These gluten-free gingerbread cookies are full of warm spices and a hint of molasses, making them a classic holiday treat. They are soft, chewy, and perfect for decorating, and they are a hit with everyone who tries them. 

I love how soft and chewy these cookies are, proving that gluten-free doesn’t mean sacrificing texture or flavor. Whether decorating them with the kids or just enjoying one with a cozy cup of Apple Cinnamon Tea, these cookies let you enjoy a Christmas classic without compromising your dietary needs.

Ingredients & Estimated Cost:

Recipe Cost: $28.55

Per Serving Cost: $0.71

• 1 cup salted butter – $2.24
• 1 cup sugar – $0.48
• 1 cup molasses – $1.92
• ¼ cup water – $0.00
• 5 cups gluten-free flour – $12.60
• 2 teaspoons ground ginger – $0.48
• 2 teaspoons ground cinnamon – $0.12
• 1 ½ teaspoons baking soda – $0.02
• ½ teaspoon ground allspice – $0.13
• ¼ teaspoon salt – $0.01
• 3 cups Monkfruit powder sugar – $8.77
• 3 Tablespoons milk – $0.06
• 1 teaspoon clear vanilla – $0.46
• 2 Tablespoons meringue powder – $1.26

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Recipe FAQs

What type of gluten-free flour works best?

The gluten-free flour I use is Bob’s Red Mill.

How do I keep the cookies soft?

Do not overbake the cookies. Remove them from the oven when the edges are set, and the bottoms are slightly golden.

Can I make the dough ahead of time?

The dough can be made and placed in the fridge twenty-four hours before.

More Holiday Desserts

• Easy Strawberry Santas Recipe
• Gluten-Free Sugar Cookies
• Gluten-Free Pecan Pie Recipe

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Gluten Free Gingerbread Cookies

These gluten-free gingerbread cookies are full of warm spices and a hint of molasses, making them a classic holiday treat. They are soft, chewy, and perfect for decorating, and they are a hit with everyone who tries them.

Course Dessert

Cuisine german

Keyword cookies, gluten free cookies, gluten-free

Prep Time 30 minutes minutes

Cook Time 28 minutes minutes

Chilling and Cooling Time 2 hours hours 45 minutes minutes

Total Time 3 hours hours 43 minutes minutes

Servings 40 people

Calories 136kcal

Author Jillian

Cost $28.85

Equipment

• Stand mixer
• mixing bowls
• Measuring cups and spoons
• Whisk
• Rolling Pin
• Cookie cutters
• baking sheets
• wire rack
• Decorator icing bag with small round tip
• spatula

Ingredients

COOKIES:

• 1 cup salted butter softened
• 1 cup sugar
• 1 cup molasses
• ¼ cup water
• 5 cups gluten-free flour I use Bob’s Red Mill
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon baking soda
• ½ teaspoon ground allspice
• ¼ teaspoon salt

ICING:

• 3 cups Monkfruit powder sugar
• 2-3 Tablespoons milk
• 1 teaspoon clear vanilla
• 2 Tablespoons meringue powder

US Customary – Metric

Instructions

MAKE THE DOUGH:

• In a large mixing bowl or the bowl of a stand mixer, beat the butter and sugar until it becomes light and fluffy.
• Add the molasses and water, then mix until fully combined.
• In a separate medium bowl, whisk together the flour, ginger, cinnamon, baking soda, allspice, and salt.
• Gradually incorporate the dry ingredients into the wet mixture, scraping down the sides of the bowl after each addition to ensure everything is well mixed.

CHILL:

• Split the dough in half and shape each portion into a disc, then wrap them in plastic wrap.
• Refrigerate the dough for at least 2 hours or leave it overnight.

CUT OUT THE DOUGH:

• Adjust the oven racks to the upper-middle and lower-middle positions, then preheat to 350°F.
• Line your baking sheets with parchment paper or silicone mats.
• Take the dough out of the refrigerator and let it sit for about 10 minutes to warm up.
• On a lightly floured surface, roll the dough to a ¼-inch thickness.
• Use cookie cutters to shape the dough, then place the cutouts on the prepared baking sheets, spacing them 2 inches apart.

