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Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies

Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies

Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies are the perfect combination of everyone’s two favorite cookies, with a sea salt topping to enhance flavor.
Crunchy, sweet and wholesome. The perfect Cookie!

Why Do You Want to Make My Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies?

These cookies end the long running debate.
Chocolate Chip or Oatmeal.

No reason to pick one over the other, this is the perfect combination of both. Satisfying your love of a good crispy chocolate chip cookie and your love of a buttery wholesome Oatmeal cookie. The reason this works so well is the topping of Flaky Sea Salt. The perfect accompaniment to these two old time favorites.

Now you get them both in the perfect world of Crunchy, sweet and wholesome.

Why I created this Recipe.

I am always a sucker for a good chocolate chip cookie. If you are a regular around here, you know a chocolate chip cookie is my all time favorite dessert. There really is nothing better to enjoy if you want something sweet. Or at least that is my feelings on the dessert debate.

However, sometimes a butter Oatmeal Cookie sounds good. So wanting to marry the flavors I have been making batches of cookies working on the perfect recipe so I can enjoy both. Many taste testers were used to coming up with the perfect recipe. If you are interested in being used as a taste tester, send message below.😜

How to Make My Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies.

Key to these cookies being over the top good is the Flaky Sea Salt topping. It is always good to have Flaky Sea salt on hand for recipes, especially good on baked goods.

Before starting to assemble the recipe, place your butter out on the counter to come to room temperature.
Once you start beating the butter and sugars together in your electric mixer, the recipe comes together quickly.

You want to place the dough in the refrigerator to firm up before baking. This will help stop your cookies from spreading too thin and overbaking. You want to shoot for at least 30 minutes in the refrigerator for baking. This recipe makes 20 cookies. That is a lot of cookies in one batch, so I always bake half, and freeze the other half to have on hand when I have a hankering for a Gluten Free Oatmeal Chocolate Chip Sea Salt Cookie.

When baking the cookies, set the timer for 8 minutes, this allows the cookies to start spreading, then remove your baking sheet and sprinkle each cookie with a pinch of flaky sea salt. Place the baking sheet back into the oven, on the opposite rack. Meaning if it started on the top rack, place back in on the bottom rack. This allows a more even baking process, and perfectly golden crisp cookies.

Cookies can be kept at room temperature in an airtight container for several days to enjoy.
Dough can be kept in the freezer for 3 months, tightly and completely wrapped in plastic wrap.

If you like these cookies try this recipe –> Best Chocolate S’more Cookie

Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies

Gluten Free Oatmeal Chocolate Chip Sea Salt Cookies are the perfect combination of everyone's two favorite cookies, with a sea salt topping to enhance flavor. Crunchy, sweet and wholesome. The perfect Cookie!
Prep Time14 mins
Cook Time16 mins
Total Time17 mins
Servings: 20 cookies

Equipment

  • Electric Mixer
  • Baking Sheets
  • Wire Cooling Rack
  • Parchment Paper
  • ¼ cup cookie scooper

Ingredients

  • 2 cups gluten free flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup 2 sticks unsalted butter, room temperature
  • cups packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 cups gluten free old-fashioned oats
  • 1 Tbsp. vanilla extract
  • 6 oz. bittersweet chocolate chips at least 60% cacao
  • 1 tablespoon flaky sea salt

Instructions

  • Whisk gluten free flour, baking powder, baking soda, and salt in a medium bowl.
  • Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3–4 minutes.
  • Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
  • Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
  • Turn dough out onto a work surface and flatten to a disk. Place the disk on a plate and stick it in the refrigerator for 30 minutes.
  • Meanwhile, place racks in upper and lower thirds of the oven; preheat to 350°F.
  • Line 2 rimmed baking sheets with parchment paper.
  • Drop ¼ cupfuls of dough onto prepared sheets. Bake cookies for 8 minutes, remove and sprinkle each cookie with a bit of flaky sea salt.
  • Place back into the oven, on the opposite rack it was on previously. Meaning if it was on top rack, place on bottom.
  • Cook for an additional 8-10 minutes or until the bottom of the cookies are golden brown.
  • Remove from the oven and let cool to set.
  • Cook completely on a wire rack and Enjoy!
  • Electric Mixer

Notes

You can freeze uncooked cookie dough, wrapped tightly in plastic wrap for up to 3 months. Remove from the freezer to thaw. Scoop and cook while the dough is still cool.
Course: Dessert

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