Chocolate Oatmeal Shortbread Cookies, GF Print Recipe Print Recipe


I’ve stopped cooking and started baking.

You’re okay with that, right?  Good news, these baked Oatmeal Shortbread cookies aren’t packed with loads of sugar or pounds of butter. Just enough to make the perfect cookie.

A few weeks ago, I met the beautiful and incredibly talented, Sara from The Sprouted Kitchen at her book signing here in Portland. I was very tempted to pack myself in her suitcase and join her in Seattle. I know, a little awkward considering we had just met.

I love with her whole foods approach and of course, her husband’s beautiful photography. If you haven’t checked out her blog, go NOW. Then come back, please.



If I had my pre-pregnancy appetite, I would have bookmarked the entire book.

This book is filled with naturally gluten-free recipes, outstanding photography and lots of healthy recipes. I would HIGHLY highly recommend you order or pick up The Sprouted Kitchen cookbook. And no, I’m not being paid to promote this.

I’ve already made three recipes from the book and all outstanding.



I left a few cookies plain so I could eat for breakfast.

Not that I have a problem eating chocolate for breakfast, but this baby likes to test my stomach early on in the morning, so it’s best I keep it plain and simple.

Either way, these cookies have great texture with the homemade oat flour and aren’t overly sweet. I’d say these are the perfect little treat for any time of the day.


Chocolate Drizzle Oatmeal Shortbread Cookies, Gluten-free

PRINT Recipe

[Recipe adapted from the Sprouted Kitchen Cookbook]


  • 1 1/2 cup gluten-free rolled oats
  • 1/2 cup butter, room temperature
  • 1/2 cup turbinado sugar, plus more for sprinkling
  • 2 teaspoons pure vanilla extract
  • 1 egg
  • 1/4 cup white rice flour [or all purpose if you’re not gf]
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon nutmeg
  • 2 1/2 ounces dark chocolate
  • sea salt for garnish – optional 


In a food processor, pulse the oats to create a course flour. Don’t puree, but pulse enough until it’s smooth, but has texture.

In a small bowl, combine oat flour, rice flour, sea salt, and nutmeg.

Using your KitchenAid stand mixer [hand mixer or food processor], cream the butter and sugar together. Add vanilla extract and egg, mix again. Carefully add in the flour mixture and mix until combined.

On a cutting board, roll out the dough with your hands to make a log. If it’s too tacky, use oats and turbinado sugar to help form. Roll the log into plastic wrap or parchment paper and refrigerate for 1 to 2 hours.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Remove the cookie log from the fridge and slice into 1/2-inch coins. Place on baking sheet, 2-inches apart and bake until slightly browned, about 14-16 minutes. Cover wire rack with parchment paper and transfer cookies onto paper to cool.

Melt chocolate either in the microwave or in a heatproof glass bowl over a pot of boiling water – be careful not to let the bottom of the bowl touch the water.

With a spoon, drizzle the chocolate over each cookie and then sprinkle with a little sea salt.

Store cookies in an airtight container for up to 1 week. Note: wait until chocolate has set, about 20 minutes, before storing. 




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  • Kathryn

    This recipe has been on my ‘to try’ list since I got Sara’s book. They sound so delicious!

  • MB

    Look great! Quick question – is that 1-1/2 cups gf oats, 1/2 cup of turbinado sugar and 1/4 cup rice flour? I’m assuming so but the whole measurement is not showing. Thanks! Love the chocolate drizzle.

  • Alison Lewis

    loving these girl!! Hope you are feeling better. By the way, i was on bed rest for all 3 of my kids so call or DM me

  • Beth @ Tasty Yummies

    These look SO amazing!! Alright I really really need to get this book asap, all of my favorite bloggers have been sharing recipes and showing it off and I am in love without even seeing it in person yet.

  • Megan @healthgeekchic

    This looks so wonderful! Finally a GF shortbread, and one without loads of butter! I dont have any white rice flour on hand… do you think I could use GF all purpose or quinoa flour?

  • Brian Samuels

    What a gorgeous adaptation of their recipe! So jealous you got to meet her at the signing. I wish I could have gone out there!