BAKE:

• Bake the cookies for 12-14 minutes, or until the edges are set, rotating the pan halfway through. (just until they are barely light brown on the bottoms, if they get too brown the cookie will be dry)
• Once done, take the cookies out of the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

MAKE THE ICING:

• In a medium bowl, mix together powdered sugar, meringue powder, and clear vanilla extract (regular vanilla works too, but clear keeps the icing bright white) along with 2 tablespoons of milk. Whisk the ingredients together, adding more milk gradually if necessary.

DECORATED THE COOKIES:

• Prepare a decorator icing bag by fitting it with a small round tip, then fill it with icing.
• Use the icing to decorate as you wish, adding candies and sprinkles as desired.

Notes

We love using monkfruit powdered sugar to make the icing for these cookies. However, it is a little hard to find, so you can use regular powdered sugar instead. 

Nutrition

Serving: 1cookie | Calories: 136kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 96mg | Potassium: 128mg | Fiber: 2g | Sugar: 12g | Vitamin A: 143IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Indulge in these Gluten Free Sugar Cookies! Soft, chewy, and packed with flavor, these cookies are perfect for everyone. This recipe also includes a lower-sugar icing to go with them!

I hate it when I roll out dough for cutting cookies and the dough falls apart. This can be especially tricky when trying to make gluten-free cookie dough. That’s why I have spent so much time testing this recipe to make the perfect gluten-free sugar cookie. After several attempts, I have nailed it and am happy to share it with you so you no longer have to feel frustrated with cookies that do not hold their shape. 

What I Love About These Gluten-Free Sugar Cookies

• It’s easy to roll and holds its shape well.
• Great make-ahead recipe, because the dough can chill overnight.
• Versatile to make for any occasion.

Ingredients and Estimated Cost:

Recipe Cost: $33.57

Per Serving Cost: $0.84

• 1 cup unsalted butter – $2.24
• 1 cup sugar – $0.48
• 2 eggs – $0.44
• 1 ¼ cups sour cream – $1.43
• 5 cups gluten-free flour (I used Bob Red’s Mill) – $10.09
• 1 teaspoon vanilla bean paste – $0.60
• 1 teaspoon vanilla extract – $0.46
• 1 ½ teaspoons butter extract – $0.41
• ½ teaspoon salt – $0.01
• 1 teaspoon baking soda – $0.01
• 2 teaspoons baking powder – $0.10
• 8 oz low-fat cream cheese – $3.49
• ½ cup unsalted butter – $1.12
• 5 cups monk fruit powder sugar – $11.77
• 2 teaspoons vanilla extract – $0.92 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe FAQs

What’s the difference between vanilla paste and vanilla extract?

I like using vanilla paste because it has a more intense vanilla flavor than extract. You can add more vanilla extract into the dough if you do not have vanilla paste.

Why is my dough sticky?

Try adding one Tablespoon of flour at a time to the dough until the dough is no longer sticky.

How long should I chill the dough?

Chill the dough for a minimum of two hours. This step is what helps the cookies keep their shape during the baking process. You can chill the dough for up to twenty-four hours.

More Gluten-Free Recipes

• Easy Gluten-Free Pecan Pie
• Best Honey Pineapple Glazed Ham Recipe
• Easy Gluten-Free Apple Pie
• Easy Gluten-Free Apple Crumble Recipe
• Creamy Mashed Cauliflower Recipe

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Gluten-Free Sugar Cookies

Are you looking for an easy roll-out dough that is easy to shape and decorate? This gluten-free sugar cookie recipe is the perfect recipe for you!

