Healthy Chocolate-Covered Oatmeal Cookies

Sometimes it’s the simple things you miss on a gluten-free diet; a simple piece of toast in the morning, the satisfying crunch of a warm French baguette, or just a classic oat cookie. And, although it has introduced variety and welcome options into many people’s diets, the world of gluten-free supermarket products often means sugar, little nutrition, oh, and more sugar.


Using healthy fats, like coconut oil and cacao powder, low unrefined sugar and gluten-free oats, this is a healthy cookie recipe that’s as classic tasting as it is super scrumptious. Not crumbly or dry like some gluten-free cookie recipes, coconut oil helps to bind these cookies together as well as ensuring a moist texture. There’s something about making your own chocolate to smother on these cookies that feels extra naughty too – but made with only three ingredients, it’s as guilt-free as it comes. A REAL treat, they’ll give you a suitably big cookie monster-worthy smile.



Prep Time: 15 minutes

Cooking Time: 12-14 minutes (plus time for chocolate to harden)

Serves: 10




110g/1 cup gluten-free oat flour (you can just whizz up some oats in a blender for this)

50g/½ cup gluten-free oats (rolled or porridge are fine)

30g/⅓ cup desiccated coconut

½ tsp baking powder

Pinch of sea salt

1 egg

30g coconut sugar

65g coconut oil, melted

1½ tsp vanilla extract

2 tbsp cashew butter (or nut butter of your choice)

Handful of raisins (optional)


Chocolate Coating:

35g coconut oil, melted

2 tbsp cacao powder

2½ tbsp maple syrup



Oven on: 180°C/350°F. Kick things off by throwing all the dry ingredients (oat flour, oats, desiccated coconut, baking powder and salt) into a mixing bowl. Stir to combine. Add the raisins too if using.

In a separate bowl, beat the egg and add the coconut sugar. Mix in the coconut oil, once cooled, followed by the vanilla extract and nut butter. You might need to get a whisk involved for that sticky goodness. Then pour the wet mixture and combine with the dry ingredients to form the sticky dough.

Onto a lined baking sheet add a tablespoonful of mixture and shape into a cookie with your hands – use a fork to press down. Shape as many cookies as you can out of the mix.

Bake in the oven for 12-14 minutes – keep an eye on it, you’re looking for a nice golden colour so they’re still heavenly soft in the middle.

Whilst they’re baking, make the chocolate. Simply mix all three ingredients together to get a sumptuously rich chocolate. Wait until it’s cooled and thickened slightly before you drizzle over the cookies otherwise it will run off. For half-dipped cookies, dip the cookies into the mix and lay on a cooling tray to harden. Or for one side covered (think hobnob tasty), lay the cookies flat on a baking tray with parchment and spoon the chocolate mix onto the top.

Once the cookies are chocolate-covered to your liking, transfer to the fridge for 45 minutes to harden.


About the Author:

Suzi Leach is a hungry copywriter and food blogger with a gluten-intolerance which fuels her desire to bring healthy gluten-free eating to everyone. She creates recipes, both sweet and savoury, with a healthy spin to prove that healthy eating doesn’t mean complicated or boring. When she’s not out trying new restaurants or in the kitchen, wooden spoon in hand, she can be found taking walks in the fresh air, reading food photography books and feeding tuna to Stuart the cat. For more delicious recipes, visit and follow Suzi on Facebook Once Upon A Tiger Bread and Instagram @onceuponatigerbread.

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