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!
- 2 1/4 cups gluten free old-fashioned rolled oats
- 1 1/4 cups all purpose gluten free flour (with xanthan gum)*
- 1/4 cup tapioca flour (also known as tapioca starch)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup unsalted butter, melted (regular or plant-based)
- 1 1/4 cups light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips**
- 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 (see picture above).
- Toss this into a bowl with the gluten free flour, tapioca flour, baking soda, salt, and cinnamon. Set aside.
- 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 (see picture above). You can also do this with a stand mixer using the paddle attachment.
- Once smooth, mix in the eggs and vanilla.
- Switch to a spatula and mix in the dry ingredients and then fold in the chocolate chips.
- You should be left with a fairly thin dough (see picture above). Place the bowl uncovered in the fridge for at least 2 hours or overnight. I prefer overnight but 2 hours will definitely do the trick!
- Once chilled, preheat the oven to 375F. Scoop the dough on to a baking sheet lined with parchment paper. At this point, it should be solid enough to where the dough will hold its shape (see picture above).
- You can either use a large 2 oz cookie scoop like I did or a medium cookie scoop. Large will give you 15 cookies and medium will give you around 18-20 cookies.
- Space the cookies about 2 inches apart as they do spread quite a bit. Bake for 13-15 minutes (for large size) or 11-13 minutes (for medium size). Place the remaining cookie dough in the fridge while the first batch bakes.
- They’re ready when you can see a thick golden brown ring around the edge and the center is still pale and slightly puffed up. Let the cookies cool on the baking sheet for about 3 minutes then transfer to a cooling rack.
- Now dig in! They’re best when fresh but still delicious days after. Store in an air tight container at room temperature for up to 5 days.
- *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.
- **I used semisweet chocolate chips but you can use any chocolate you like, whether that’s dark chocolate, milk chocolate, or chopped chocolate.
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