Chocolate Oatmeal Cookies Recipe

A few years ago, I started making these amazing chocolate oatmeal cookies. They literally were loved by all. Not even joking. Fast forward a bit. I found out I needed to follow a gluten free diet and I instantly stopped making these amazing cookies. While I could find gluten free flour, I was at a loss for gluten free rolled oats. Until now! I volunteered to bring gluten free goodies to Thanksgiving tomorrow and one of the things I am bringing is a huge platter of my chocolate oatmeal cookies! Another thing I’m bringing (and you will want to check this recipe out too) are my yummy Gluten Free Jam Thumbprint Cookies.

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chocolate oatmeal cookies

Chocolate Oatmeal Cookies

Delicious recipe for chocolate oatmeal cookies. They are to die for and every single person who eats one will love them!

Course Dessert, Snack
Keyword cookies, gluten free, oatmeal cookies
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes

Ingredients

  • 1 Cup Butter softened
  • 1/2 Cup White Sugar
  • 1 Cup Brown Sugar packed
  • 2 Large Eggs
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 TBSP Unsweetened Cocoa
  • 1 1/2 Cup Gluten Free Flour
  • 3 Cups Gluten Free Rolled Oats

Instructions

  1. Preheat your oven to 350 degrees. Line your baking sheets with parchment paper or use these silicone baking mats.

  2. In a large bowl, cream together your softened butter and sugars. Next add the eggs and vanilla and mix with your hand mixer. 

  3. One by one, add the baking powder, salt, unsweetened cocoa and gluten free flour. User your hand mixer to to mix after each addition. 

  4. Now it's time to add the gluten free rolled oats. Do not attempt to use your hand mixer. If you have a stand mixer, it may work, but I am not sure, as I do not have one. The best way I have found to mix the rolled oats in is to wash your hands and use your hands to mix it or wear food safe gloves. 

  5. Chill your chocolate oatmeal cookie dough in the fridge for at least 40 minutes.

  6. Using a cookie scoop, place your cookie dough on the parchment paper or silicone baking mats. Bake for 9-11 minutes. 9 minutes will give you an amazing chewy cookie. If you like a crunchy outside with a chewy inside, bake for 10 or 11 minutes.  Allow the cookies to cool on the baking sheet for about 5-7 minutes before transferring to a wire rack.

Recipe Notes

*These cookies freeze well! Simply place in freezer bags. You can take a cookie out, one by one, nuke in the microwave for about 20 seconds, and then you have a cookie that tastes like it is fresh from the oven!

You guys, these cookies are amazing. I really can’t stress how awesome they are. Traditionally, oatmeal cookies have raisons and cinnamon in them. Neither of those things are my favorite. One day I decided to see what it would taste like to put unsweetened cocoa in the cookies instead. And thus, the chocolate oatmeal cookies were born!

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If you don’t follow a gluten free diet, simply make these with regular flour and regular rolled oats. All of the measurements for the ingredients stay the same! Also, if you want to make these cookies ahead and freeze the, you can! Allow them to fully cool and then place them in freezer bag. Either take the cookies out, one by one and nuke them in the microwave for about 20 seconds, or take the whole bag out the day before you need them and you are good to go!

Other Cookies you Must Try

Any of these recipes can be made gluten free or with regular flour. Some have asked me in the past about almond flour or coconut flour. I do not bake with either of those flours, so I am not sure if they can be used in the same way as gluten free flour and regular flour.

Chocolate oatmeal cookies are my favorite cookies…what are your favorite cookies?

10 Best Cookie Recipes for a Party

One thing I like taking to holiday parties (or to just make) are cookies. This year, for Thanksgiving, I volunteered to bring gluten free desserts. I plan on making gluten free brownies, but I also will be making a platter of gluten free cookies. Rather than scour the internet for the best of the best cookie recipes, I compiled the 10 best cookies recipes for a party! All of these recipes can be made gluten free!

*This post may contain affiliate links*

best cookie recipes

10 Best Cookie Recipes

Cookies are the perfect thing to take to a party or holiday get together. They are easy to make and most recipes you can make a head and freeze until you need them. Let’s not forget, everyone loves cookies. They are also good to have when kids will be there because kids don’t always like the pies that adults have at the holidays.

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Without further ado, I give you the 10 best cookie recipes that are super easy to make, freeze well, and are a great crowd pleaser. Keep these cookies in mind when you are doing your holiday cookie swaps!