Course Desserts

Cuisine American

Keyword gluten free cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 40 people

Calories 224kcal

Author Jillian

Cost $33.57

Equipment

• Electric mixer
• mixing bowls
• Measuring cups and spoons
• plastic wrap
• Rolling Pin
• Cookie cutters
• Baking sheet
• Wire cooling rack
• spatula
• Piping bag or icing spatula

Ingredients

COOKIES:

• 1 cup unsalted butter softened
• 1 cup sugar
• 2 eggs
• 1 ¼ cup sour cream
• 5 cups gluten-free flour I used Bob’s Red Mill
• 1 teaspoon vanilla bean paste
• 1 teaspoon vanilla extract
• 1 ½ teaspoon butter extract
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon baking powder

CREAM CHEESE FROSTING:

• 8 ounces low fat cream cheese
• ½ cup unsalted butter
• 5 cups munkfruit powder sugar
• 2 teaspoon vanilla extract

US Customary – Metric

Instructions

COOKIES:

• Cream together the butter and sugar in an electric mixer until light and fluffy.
• Add in one egg at a time until full incorporated.
• Add in the sour cream and 2 cups of the flour.
• Add in the vanilla paste, vanilla extract, butter extract, salt, baking soda, baking powder and mix until all incorporated.
• Add in the rest of the flour one cup at a time and mix until all combined.
• Divide the dough into 2 disks and cover with plastic wrap.
• Place the dough into the refrigerator for 2 hours or overnight.
• Preheat the oven to 350 degrees. Spray a cookie sheet with cooking spray.
• Remove the dough from the refrigerator and set out on the counter for 10 minutes.
• Roll the dough out to 1/4 inch thick and cut out with desired cookie cutters.
• Bake the cookies for 8-10 minutes. (just until they are barely light brown on the bottoms, if they get too brown the cookie will be dry) Let them cool on the cookie sheet for 5 minutes then transfer them to a wire rack until they are completely cooled.

MAKE THE ICING:

• While the cookies are cooling add the cream cheese and butter to an electric mixer and cream them together.
• Add in one cup at a time the powder sugar and mix until combined.
• Pour in the vanilla extract into the mixture and mix until combined.
• Pipe or spread the frosting to the cooled cookies.
• Serve and enjoy and store in an airtight container in the refrigerator.

Nutrition

Serving: 1cookie | Calories: 224kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 109mg | Potassium: 29mg | Fiber: 2g | Sugar: 21g | Vitamin A: 318IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Healthy, soft, and easy, these gluten-free cranberry oatmeal cookies are made with pure maple syrup and coconut sugar. They’re an easy recipe, perfect for busy families and kids!

It costs approximately $9.16 to make these Oatmeal cookies. The recipe makes sixteen servings and costs around $0.57 per serving. 

Ingredients List and Notes

Recipe Estimated Cost:

Recipe Cost: $9.16

Per ServingCost: $0.57

• 2 large eggs – $0.46
• 3 Tablespoons unrefined coconut oil – $0.36
• ⅓ cup coconut sugar – $2.66
• ⅓ cup pure maple syrup – $0.30
• 2 teaspoons vanilla extract – $1.36
• ¾ cup blanched almond flour – $2.50
• 1 cup gluten-free oat flour – $1.09
• 1 cup gluten-free rolled oats – $0.42
• 1 teaspoon baking soda – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2024.

How To Make Gluten-Free Oatmeal Cookies

***For complete recipe instructions, see the recipe card below.

1. Add coconut oil to a mixing bowl and melt in the microwave. 
2. Whisk in coconut sugar, maple syrup, vanilla extract, salt, and eggs and set aside.
3. Whisk to combine almond flour, oat flour, rolled oats, and baking soda in another bowl.
4. Add dry ingredients to wet and fold with a spatula until combined. Add any desired mix-ins.
5. Scoop the dough onto a parchment-lined baking sheet. 
6. Bake at 325°F for 10 minutes. Let cookies cool before serving.

Tips for Making the Perfect Gluten-Free Cranberry Oatmeal Cookies Every Time.

