Wheat-free Oatmeal Cookies with Dark Chocolate Chips and Walnuts

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Oatmeal cookies are by far my favorite cookie… especially when they are a bit gooey in the middle.

This week, I decided to try to make a wheat-free oatmeal cookie.  Why wheat free?  Well, for one, many of my clients can’t tolerate wheat, it can be tough to digest.  And honestly, I think we ALL eat way too much wheat here in America.  Think about it?  Bread, pizza, bagels, pasta, crackers and cereals are HUGE wheat-based staples.  As a nutritionist, I believe variety is key to a nourishing and healthy diet.

I added a bit of dark chocolate to my cookies because my husband loves his chocolate and because dark chocolate is full of antioxidants and much healthier than milk chocolate.  Good enough reasons for me.

I like to chop up my chocolate chips a bit so I get lots of chocolate flakes mixed into the dough. It makes the cookies taste a bit more chocolate-y!

Walnuts, one of my favorite nuts, are one of the few plant sources of omega 3 fats, heart healthy fats, so I added a few walnuts too.   You see, I am trying very hard to jam pack these cookies with good nutrition.

And then I made my cookies with old-fashioned rolled oats (also healthy) and oat flour (Bob’s Red Mill makes a great quality product.)  BUT I have also made my own oat flour by grinding rolled oats in the food processor. {This is what to do if you are on a gluten free diet: use GF rolled oats for the recipe and also use them to blend your own oat flour.}  I like the way oat flour adds a subtle texture to my oatmeal cookies.

I mix up a batch of these cookies, cook one cookie sheet  full of cookies and freeze the rest of the dough for another day. That way, I limit how many cookies I eat (I do love these cookies).  Plus, cookies do taste best warm from the oven, right?

*Use Gluten free rolled oats and make your own oat flour with the GF oats, if following a gluten free diet.

 

15 replies on “Wheat-free Oatmeal Cookies with Dark Chocolate Chips and Walnuts“

  • Monisha

    Sounds delicious! I make a similar cookie but substitute nut butter for most of the butter and add whatever i feel like that day- raisins,goji berries,dried blueberries,pecans,walnuts,slivered almonds,dark chocolate!

  • Gabby

    Mmm these look really good. I completely agree with you on incorporating more grains into our diet. That’s why I frequently bake gluten-free. Plus, I tend to feel better without all that wheat weighing me down! Love the combo of walnuts, chocolate and oats 🙂

  • Laure

    I love your site; thank you, Kate! Would these cookies be appropriate for the FODMAP elimination phase? I’ve heard from other sources that both brown sugar and butter are a big no-no, but with all the new research going on it’s hard to keep track of what is allowed!

    • katescarlata

      According to US info, brown sugar is okay. Wouldn’t want to eat huge amounts( would be too much fructose) but this amount ok on elimination. Butter is okay. Trace to 0 grams of lactose in butter, otherwise straight fat, not FODMAP issue.

  • Maria

    Kate,

    I recently found your website, blog, etc. I was diagnosed with IBS at the end of last year and my GI recommended the FODMAP diet. I am EASING into the elimination phase as I learn more and more. Your site is wonderful! I made your wheat-free oatmeal dark chocolate chip cookies last night and they are AWESOME! I am looking forward to trying other recipes! Thank you so much for all you do to help others! Best, Maria

  • Sanne

    Hi Kate,
    These cookies sounds great, would love to make them this weekend. But I was wondering how much grams or cups 1 stick of butter is? In holland, butter is not packed up in sticks 🙂 would it also be possible to substitute the butter for margarine (non dairy butter)? Thanks for your help!

  • singingsister

    My mother has been going through a horrendous stomach disorder. She has been put on a FODMAP diet and has missed her sweets (milk chocolate) along with a lot of other things. God brought me to these cookies and it has been her favorite craving fulfilled in her day. Thank you! He ND (natural doctor) Dr Fasullo in Richmond is helping with some natural remedies and she testified to these to him. I will make some for her to bring to him at her next appt. (:

  • Barbara Kautter

    I have IBS and my doctor advised me to try the FODMAP diet. The Stanford FODMAP diet limits chocolate. I think I will make these and use less chocolate chips. Could I use Pamela’s Artisan Flour Blend for this recipe? I recently purchased this GF flour at Whole Foods. I have been on this diet for a week now it is helping me, but I really need a cookie. I am so happy that I found your website this morning!

    • katescarlata

      Glad you stopped by my blog, Barbara. If you share the ingredients in the flour, I am happy to comment. It’s hard to look up all the various products and comment–just takes longer and I can hardly keep up with just answering questions! Monash U allows chocolate–but stick w/ dark or semi-sweet morsels. The cut off is 30 grams which equates to about 2 tablespoons of the morsels. Here is the link to Monash’s site about chocolate: http://www.med.monash.edu/cecs/gastro/research/updates.html

  • Beth Brant

    Hi! These look great, going to make them today!
    Would almond flour work or is oat flour best?
    Thanks for the great recipe!

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