Chocolate Chip & Pretzel Oat Cookies

130


chocolate chip coconut sugar cookies-2.jpg

A cookie that’s gluten and refined sugar-free, but tastes like a traditional cookie? Yes- it’s possible, but it’s all about the right ingredients. Using a combination of oats and oatmeal adds texture (while sneakily making it gluten free) and coconut sugar adds a hint of caramel and depth of flavor beyond just “sweet”.

Yes, there is butter and a decent amount of coconut sugar in these cookies, but both the quantity and actual ingredients are key to making these taste like a real cookie. Particularly with cookies, butter and sugar aren’t just needed for flavor, but also for texture. They help the cookie spread out during the baking process, resulting in that crispy yet soft crunch.

A balance of salty and sweet from chocolate chips and pretzels are the perfect finishing touch. I personally love Lily’s Chocolate Chips because they are sugar-free and taste great.

Chocolate Chip & Pretzel Oat Cookies
Makes 16-20 cookies

  • 1 1/3 cup oats (110g)

  • 1/3 cup oat flour (30g)

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon sea salt

  • 3/4 cup coconut sugar (105g) (you can also use brown sugar here)

  • 6 tablespoons butter, melted (84g)

  • 1 egg

  • 2-3 tablespoons chocolate chips (I used Lily’s dark chocolate chips- they are sugar free)

  • 2-3 tablespoons crumbled/chopped pretzels (gluten-free if you want to make this cookie completely gluten free) (use a knife to chop into smaller pieces)

  1. Preheat oven to 375.

  2. Combine oats, oat flour, baking soda, baking powder, and sea salt in a medium bowl. Set aide.

  3. Add coconut sugar and butter in a large mixing bowl. Cream butter and sugar using a handheld mixer, until thoroughly mixed, about 30 seconds. Add in egg and beat for an additional 15 seconds or so.

  4. Gradually add in flour mixture and continue to mix together (I like to use a regular whisk for this part) as you add the flour.

  5. Stir in chocolate chips and pretzels.

  6. Scoop cookie dough into balls (each about a heaping tablespoon or so) onto a parchment lined (or silpat) baking sheet. They will spread, so give some space in between the cookies or you’ll have one gigantic cookie (I confess- this happened to me the first time I did this! I completely underestimated how much they would spread and placed them very close together).

  7. Bake until cookies are lightly golden on the bottom, about 10 minutes. Let them cool on baking sheet for about 5 minutes, and then put the cookies onto a rack to cool completely. They will harden in the cooling process, so don’t worry if they look a little soft when you pull them out of the oven.

Join the Conversation

  1. These gluten free chocolate chip and pretzel oat cookies were a hit with the adults and kids! Thank you. I have found it hard to find a good “gluten free” cookie recipe that aren’t bland. These were very tasty!

    1. Glad the whole family liked them!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close
Your custom text © Copyright 2020. All rights reserved.
Close