Oatmeal Chocolate Chip Cookies with Nuts & Seeds (Gluten Free)

These oatmeal chocolate chip cookies offer a little more substance than the average cookie, thanks to a mix of hearty oats, crunchy nuts, and nutritious seeds. They deliver the classic chocolate chip cookie flavor everyone loves while adding extra texture and staying power, which are great for gluten free snacks, lunchboxes or a healthy, 100 calorie dessert.

While there is no shortage of great drop cookies around here like my Best Chocolate Chip Cookies and my mom’s Oatmeal Cranberry Cookies, I had to share this oatmeal chocolate chip cookie recipe with you, mainly because I love how they turned out!

Using only oats and oat flour, they are naturally gluten free, and with protein from nut butter and walnuts (also a good source of omega-3), plus the omega-3’s and antioxidant qualities of flaxseed meal, along with vitamin-packed sunflower seeds, these are not only delicious but also a cookie you can feel good about serving to everyone.

Recipe Ingredient Notes

The recipe uses simple, healthy ingredients that you can easily vary with what you have on hand, changing out things like:

• Peanut Butter-> any nut butter
• Butter-> coconut oil or margarine to keep dairy free
• Honey-> maple syrup
• Oat flour-> whir up more rolled oats to make your own oat flour (Don’t need gluten free? Use whole wheat or all purpose flour.)
• Walnuts-> any nut of choice
• Sunflower seeds-> any seed of choice
• Flaxseed meal-> omit or use hemp seeds
• Chocolate chips-> use any small or chopped dried fruit (well, not in my house, ha – my family would rebel for sure!)

Make Oatmeal Chocolate Chip Cookies

Thankfully, these are made like your typical cookie with 15-20 minutes of prep and 7-8 minutes baking. Which pretty much means you can make cookies whenever you want (oh, you can also easily freeze the dough balls to have a few fresh cookies anytime).

1. Heat the oven, line cookie sheets, and then beat the sugar and wet ingredients until smooth in a large bowl.
2. Add the dry ingredients, stir until all is mixed and then add the nuts, sunflower seeds, flax meal and chocolate chips.
3. Use a tablespoon cookie scoop and drop cookies onto prepared sheets before baking for 7-8 minutes, then letting cool.

A Cookie for Breakfast?

If you’re looking for a breakfast-on-the-go, switch out the chocolate chips for cranberries or other dried fruit and one or two of these small cookies with an apple and a cup of coffee or tea should see you through to lunch a lot better than something you may be tempted to grab through a drive-through. Each gluten free cookie is about 100 calories with 12 grams carb, 2 grams protein, 5 grams of fat, 7 grams sugar, and 1 gram of fiber, not to mention the nutrition from the oats, nuts, and seeds.

Side note: I happen to love dried fruit in oatmeal cookies, but Brian was apparently traumatized by as a child by being ‘fooled’ into thinking raisin cookies were chocolate chip cookies, so we usually go with chocolate around our house!

I hope you enjoy this oatmeal chocolate chip recipe as much as we do – please leave a rating and review to let me know!

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5 from 6 votes

Oatmeal Chocolate Chip Cookies with Nuts & Seeds

Oatmeal chocolate chip cookies made with nuts and seeds for health, texture, and flavor for snacks, lunches, and healthy desserts.

Prep Time20 minutes mins

Cook Time7 minutes mins

Total Time27 minutes mins

Yield: 36 dozen

1x2x3x

Author: Jami Boys

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Ingredients

• 1/4 cup butter
• 1/4 cup peanut butter or nut butter of your choice
• 2/3 cup brown sugar*
• 3 tablespoons honey*
• 1 egg
• 1 teaspoon vanilla
• 1 ¼ cup oat flour (or ground whole oats)**
• 3/4 cup whole rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 tsp. salt
• 1/2 cup chopped walnuts or nut of choice
• 1/3 cup sunflower seeds or seed of choice
• 2 tablespoons flaxseed meal (add 2 tablespoons more seeds if you don't have this)
• 1/2 cup chocolate chips or dried fruit like cranberries, cherries or raisins.

Instructions

• Heat oven to 350 degrees and line a couple cookie sheets with silicone or parchment.
• Beat butter, nut butter, sugar and honey until smooth in a large bowl. Add egg and vanilla and mix until incorporated.
• Add the oat flour, oatmeal, soda, baking powder and salt to the mixture. Stir until all is mixed well before folding in the nuts, sunflower seeds, flax meal and chocolate chips.
• Using about a tablespoon cookie scoop, drop cookies onto prepared sheets, flattening slightly.***
• Bake these smaller cookies for 7-8 minutes only, then let cool a bit before transferring to a rack to cool completely.
• Repeat as needed to use up the dough. Store in airtight container for a few days or freeze for longer storage.

Notes

*I also tried it with a different sugar-honey ratio: 1/2 cup brown & 1/4 cup honey, but the cookies didn’t spread as much as pictured. If that’s okay with you, go with this amount if you’d like.

**If you don’t have oat flour, you can simply grind 1 1/4 cup oats in a blender until a flour forms (that’s what I did for the cookies pictured). If you don’t need gluten free, you can substitute whole wheat or all purpose flour.

***If you’d like to freeze the cookie dough, make the dough balls and add them closer together on one cookie sheet; freeze until solid and then transfer to a labeled airtight freezer container. Bake cookies from frozen as written, adding a minute or so if needed.

Nutrition

Serving: 1cookie | Calories: 100kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 54mg | Potassium: 64mg | Fiber: 1g | Sugar: 7g | Vitamin A: 52IU | Calcium: 17mg | Iron: 1mg

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

More Gluten Free Cookies

• No Butter Chocolate Truffle Cookies (Grain Free, Dairy Free)
• Quick Layered S’mores Rice Krispie Treats
• Easy Almond Coconut Bars (Grain Free, Gluten Free)
• Easy No Bake Chocolate Almond Oat Cups (Dairy Free, Gluten Free)

This recipe has been updated – it was originally published in 2015.