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
- 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.
- Whisk 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. 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. Then fold in the chocolate chips.
- 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.
- Once chilled, preheat the oven to 375F and line a large baking sheet with parchment paper.
- 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.
- 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 are still delicious days after. Store in an air tight container at room temperature for up to 5 days.
Equipment
Buy Now → Notes
- *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
