Chocolate Chip Oatmeal Cookies (Gluten and Dairy Free)

Chocolate Chip Oatmeal Cookies (Gluten and Dairy Free)

I like to use bar chocolate in this recipe and chop it roughly (and not too small) so there are all different sizes of chunks throughout. If you need these cookies to be totally dairy-free, Trader Joe’s makes great “pound plus” bars that just so happen to be vegan. Be careful not to let the cookies get too brown around the edges — they’re really best just a little soft when pulled from the oven as they’ll continue to firm up as they cool.


1/2 cup plus 2 tablespoons (100g) dark brown sugar
1/2 teaspoon baking soda
3/4 teaspoons kosher salt
1/4 cup plus 1 tablespoon olive oil
2 teaspoons vanilla extract
1 large egg
1 3/4 cups (195g) Bob's Red Mill almond flour
1/3 cup (30g) rolled oats
1 cup ((5 ounces / 140g) dark chocolate chunks
flake salt, like Maldon, for finishing


In a large bowl, combine the brown sugar, baking soda, salt, and oil, and mix until combined. The mixture will look like wet sand.

Add the vanilla, egg, almond flour, and oats and stir well to combine. Fold in the chocolate chunks.

Cover the bowl with plastic wrap and refrigerate for at least one hour and up to overnight.

After the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.

Using a 1 tablespoon-size scoop (or a rough estimate of as much), scoop the dough onto the prepared baking sheet leaving 2 inches in between each cookie.

Using the palm of your hand, gently flatten each cookies to about 1/2-inch thick and sprinkle with flake salt.

Bake for 12 to 13 minutes, or until barely golden brown around the edges (the cookies will continue to firm up as they cool).

Cool the cookies on the pan for 5 minutes, then transfer to a rack to finish cooling.

Store in an airtight container for up to 3 days.