  • nest of posies

    i love chocolate & oatmeal together. your pictures are always so pretty! take care!

  • Katie Unger

    This looks better than any shortbread cookie I’ve ever made…I’m impressed. And I want 42.

  • Maria

    I want to eat a dozen! I still need to check out that book!

  • Heather Disarro

    that first shot makes me want to eat an entire batch – these sound amazing!

  • marla

    Oooooo, I must get my hands on this cookbook. Love these cookies 🙂

  • Kiersten @ Oh My Veggies

    They look fabulous on their own, but with that chocolate drizzle? Yes!

  • Nancy Pants

    they look amazing, and I just ordered this book! ..loving your blog. I also made an amazing gluten free cookie last week and finally got a chance to post it on my blog. I’m definitely going to try these, too, maybe for next week!

  • sara

    My dear! What a pleasure to read this morning. Thank you so much for the kind words. I only wish we had more time to visit in Portland. Hopefully sometime soon. So excited to see your baby boy!

  • Alyssa Gohn

    I am definitely making these! Are old fashioned oaks GF? If not, can I just use GF Oat Flour instead of grinding my own?

  • WithStyleGrace

    Some oats are contaminated so if you’re celiac or very sensitive, I’d recommend certified gluten-free oats. Bob’s Redmill and Trader Joes both make them.

    Sara recommends if you use GF Oat Flour to add in some whole oats for texture. Hope this helps!

  • WithStyleGrace

    Marla, you’d LOVE this book!

  • Kasey

    These look awesome, Lisa! I have made a bunch of recipes from the SK book already, too, and all of them have been a hit. Love that girl, too!

  • realistic nutritionist

    omg love this!!

  • WithStyleGrace

    do you have brown rice or sweet rice flour? those would also work. If not, I’d try quinoa over gf all purpose. good luck!

  • WithStyleGrace

    Yep, you got it!

  • Alyssa Gohn

    Excellent! Thank you! I will try that!

  • WithStyleGrace

    Absolutely! Such a pleasure meeting you and hope it works to connect real soon. Maybe we can meet Ashley up in Seattle & eat our way around town 😉

    ps. I’m probably going to make everything in your book. It’s seriously my favorite!

  • Carolyn

    Those look wonderful, and i have heard so many great things about Sprouted Kitchen!

  • Linnea Paulina

    These look so simple & yummy. I’m so disappointed that I missed that book signing! I have got to keep better track of the Powell’s event calendar. Hope you’re having a great week!

  • Jeanette Chen

    What a treat! I’d love to see The Sprouted Kitchen cookbook – sounds like a fantastic gluten-free resource.

  • Michelle

    So jealous you went to see her at Powell’s! I couldn’t make it and was super bummed! These look lovely!

  • Jen Ethier

    Just started reading your blog. Thanks so much for all the great recipes! I will also definitely check out The Sprouted Kitchen cookbook!

  • thelittleloaf

    I love Sara’s blog and although I haven’t yet got around to buying the book it’s on my wishlist! These cookies look perfect and delicious for breakfast, with or without the chocolate 🙂

  • Brenda @ a farmgirl’s dabbles

    I love the oatmeal in the shortbread. And, of course, the chocolate drizzle. 🙂

  • cookies and cups

    I love these! I am sure I would add some gluten 😉 but still..what a great snack!

  • Colette

    *sigh* Yuuuuuuuuuummmmmmmm


    Hi there,
    I was just curious what the dimensions of the rolled log were? (before refrigeration)

  • WithStyleGrace

    it was about 3″ in diameter

  • caroline @ chocolate & carrots

    These look heavenly! 😀

  • Iris

    Yum! Adding a link to these to the holiday cookie roundup I’m posting.

  • Chris

    How long should the log be?

  • YitLing

    can’t wait to try these – simple and delicious!

  • Jocelyn

    These are delicious! I am serving them to my picky daughter for breakfast, chocolate drizzle and all! Thanks so much.

  • Shannon Younger

    If it’s 1.5 cups oats, how much oat flour does that yield? I may just buy oat flour for ease …

  • Niki

    I love these cookies so much. To spice em up for the season, I dipped them in white chocolate with crushed candy cane mixed in. They are such a hit!