1. Rest the batter: 10 minutes lets the ingredients meld for a thicker batter.
2. Uniform size: Use a cookie scooper for even baking.
3. Shape options: Roll dough into balls for a classic look, or scoop directly for a rustic style (space 2 inches apart).
4. Leavening: This recipe uses baking soda for even spreading.
5. Lower heat: Bake at 325°F for 10 minutes for gluten-free cookies (prevents burning).
6. Non-stick magic: Line your baking sheet with parchment paper or a baking mat for easy removal.

Read the recipe from start to finish. You will better understand its flow and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Healthy and Gluten-Free Desserts:

• German Chocolate Cake Dessert Truffles
• Almond Flour Pumpkin Bread (dairy-free!)
• Almond Flour Chocolate Chip Cookies

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Gluten-Free Oatmeal Cookies

Healthy, soft, and easy, these gluten-free oatmeal cookies are made with pure maple syrup and coconut sugar. They're an easy recipe, perfect for busy families and kids!

Course Desserts

Cuisine American

Keyword cookies, gluten-free, oats

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting and Cooling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16 people

Calories 140kcal

Author Jillian

Cost $9.16

Equipment

• Baking sheet
• 2 Tablespoon cookie scoop
• Measuring cups and spoons
• mixing bowls
• silicone baking meat
• mixing spoon
• spatula

Ingredients

Wet Ingredients

• 2 large eggs
• 3 tbsp melted unrefined coconut oil scraped and leveled
• ⅓ cup coconut sugar
• ⅓ cup pure maple syrup
• 2 tsp vanilla extract I used alcohol-free

Dry Ingredients 

• ¾ cup blanched almond flour
• 1 cup gluten-free oat flour
• 1 cup gluten-free rolled oat or quick-cooking rolled oats
• 1 tsp baking soda
• Optional: 3/4 cup dried cranberries also known as craisins

US Customary – Metric

Instructions

Prepare the wet ingredients

• Get two mixing bowls ready.
• In the first bowl, prepare the wet ingredients. Add the coconut oil into one of the bowls and melt it in the microwave for 30 seconds or until completely liquified.
• When ready, add the coconut sugar, pure maple syrup, vanilla extract, and salt. Whisk until well incorporated. Next, whisk in the eggs one at a time. Set the wet ingredients aside. 

Prepare the dry ingredients

• In the second bowl, add the almond flour, oat flour, rolled oats, and baking soda. Whisk to combine ingredients. Now we will put it all together. 

Putting it all together

• Add the dry ingredients to the wet ingredients. Ditch the whisk and use a nonstick spatula to mix and fold everything together. 
• Next, add in any raisins, craisins, chocolate, or nuts. 
• Finally, scoop out a tablespoon or so of the batter onto a baking sheet lined with parchment paper or a baking mat. Place each cookie two-inches apart, leaving plenty of room to expand. 
• Bake at 325 °F for 10 minutes. 
• Allow cooling before enjoying them.

Nutrition

Serving: 1cookies | Calories: 140kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 70mg | Fiber: 2g | Sugar: 7g | Vitamin A: 30IU | Calcium: 28mg | Iron: 1mg

Recipe FAQs

Is Oatmeal Gluten-free?

That’s a good question. According to Very Well Fit, Quaker Oats stated, “Yes, oats are naturally gluten-free. However, during farming, transportation, and storage, gluten-containing grains like wheat, rye, barley, and spelt may be unintentionally introduced.”

Why add salt to the wet ingredients?

When salt is added to the liquid ingredients, this will ensure the salt is evenly and fully dissolved, thus creating a better balance of salty-sweet.

What makes cookies soft and chewy?

Baking at a low temperature will help retain moisture. In addition, my secret ingredient—pure maple syrup—helps to keep these cookies nice and moist.

Posh Plate - Healthy Feel-Good Recipes

Try Chickpea Cookies for a surprising twist! These healthy, gluten-free, vegan, naturally sweetened treats are soft, chewy, and irresistible. 

These Chickpea Cookies cost approximately $6.53 to make. The recipe makes twenty servings for about $0.32 per serving.

Chickpea Chocolate Chip Cookies

When you are craving something sweet but are not craving the extra calories, these Chickpea Cookies are your answer. They combine earthy chickpeas with maple syrup, a natural sweetener, sweet chocolate chips, and creamy peanut butter to create a guilt-free dessert.

