Oatmeal Chocolate Chip Cookies (GF, DF, Oat Free)

Oatmeal Chocolate Chip Cookies (GF, DF, Oat Free)

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These “oatmeal” chocolate cookies are soft and chewy like a traditional oatmeal cookie. With one slight change. Instead of oats I used buckwheat flakes. You can not tell the difference as they have a very similar taste and texture.  

Oat free oatmeal chocolate chip cookies is a contradiction I know but hear me out on this one.  

Being gluten free and also not being able to eat gluten free oats. Means missing out on a variety of different gluten free cookie options out there. Not just oatmeal chocolate chip cookies. As a vast majority use oat flour to replace all or at least some of the wheat flour that is normally used.  

Since I am also dairy free that limits the options for any store bought cookies even further. Which is why I have become a cookie making monster. 

Related Recipe >>>>> Trail Mix Cookies

stack of oatmeal cookies

Vegan Friendly  

These cookies can be easily adapted to be vegan too. Simply swap out the egg for 4 tbsp of Aquadaba (the liquid from a can of chickpeas)  

What Are Buckwheat Flakes?  

Buckwheat is a fruit seed related to rhubarb and sorrel. It is a plant cultivated for its grain-like seeds and as a cover crop. Despite the name, buckwheat is not related to wheat. It is referred to as a pseudocereal because its seeds’ culinary use is the same as cereals’. Buckwheat is a really good source of protein, iron and magnesium while being low in fat. It has a delicious light, mild flavour.  

Here’s the link to the one I bought if your interested  

oatmeal cookies with heart shaped bowl of buckwheat flakes

Other Uses For Buckwheat.  

Much like oats come in a variety of styles. So does buckwheat either as flakes, hulled, unhulled, puffed or as a flour.  

Use them for overnight oats, granola, cookies or anywhere you would normally uses oats. As they can be swapped using a 1:1 ratio.

Related Recipe >>>>> Hot Cross Bun Granola (GF, VG. Oat Free)

To Make These Oatmeal Chocolate Chip Cookies You’ll Need:  

Buckwheat flakes  

Plain GF flour  

Dairy free butter  

Coconut sugar  

Eggs or aquafaba  

Cinnamon  

Mixed spice  

Baking soda  

Vanilla extract  

Dark chocolate  

Salt  

oatmeal cookies in a box

Get Creative With Add Ins:

Peanut butter  

Raisins  

Walnuts  

White chocolate chips  

Cranberries  

Toffee pieces 

Honeycomb pieces  

bite shot of oatmeal cookies

Even More Recipes to Try

Chocolate Hobnobs (GF, VG, Oat Free)

Soft and chewy Peanut Butter Cookies (GF, DF)

Final Result  

A soft and chewy cookie that only takes 25 minutes to make from scratch. Easy to customise with different add ins and suitable for vegans and gluten free diets.  

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes. Also over on Instagram @emmalouisecee for more food and lifestyle content.

“Oatmeal” chocolate chip cookies (GF, DF, Oat Free)

These “oatmeal” chocolate cookies are soft and chewy like a traditional oatmeal cookie. With one slight change. Instead of oats I used buckwheat flakes. You can not tell the difference as they have a very similar taste and texture.

Course Dessert, Snack
Cuisine DF, GF, oat free
Keyword oatmeal chocolate chip cookies
Prep Time 10 minutes
Cook Time 8 minutes
Servings 10
Author emma

Ingredients

  • 70 grams Buckwheat flakes 
  • 130 grams Plain GF flour
  • 60 grams Coconut sugar 
  • 50 grams Dairy free butter
  • 2 Eggs or 4 tbsp of aquafaba
  • 60 grams dark chocolate 
  • 1 tsp cinnamon 
  • 1/2 tsp mixed spice 
  • 1/2 tsp baking soda 
  • 1 tsp vanilla extract 
  • 1/4 tsp Salt

Instructions

  1. Preheat oven to 180c and a line a baking tray with grease proof paper

  2. In medium size mixing bowl cream the soften butter and coconut sugar together. Then add in the egg or aquafaba. Mix to combine.  

  3. Add all the dry ingredients into the wet ingredients and mix well to combine. Until no lumps of flour remain.  

  4. Chop up the chocolate into small pieces if your using a bar. Stir in ¾ of the chocolate intro the dough. Leaving ¼ of the chocolate for the top of the cookies.

  5. Using a small cookie scoop or a two tbsp measure. Scoop out the dough into 10 ball. Place them into the lined baking tray. Flatten each cookie down a bit as they won’t spread when baked.  

  6. Bake cookies at 180c for 6-8 minutes until the edges start to brown. Don’t oven bake as they won’t be soft and chewy. Instead they will be harder and have more of a snap to them.  

  7. Once baked leave to cool on the baking tray to firm up before transferring them to a wire cooling rack to cool completely. Enjoy either at room temperature or pop them in them microwave for 10-20 seconds for that just baked taste.  

  8. Store in an airtight container to keep them soft. Best eaten within 5 days.  

Oatmeal cookies



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