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close up on a bite taken from a gluten free oatmeal chocolate chip cookie

Gluten Free Oatmeal Chocolate Chip Cookies

  • Author: Jenna Barnard
  • Total Time: 35 minutes + 2 hours
  • Yield: 12 large cookies
  • Diet: Gluten Free

Description

The BEST gluten free oatmeal chocolate chip cookies with a chewy outside and soft inside. So good you won’t even know they’re gluten free! 

Ingredients

  • 2 1/4 cups (205g) gluten free old-fashioned rolled oats
  • 1 1/4 cups (165g) all purpose gluten free flour (with xanthan gum)
  • 1/4 cup (30g) tapioca flour (also known as tapioca starch)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cup (185g) unsalted butter, melted (regular or plant-based)
  • 1 1/4 (250g) cups light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips, plus more for sprinkling
  • Flaky sea salt for sprinkling

Instructions

  1. Add the oats into a food processor and pulse about 8 times. You should be left with some large pieces mixed in with loosely ground bits.
  2. Whisk with the gluten free flour, tapioca flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk together the melted butter and sugar. Vigorously whisk for about 2-3 minutes until you reach a silky smooth texture. You can also do this with a stand mixer using the paddle attachment.
  4. Once smooth, mix in the eggs and vanilla.
  5. Switch to a spatula and mix in the dry ingredients. Then fold in the chocolate chips.
  6. Using a large 2 oz cookie scoop (or 1/4 cup) scoop out the dough onto a plate or tray. Dot the tops with a few more chocolate chips and chill for 1-2 hours or overnight.
  7. Once chilled, preheat the oven to 375F and line a large baking sheet with parchment paper.
  8. Space the cookies about 2 inches apart as they do spread quite a bit. Place the remaining cookie dough in the fridge while the first batch bakes. Bake for 12-14 minutes or until the edges are a golden brown and the center looks barely underdone. 
  9. Let the cookies cool on the baking sheet for about 3 minutes then transfer to a cooling rack.
  10. Now dig in! They’re best when fresh but are still delicious days after. Store in an air tight container at room temperature for up to 5 days. 

Equipment

Notes

  1. *If your gluten free flour doesn’t have xanthan gum, add 1 1/4 tsp xanthan gum to the 1 1/4 cups of flour.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gluten free oatmeal chocolate chip cookies, oatmeal chocolate chip cookies, gluten free chocolate chip cookies, gluten free cookies

Find it online: https://butternutbakeryblog.com/gluten-free-oatmeal-chocolate-chip-cookies/

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