The bits of chocolate complement the nutty flavor of the cookie and are a match made in Heaven. 

Follow my easy step-by-step directions to quickly make a batch of these wholesome, delicious Chickpea Cookies in less than an hour.

What You’ll Love About Chickpea Cookies

• Healthy Ingredients: Chickpeas are an excellent source of protein and fiber. The recipe uses Maple Syrup as a natural sweetener, while peanut butter adds a healthy fat. 
• Texture: The soft and creamy inside of the cookie contrasts beautifully with the bits of chocolate and the slightly crispy outer edge of the cookie. 
• Dietary Adaptations: These cookies are gluten-free, dairy-free, and vegan, meeting various dietary restrictions. 

Ingredients and Estimated Cost:

Recipe Cost: $6.53

Per Serving Cost: $0.32

• 15-ounce can of Chickpeas – $0.86
• 2 teaspoons Vanilla Extract – $1.36
• ¾ cup creamy Peanut Butter – $1.03
• ½ cup Maple Syrup – $2.66
• 1 teaspoon Baking Powder – $0.04
• ½ cup mini dairy-free chocolate chips – $0.58

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in August 2023.

How To Make Chickpea Cookies

***For complete recipe instructions, see the recipe card below.

1. First, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
2. Next, remove the ‘skins’ on the chickpeas, if desired, and then place the chickpeas and the other ingredients except for the chocolate chips in the food processor. 
3. Process the ingredients until smooth and creamy. 
4. Fold in the chocolate chips. 
5. Scoop the dough onto the cookie sheet. 
6. Bake for twelve minutes. 
7. Let the cookies cool for forty-five minutes on a wire rack for forty-five minutes before serving. 

Chickpea Cookies Recipe Variations and Substitutions

• Nut Butter Variations: Instead of peanut butter, use almond butter, cashew butter, or sunflower seed butter for a different flavor profile.
• Sweetener Options: Replace maple syrup with honey or agave nectar.
• Nut Mix-Ins: Add chopped nuts such as almonds, walnuts, or pecans for added crunch and richness.    
• Protein Boost: Mix in a scoop of your favorite protein powder to increase protein content.
• Toppings: After scooping the dough onto the cookie sheet, lightly press additional chocolate chips, chopped nuts, or coconut flakes onto the tops for added visual appeal.
• Add-ins for Texture: Fold in shredded coconut, chia seeds, or crushed pretzels to give the cookies an interesting texture.

Recipe FAQs

More Healthy Desserts:

• Plum Galette
• Sweet Potato Oat Cookies
• Almond Flour Pumpkin Cake Balls
• Chocolate Chip Pecan Cookies
• Almond Flour Chocolate Chip Cookies With Peanut Butter
• Chocolate Coconut Butter Cups – 3 Ingredients

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5 from 4 votes

Chickpea Chocolate Chip Cookies

Try Chickpea Cookies for a surprising twist! These healthy, gluten-free, vegan, naturally sweetened treats are soft, chewy, and irresistible.

Course Dessert

Cuisine American

Keyword cookies, gluten-free, Vegan

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Cooling Time 45 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 20 cookies

Calories 134kcal

Author Jillian

Cost $6.53

Equipment

• food processor
• parchment paper
• Cookie Sheet
• Cookie Scoop or spoon
• Measuring cups and spoons
• can opener

Ingredients

• 15 ounce can Chickpeas
• 2 teaspoons Vanilla Extract
• ¾ cup Peanut Butter creamy
• ½ cup Maple Syrup
• 1 teaspoon Baking Powder
• ½ cup dairy-free Mini Chocolate Chips

US Customary – Metric

Instructions

PREP OVEN AND BAKING SHEET:

• Move the oven rack to the middle position.
• Preheat oven to 350 F°.
• Line a baking sheet with parchment paper.

