluten-Free & Dairy-Free Option) Recipe
- Total Time: 31 mins
- Yield: 18 cookies
- Diet: Gluten Free
Description
These Double Chocolate Oatmeal Cookies are a delicious, gluten-free and dairy-free treat perfect for those with dietary restrictions or anyone craving a rich, chocolatey cookie. Featuring a blend of cocoa powder, oats, and chocolate chips, these cookies are soft, slightly chewy, and packed with chocolate flavor. They are easy to make with simple ingredients and bake quickly in the oven, making them an ideal snack or dessert.
Ingredients
Dry Ingredients
- 3/4 cup gluten-free all purpose flour (or regular flour)
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups rolled oats (certified gluten-free)
- 3/4 cup chocolate chips (dairy-free if necessary)
Wet Ingredients
- 1/2 cup butter, softened (coconut oil or dairy-free butter alternative)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 egg
Instructions
- Cream Butter and Sugars: In a large mixing bowl, add the softened butter, brown sugar, and white sugar. Use a mixer to beat them together for about a minute until the mixture is smooth and creamy. This step helps incorporate air for lightness.
- Add Vanilla and Egg: Blend in the vanilla extract and egg briefly until just combined to maintain a tender texture in the cookies.
- Sift Dry Ingredients: Place a fine mesh strainer over the mixing bowl. Add flour, cocoa powder, baking soda, and salt into the strainer. Shake gently back and forth to sift the dry ingredients into the wet mixture, removing any cocoa clumps caught in the strainer to ensure even mixing.
- Mix Dough: Stir the wet and dry ingredients together until you form a smooth cookie dough batter. This ensures consistent flavor and texture.
- Add Oats and Chocolate Chips: Fold in the rolled oats and chocolate chips gently to disperse them evenly throughout the dough without overmixing.
- Rest Dough and Preheat Oven: Let the cookie dough rest while preheating your oven to 350°F (175°C). Preparing pans by lining them with parchment paper or spraying with non-stick spray helps prevent sticking.
- Scoop and Shape Cookies: Use a small cookie scoop to place dough evenly spaced on the prepared pans, limiting to 12 cookies per pan. Gently flatten each cookie’s top as they do not spread much during baking.
- Bake: Bake cookies in the preheated oven for 9-11 minutes or until the edges are set but the centers remain slightly underdone for optimal chewiness.
- Cool and Enjoy: Let the cookies cool on the pan before transferring to a rack or serving. The cooling sets their structure and enhances flavor.
Notes
- Store cookies in an airtight container to keep them fresh; best enjoyed within 5 days.
- These cookies can also be frozen for a few months; thaw before serving.
- For a dairy-free version, substitute butter with coconut oil or a dairy-free butter alternative and use dairy-free chocolate chips.
- Use certified gluten-free oats and flour to ensure the recipe remains gluten-free.
- Prep Time: 20 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
