Gluten Free Mock Oatmeal Cookies
Enjoy a guilt-free indulgence with these Gluten-Free Mock Oatmeal Cookies, a wholesome twist on the classic treat. Made without traditional oats, this recipe uses nutrient-rich almond flour, coconut flour, and ground flaxseed to create a chewy texture that mimics oatmeal cookies perfectly. Shredded coconut adds natural sweetness and texture, while a hint of cinnamon enhances the warm, comforting flavor. Sweetened with brown sugar and maple syrup, these cookies are naturally gluten-free and can be customized with chocolate chips or raisins for extra decadence. Ready in just 25 minutes, this easy recipe is perfect for quick snacks or dessert and will satisfy your cookie cravings without compromising on health.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Ground flaxseed
- 1 cup Shredded unsweetened coconut
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened) or coconut oil
- 0.5 cup Brown sugar
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 Large egg
- 0.5 cup Chocolate chips or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the almond flour, coconut flour, ground flaxseed, shredded coconut, ground cinnamon, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
In a separate large bowl, cream the softened butter (or coconut oil) and brown sugar together until light and fluffy. Then, add the maple syrup, vanilla extract, and the egg, and mix until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until a thick dough forms. The dough will be slightly sticky.
If desired, fold in the chocolate chips or raisins for added sweetness and texture.
Using a tablespoon or a small cookie scoop, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each scoop slightly with your fingers or the back of a spoon to form a cookie shape.
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden brown. The cookies may look soft but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your gluten-free mock oatmeal cookies fresh or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.8 g | 360% | |
| Saturated Fat | 135.3 g | 676% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 156.0 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 623 mg | 48% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