MAKE BATTER:

• Remove the ‘skins’ on the chickpeas. (This step is optional but helps make the dough creamier.)
• Place the chickpeas and all other ingredients, except chocolate chips, in your food processor.
• Process until creamy.
• Fold in the chocolate chips.
• Use your cookie scoop to scoop out your dough onto the cookie sheet.

BAKE COOKIES:

• Bake for 12 minutes.
• Allow to cool for 45 minutes on a cooling rack before enjoying.

Nutrition

Serving: 1cookie | Calories: 134kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 123mg | Potassium: 137mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6IU | Vitamin C: 0.02mg | Calcium: 36mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They’re perfect as a sweet snack or a grab-and-go breakfast treat.

These Breakfast Oat Cookies cost around $8.85 to make. The recipe makes twelve servings and costs about $0.73 per serving.

If you are looking for another sweet potato recipe, try my Stuffed Sweet Potatoes. 

What I love about these sweet potato cookies: The sweet potato gives both sweetness and a moist, rich flavor and texture. They bake up in fifteen minutes. Finally, it’s a nice twist to the classic chocolate chip cookie.

These cookies are simple to make. You don’t even need a mixer to make them! You can make these cookies as a convenient and healthy breakfast or mid-day snack with a few simple ingredients.

They are moist cookies full of oats, chocolate, and sweet potatoes. You do not need to add sugar to these cookies because of the natural sweetness from the sweet potatoes and pure maple syrup.

I love to make these after the holidays when I have extra mashed sweet potatoes to use up. However, these Sweet Potato Oat Cookies are delicious any time of the year.

How To Cook Sweet Potato

Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which way suits your cooking style.

Microwave method

• Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
• Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.

Instant Pot method

• Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
• Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.

Oven method

• Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.

Recipe and Flavor Variations

I kept this recipe as simple as possible. If you want to change things up, feel free to add one of these ingredients.

• To make this vegan, swap the egg for ¼ teaspoon of vegan-grade xanthan gum. 
• I kept this recipe as simple as possible. If you want to change things up, feel free to add one of these ingredients: dried fruit like raisins, apricots, or apples.
• You can also add sprouted pumpkin, hemp, or chia seeds.
• Sometimes I like to add nuts like walnuts, pecans, or chopped cashews.
• I like to add spices like cinnamon, ginger, or turmeric during the fall.

Recipe FAQs

More Dairy-Free Dessert Recipes

• Gluten-Free Oatmeal Cookies
• Almond Flour Chocolate Chip Cookies
• Chocolate Truffles Recipe (vegan)
• Chocolate Truffle Recipe with Coconut and Pecans
• Chickpea Cookies

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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4.34 from 6 votes

Sweet Potato Oat Cookies

These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They're perfect as a sweet snack or a grab-and-go breakfast treat.

Course Breakfast

Cuisine American

Keyword cookies, gluten-free, sweet potato

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 12 people

Calories 186kcal

Author Jillian

Cost $8.85

Equipment

• Measuring cups and spoons
• food processor
• large mixing bowl
• Baking sheet
• parchment paper OR silicone baking mat
• mixing spoon

Ingredients

Wet Ingredients

• 1 cup of mashed sweet potato
• ⅓ cup and 2 tbsp pure maple syrup
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 ½ cup gluten-free rolled oats
• 1 cup blanched almond flour packed
• ½ tsp baking soda
• pinch of kosher salt
• ½ cup of non-dairy dark chocolate chopped or dark chocolate chips

US Customary – Metric

Instructions

MAKE COOKIE DOUGH BATTER:

• Transfer the mashed sweet potato to a food processor.
• Add the pure maple syrup down the tube while it's processing. The results should be a smooth and creamy consistency. 
• Next, transfer the mixture to a large mixing bowl. Then, add the egg and vanilla extract. Mix to combine. 
• Mix in the dry ingredients until combined.
• Fold in the chopped dark chocolate.

PREHEAT OVEN AND PREP BAKING SHEET:

• Set the batter aside for 10 minutes. Meanwhile, preheat the oven to 350°F.
• Line a baking sheet with parchment paper or a silicone baking mat.

