toasted oat gluten-free chocolate chip cookies
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Toasted Oats Chocolate Chip Cookies – Gluten Free

Toasted Oats Chocolate Chip Cookies. Mmm – a new favorite cookie recipe!

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I liked the idea of toasting the oats before adding them to the cookie dough; it gives the cookie a bit of a crunch without the extra calories and fat of the nuts.

My version of these cookies is gluten-free, but feel free to use all-purpose flour if you aren’t. Another idea you might try is using dark brown sugar instead of light. Both are delicious in cookies.

This is a perfect treat for those counting Weight Watchers points because there are only 3 points for 2 cookies!! You could also make a slightly larger cookie for 3 points each.

Toasted Oat Chocolate Chip Cookies a gluten-free treat

To Make Toasted Oats Chocolate Chip Cookies You Will Need These Ingredients:       

  • Rolled oats – gluten-free if needed
  • Garbanzo bean flour
  • Rice flour ~ I used brown rice flour
  • Oat flour
  • Salt
  • Baking soda
  • Xanthan gum or Guar Gum
  • Extra-light olive oil
  • Butter or  non-dairy Earth Balance softened
  • Sugar, I used beet sugar
  • Light brown sugar
  • Eggs (I used duck eggs)
  • Egg whites
  • Vanilla
  • Mini semisweet chocolate chips – I used  Enjoy Life Dairy-Free Mini Chocolate Chips.

Try these cookies frozen, too; they make perfect little ice cream sandwich cookies.

Try these no-bake oat cookies, too; they are chewy good! Peanut Butter No-Bake Energy Bite Delights.

Toasted Oats Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Keyword: cookies, gluten-free
Servings: 60 Cookies
Calories: 132kcal
Author: Mary Krick


  • 1 1/2 cup rolled oats - gluten-free
  • 1 cup garbanzo bean flour
  • 1 cup of rice flour
  • 1/2 cup oat flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. xanthan gum
  • 1/2 cup extra-light olive oil
  • 6 tbsp. butter or non-dairy Earth Balance softened
  • 1 cup sugar I used beet sugar
  • 1 cup light brown sugar
  • 2 eggs I used duck eggs
  • 2 egg whites
  • 3 tsp vanilla
  • 2 cups mini semisweet chocolate chips - I used Enjoy Life Dairy-Free Mini Chocolate Chips.


  • Preheat oven to 350 degrees F
  • Toast oats in a 350-degree oven for 10 minutes.
  • Mix flour, baking soda, xanthan gum, and salt; set aside.
  • In a large bowl, beat together oil, butter, or dairy-free substitutes and sugars.
  • Add eggs,  egg whites, and vanilla, and mix well.
  • Fold in toasted oats, flour mixture, and chocolate chips.
  • Place rounded teaspoonfuls of dough on baking sheets lined with parchment paper.
  • Bake for 10-11 minutes. Let sit for about 5 minutes before transferring to wire racks.


Tip: I find the cookies bake nicely and evenly if the baking sheet is rotated halfway through the baking time.
** Make 120 smaller cookies or 60 larger cookies. Calorie and nutritional counts are for 60 cookies.
Try these cookies frozen, too; they make perfect little ice cream sandwich cookies.


Serving: 1Cookie | Calories: 132kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 76mg | Potassium: 90mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Calcium: 12mg | Iron: 1mg


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