I am not someone who likes to label recipes the “best” but if I were someone who did that then this Gluten-free Chocolate Chip Oatmeal Cookie recipe would be one of those. This is legitimately one of the best cookies I have ever made.
I have had this recipe for a while but it is SO good that I had a really hard time deciding how I wanted to photograph it. I actually did a reshoot because I didn’t feel like the pictures showed just how delicious these are. So I had my sister come over and wear a massive sweater on a hot day and sweat to death while holding that tray of cookies. True love right there! ;).
So we don’t eat a lot of oats in our house but I REALLY love a good chocolate chip oatmeal cookie and these have quickly become a favorite treat in our house. A lot of times the base of cookies is butter, shortening or oil and I decided to do something a little different with these and do a mixture. It is part almond butter and part melted butter and this helps keep the cookie from not being so heavy from the butter while giving the cookie some caramelization.
This is a great batter to make ahead of time and it can be stored in an airtight container overnight. I like to do that if we know we are having people over. It allows me to serve a fresh and warm batch of cookies with very little work on my part.
Just trust me – you want to make these cookies. I am not “technically” claiming they are the best but I may be suggesting such.
- ½ cup almond butter
- ¾ cup grass-fed butter, melted
- 1 cup coconut sugar
- 2 eggs
- 1 tsp vanilla
- 2.5 cups GF quick cooking oats
- 1/3 cup + 1 Tbsp GF oat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg, freshly grated
- ½ tsp sea salt
- ½ cup pecans, chopped
- 1 cup chocolate chips
- Preheat oven to 350 and line a baking sheet with parchment paper
- Add the almond butter, melted butter and coconut sugar to a large bowl and mix with a hand or stand mixer until combined.
- Add the eggs and vanilla and mix.
- Add the oats, oat flour, baking soda, cinnamon, nutmeg and sea salt and mix until just combined.
- Add the chopped pecans and chocolate chips and mix.
- Scoop about two tablespoons of cookie dough and place on the baking sheet and flatten the top just a little.
- Bake for 8-10 minutes and then let the cookies cool on a rack. Repeat until batter is gone.
- Batter can be made one day ahead of time and store in an airtight container in the refrigerator.