BAKE COOKIES:

• Divide the cookie batter into 12 even pieces and place them onto the baking sheet.
• Press down the cookie dough mounds with your fingertips to create a circular cookie shape.
• Bake at 350°F for 15 minutes. 
• Cool for at least 15 minutes before enjoying.

Notes

How To Cook Sweet Potato

Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which method suits your cooking style.

Microwave method

• Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
• Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.

Instant Pot method

• Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
• Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.

Oven method

• Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 225mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4507IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

These Almond Flour Chocolate Chip Cookies are chewy and baked to golden-brown perfection. They’re naturally sweetened, paleo, and even have peanut butter. You’re going to love every mouthful!

This recipe makes twelve cookies for $0.37 per cookie. The entire recipe costs about $4.47 to make.

Cookies are a fun treat to make. I love making these Chocolate Chip Pecan Cookies, these Gluten-Free Oatmeal Cookies, and these Banana Chocolate Chip Cookies. 

These almond flour chocolate chip cookies are a delicious treat to indulge in. They are thick with a soft center and chewy edges. The cookies are made with almond flour, chocolate chips, and a few other simple ingredients.

The recipe is made in one bowl and is simple to make. These cookies are perfect as a mid-day snack, evening treat, or for a family get-together any time of the year.

Ingredients for Almond Flour Chocolate Chip Cookies:

Almond flour — will be the gluten-free flour of choice.

Peanut butter — adds that ooey-gooey texture and nutty flavor. You may use almond butter or even cashew butter instead.

Butter — uh, no need to explain. It’s butter, c’mon!

Chocolate chips — use your favorite chocolate chips. I prefer dark chocolate, which is around sixty percent and above.

Pure maple syrup — will help give these cookies moisture and natural sweetness.

And other essentials such as vanilla extract, kosher salt, and baking soda.

How To Make Almond Flour Chocolate Chip Cookies

1. First, add the peanut butter, maple syrup, vanilla extract, melted butter, kosher salt, and baking powder into a mixing bowl. Stir together until well combined. 
2. Then, fold in the almond flour and then the chocolate chips. 
3. Cover the dough with plastic wrap and set it in the fridge for thirty minutes. 
4. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
5. Scoop the dough onto the baking sheet creating twelve cookie dough mounds.
6. Bake for 15-18 minutes. 
7. Finally, sprinkle with flake sea salt (optional) and allow the cookies to cool for fifteen minutes before serving. 

***For complete recipe instructions, see the recipe card below.

Recipe Variations

• Instead of peanut butter you can use any nut butter like almond butter, cashew butter, etc.
• To make things a little healthies you can use ghee instead of butter.
• These cookies double and triple nicely.
• I like to sprinkle flake sea salt on the cookies, I feel it gives them a nice tough. If you do not have flake sea salt, then you can use kosher salt.

Recipe FAQ’s

More Healthy Desserts

• Almond Joy Chia Pudding
• Chocolate Coconut Butter Cups
• Paleo Pumpkin Bread
• Almond Flour Pumpkin Cake Balls
• Chocolate Truffle Recipe with Coconut and Pecans
• Cinnamon Plum Chia Pudding
• Plum Galette

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4.67 from 6 votes

Almond Flour Cookies

These Almond Flour Chocolate Chip Cookies are chewy and baked to golden-brown perfection. They're naturally sweetened, paleo, and even have peanut butter. You're going to love every mouthful!