  1. Pumpkin Spice Peanut Butter Cookies
  2. Rolo Stuffed Chocolate Chip Cookie Recipe
  3. Pumpkin Coffee Cookies with Maple Icing
  4. Sweet and Salty Cookies Recipe
  5. Butterfinger Cookies Recipe
  6. S’mores Cookie Recipe
  7. Strawberry White Chocolate Chip Cookies
  8. Kit Kat Cookies Recipe
  9. Gluten Free Jam Thumbprint Cookies
  10. Oatmeal Apple Spice Cookies

Don’t these sound like the best cookie recipes?!? I just recently made the jam thumbprint cookies and they were amazing! The jam thumbprint cookies and two others (that I will share the recipes for later) will be the cookies I take to Thanksgiving this year. The nice thing about ALL of the cookie recipes above is that you can make them with regular flour or gluten free flour. The Namaste gluten free flourbest cookie recipes is my favorite gluten free flour brand. I highly recommend it. Everything I make with it turns out perfectly.

What is your go to cookie to make?


Banana Mini Muffins with Chocolate Chips

Banana muffins are a staple in our house. I swear the kids leave three to four bananas in the basket just so they will get too ripe to eat, but perfect for muffins! This week was no different. Since my daughter got her braces on, certain foods have become difficult to eat. While muffins are soft, she likes to break them apart and she said big muffins take too long to eat. So, to help her out, this week I made banana mini muffins with mini chocolate chips!

*This post may contain affiliate links*

banana mini muffins

Banana Mini Muffins

Delicious recipe for gluten free banana mini muffins with mini chocolate chips.

Course Breakfast, Dessert, Snack
Keyword banana muffins, mini muffins
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 36 People

Ingredients

  • 1/2 Cup Butter softened
  • 1 Cup Sugar
  • 3 Bananas ripe
  • 2 Large Eggs
  • 1 TBSP Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Cups Gluten Free Flour
  • 1/2 Cup Mini Chocolate Chips

Instructions

  1. Preheat your oven to 350 degrees. Line your mini muffin pan with liners or pick up this great silicone mini muffin pan. You won't need any liners and the muffins pop right out.

  2. In a large bowl, mash your bananas. Make sure to mash them well so you don't end up with lumps.

  3. In a separate bowl, cream together your butter and sugar. Add in the eggs, bananas, milk and vanilla extract. Be sure to mix between each new addition.

  4. Next add your baking soda, salt and gluten free flour. Mix in between each addition. 

  5. Fill your muffin wells with the banana mini muffins batter and place in the oven for 13-15 minutes. If you chilled your batter before baking, you may need the full 15 minutes.

  6. Allow the mini muffins to fully cool before storing them in an airtight container.

Recipe Notes

*You may sub regular flour for the gluten free flour. 

These banana mini muffins are super moist (I cringed typing that word, but it’s true) and absolutely delicious. They are great for kids lunches or snack time. For my daughter that just got braces on, they are super easy for her to break apart and eat, without wasting a ton of time at lunch!

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If your family likes muffins as much as mine, be sure to try our other favorites:

Any gluten free recipe can easily be made with regular flour. You just substitute 1 cup for 1 cup! I’ve made each of those recipes with both gluten free flour and regular flour. While I haven’t tried it with the regular flour (allergy), the kids like it either way! If you were to ask my daughter, the apple spice pumpkin muffins are one of her favorites.

banana mini muffins


Chicken Enchilada Soup Recipe

I’m probably going to say this a million times in this post, but this chicken enchilada soup is amazing. It’s filling too. I’m not sure where you live, but here in Michigan, it feels like winter. With the windchill, it was 24 degrees today. So total soup weather. This chicken enchilada soup is filling and the best part is, if you are following Weight Watchers (WW), it is zero SmartPoints for one serving.

*This post may contain affiliate links*

chicken enchilada soup

Chicken Enchilada Soup

Delicious recipe for chicken enchilada soup. Can be made in your slow cooker or on the stovetop. 0 SmartPoints on Weight Watchers!

Course Main Course, Soup
Keyword chicken enchilada soup, crockpot, slow cooker
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12 People

Ingredients

  • 1 lb Boneless, Skinless Chicken Breast
  • 10 oz Old El Paso Enchilada Sauce, Hot
  • 11 oz Canned Corn
  • 4 1/2 oz Old El Paso Green Chilies, mild, chopped
  • 29 oz No Salt Added Diced Tomatoes (2 14.5 oz cans)
  • 15 oz Black Beans drained and rinsed
  • 1 med Onion chopped
  • 1 1/2 tsp Minced Garlic
  • 3 tsp Taco Seasoning
  • 1 cup Fat Free Chicken Broth
  • 1 cup Plain Fat Free Greek Yogurt

Instructions

  1. You have the option of using either the stovetop or your slow cooker. Place your chicken breasts (raw) in the slow cooker or stock pot.

