High-Fiber Gluten-Free Chocolate Chip Cookies
These high-fiber gluten-free chocolate chip cookies combine oat flour, almond flour, flaxseed, and olive oil to create chewy cookies with crisp edges and rich chocolate flavor. Naturally sweetened with coconut sugar and packed with more fiber than most gluten-free cookies, they offer a more nourishing version of a classic treat.
Equipment
Ingredients
- 120 g gluten-free oat flour
- 60 g almond flour
- 20 g Flax seeds
- 1 tsp Psyllium Husk
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 large egg
- 70 g coconut sugar
- 40 g maple syrup
- 60 ml olive oil
- 1 tsp vanilla extract
- 70 g dark chocolate chips
- 30 g chopped almonds optional
Instructions
- Preheat oven to 175°C (160°C fan).
- Mix all dry ingredients in a bowl.
- Whisk wet ingredients in a separate bowl.
- Combine wet and dry mixtures.
- Fold in the chocolate and almonds.
- Rest the dough for 10 minutes.
- Shape cookies and flatten slightly.
- Bake 10–12 minutes.
- Cool before serving.
Notes
Dough hydration
Letting the dough rest for about 10 minutes allows the oat flour, flaxseed, and psyllium to absorb moisture. This improves the texture and prevents crumbly gluten-free cookies.Olive oil choice
Use a mild extra-virgin olive oil to keep the flavor balanced while adding healthy monounsaturated fats.Cookie texture
For softer cookies, slightly underbake by one minute. The cookies will continue to firm up as they cool.Gluten-free oats
Always use certified gluten-free oat flour to avoid cross-contamination if baking for someone with coeliac disease.Fiber boost option
For even higher fiber content, add 1 teaspoon of additional ground flaxseed or chia seeds to the dough.YourDani x x
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 15gProtein: 3.5gFat: 9gFiber: 4g
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