Course Desserts

Cuisine American

Keyword almond flour, chocolate chips, cookies, gluten-free

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 12 people

Calories 156kcal

Author Jillian

Cost $4.47

Equipment

• Baking sheet
• cookie scoop
• baking mat
• Mixing bowl
• Rubber scraper
• Measuring cups and spoons
• Liquid measuring cup

Ingredients

• ¼ cup creamy peanut butter
• ½ cup pure maple syrup
• 1 tsp vanilla extract
• 3 tbsp melted and cooled unsalted butter
• 1 tsp baking soda
• ¼ tsp kosher salt
• ¼ cup plus 1 tbsp almond flour packed
• 1 cup chocolate chips

OPTIONAL TOPPING:

• flake sea salt

US Customary – Metric

Instructions

MAKE AND CHILL COOKIE DOUGH:

• Add the peanut butter, maple syrup, vanilla extract, cooled melted butter, kosher salt, and baking soda in a medium mixing bowl. Mix until well combined. 
• Add the almond flour. Fold and mix to combine.
• Next, add the chocolate chips. Fold and mix to combine.
• Cover the cookie dough with saran wrap or a lid and transfer to the fridge for 30-minutes. 

PREP OVEN AND BAKING SHEET:

• Move the oven rack to the middle position.
• Preheat the oven to 325 °F.
• Line a baking sheet with parchment paper or a silicone baking mat.

SCOOP AND BAKE COOKIES:

• Remove the cookie dough from the fridge and scoop out the dough creating 12 cookie dough mounds. Space each one about 1-2 inches apart, giving each one plenty of room to expand. 
• Bake at 325 ° F for 15-18 minutes or until golden brown.

TO FINISH:

• Sprinkle the cookies with flake sea salt (optional).
• Cool the cookies for 15 minutes before serving.

Notes

Don’t like peanut butter? Use almond, cashew, or pecan butter instead. 

Don’t have chocolate chips? Leave them out. 

To store: Do not stack the almond flour cookies on top of each other because they will stick to each other. Instead, place the cookies on a flat surface and store them in the fridge for up to 3 days. The cookies taste amazing from the refrigerator and still have a nice soft, chewy texture.

Nutrition

Serving: 1cookie | Calories: 156kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 168mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 87IU | Calcium: 23mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Cookies can be healthy too! I promise. These healthy banana chocolate chip cookies are naturally sweetened, can be made with gluten-free oats, and are delicious.

My kiddos love these cookies. I pack them on neighborhood walks, and I store them in an air-tight container for a fast breakfast.

What makes these chocolate chip banana cookies so special

The cinnamon and maple syrup. The two pair perfectly together. If you don’t have maple syrup, you can use honey.

Also, if you are team savory, you can omit the additional natural sweetener. The ripe banana will bring plenty of sweetness on its own.

They only take 15 minutes to bake. And healthy banana chocolate chip cookies are ready!

More Delicious Recipes

• Gluten-Free Oatmeal Cookies
• Almond Flour Chocolate Chip Cookies
• Chocolate Truffles Recipe (vegan)
• Chocolate Truffle Recipe with Coconut and Pecans

Let’s make Chocolate chip banana cookies!

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Banana Chocolate Chip Cookies

These healthy banana chocolate chip cookies are naturally sweetened, can be made with gluten-free oats, and are delicious.

Course Dessert

Cuisine American

Keyword banana, chocolate, cookies, healthy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 14 people

Calories 122kcal

Author Jillian

Cost $7.29

Equipment

• baking sheets
• Mixing bowl
• Wooden mixing spoon
• One-Tablespoon scoop

Ingredients

• 2 bananas
• 2 cups certified gluten-free rolled oats
• ½ teaspoon cinnamon
• 1 cup chocolate chips
• ⅓ cup maple syrup
• 1 teaspoon baking powder
• Pinch of salt

US Customary – Metric

Instructions

• Preheat the oven to 350 °Fahrenheit
• Butter or line two baking sheets with parchment paper.
• In a large bowl, mash the two bananas until smooth and creamy.
• Add rolled oats, baking powder, cinnamon, maple syrup, chocolate chips, and a pinch of salt, stir to combine.
• Drop the cookie mixture by the tablespoon onto the baking sheet, spacing about an inch apart. and pat the cookie dough with oiled fingers to create a cookie-like shape.
• Bake for 15-20 minutes or until golden brown.
• Cool cookies on a cooling rack for 5 minutes before serving.

Nutrition

Serving: 1cookie | Calories: 122kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 35mg | Potassium: 120mg | Fiber: 2g | Sugar: 12g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes