Chocolate Chip Oatmeal Cookies
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This recipe is for all breakfast lovers! Nowadays, more and more people are trying to reduce their added sugar intake by creating new ways of baking.
These delicious gluten-free cookies take less than 30 minutes to prepare and are very easy to make. You can either choose to make the cookie dough and bake the cookies fresh as needed or bake them all at once and store them for up to 4 days in a food container.
These chocolate chip oatmeal cookies contain no refined sugar, are very soft, chewy, and full of chocolate flavor, which makes them the perfect breakfast or afternoon snack!
If you want to learn more about added sugar and how to reduce your daily intake, check out our 2 dedicated articles:
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Why Too Much Sugar Is Bad For You: Everything You Need To Know
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13 Ways To Reduce Your Added Sugar Intake
When making recipes with chocolate, it is always recommended to use good quality chocolate. Usually, the easy way will be to go to the grocery store. However, their chocolate often contains a large amount of added sugar. We have been using Valrhona chocolate for many years now, and will never be able to go back. They have so many varieties, with so many different flavors, and their chocolates are truly going to bring your chocolate recipes to the next level!
Here are a few baking chocolates we use regularly:
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Valrhona Jivara Milk Chocolate (40%)
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Valrhona Guanaja Dark Chocolate (70%)
- Valrhona Dulcey Chocolate (32%)
- Valrhona Ivoire White Chocolate (35%)
- More baking chocolates
Bon appétit!
Difficulty: 
Prep time: 15 mins / Cook time: 10 mins / Servings: 18 cookies
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Chocolate Chip Oatmeal Cookies
2.5 oz (71g) - Butter
2 tbsp (30g) - Stevia
1 tsp (2.5g) - Five spice
¼ tsp (1.5g) - Sea salt
2 oz (56g) - Gluten-free flour
1 - Egg
1½ tsp (6g) - Baking powder
1 cup (100g) - Rolled oats
3.5 oz (100g) - Dark chocolate
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Chocolate Chip Oatmeal Cookies
1 - Preheat your oven to 350°F (176°C).
2 - Add the room temperature butter to a large mixing bowl and whisk it until creamy. If the butter is too cold, microwave it for about 10 to 30 seconds.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
3 - Next, add the stevia to the butter and whisk vigorously until smooth and fluffy.
4 - Then, add the five-spice, sea salt, and half of the gluten-free flour to the butter. Stir until well combined using a silicone spatula.
5 - Add the egg to the mixture and stir until fully incorporated. Then, proceed by adding the remaining gluten-free flour, baking powder, and rolled oats.
6 - Next, roughly chop the dark chocolate using a sharp knife, add it to the dough, and stir everything until well combined.
Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
7 - Line a baking tray with parchment paper (or a silicone mat). Place a cookie cutter on the lined tray and scoop some cookie dough. Partially shape the dough into a disk with your hand and place it into the cookie cutter (we are using it as a mold to shape the cookies).
8 - Press down the dough evenly with your fingers and towards the sides of the cookie cutter. Remove the mold and repeat until you have used up all the cookie dough.
9 - Finally, transfer the cookies into the oven and bake at 350°F (176°C) for about 10 minutes.
10 - When ready, transfer the cookies to a cooling rack using an offset spatula and allow them to cool at room temperature for a few minutes.
11 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.