  2. Add ALL of the other ingredients, but the plain fat free Greek yogurt. Stir.

  3. If you are using the stovetop, bring your soup to a slow boil and then turn on low. I used the "simmer select" option on my stove. Allow it to simmer for about 65 minutes. 

    If you are using your slow cooker, cook on high for 4 hours or low for about 8 hours.

  4. Check to make sure your chicken is cooked. Remove the chicken from the stock pot or slow cooker and shred. Add it back to the pot/slow cooker.

  5. Stir in your plain fat free Greek yogurt and serve immediately.

Recipe Notes

*Each serving is 1 cup.

You guys…it’s so good. I was texting my cousin and she asked me if I thought it would be good without the greek yogurt (she likes more brothy type soups). To be honest, it was good, and I would eat it either way, but it was WAY better with the Greek yogurt. If you are thinking, “ew, I don’t want to use Greek yogurt”, I think you could totally use heavy whipping cream. I use that in my Chorizo Chicken Soup Recipe and it’s amazing too.

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This Chicken Enchilada Soup is 0 pts on WW

For my Weight Watchers people, this chicken enchilada soup is 0 SmartPoints for 1 serving. With that said, if you choose to eat 2 servings (so 2 cups), and I can’t blame you…it’s that good, then it is 1 point. So technically, this recipe works out to 1/2 a point. But even at 1 point for 2 cups, that’s a good deal! This soup is super filling!

This chicken enchilada soup is definitely a recipe that you want to keep the ingredients on hand. I made it today and everyone in my house had a bowl of it and there is not much left. That makes me very sad! I think what I will do next time is double the recipe and freeze some of it. This is an excellent freezer soup recipe!

Other WW Recipes You May Like

I love making WW friendly recipes. Other recipes you will want to check out are:


Gluten Free Jam Thumbprint Cookies

This Thanksgiving, I volunteered to bring a few gluten free desserts. I figured I would make cookies and brownies (I am NOT good at making pies). Once I said I would bring cookies, I knew I wanted to bring jam thumbprint cookies. I hadn’t had them in years and they used to be a favorite of mine. However, I didn’t want to just make them the day before Thanksgiving without doing a trial run. So I made some gluten free jam thumbprint cookies today!

*This post may contain affiliate links*

jam thumbprint cookies

Gluten Free Jam Thumbprint Cookies

Buttery jam thumbprint cookies. Delicious and gluten free!

Course Dessert, Snack
Keyword cookies
Prep Time 10 minutes
Cook Time 13 minutes
Cool 10 minutes
Total Time 23 minutes
Servings 24

Ingredients

  • 1 Cup Butter softened
  • 2/3 Cup Powdered Sugar
  • 2 large Egg Yolks
  • 2 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 2 1/2 Cup Gluten Free Flour
  • 1/4 Cup Granulated Sugar
  • Your favorite seedless jam

Instructions

  1. Preheat your oven to 325 degrees. Line your baking sheets with parchment paper. 

  2. Using your hand mixer, beat your butter until it is light and fluffy. Next add your egg yolk, powdered sugar, vanilla and salt. Mix after each new addition.

  3. Add your gluten free flour. Rather than using your hand mixer to mix this, it is much better to wash your hands (or wear gloves) and mix the cookie dough with your hands. The dough is dry. Just keeping mixing it all together. 

  4. Using a tablespoon or cookie scoop, take 1 tablespoon of cookie dough and roll into a ball with your hands. Next roll in the granulated sugar, making sure to cover all sides with sugar. Place on your baking sheet and press your finger in the center to make a little well. Add your favorite seedless jam to each well.

  5. Place your baking sheet in the oven and bake for 12-13 minutes. Remove from the oven and allow to cool on the baking sheet for about 10 minutes before moving to a wire rack to cool longer.

Recipe Notes

*If your gluten free flour does not contain xanthan gum, add 1 tsp to your mix.

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These jam thumbprint cookies are amazing! They are buttery and melt in your mouth. My kids, who are hyper critical of everything and have no problem telling me what they think, thought they were delicious. Once piece of advice though. Don’t overflow the cookies with the jam. It will bubble over and make a mess!

Jam Thumbprint Cookies Tips

Aside from the obvious tip of not putting too much jam in the cookie, a few other tips I have are:

  1. Definitely use a cookie scoop. It is imperative that these cookies are all the same size so they cook evenly.
  2. Don’t overcook the cookies. In my oven it took 13 minutes. You want to take them out as they are just about to brown the edges. Keeping them on the cookie sheet for ten minutes will allow them to cook a tiny bit more.
  3. For a more uniform look, you can use a dowel rod to make the little well so they are all the same.

FYI…if you are following Weight Watchers, like I am, I put this recipe in the recipe builder and each cookie is 5 points.

What are your favorite type of cookies?